Flourless Pumpkin Muffins

Healthy, gluten-free flourless pumpkin muffins made with almond butter, pumpkin puree, and warm spices. Perfectly moist, protein-packed, and naturally sweetened.

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Course: Breakfast, Dessert, Snack

Cuisine: American, Healthy

Prep Time: 10

Cook Time: 20

Cooling Time: 5

Total Time: 35

Servings: muffins

Calories: 190kcal

Cost: $8–$10

Equipment

1 Standard 12-cup muffin tin lined with paper liners
12 Paper muffin liners
1 Large mixing bowl
1 Medium mixing bowl
1 Wire whisk
1 Rubber spatula
Measuring cups and spoons
1 Wire cooling rack
1 Toothpick for doneness test

Ingredients

1 cup Pumpkin puree pure pumpkin, not pie filling
½ cup Almond butter creamy
2 Eggs room temperature
¼ cup Maple syrup or honey
1 teaspoon Vanilla extract
2 tablespoon Coconut oil melted
1 teaspoon Baking soda
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
¼ teaspoon Salt
1 teaspoon Apple cider vinegar
½ cup Dark chocolate chips optional

Instructions

Preheat oven to 350°F and line muffin tin.
Whisk pumpkin puree, almond butter, and eggs.
Add maple syrup, vanilla, and coconut oil.
Stir in baking soda, cinnamon, nutmeg, salt.
Mix in apple cider vinegar and chocolate chips.
Divide batter into muffin cups, fill ¾ full.
Bake 18–22 min until toothpick clean.
Cool in pan 5 min, transfer to rack.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition