Description
These Flourless Pumpkin Muffins are a delicious and gluten-free treat perfect for fall. Made with almond butter, pumpkin puree, and warm spices, these muffins are easy to whip up and make a great snack or breakfast option.
Ingredients
Units
Scale
Ingredients:
- 1 1/3 cups almond butter
- 2/3 cup canned pumpkin or homemade pumpkin puree
- 4 eggs
- 6 Tablespoons honey
- 2 Tablespoons pumpkin pie spice
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- pinch of sea salt
- 2/3 cup chocolate chips (I used Lily’s chocolate chips)
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 375°F. Prepare muffin tin by spraying well with cooking spray, or line the tins with paper or silicone liners. Set aside.
- Blend ingredients: In a blender, combine all ingredients (except chocolate chips) and blend on high speed until creamy, about 1 minute.
- Stir in chocolate chips: Mix in chocolate chips by hand.
- Fill muffin cavities: Fill each muffin cavity about 3/4 full with the muffin mixture.
- Bake: Bake for 20 minutes or until the tops are set and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow muffins to cool for 5-10 minutes before removing from the tin. Let them cool completely on a wire rack. Enjoy!
Notes
- Almond butter: You can substitute with cashew butter or sunflower seed butter.
- Eggs: It’s best not to replace eggs in this recipe.
- Mix-ins: Try other mix-ins like raisins, cranberries, or chopped pecans.
- Mini muffins: For mini muffins, use a mini muffin tin and bake for 7-8 minutes.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg
