Description
These Flourless Pumpkin Muffins are a delightful and healthy treat, perfect for breakfast or a snack. Made with nutrient-rich pumpkin puree and almond butter, they are naturally gluten-free, dairy-free, and paleo-friendly. Spiced with warm cinnamon, nutmeg, and cloves, and optionally studded with mini chocolate chips, these muffins offer a moist texture and delicious fall flavors without any flour.
Ingredients
Scale
Main Ingredients
- 1 cup canned pumpkin puree
- 2 large eggs
- ½ cup almond butter
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
Spices and Leavening
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon baking soda
- ¼ teaspoon salt
Optional
- â…“ cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare a 12-cup muffin tin by lining it with paper liners or lightly greasing each cup with nonstick spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the canned pumpkin puree, eggs, almond butter, maple syrup, and vanilla extract until the mixture is smooth and well combined, ensuring an even texture in your muffins.
- Add Spices and Leavening: Add the ground cinnamon, nutmeg, cloves, baking soda, and salt to the wet ingredients. Stir thoroughly until all the spices and baking soda are fully incorporated into the batter.
- Fold in Chocolate Chips: If using, gently fold the mini chocolate chips into the batter, distributing them evenly without overmixing.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
- Cool: Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely, which helps set their texture and flavor.
Notes
- You can substitute almond butter with peanut butter or sunflower seed butter to vary the flavor profile while maintaining the recipe’s texture.
- These muffins freeze well. Store them in an airtight container or freezer bag to enjoy as a convenient on-the-go breakfast or snack later.
