Description
Soft, tender, and bursting with pumpkin flavor, these flourless pumpkin muffins are naturally gluten-free and lightly sweetened—perfect for breakfast, snacks, or cozy fall treats!
Ingredients
(makes 8 muffins):
1 cup pumpkin puree
2 large eggs
½ cup almond butter or peanut butter
¼ cup honey or maple syrup
1 tsp vanilla extract
1 tsp baking soda
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp salt
Optional: ½ cup dark chocolate chips or chopped nuts
Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk together pumpkin puree, eggs, almond or peanut butter, honey or maple syrup, and vanilla extract until smooth.
Step 3: Add the Dry Ingredients
Stir in baking soda, cinnamon, nutmeg, and salt until fully combined. Fold in chocolate chips or nuts if using.
Step 4: Fill Muffin Tin
Spoon batter evenly into the prepared muffin cups, about ¾ full each.
Step 5: Bake
Bake for 20–25 minutes, or until a toothpick inserted comes out clean.
Step 6: Cool & Serve
Let muffins cool for 5–10 minutes before serving. Enjoy warm or store for later!
Notes
Swap almond butter for sunflower seed butter for a nut-free version.
Add ½ tsp ground ginger or cloves for extra warm spices.
Use mini dark chocolate chips for chocolate lovers.
Replace honey/maple syrup with sugar-free sweetener for a low-sugar version.
Store in the fridge up to 4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Cuisine: American