If you’re looking for a healthy, gluten-free treat that captures the essence of fall, these Flourless Pumpkin Muffins are just what you need. Made with wholesome ingredients like pumpkin, oats, and almond butter, these muffins are both nourishing and delicious. Whether you’re enjoying them as a snack or a quick breakfast, they offer the perfect blend of flavors and textures without the need for flour.
Ingredients:
1 cup pumpkin puree
1/2 cup almond butter or peanut butter
2 large eggs
1/2 cup rolled oats
1 teaspoon baking soda
1/3 cup honey or maple syrup
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chocolate chips or chopped nuts (optional)
Instructions:
Preheat Your Oven: Set your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it well.
Blend the Ingredients: In a blender or food processor, combine all the ingredients except for the chocolate chips or nuts. Blend until smooth and well combined.
Add Your Extras: If you’re using chocolate chips or nuts, fold them into the batter by hand.
Fill the Muffin Tin: Pour the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
Bake: Place the muffins in the oven and bake for 15-20 minutes. They’re done when a toothpick inserted into the center comes out clean.
Cool and Enjoy: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Warm Them Up: For an extra cozy treat, warm the muffins in the microwave for 10-15 seconds before serving. This enhances the flavors and gives them a freshly baked taste.
Top with Spread: Serve these muffins with a dollop of Greek yogurt, cream cheese, or a drizzle of almond butter for added richness and flavor.
Pair with Beverages: These muffins pair beautifully with a hot cup of coffee, chai tea, or a glass of cold milk. The warm spices in the muffins complement the flavors of these drinks perfectly.
Add a Dusting of Spice: Just before serving, sprinkle a little cinnamon or pumpkin pie spice on top of the muffins for an extra touch of flavor and a beautiful presentation.
Serve as Part of a Brunch: Include these muffins in a brunch spread along with fresh fruit, scrambled eggs, and a selection of cheeses. They make a great addition to any fall-themed breakfast or brunch.
Storage Tips:
Room Temperature: Store the muffins in an airtight container at room temperature for up to 3 days. To keep them moist, place a paper towel in the container to absorb any excess moisture.
Refrigeration: For longer storage, keep the muffins in the refrigerator in an airtight container. They will stay fresh for up to a week. Before eating, you can warm them slightly in the microwave.
Freezing: These muffins freeze well for up to 3 months. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. When you’re ready to enjoy, thaw them overnight in the refrigerator or reheat them directly from the freezer in the microwave.
Avoid Overexposure to Air: Always make sure the container is sealed properly to prevent the muffins from drying out or absorbing other odors from the refrigerator.
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FAQs:
Can I substitute the almond butter with another nut butter?
Yes, you can substitute almond butter with peanut butter, cashew butter, or even sunflower seed butter if you prefer a nut-free option. Each will slightly alter the flavor but will still provide the same creamy texture.
Are these muffins suitable for a gluten-free diet?
Absolutely! These muffins are naturally gluten-free as they are made with rolled oats instead of flour. Just be sure to use certified gluten-free oats if you have a gluten sensitivity.
Can I make these muffins vegan?
Yes, you can make these muffins vegan by substituting the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) and using maple syrup instead of honey. The texture might be slightly different, but they’ll still be delicious.
How can I make these muffins sweeter?
If you prefer a sweeter muffin, you can increase the amount of honey or maple syrup by a few tablespoons. You can also add a handful of chocolate chips or raisins to the batter for added sweetness.
Conclusion:
These Flourless Pumpkin Muffins are a delightful way to enjoy the flavors of fall without compromising on health. Whether you’re following a gluten-free diet or just looking for a tasty and nutritious treat, these muffins are sure to become a seasonal favorite. Try them today and savor the warmth of pumpkin spice in every bite!
📖 Recipe:
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Flourless Pumpkin Muffins
- Total Time: 25-30 minutes
- Yield: 12 muffins
- Diet: Gluten Free
Description
Flourless Pumpkin Muffins are a healthy, gluten-free treat perfect for fall. Made with wholesome ingredients like oats, pumpkin, and almond butter, these moist and tender muffins are easy to make and ideal for breakfast or a snack. Enjoy the rich flavors of pumpkin spice without the guilt.
Ingredients
1 cup pumpkin puree
1/2 cup almond butter or peanut butter
2 large eggs
1/2 cup rolled oats
1/3 cup honey or maple syrup
1 teaspoon baking soda
1 tablespoon pumpkin pie spice
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or grease it well.
- In a blender or food processor, combine all ingredients except for the chocolate chips or nuts. Blend until smooth.
- Fold in chocolate chips or nuts if using.
- Pour the batter into the muffin tin, filling each cup about 3/4 full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Notes
You can substitute almond butter with peanut butter or sunflower seed butter for a nut-free version.
These muffins can be stored at room temperature for up to 3 days, refrigerated for up to a week, or frozen for up to 3 months.
For a vegan version, replace the eggs with flax eggs and use maple syrup instead of honey.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 muffins
- Calories: 120 kcal per muffin
