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
