Description
Cozy, gluten-free pumpkin muffins made without flour—naturally sweetened, tender, and easy. Perfect for fall breakfasts or snacks with simple pantry ingredients.
Ingredients
1 cup pumpkin puree (not pie filling)
1/2 cup smooth unsweetened almond butter (or peanut/cashew)
2 large eggs
1/3 cup maple syrup or honey
1 teaspoon baking soda
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon (or 1 teaspoon pumpkin pie spice)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Pinch of salt
Optional: 1/2 cup dark chocolate chips, chopped nuts, or pumpkin seeds
Instructions
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners or lightly grease.
2. Whisk pumpkin puree, almond butter, eggs, maple syrup (or honey), and vanilla until smooth.
3. Sprinkle in baking soda, cinnamon (or pumpkin pie spice), nutmeg, ginger, and salt; stir just until combined.
4. Fold in any optional mix-ins.
5. Divide batter evenly among 12 muffin cups, filling about 2/3 full.
6. Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool in the pan for 5 minutes, then transfer muffins to a rack to cool completely.
8. Store airtight at room temperature up to 3 days, refrigerate up to 1 week, or freeze up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 18–22 minutes