Description
These moist and fluffy pumpkin muffins are made without any flour, relying on pumpkin puree, nut butter, and eggs for structure. Naturally gluten-free and easy to prepare, they make a cozy snack or breakfast during fall and winter.
Ingredients
Instructions
1. Preheat oven to 350°F (175°C) and line a muffin tin with parchment liners or grease lightly.
2. In a bowl, whisk together pumpkin purée, nut butter, honey or maple syrup, eggs, and vanilla extract until smooth.
3. Add baking soda and cinnamon, stirring gently until just combined.
4. Fold in chocolate chips or nuts if using.
5. Spoon batter into the muffin tin, filling each cup about three-quarters full.
6. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
7. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
8. Serve warm or at room temperature and store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8
- Sodium: 150
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 5
- Cholesterol: 55
Keywords: pumpkin muffins, flourless muffins, gluten free baking, fall recipes, healthy muffins