Description
These Flourless Pumpkin Muffins are a moist and flavorful treat perfect for fall or any time you crave a wholesome snack. Made without flour, they rely on pumpkin puree and almond or peanut butter for a naturally gluten-free base. Sweetened with honey or maple syrup and spiced with warm pumpkin pie spices, these muffins are easy to prepare and packed with autumnal goodness.
Ingredients
Scale
Main 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: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it thoroughly to prevent sticking.
- Blend Ingredients: In a blender or food processor, combine the pumpkin puree, almond or peanut butter, eggs, rolled oats, honey or maple syrup, baking soda, pumpkin pie spice, vanilla extract, and salt. Blend until the mixture is smooth and well combined.
- Fold in Mix-ins: Gently stir in the chocolate chips or chopped nuts if you are using them, ensuring even distribution throughout the batter.
- Fill Muffin Tin: Pour the batter into the prepared muffin tin, filling each cup approximately three-quarters full to allow room for rise during baking.
- Bake Muffins: Bake for 15-20 minutes in the preheated oven, checking doneness by inserting a toothpick into the center of a muffin; it should come out clean when ready.
- Cool Muffins: Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- These muffins are naturally gluten-free when made with gluten-free oats.
- You can substitute almond butter with peanut butter or any other nut butter of your choice.
- For a vegan version, replace eggs with flax eggs and use maple syrup instead of honey.
- Optional mix-ins like chocolate chips or nuts add texture and flavor but can be omitted for a simpler muffin.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
