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–+ servings
Jennifer Johnson

Flourless Pumpkin Muffins: A Healthy Fall Delight!

Flourless Pumpkin Muffins are a healthy and delicious treat perfect for fall, made without flour and packed with flavor.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 130
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 cup canned pumpkin puree
  • 1 cup almond butter or peanut butter
  • 1/2 cup maple syrup or honey
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips optional

Method
 

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, combine the pumpkin puree, almond butter, maple syrup, eggs, and vanilla extract. Mix until smooth and well combined.
  3. Add the baking soda, pumpkin pie spice, and salt to the mixture. Stir until fully incorporated.
  4. If using, fold in the chocolate chips gently.
  5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 130kcalCarbohydrates: 8gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 6gCholesterol: 30mgSodium: 100mgFiber: 2gSugar: 4g

Notes

  • For a spicier flavor, add a pinch of ground ginger or nutmeg to the batter.
  • Substitute the almond butter with sunflower seed butter for a nut-free version.

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