Description
These Flourless Pumpkin Muffins are a delicious and healthy treat perfect for the fall season. Made with almond butter, pumpkin puree, and warm spices, these muffins are gluten-free and packed with flavor.
Ingredients
Units
Scale
For the muffins:
- 1 1/3 cups almond butter
- 2/3 cup canned pumpkin or homemade pumpkin puree
- 4 eggs
- 6 Tablespoons honey
- 2 Tablespoons pumpkin pie spice
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- pinch of sea salt
- 2/3 cup chocolate chips (Lily’s chocolate chips recommended)
Instructions
- Preheat oven and prepare muffin tin: Preheat oven to 375°F. Prepare muffin tin by spraying well with cooking spray, or line with paper or silicone liners. Set aside.
- Blend ingredients: In a blender, combine all ingredients except chocolate chips and blend on high speed until creamy, about 1 minute.
- Add chocolate chips: Stir in chocolate chips by hand.
- Fill muffin cavities: Fill each muffin cavity about 3/4 full with the muffin mixture.
- Bake: Bake for 20 minutes or until a toothpick inserted into the center comes out clean. Allow muffins to cool for 5-10 minutes before removing from tin and cooling completely on a wire rack.
Notes
- Almond butter: You can substitute with cashew butter or sunflower seed butter.
- Eggs: Avoid replacing with an egg replacer.
- Mix-ins: Try other options like raisins, cranberries, or chopped pecans instead of chocolate chips.
- Mini muffins: For mini muffins, use a mini muffin tin and bake for 7-8 minutes. One batch makes 36 mini muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 14g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 47mg
