Description
These moist and tender flourless pumpkin muffins are gluten-free and naturally sweetened—perfect for healthy snacking or a cozy fall breakfast.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup almond butter or peanut butter
- ¼ cup honey or maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- ½ cup dark chocolate chips or chopped nuts (optional)
Instructions
- Preheat oven to 350°F and grease muffin tin.
- Mix pumpkin, eggs, nut butter, honey, and vanilla.
- Stir in baking soda, cinnamon, nutmeg, and salt.
- Fold in chocolate chips or nuts if using.
- Divide batter into muffin cups and bake 18–22 minutes.
- Cool before serving or glazing.
Notes
- Use pure pumpkin, not pumpkin pie filling.
- Substitute almond butter with peanut butter if desired.
- Muffins can be stored refrigerated for 5 days.
- Freeze muffins up to 3 months for longer storage.
- Optional glaze: mix powdered sugar with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: flourless muffins, pumpkin muffins, healthy muffins, gluten-free pumpkin, no flour baking, almond butter muffins, clean eating snacks