Description
These Flourless Pumpkin Muffins are a healthy and delicious treat made without any flour, featuring pumpkin puree, almond or peanut butter, and sweetened naturally with honey or maple syrup. Perfect for a gluten-free and low-carb breakfast or snack, these moist muffins are spiced with pumpkin pie spice and can include chocolate chips or nuts for extra texture.
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 well to prevent sticking.
- Blend Ingredients: In a blender or food processor, combine 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 with no lumps.
- Add Mix-ins: Gently fold in the chocolate chips or chopped nuts if you are using them, making sure they are evenly distributed without overmixing the batter.
- Fill Muffin Tin: Pour the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising during baking.
- Bake Muffins: Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before serving to ensure the best texture and flavor.
Notes
- Use almond butter for a slightly sweeter and nutty flavor or peanut butter for a richer taste.
- Rolled oats serve as the binder instead of flour, keeping the muffins gluten-free.
- Optional add-ins like chocolate chips or nuts provide texture and extra taste—feel free to omit for a simpler muffin.
- These muffins keep well stored in an airtight container at room temperature for up to 3 days or can be refrigerated for up to a week.
- Make sure not to overblend to keep the oats somewhat textured for a better bite.
