Healthy Flourless Pumpkin Muffins
These Healthy Flourless Pumpkin Muffins are naturally sweet, moist, and packed with flavor. Perfect for breakfast, a snack, or even a healthy dessert, they are simple to make, affordable, and highly customizable. Using pumpkin puree and almond butter as the base, they are gluten-free, nutrient-rich, and loved by both kids and adults.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- Yield: 12 1x
Ingredients
Scale
- 1 ¾ cups pumpkin puree (fresh or canned)
- ¾ cup almond butter (or any nut butter of your choice)
- ½ cup maple syrup or honey
- 3 large eggs
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon salt
- Optional: ¼ cup chopped nuts, seeds, or dark chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together pumpkin puree, almond butter, eggs, and maple syrup until smooth.
- In a separate bowl, mix baking soda, cinnamon, nutmeg, ginger, and salt.
- Gradually fold the dry ingredients into the wet mixture using a spatula. Mix until fully incorporated but do not overmix.
- Fold in any optional add-ins like chopped nuts, seeds, or dark chocolate chips.
- Using a spoon or ice cream scoop, evenly distribute the batter into the muffin cups, filling each about three-quarters full.
- Lightly tap the muffin tin on the counter to remove air bubbles.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
- Remove muffins from the oven and let them cool in the tin for 5 minutes.
- Transfer muffins to a wire rack to cool completely before serving or storing.
Notes
Customize with your favorite spices, nut butters, or mix-ins.
Muffins can be stored at room temperature for 3 days, refrigerated for up to a week, or frozen for up to 3 months.
Do not overbake to maintain a moist texture.
Find it online: https://quickrecipetricks.com/healthy-flourless-pumpkin-muffins/