Description
These flourless pumpkin muffins are moist, fluffy, and packed with cozy fall flavors. Made with almond butter and sweetened with maple syrup, they’re gluten-free and naturally delicious.
Ingredients
Scale
- 1 cup pumpkin purée
- 1/2 cup almond butter
- 2 large eggs
- 1/3 cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with parchment or paper liners.
- In a large mixing bowl, whisk together the pumpkin purée, almond butter, eggs, maple syrup, and vanilla extract until smooth.
- Add the pumpkin pie spice, baking soda, and salt. Stir until fully combined.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use room-temperature eggs for better texture.
- Parchment liners make for easy cleanup and release.
- Add chocolate chips or nuts for extra flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 8g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: flourless pumpkin muffins, gluten-free muffins, healthy fall snack, almond butter muffins, easy pumpkin recipe