Description
Flourless Pumpkin Muffins are a delightful fall treat, combining the rich flavors of pumpkin with warm spices, all while being gluten-free. These muffins are fluffy, moist, and easy to make, making them perfect for breakfast or an afternoon snack. With just a few wholesome ingredients, you’ll have a batch of these delicious muffins that will impress family and friends alike.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/2 cup natural peanut butter (or almond butter)
- 1/4 cup pure maple syrup
- 1 tsp ground cinnamon
- 1 tsp baking soda
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the pumpkin puree, eggs, peanut butter, and maple syrup until smooth.
- Add cinnamon and baking soda; stir gently until combined.
- Spoon the batter into muffin tins until three-quarters full. Optionally, top with chocolate chips or nuts.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to wire racks.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (50g)
- Calories: 120
- Sugar: 4g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg