Description
These Flourless Pumpkin Muffins are a healthy and delicious treat. They are made with almond butter and packed with pumpkin flavor.
Ingredients
Scale
- 1⅓ cups almond butter
- ⅔ cup canned pumpkin or homemade pumpkin purée
- 4 eggs
- 6 tablespoons honey
- 2 tablespoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- Pinch of sea salt
- ⅔ cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Prepare a muffin tin by spraying with cooking spray or lining with paper or silicone liners.
- Add the almond butter, pumpkin purée, eggs, honey, pumpkin pie spice, vanilla extract, baking soda, and sea salt to a blender.
- Blend on high speed until smooth and creamy, about 1 minute.
- Pour the batter into a mixing bowl and gently stir in the chocolate chips by hand.
- Fill each muffin cavity about ¾ full with the batter.
- Bake for about 20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5–10 minutes, then remove and transfer to a wire rack to cool completely.
Notes
- Nut butter options: Almond butter can be replaced with cashew butter or sunflower seed butter.
- Eggs: Eggs are essential for structure in this recipe and are not recommended to be replaced.
- Mix-ins: Chocolate chips can be swapped for raisins, dried cranberries, or chopped pecans.
- Mini muffins: Use a mini muffin tin and bake for 7–8 minutes. One batch yields about 36 mini muffins.
- Storage: Store muffins in an airtight container at room temperature for up to 5 days, or freeze for up to 4 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 265
- Sugar: 11 g
- Sodium: 109 mg
- Fat: 20 g
- Saturated Fat: 2 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 6 g
- Protein: 9 g
- Cholesterol: 63 mg
Keywords: Flourless Pumpkin Muffins, Healthy Muffins, Gluten Free Muffins