Flourless Pumpkin Muffins
Moist, tender, and naturally gluten-free, these flourless pumpkin muffins are made with simple ingredients like oats, pumpkin puree, and warm spices. Perfect for a healthy fall breakfast or snack!
Ingredients:
2 cups rolled oats
1 cup pumpkin puree (unsweetened)
2 large eggs
1/2 cup maple syrup or honey
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup almond butter (optional, for added creaminess)
Optional add-ins: chocolate chips, chopped nuts, or dried cranberries
Directions:
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or spray with nonstick cooking spray.
In a blender or food processor, blend the rolled oats until they resemble a fine flour.
In a large bowl, mix the pumpkin puree, eggs, maple syrup, vanilla extract, baking soda, baking powder, pumpkin pie spice, and salt. Stir in the almond butter if using.
Gradually add the blended oats to the wet ingredients, stirring until well combined.
Fold in any optional add-ins like chocolate chips, nuts, or dried cranberries.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 180 kcal | Servings: 12 muffins
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