Flourless Pumpkin Muffins
Ingredients:
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup almond butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans (optional)
Directions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease well.
2. In a large bowl, whisk together the pumpkin puree, eggs, almond butter, honey or maple syrup, and vanilla extract until smooth.
3. In a separate small bowl, mix baking soda, cinnamon, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
5. Fold in chopped walnuts or pecans if using.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let muffins cool in the tin for 10 minutes before transferring to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 180 kcal | Servings: 8 servings
Tips:
Use canned pumpkin puree for consistent texture and flavor.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.