Description
Hey pumpkin lover—Olivia here! These Flourless Pumpkin Muffins are the hug-your-soul kind of treat you’ll want on repeat. Super moist, naturally sweetened, and whisked together in one bowl, they’re perfect for busy mornings, snacky afternoons, or that friend who always says, “I’m avoiding gluten.” Packed with pumpkin, nut butter, and warm spices, they’re fall comfort made easy.
Ingredients
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1 cup canned pumpkin purée (not pie filling)
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2 large eggs (or flax eggs for vegan)
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¼ cup maple syrup or honey
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½ cup almond or peanut butter (or SunButter for nut-free)
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1 tsp vanilla extract
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1½ tsp pumpkin pie spice
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½ tsp baking soda
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Pinch of salt
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¼ cup dark chocolate chips or nuts (optional)
Instructions
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Preheat oven to 350°F (175°C). Line a muffin tin with parchment cups or grease well.
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In a large bowl, whisk pumpkin, eggs, maple syrup, nut butter, and vanilla until smooth.
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Add pumpkin spice, baking soda, and salt. Stir just until combined—don’t overmix!
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Fold in chocolate chips or nuts, reserving a few for topping.
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Fill muffin cups ¾ full. Bake 18–22 minutes, until tops spring back when gently pressed.
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Cool 5 mins in pan, then transfer to rack. Enjoy warm or let cool completely.
Notes
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Add dried cranberries + orange zest for a bright twist
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Boost protein with 2 tbsp oat flour or collagen
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For mini muffins: Bake 12–14 mins
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Freeze leftovers and reheat for snack-time joy
- Prep Time: 10 mins
- Cook Time: 20 mins
Nutrition
- Calories: 140 cal Per muffin
- Fat: 8g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g