Description
Delicious and nutritious flourless pumpkin muffins perfect for busy mornings.
Ingredients
Scale
- 1 cup canned pumpkin puree
- 3 large eggs
- 1/2 cup almond butter or peanut butter
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- Optional: 1/2 cup chocolate chips or nuts
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- Combine the canned pumpkin puree, eggs, almond butter, honey or maple syrup, and vanilla extract in a large mixing bowl. Mix until well blended.
- Add the baking soda, ground cinnamon, nutmeg, and salt into the mixture. Stir until there are no lumps.
- Fold in the chocolate chips or nuts if using.
- Distribute the batter among the muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 20-25 minutes or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes before transferring to a wire rack.
Notes
These muffins are suitable for meal prep and can be stored in the refrigerator or frozen for later enjoyment.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg