Description
Wonderfully moist and tender flourless pumpkin muffins that are naturally gluten-free and filled with cozy pumpkin spice flavor, perfect for a crisp autumn morning.
Ingredients
Scale
- 1 cup pure pumpkin purée
- 2 large eggs
- ½ cup creamy almond butter (or peanut butter)
- ¼ cup honey or pure maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp nutmeg + ¼ tsp ginger)
- Pinch of salt
- Optional Topping: ½ cup Greek yogurt or dairy-free yogurt, 1 teaspoon honey
Instructions
- Preheat oven to 350°F (175°C). Line or lightly grease a 12-cup muffin tin.
- In a large bowl, whisk together pumpkin purée, eggs, almond butter, honey, and vanilla until smooth and creamy.
- Add baking soda, pumpkin pie spice, and salt. Stir gently until combined—don’t overmix.
- Divide batter evenly among muffin cups, filling each about three-quarters full.
- Bake for 18–20 minutes, until centers are set and a toothpick comes out clean.
- Let muffins cool completely before removing from the pan.
- If desired, top with sweetened yogurt once cooled.
Notes
Store muffins in an airtight container lined with a paper towel for up to 4 days at room temperature or a week in the fridge. Freeze up to 3 months. For nut-free version, use sunflower seed butter. Avoid overmixing for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 140
- Sugar: 8g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg
Keywords: pumpkin muffins, flourless, healthy, gluten free, fall recipe