Flourless Pumpkin Muffins

By: Rabia

These moist and tender flourless pumpkin muffins are gluten-free and naturally sweetened—perfect for healthy snacking or a cozy fall breakfast.

Ingredients

  • 1 cup pumpkin puree
  • 2 large eggs
  • ½ cup almond butter or peanut butter
  • ¼ cup honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • ½ cup dark chocolate chips or chopped nuts (optional)

Instructions

  1. Preheat oven to 350°F and grease muffin tin.
  2. Mix pumpkin, eggs, nut butter, honey, and vanilla.
  3. Stir in baking soda, cinnamon, nutmeg, and salt.
  4. Fold in chocolate chips or nuts if using.
  5. Divide batter into muffin cups and bake 18–22 minutes.
  6. Cool before serving or glazing.

Notes

  • Use pure pumpkin, not pumpkin pie filling.
  • Substitute almond butter with peanut butter if desired.
  • Muffins can be stored refrigerated for 5 days.
  • Freeze muffins up to 3 months for longer storage.
  • Optional glaze: mix powdered sugar with a splash of milk.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast, Snack, Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 150
  • Sugar: 8g
  • Sodium: 160mg
  • Fat: 10g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7.5g
  • Trans Fat: 0g
  • Carbohydrates: 11g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 35mg
Rabia
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