Description
These Flourless Pumpkin Muffins are soft, spiced, and perfectly sweet—made with almond butter, pumpkin puree, and honey for a healthy, gluten-free fall treat.
Ingredients
1 cup canned pumpkin puree
3/4 cup almond butter
1/2 cup honey or maple syrup
3 large eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/2 cup chocolate chips or nuts (optional)
Instructions
1. Preheat oven to 350°F and line muffin tin with liners.
2. Whisk pumpkin puree, almond butter, honey, eggs, and vanilla.
3. Add baking soda, pumpkin spice, and salt. Mix well.
4. Fold in chocolate chips or nuts.
5. Spoon into liners and bake 18–22 minutes.
6. Cool before serving.
Notes
Store in airtight container for 3 days at room temperature or 1 week in fridge. Freeze for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g