Description
These Flourless Pumpkin Muffins are a moist, flavorful treat that combines pumpkin puree with almond butter and oats for a wholesome, gluten-free snack. Sweetened naturally with honey or maple syrup and seasoned with warming pumpkin pie spice, these muffins are perfect for a healthy breakfast or an afternoon pick-me-up. Optional chocolate chips or nuts add a delightful texture and extra flavor.
Ingredients
Scale
Main Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond butter or peanut butter
- 2 large eggs
- 1/2 cup rolled oats
- 1/3 cup honey or maple syrup
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Optional Add-ins
- 1/2 cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it well to prevent sticking.
- Blend ingredients: In a blender or food processor, combine the pumpkin puree, almond or peanut butter, eggs, rolled oats, honey or maple syrup, baking soda, pumpkin pie spice, vanilla extract, and salt. Blend until the mixture is smooth and fully combined.
- Fold in add-ins: Gently fold in the chocolate chips or chopped nuts if you are using them, distributing them evenly throughout the batter.
- Fill muffin tin: Pour the batter into the muffin cups, filling each about 3/4 full to allow room for rising.
- Bake: Bake in the preheated oven for 15 to 20 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean when done.
- Cool muffins: Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- To keep these muffins vegan, substitute eggs with flax eggs or a commercial egg replacer, but baking time may vary.
- Use gluten-free oats to make the recipe suitable for gluten-intolerant individuals.
- Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For a more intense pumpkin flavor, add an extra 1/2 tablespoon of pumpkin pie spice if desired.
- Feel free to swap almond butter for peanut butter based on your preference or allergy considerations.
