Flourless Pumpkin Muffins
User Reviews
4.1
Flourless Pumpkin Muffins
Description
These Flourless Pumpkin Muffins rely on almond butter as the base to provide moisture and body, combined with pumpkin puree to contribute to the dense, tender crumb. Eggs bind the ingredients and provide lift. Honey adds sweetness with natural notes, complemented by pumpkin pie spice and vanilla extract to enhance the autumnal flavor profile. A pinch of baking soda helps leaven the batter. Stirred in chocolate chips create small melty bites throughout.
Baked at 375°F, the muffins firm up with a tender interior and slightly golden exterior. They can be prepared as standard or mini muffins, the latter requiring less baking time. This batch makes enough for 12 standard or 36 mini muffins.
These muffins keep well at room temperature for several days in an airtight container and freeze well for months, offering convenient grab-and-go options. Mix-ins can be varied to suit preferences, but eggs are recommended for structure and are not advised to be substituted.
Ingredients
- 1 ⅓ cups almond butter
- ⅔ cup pumpkin puree canned or homemade
- 4 egg
- 6 Tablespoons honey
- 2 Tablespoons pumpkin pie spice
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- pinch of sea salt
- ⅔ cup chocolate chips I used Lily's chocolate chips
Instructions
- Preheat oven to 375°F. Prepare muffin tin by spraying well with cooking spray, or line the tins with paper or silicone liners. Set aside.
- In your blender add all ingredients (except the chocolate chips) and blend on high-speed until creamy, about 1 minute.
- Stir in chocolate chips by hand.
- Fill each muffin cavity about 3/4 full with the muffin mixture.
- Bake for 20 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. (See below for cook time for mini muffins). Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle.
- Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. Muffins are always best fresh, but these will keep airtight at room temperature for about 5 days, or in the freezer for up to 4 months.
Notes
- Substitute almond butter with cashew or sunflower seed butter if preferred.
- Eggs are important for structure; replacing them with egg substitutes is not recommended.
- You can swap chocolate chips for mix-ins like raisins, cranberries, or chopped pecans.
- For mini muffins, bake for about 7-8 minutes; this recipe makes 36 mini muffins.
- Muffins keep fresh at room temperature for around 5 days and freeze well for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 265kcal | 13% |
| Carbohydrates | 21g | 7% |
| Protein | 9g | 18% |
| Fat | 20g | 31% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 109mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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