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Flourless Pumpkin Muffins

Delicious, gluten-free muffins with a warm, spiced flavor, perfect for fall gatherings or a cozy breakfast.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pure pumpkin puree not pumpkin pie filling
  • 3 large eggs at room temperature
  • 1/2 cup natural nut butter like almond or peanut butter
  • 1/4 cup honey or maple syrup
Dry Ingredients
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon pumpkin spice optional but recommended
  • 1/4 teaspoon salt
Optional Add-ins
  • 1/2 cup chopped walnuts or pecans optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with liners or spray with non-stick cooking spray.
  2. In a large bowl, combine the pure pumpkin puree, eggs, natural nut butter, and honey (or maple syrup) and whisk until smooth.
  3. In a separate bowl, mix baking soda, cinnamon, pumpkin spice (if using), and salt.
  4. Gradually fold the dry ingredients into the wet mixture until just combined; a few streaks of flour are okay.
  5. If using walnuts or pecans, gently fold them into the batter.
  6. Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.
  7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store these muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. For reheating, thaw in the fridge overnight and microwave for 15-20 seconds, or reheat in a toaster oven.