Flourless Pumpkin Spice Muffins
These flourless pumpkin muffins are naturally sweetened with maple syrup and blended with cozy spices, perfect for a wholesome breakfast or snack without the sugar crash.
Servings: 12 servings
Calories: 150kcal
Ingredients
Muffin Base Ingredients
- 1 cup Pumpkin puree Not pumpkin pie filling.
- 1/2 cup Maple syrup For natural sweetness.
- 2 large Eggs Room temperature is preferred.
- 1/2 cup Nut butter (almond or cashew) Should be creamy and drippy.
- 2 teaspoons Pumpkin spice Or a mix of cinnamon, ginger, nutmeg, and cloves.
- 1 teaspoon Vanilla extract For bakery aroma.
- 1 teaspoon Baking powder To help muffins rise.
- 1 pinch Salt Enhances flavors.
Optional Add-Ins
- 1/3 cup Chocolate chips Mini chocolate chips recommended.
- 1/3 cup Chopped nuts Pecans or walnuts, toasted if desired.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin pan.
- In a medium bowl, whisk the eggs until smooth.
- Add pumpkin puree, maple syrup, nut butter, and vanilla; stir until you achieve a thick, glossy batter.
- Sprinkle in baking powder, pumpkin spice, and salt; stir again until fully mixed.
- Fold in any add-ins like chocolate chips or nuts.
- Scoop the batter into the muffin pan, filling each cup about 3/4 full.
Baking
- Bake for 18-22 minutes, checking doneness with a toothpick.
- Allow muffins to cool in the pan for about 10 minutes before transferring to a rack to cool completely.
Notes
These muffins taste even better once they cool. Store in an airtight container for up to 2 days at room temperature or refrigerate for 4-5 days. For longer storage, muffins can be frozen.