Description
Flourless Pumpkin Muffins are the ultimate fall treat, combining the warm flavors of pumpkin, cinnamon, and nutmeg into a moist and satisfying bite. Perfect for breakfast or as an afternoon snack, these gluten-free delights are quick to prepare and sure to impress. With just a handful of ingredients, you can enjoy the comforting taste of autumn any day of the week!
Ingredients
Scale
- 1 cup canned pumpkin puree
- 1 cup natural peanut butter (smooth)
- 1/3 cup honey or maple syrup
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and grease a muffin pan or line with paper liners.
- In a large bowl, mix together pumpkin puree, peanut butter, honey (or maple syrup), eggs, and vanilla until smooth.
- Gradually add baking powder, cinnamon, nutmeg, and salt to the mixture; fold gently until fully combined without overmixing.
- Fill each muffin cup about three-quarters full with batter and bake for 20-25 minutes until they spring back when touched.
- Allow muffins to cool in the pan for five minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg