Flourless Pumpkin Muffin
Healthy and easy flourless pumpkin muffins made with almond butter, pumpkin puree, eggs, and natural sweeteners. Gluten-free, dairy-free, and perfect for breakfast, snacks, or meal prep.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 ⅓ cups almond butter
- ⅔ cup canned pumpkin or homemade pumpkin puree
- 4 eggs
- 6 tablespoons honey
- 2 tablespoons pumpkin pie spice
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- Pinch of sea salt
- ⅔ cup chocolate chips (optional)
Instructions
- Preheat oven to 375°F. Grease or line a muffin tin with paper or silicone liners.
- Add all ingredients (except chocolate chips) to a high-speed blender or bowl and blend/mix until smooth.
- Fold in chocolate chips by hand.
- Fill each muffin cavity about ¾ full with the batter.
- Bake for 20 minutes, or until a toothpick inserted comes out clean.
- Allow muffins to cool for 5–10 minutes before removing from the tin.
- Transfer to a wire rack and let cool completely.
Notes
- Use drippy almond butter for best consistency.
- Don’t substitute the eggs—this recipe needs them for structure.
- Replace chocolate chips with cranberries, raisins, or chopped pecans for variation.
- To make mini muffins, bake for 7–8 minutes and yield about 36 minis.
Nutrition
- Serving Size: 1 muffin
- Calories: 265
- Sugar: 11g
- Sodium: 109mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 63mg
Find it online: https://recipeeasily.com/flourless-pumpkin-muffin-recipe/