Flourless Pumpkin Muffins

These are perfect for a healthy snack or breakfast treat. Packed with warm spices and naturally sweetened, they’re a delicious way to enjoy Fall flavors! 🍂 🍁

Gluten Free | Vegan | Oil Free | Simple to make

Ingredients:

1 cup pumpkin puree

1/2 cup almond butter or peanut butter (with 1 ingredient)

2 chia eggs or 2 large pasture raised eggs

1/4 maple syrup

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp ground cinnamon

1/4 tsp ground ginger

1/4 tsp ground nutmeg

1/8 tsp ground cloves

(I added 1/8 tsp cardamom too!)

1/4 tsp salt

1 tsp vanilla extract

(optional) 1/2 cup chocolate chips (Hu brand is great)

Directions:

Preheat your oven to 350°F (175°C) and line a muffin tin with 12 paper liners.

In a large mixing bowl, combine the pumpkin puree, almond butter, eggs, honey, and vanilla extract. Stir until smooth.

Add the baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt to the wet ingredients. Mix well until fully combined.

Fold in the chocolate chips if using.

Divide the batter evenly among the 12 muffin liners, filling each about 3/4 full.

Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Allow the muffins to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.

Store them in the fridge!

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes

Makes 12 muffins

(🌱 I’m not sure whose recipe this is to give them credit!)