Flourless Pumpkin Muffins
These flourless pumpkin muffins are a delightful and guilt-free treat perfect for those with gluten sensitivities or anyone looking for a healthier option. Moist, flavorful, and packed with warm pumpkin spice, they're easy to make and customizable with chocolate chips or nuts.
Equipment
- Mixing Bowls
- muffin tin
- muffin liners
- Measuring cups and spoons
- Whisk
- Electric mixer (optional)
- Rubber spatula
- Toothpick
Ingredients
- 1 ½ cups pumpkin puree
- 1 cup almond flour or oat flour
- 2 large eggs
- ½ cup maple syrup or honey
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup chocolate chips or chopped nuts optional
- Cooking spray or butter, for greasing
Instructions
- Preheat your oven to 350°F (175°C). Place muffin liners in a muffin tin, or grease the tin well.
- In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, and vanilla extract until smooth and well combined.
- In a separate bowl, whisk together the almond flour, pumpkin pie spice, and baking soda to ensure the spices are evenly distributed.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the chocolate chips or nuts, if using.
- Spoon the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy warm or at room temperature.
Notes
For best results, use high-quality ingredients. Don't overmix the batter to avoid tough muffins. Measure ingredients accurately. Check for doneness with a toothpick. Cool completely before storing to prevent sogginess. Store in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze for up to 2 months. Variations: Add an extra 1/2 teaspoon of pumpkin pie spice for a more intense flavor, or swirl a mixture of cream cheese, sugar, and vanilla extract into the batter before baking for a cream cheese swirl muffin.