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As the leaves begin to change and the air turns crisp, the aroma of pumpkin spice wafts through homes and coffee shops alike, signaling the arrival of fall. This seasonal favorite has transcended the boundaries of traditional pumpkin pie, finding its way into lattes, baked goods, and a myriad of other treats. Among these, flourless muffins have carved out a niche as a deliciously moist and healthier alternative to their conventional counterparts.

Flourless Pumpkin Muffins

Get ready for fall flavors with these irresistibly delicious pumpkin spice flourless muffins! Made with wholesome ingredients like pumpkin puree, almond butter, and sweetened with honey or maple syrup, these muffins are both healthy and satisfying. Easy to whip up in just 30 minutes, they're perfect for breakfast or a snack. Optionally add chocolate chips or nuts for an extra treat. Enjoy warm or store for up to 5 days. Perfect for cozy mornings!
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Ingredients
  

1 cup pumpkin puree (canned or freshly made)

3 large eggs

1/3 cup honey or maple syrup

1/4 cup almond butter or peanut butter

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)

1/4 teaspoon salt

1/2 cup chocolate chips or chopped nuts (optional)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.

    Combine Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, eggs, honey (or maple syrup), almond butter, and vanilla extract. Whisk until the mixture is smooth and well combined.

      Add Dry Ingredients: To the wet mixture, add baking soda, pumpkin pie spice, and salt. Stir until everything is nicely incorporated.

        Fold in Extras: If using, fold in chocolate chips or chopped nuts until evenly distributed throughout the batter.

          Fill Muffin Cups: Evenly divide the batter into the prepared muffin tin, filling each cup about 3/4 full.

            Bake: Bake in the preheated oven for about 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

              Cool & Serve: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store in an airtight container for up to 5 days.

                Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins