Flourless Pumpkin Muffins
These moist and flavorful pumpkin muffins are made without any flour, making them a perfect healthy snack or breakfast treat. They are naturally gluten-free, grain-free, and can easily be adapted to fit a variety of diets.
Ingredients:
- 1 cup pumpkin puree
- 1/2 cup almond butter or peanut butter
- 2 large eggs
- 1/4 cup honey or 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
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/2 cup chocolate chips (optional)
Directions:
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with 12 paper liners.
- Mix the Wet Ingredients:
- In a large mixing bowl, combine the pumpkin puree, almond butter (or peanut butter), eggs, honey (or maple syrup), and vanilla extract.
- Stir until the mixture is smooth and well combined.
- Add the Dry Ingredients:
- Add the baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt to the wet ingredients.
- Mix well until fully combined.
- Fold in Chocolate Chips (Optional):
- If you’re using chocolate chips, gently fold them into the batter.
- Fill the Muffin Liners:
- Divide the batter evenly among the 12 muffin liners, filling each about 3/4 full.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely.
Nutritional Information (per serving):
- Calories: 150 kcal
- Servings: 12 muffins
These muffins are perfect for anyone looking for a nutritious and satisfying treat without the use of traditional flour. Enjoy them warm or at room temperature, and feel free to experiment with different add-ins like nuts or dried fruit!