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Flourless Pumpkin Muffins

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:

  1. Preheat the Oven:
  • Preheat your oven to 350°F (175°C).
  • Line a muffin tin with 12 paper liners.
  1. 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.
  1. 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.
  1. Fold in Chocolate Chips (Optional):
  • If you’re using chocolate chips, gently fold them into the batter.
  1. Fill the Muffin Liners:
  • Divide the batter evenly among the 12 muffin liners, filling each about 3/4 full.
  1. Bake:
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  1. 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
See also  ‏Old-school spaghetti

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!