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–+ servings
pumpkin muffins without flour

Flourless Pumpkin Muffins

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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

  • 1 Blender
  • 1 muffin tin
  • 12 muffin liners
  • 1 Mixing bowl
  • 1 Spatula

Ingredients
  

  • 1 cup pumpkin puree
  • 2 large eggs
  • 1/2 cup honey
  • 1/2 cup almond butter
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
  • In a blender, combine pumpkin puree, eggs, honey, almond butter, and vanilla extract until smooth.
  • Add baking soda, cinnamon, nutmeg, ginger, and salt to the blender and blend again until fully incorporated.
  • Stir in chocolate chips using a spatula.
  • Pour the batter evenly into the muffin liners, filling each about 3/4 full.
  • Bake for 20 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to rest for 5 minutes in the tin before transferring them to a wire rack to cool completely.

Notes

For an added crunch, consider topping the muffins with some chopped nuts or seeds before baking. These muffins can be stored in an airtight container for up to 3 days at room temperature or frozen for longer storage. Ensure to use creamy almond butter for a smooth texture, and feel free to adjust the spices to suit your taste preferences.
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