Description

These flourless pumpkin muffins are naturally gluten-free, made with real pumpkin and nut butter. Moist, tender, and slightly chewy, they make a perfect fall snack or quick breakfast.

Ingredients

1 cup pumpkin puree (not pumpkin pie filling)

2 large eggs

½ cup nut butter (peanut, almond, or cashew butter)

¼ cup maple syrup or honey

1 tsp vanilla extract

1 tsp baking soda

1 tsp pumpkin pie spice

½ tsp ground cinnamon

¼ tsp salt

Optional: ½ cup chocolate chips, chopped nuts, or raisins

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Instructions

Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the wells.
In a medium bowl or blender, combine the pumpkin puree, eggs, nut butter, maple syrup, and vanilla extract. Whisk or blend until smooth.
Stir in the baking soda, pumpkin pie spice, cinnamon, salt, and any optional add-ins like chocolate chips or chopped nuts.
Spoon the batter into 10–12 muffin wells, filling them almost to the top.
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Store in the refrigerator for up to 5 days due to their moist texture.

Freeze individually for up to 2 months and reheat as needed.

Add oats for a heartier texture or swirl in Nutella for a treat.

Use only pure pumpkin puree, not pumpkin pie filling.

Natural nut butters with just nuts and salt work best.

Prep Time: 10 minutes
Cook Time: 18–22 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 140
Sugar: 7g
Sodium: 150mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg