Flourless Pumpkin Muffins Recipe
Enjoy moist and delicious flourless pumpkin muffins made with pumpkin puree, almond butter, and maple syrup for a delightful treat.
Ingredients
- 1 ¼ cup pumpkin puree
- ½ cup almond butter
- ¼ cup milk of choice
- 2 large eggs
- ½ cup maple syrup
- 2 tsp vanilla extract
- 2 ¼ cups rolled oats
- 1 tsp baking powder
- ¾ tsp cinnamon
- ¾ tsp pumpkin spice
Instructions
- Preheat oven to 350°F (177°C) and line a 12-cup muffin pan with liners.
- In a high-powered blender or food processor, add pumpkin puree, almond butter, milk, eggs, maple syrup, and vanilla. Blend until smooth.
- Add the rolled oats, baking powder, cinnamon, and pumpkin spice. Blend until smooth.
- Stir in any desired mix-ins like chocolate chips or nuts.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out with moist crumbs.
Video
Notes
- Use 100% pure pumpkin puree, not pumpkin pie filling.
- For extra flavor, add chopped pecans or walnuts to the batter.
- Ensure oats are finely processed for a smoother muffin texture.
- Do not over-bake; they should be moist, not dry. Allergens: Tree nuts, Peanuts. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For extra flavor, add chopped pecans or walnuts to the batter.
- Ensure oats are finely processed for a smoother muffin texture.
- Do not over-bake; they should be moist, not dry. Allergens: Tree nuts, Peanuts. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.