

Flourless Pumpkin Spice Muffins
These delightful Flourless Pumpkin Spice Muffins blend the rich taste of pumpkin with warming spices, making them a perfect gluten-free treat for breakfast, snacks, or light desserts.
Ingredients
Method
Preparation
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it to prevent the muffins from sticking.
- In a large bowl, combine the peanut butter (or almond butter), pumpkin puree, eggs, maple syrup (or honey), and vanilla extract. Use a whisk or an electric mixer to blend until the mixture is smooth.
- Add the almond milk and mix until fully incorporated.
- In a separate bowl, mix the pumpkin pie spice, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring gently until a smooth batter forms.
- If you’re adding chocolate chips or walnuts, fold them into the batter using a spatula.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Baking
- Bake for 18-20 minutes. To check if they’re done, insert a toothpick into the center of a muffin; it should come out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Serving
- Enjoy warm, fresh out of the oven, or store them in an airtight container for up to three days to keep them moist and delicious.
Nutrition
Notes
Switch up the nut butter or sweeten to your liking. You can also add dried cranberries or a swirl of cream cheese for extra indulgence.