Description
These Flourless Pumpkin Muffins are a moist and flavorful treat made without any flour, relying on almond butter and pumpkin puree for a naturally gluten-free and grain-free option. Sweetened with honey and spiced with pumpkin pie spice, these muffins blend easily in a blender and bake to a tender, chocolate chip-studded delight perfect for fall or any time of year.
Ingredients
Muffin Batter
- 1 ⅓ cups almond butter
- ⅔ cup canned pumpkin or homemade pumpkin puree
- 4 eggs
- 6 tablespoons honey
- 2 tablespoons pumpkin pie spice
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- pinch of sea salt
- ⅔ cup chocolate chips (preferably Lily’s chocolate chips)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Prepare your muffin tin by either spraying it well with cooking spray or lining the muffin cavities with paper or silicone liners.
- Blend Ingredients: In a blender, combine almond butter, pumpkin puree, eggs, honey, pumpkin pie spice, vanilla extract, baking soda, and sea salt. Blend on high speed for about 1 minute until the mixture is smooth and creamy.
- Fold in Chocolate Chips: Remove the batter from the blender and gently stir in the chocolate chips by hand to evenly distribute them without breaking up the chips.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cavity about three-quarters full to allow room for rising.
- Bake: Place the muffin tin in the preheated oven and bake for approximately 20 minutes. Test doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs but no wet batter.
- Cool Muffins: Allow the muffins to cool in the pan for 5 to 10 minutes until firm enough to handle. Then, transfer the muffins to a wire rack to cool completely.
- Storage: Enjoy the muffins fresh for best taste. Store them airtight at room temperature for up to 5 days, or freeze for up to 4 months.
Notes
- You can use either canned pumpkin puree or homemade pumpkin puree depending on availability.
- Make sure not to overfill the muffin cups as the batter will rise slightly during baking.
- Lily’s chocolate chips are a lower-sugar option, but you can substitute with your preferred chocolate chips.
- These muffins are best eaten within a few days but freeze well if you want to keep them longer.
- For mini muffins, reduce baking time to about 12-15 minutes and monitor closely.
