These Flourless Pumpkin Muffins are a fantastic way to enjoy the cozy flavors of fall without the gluten. Made with pumpkin puree, warm spices, and your choice of almond or peanut butter, these muffins are naturally sweetened, full of flavor, and incredibly moist. Whether you’re following a gluten-free diet or just looking for a healthier treat, these muffins are perfect for breakfast, a snack, or even dessert.
Ingredients:
- 1 cup pumpkin puree
- ½ cup almond butter or peanut butter
- 2 large eggs
- ⅓ cup maple syrup or honey
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- ½ cup chocolate chips (optional)
Directions:
Step 1: Prepare the Oven and Muffin Tin
- Preheat your oven to 350°F (175°C).
- Line a muffin tin with paper liners, or lightly grease each cup with cooking spray to prevent sticking.
Step 2: Mix the Wet Ingredients
- In a large mixing bowl, combine the pumpkin puree, almond butter, eggs, maple syrup, and vanilla extract.
- Mix until the ingredients are smooth and fully incorporated.
Step 3: Add the Dry Ingredients
- Add the baking soda, baking powder, cinnamon, nutmeg, cloves, and salt to the wet mixture.
- Stir until all ingredients are well combined and the batter is smooth.
Step 4: Fold in the Chocolate Chips (Optional)
- If you’re adding chocolate chips, gently fold them into the batter until evenly distributed.
Step 5: Fill the Muffin Cups
- Divide the batter evenly among the muffin cups, filling each cup about ¾ full to allow room for rising.
Step 6: Bake the Muffins
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage Tips
- Serving Suggestions: These muffins are delicious as they are, but you can also enjoy them with a dollop of almond butter on top or a sprinkle of cinnamon for extra flavor. Pair them with a hot cup of coffee or tea for a cozy fall treat.
- Storage: Store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, freeze them in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator or at room temperature before eating.
Helpful Notes
- Nut Butter Substitution: Almond butter and peanut butter both work well in this recipe. If you need a nut-free option, sunflower seed butter is a great alternative.
- Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, which has added sugar and spices.
- Adding Mix-Ins: Along with chocolate chips, you can add chopped nuts, raisins, or dried cranberries for extra texture and flavor.
Tips from Well-Known Chefs
- Martha Stewart: Always use high-quality spices for the best flavor in your baked goods. Freshly ground spices provide a richer and more vibrant taste.
- Ina Garten: For evenly baked muffins, make sure to rotate the muffin tin halfway through baking to ensure they bake evenly.
- Alton Brown: If you’re using natural peanut butter, stir it well before adding it to the batter. This helps to evenly distribute the oils and prevent the batter from becoming too runny.
Frequently Asked Questions
1. Can I make these muffins without eggs?
Yes, you can replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set aside for a few minutes to thicken) to make them egg-free.
2. Can I make these muffins vegan?
Absolutely! Substitute the eggs with flax eggs and use maple syrup instead of honey.
3. Can I substitute other sweeteners for maple syrup or honey?
Yes, you can use agave syrup or date syrup as a substitute. Adjust the amount to taste, as they may vary in sweetness.
4. How can I make these muffins nut-free?
Use sunflower seed butter instead of almond or peanut butter to make the muffins nut-free.
5. What type of pumpkin puree should I use?
Use 100% pure pumpkin puree without any added sugar or spices. Avoid pumpkin pie filling, as it’s pre-sweetened and spiced.
6. Can I use this batter to make mini muffins?
Yes, divide the batter among mini muffin cups and bake at 350°F (175°C) for about 10-12 minutes, or until a toothpick comes out clean.
7. Do these muffins freeze well?
Yes, they freeze wonderfully. Let them cool completely, then freeze in an airtight container or freezer-safe bag. Thaw at room temperature or in the fridge before serving.
8. How can I make these muffins sweeter?
If you prefer sweeter muffins, add an extra tablespoon of maple syrup or honey to the batter. You can also add more chocolate chips or dried fruit for additional sweetness.
9. Can I add protein powder to these muffins?
Yes, you can add a scoop of protein powder. Just reduce the amount of almond or peanut butter slightly to prevent the batter from becoming too thick.
10. Can I make these muffins without the spices?
Yes, the spices enhance the flavor, but you can leave them out or adjust the amounts to suit your taste.
These Flourless Pumpkin Muffins are quick to make and packed with flavor. With their warm spices, moist texture, and wholesome ingredients, they’re the perfect guilt-free treat to enjoy during pumpkin season. Happy baking!
