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As the leaves begin to change and the air turns crisp, the delightful flavors of fall come rushing back into our kitchens. One of those cherished flavors is pumpkin, rich with a natural sweetness and warmth that embodies everything we love about the season. If you're on the lookout for a wholesome treat that encapsulates this essence, look no further than Flourless Pumpkin Spice Muffins. These muffins are not only gluten-free but also bursting with the comforting spices of cinnamon, nutmeg, and ginger, making them a perfect addition to your breakfast table or as a snack throughout the day.

Flourless Pumpkin Muffins

Fall in love with these delicious Flourless Pumpkin Spice Muffins! Easy to make and packed with flavor, they're perfect for a cozy morning or a sweet snack. Made with wholesome ingredients like pumpkin puree, almond butter, and honey, these muffins are both gluten-free and nutritious. Add dark chocolate chips or walnuts for an extra crunch. With just 10 minutes of prep time, you’ll have warm, spiced muffins ready in no time. Enjoy the taste of autumn!
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Ingredients
  

1 cup canned pumpkin puree (not pumpkin pie filling)

3 large eggs

1/2 cup almond butter (or peanut butter)

1/2 cup honey or maple syrup

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup dark chocolate chips or walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray it with non-stick cooking spray.

    In a large mixing bowl, combine the pumpkin puree, eggs, almond butter, honey or maple syrup, and vanilla extract. Mix until smooth and well combined.

      In a separate bowl, whisk together the baking powder, pumpkin pie spice, baking soda, and salt.

        Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Avoid overmixing; a few lumps are okay.

          If using, fold in the dark chocolate chips or walnuts until evenly distributed.

            Divide the batter evenly among the muffin cups, filling each about 3/4 full.

              Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean.

                Remove from the oven and let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 12 muffins