Savor these delectable pumpkin muffins featuring creamy pumpkin puree, almond butter, and a dash of pumpkin pie spice. Enriched with maple syrup and coconut oil for natural sweetness, this flourless treat elevates your morning with a nutty crunch and autumn charm. Enjoy a healthy, simple delight bursting with fall flavors.

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I recently came across this easy healthy breakfast idea and had to share my take on it. I made these Flourless Pumpkin Muffins using 1 cup pumpkin puree, 3 large eggs, 1/2 cup almond butter, 1/3 cup maple syrup and 1/4 cup melted coconut oil.

The recipe also calls for a teaspoon of vanilla extract along with some baking soda, baking powder, salt and pumpkin pie spice for that authentic fall flavor. I even tossed in 1/2 cup chopped walnuts for a bit of crunch, though you can leave them out if you want a lighter version.

I appreciate how this recipe keeps things low calorie and fits well into both keto vegan and GF desserts collections. Its simplicity really highlights the nutritional balance with protein, healthy fats and natural sweetness.

I hope you enjoy it as much as I did, it’s a neat idea for a pumpkin dessert or a quick idee pasto sano breakfast.

Why I Like this Recipe

I like this recipe because it gives me that warm pumpkin flavor that reminds me of fall. I think its mix of pumpkin puree, spices and a little bit of almond butter makes it taste unique and really smooth. I also like that it’s healthy since it doesn’t have any flour and uses natural ingredients like maple syrup and coconut oil. Plus, it’s super easy to whip up even if I’m short on time and there are no complicated steps. Finally, I love that I can toss in some walnuts if im in the mood for some crunch which totally amps up the texture and makes it even more fun to eat.

Ingredients

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This pumpkin puree gives lots of fiber and vitamins which boost flavor and nutrition.
Eggs add protein and help bind ingredients, making muffins light and tasty.
Almond butter contributes healthy fats and a nutty flavor that is very rich.
Maple syrup naturally sweetens the muffins without extra chemicals, making it a sweet treat.
Melted coconut oil keeps the muffins moist and adds a subtle tropical hint.
A mix of spices adds warmth and aroma, making every bite feel cozy.
Chopped walnuts (if used) provide crunch and omega 3 fats which boost health.
Vanilla extract adds a mild sweetness and enhances overall flavor in every bite.

Ingredient Quantities

1 cup pumpkin puree

3 large eggs

1/2 cup almond butter

1/3 cup maple syrup

1/4 cup melted coconut oil

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 tsp pumpkin pie spice

1/2 cup chopped walnuts (optional)

How to Make this

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1. Preheat your oven to 350°F and line a muffin tin with paper liners.

2. In a big bowl, whisk together the pumpkin puree and eggs until well combined.

3. Add in the almond butter, maple syrup, melted coconut oil, and vanilla extract, mix it all up really well.

4. In another bowl, stir together baking soda, baking powder, salt, and pumpkin pie spice.

5. Gradually add the dry ingredients into the wet mixture, stirring just until it’s combined, do not overmix.

6. If you want, fold in the chopped walnuts slowly into the batter.

7. Spoon the mixture evenly into the prepared muffin cups, filling each about 2/3 full.

8. Bake it in the preheated oven for 20 to 25 minutes, or until a toothpick inserted comes out clean.

9. Let the muffins cool for a bit in the tin then transfer them to a cooling rack before enjoying your tasty and healthy breakfast treat.

Equipment Needed

1. An oven for heating and baking the muffins
2. A muffin tin and paper liners to shape the muffins
3. A large mixing bowl for whisking together pumpkin puree and eggs
4. A second bowl to combine the dry ingredients
5. A whisk to blend the wet ingredients together
6. Measuring cups and spoons so you can measure everything accurately
7. A spatula or large spoon to mix the batter and fold in walnuts if you choose
8. A toothpick to check if the muffins are done
9. A cooling rack to let your muffins cool evenly away from the tin

FAQ

Q: Can I make these muffins ahead of time?

A: Yeah, you can totally make them ahead. They keep good in an airtight container in the fridge for about 3 days. Just reheat 'em in the microwave if you like warm muffins.

Q: Are these muffins gluten free?

A: Yup, they are naturally gluten free cause theres no wheat flour. Just double-check your ingredients to be sure though.

Q: Can I use a different nut butter instead of almond butter?

A: Sure thing, feel free to swap for peanut or cashew butter if thats what you have. It might change the taste a bit so keep that in mind.

Q: How do I measure the pumpkin puree?

A: For the best results, use a measuring cup and scoop it up good. Press it lightly to avoid any big air holes that might mess with the texture.

Q: Can I freeze these muffins?

A: Of course, freezing is a good idea if you're making a batch ahead. Just wrap them up well and pop them in a freezer safe container. Let 'em thaw fully before enjoyin them.

Flourless Pumpkin Muffins Recipe Substitutions and Variations

Eggs: Mix 1 tablespoon of flaxseed meal with 3 tablespoons water per egg for a vegan-friendly replacement
Almond Butter: Try using peanut butter or cashew butter if you dont have almond butter on hand
Maple Syrup: Honey or agave nectar work well as substitutes when you run out of maple syrup
Coconut Oil: You can swap melted coconut oil with avocado oil or even melted butter, just make sure its liquid
Walnuts: If you want a change or have allergies, you can use chopped pecans or simply omit the nuts

Pro Tips

1. Make sure your eggs are at room temp before you mix them in. It helps everything combine better and gives your muffins a softer texture.
2. When you add in the dry ingredients, mix it in gently. Overmixing can make the muffins tough so stir just until you see no pockets of flour.
3. If you’re adding walnuts, fold ’em in at the end. This way they stay chunky and don’t sink to the bottom, keeping every bite interesting.
4. Try letting your muffins cool in the pan for a few minutes before moving them to a cooling rack. It prevents them from breaking apart and keeps the texture just right.