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Flourless Pumpkin Muffins Recipe

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★★★★★

4.4 from 103 reviews

These flourless pumpkin muffins are a moist, flavorful, and wholesome treat perfect for fall or any time you want a nutritious dessert. Made with pumpkin puree, natural peanut butter, and warm spices, they are naturally gluten-free and sweetened with honey or maple syrup. Easy to prepare and baked to perfection, these muffins make a delightful snack or breakfast option.

Ingredients

Scale

Wet Ingredients

  • 1 cup canned pumpkin puree
  • 1 cup natural peanut butter (smooth)
  • 1/3 cup honey or maple syrup
  • 2 large eggs (room temperature)
  • 1 tsp vanilla extract

Dry Ingredients

  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a muffin pan or line it with paper liners to prevent sticking.
  2. Mix wet ingredients: In a large bowl, combine the pumpkin puree, natural peanut butter, honey (or maple syrup), eggs, and vanilla extract. Stir until the mixture is smooth and uniform in texture.
  3. Add dry ingredients: Gradually add the baking powder, ground cinnamon, ground nutmeg, and salt to the wet mixture. Fold gently until just combined to avoid overmixing, maintaining a tender muffin texture.
  4. Fill muffin cups: Spoon the batter into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
  5. Bake: Bake in the preheated oven for 20-25 minutes, or until the muffins spring back when lightly touched, indicating they are cooked through.
  6. Cool: Remove the muffins from the oven and allow them to cool in the pan for five minutes. Then transfer them onto a wire rack to cool completely.

Notes

  • For vegan versions, substitute eggs with flax eggs and use maple syrup instead of honey.
  • Ensure peanut butter is smooth for best consistency; crunchy peanut butter may affect texture.
  • Do not overmix the batter after adding dry ingredients to keep muffins light and fluffy.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins freeze well; wrap individually and freeze up to 2 months.

Keywords: flourless pumpkin muffins, gluten free muffins, pumpkin dessert, healthy pumpkin muffins, peanut butter pumpkin muffins

Find it online: https://tastemadebyclara.com/flourless-pumpkin-muffins-recipe/