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Flourless Pumpkin Muffins - Easy, Tender, and Naturally Gluten-Free

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 cup smooth almond butter (or cashew, peanut, or sunflower seed butter)
  • 1 cup pumpkin purée (plain canned pumpkin, not pie filling)
  • 2 large eggs (room temperature for best rise)
  • 1/3 cup pure maple syrup (or honey)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/4 tsp each ginger and nutmeg + pinch cloves)
  • 1/4 teaspoon fine salt
  • Optional add-ins: 1/2 cup dark chocolate chips, chopped pecans, or dried cranberries

Method
 

  1. Prep the pan: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease.
  2. Whisk the wet ingredients: In a large bowl, whisk almond butter, pumpkin purée, eggs, maple syrup, and vanilla until smooth and glossy.
  3. Add dry ingredients: Sprinkle baking soda, pumpkin pie spice, and salt over the bowl. Whisk until just combined. Fold in any add-ins.
  4. Fill the cups: Divide batter evenly among the cups. They can be filled nearly to the top; these don’t rise dramatically.
  5. Bake: Bake 18–22 minutes, until the tops are set and a toothpick comes out with a few moist crumbs.
  6. Cool: Let muffins cool in the pan 5 minutes, then move to a rack. They firm up as they cool.