Get the Recipe: Flourless Pumpkin Muffins (Paleo)
These Flourless Pumpkin Muffins are soft, fluffy, and filled with flavor. They are made with healthy ingredients and they're great for breakfast or a snack. These Paleo muffins are made in a blender - super quick and easy!
Ingredients
- 1 cup creamy almond butter
- 3/4 cup pumpkin purée
- 2 eggs, room temperature
- 1/4 cup maple syrup
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1 tsp pumpkin pie spice
- pinch nutmeg
- 1/2 cup dark chocolate chips
Instructions
- First, preheat oven to 375 degrees Fahrenheit and line a muffin pan with liners.
- Then, add all ingredients except chocolate chips to a blender and blend until fully incorporated.
- Next, fold in chocolate chops. Reserve some chocolate chips for garnish.
- Pour batter into each muffin liner, almost to the top.
- Garnish with extra chocolate chips on top.
- Then, bake for 15 to 16 minutes or until toothpick inserted comes out clean.
- Once baked, remove from oven and cool in the pan for 5 minutes before removing to a wire rack to cool.
Notes
- Use canned pumpkin purée, not pumpkin pie filling.
- Any creamy nut butter will work. Peanut butter is a little strong in flavor, so I recommend cashew butter or almond butter.
- Use all natural nut butter made with only nuts and salt.
- Store muffins in airtight container for 3 days at room temperature or 4 to 5 days in the fridge.
- These muffins can be frozen.
Calories: 203kcal, Carbohydrates: 14g, Protein: 6g, Fat: 15g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 67mg, Potassium: 262mg, Fiber: 3g, Sugar: 8g, Vitamin A: 2424IU, Vitamin C: 1mg, Calcium: 112mg, Iron: 1mg