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As the leaves turn vibrant shades of orange and gold, and the air becomes crisp, the culinary world embraces one of its most beloved ingredients: pumpkin. From lattes to pies, pumpkin-flavored recipes flood our kitchens, bringing warmth and comfort during the fall season. Among these delightful treats, flourless pumpkin muffins stand out as a healthier alternative, allowing us to indulge in the seasonal flavors without the guilt that often accompanies traditional baked goods.

Flourless Pumpkin Muffins

Indulge in the autumn goodness of these Flourless Pumpkin Muffins! They're easy to make with just a few wholesome ingredients like pumpkin puree, almond butter, and honey or maple syrup. Each muffin is packed with delicious fall spices and can be customized with dark chocolate chips or nuts. Perfect for breakfast or a snack, these gluten-free muffins will satisfy your pumpkin cravings in only 30 minutes. Enjoy a healthy treat that’s both tasty and simple!
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Ingredients
  

1 cup canned pumpkin puree

3 large eggs

1/2 cup almond butter (or any nut or seed butter)

1/4 cup honey or maple syrup

1 teaspoon vanilla extract

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)

1/2 teaspoon salt

1/2 cup dark chocolate chips or chopped nuts (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.

    Mix the Wet Ingredients: 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.

      Add Dry Ingredients: Add the baking powder, baking soda, pumpkin pie spice, and salt to the wet mixture. Stir until just combined. Be careful not to over-mix.

        Incorporate Add-Ins: If you're using chocolate chips or nuts, gently fold them into the batter.

          Fill the Muffin Tin: Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full.

            Bake: Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

              Cool Down: Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring to a wire rack to cool completely.

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