Flourless Pumpkin Muffins
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 171.7
- Total Fat: 13.2 g
- Cholesterol: 31.0 mg
- Sodium: 15.4 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 2.9 g
- Protein: 4.4 g
View full nutritional breakdown of Flourless Pumpkin Muffins calories by ingredient
Introduction
Easy, healthier muffins!Nutrition info includes chocolate chips! Easy, healthier muffins!
Nutrition info includes chocolate chips!
Number of Servings: 12
Ingredients
-
• 3/4 cup pumpkin purée
• 1 cup creamy almond butter
• 1/4 cup maple syrup or honey
• 2 large eggs (pasture-raised preferably)
• 1 tsp apple cider vinegar
• 1/2 tsp baking soda
• 1/2 tsp vanilla extract
Homemade Pumpkin Spice
• 1 tsp cinnamon
• 1/2 tsp cardamom
• 1/4 tsp ground cloves
Optional Add-in
• 1 cup chocolate chips
Directions
1. Pre-heat oven to 350f degrees and line a 12-cup muffin liner or 24 minis. (I ran out of liners! So, I simply greased with a little coconut oil and they came out easily after resting for a few minutes)
2. Mix all ingredients together and combine well until you have a smooth batter. Taste and adjust any spices or sweetener as needed (I use as little sweetener as possible, so if you like it sweeter - taste to confirm).
3. *If making the choco-chip version, fold in the chips with a spatula by hand at the end.
4. Evenly distribute the batter in your muffin pan and optionally sprinkle a few pumpkin seeds and some more cinnamon to the top (as shown). Place in the middle rack in the center of your oven and bake for approx. 20 minutes.
5. Let muffins rest and cool on a rack for 10 mins or so. Serve immediately or you can store in the fridge or freezer and re-heat! Enjoy!
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user HEIDIOLSON1130.
2. Mix all ingredients together and combine well until you have a smooth batter. Taste and adjust any spices or sweetener as needed (I use as little sweetener as possible, so if you like it sweeter - taste to confirm).
3. *If making the choco-chip version, fold in the chips with a spatula by hand at the end.
4. Evenly distribute the batter in your muffin pan and optionally sprinkle a few pumpkin seeds and some more cinnamon to the top (as shown). Place in the middle rack in the center of your oven and bake for approx. 20 minutes.
5. Let muffins rest and cool on a rack for 10 mins or so. Serve immediately or you can store in the fridge or freezer and re-heat! Enjoy!
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user HEIDIOLSON1130.