Introduction
There’s something irresistibly cozy about the aroma of freshly baked muffins wafting through your kitchen, especially when they’re packed with the warm spices of fall. These flourless pumpkin muffins are not just simple and quick to make; they are rich, moist, and every bite is bursting with the flavors of pumpkin and sweet maple syrup. Whether you need a wholesome breakfast option, a delicious snack, or a delightful treat for gatherings, these muffins are sure to please both family and friends!
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 cup rolled oats (gluten-free if desired)
- 1/3 cup semi-sweet chocolate chips (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 12 muffins
Directions and Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or giving it a light greasing.
- In a large mixing bowl, combine the pumpkin puree, eggs, almond butter, maple syrup, and vanilla extract. Mix everything together until the mixture is smooth and well combined.
- Add in the baking soda, pumpkin pie spice, salt, and rolled oats. Stir gently until all the dry ingredients are evenly incorporated into the batter.
- If you’re feeling a little indulgent, fold in the semi-sweet chocolate chips for that extra pop of flavor!
- Evenly divide the muffin batter among the prepared muffin cups, filling each one about three-quarters full. This allows them to rise beautifully while baking.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center comes out clean.
- Once baked, allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. The smell will be almost too good to resist!
Notes or Tips
For those looking for a gluten-free option, simply ensure that your rolled oats are labeled gluten-free. You can also experiment with add-ins such as chopped nuts or dried fruits to give these muffins a personal touch. Store any leftovers in an airtight container at room temperature for up to three days, or keep them in the fridge for a week.
Cooking Techniques
If you’re new to baking, don’t worry! The key to perfect muffins is to mix the wet and dry ingredients just until combined; over mixing can lead to dense muffins. Also, keeping an eye on them while they bake is important. Remember, every oven is a little different, so take heed from the toothpick test to ensure they’re perfectly moist and fluffy!
FAQ
Can I substitute the almond butter?
Yes! You can use any nut or seed butter you like, such as peanut butter or sunflower seed butter for a nut-free option.
Can I use fresh pumpkin instead of canned pumpkin puree?
Absolutely! Just ensure it is well-pureed and cooked down to a similar consistency as canned puree.
What should I do if my muffins are too crumbly?
If your muffins turn out too crumbly, it may be due to under-mixing or the absence of gluten. Adding a little more almond butter or an additional egg can help enhance moisture.
Conclusion
These flourless pumpkin muffins are a testament to how simple ingredients can create something truly delightful. Whether enjoyed with a cup of coffee in the morning or as a sweet afternoon treat, these muffins never fail to bring a smile. They celebrate the essence of fall in every bite, and I hope you enjoy making them as much as you enjoy eating them. Happy baking!