Delight in a perfectly balanced, flourless autumn treat blending unsweetened pumpkin puree with almond butter and maple syrup. Infused with warm spices like cinnamon, nutmeg, and cloves, these healthy muffins deliver a joyful burst of flavor in every bite, making them a truly ideal choice for a nutritious breakfast treat.

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I’ve been playing around in my kitchen lately and decided to try a new twist on breakfast with these Flourless Pumpkin Muffins. I mixed 1 cup unsweetened pumpkin puree with 3 large eggs, 1/3 cup maple syrup, and 1/2 cup almond butter to create a blend that offers a good mix of protein, healthy fats and low calories.

The added 1 tsp vanilla extract, 1/2 tsp baking soda and salt, along with warming spices like 1 tsp cinnamon, 1/4 tsp nutmeg and 1/8 tsp cloves really boost the flavor profile. I even tossed in a little 1/4 cup of chopped walnuts for that extra crunch when I felt like treating myself.

These muffins are perfect if you are into healthy sweets recipes, GF desserts or ideas for a nutritious start. They are practical for a quick breakfast routine, providing both energy and balanced nutrients.

Enjoy these easy healthy breakfast treats!

Why I Like this Recipe

I love this pumpkin muffin recipe for a few reasons. First, I really dig how simple it is to whip up a tasty, healthy breakfast without all the fuss. Second, the pumpkin flavor brings cozy fall vibes every time I bite into one. Third, these muffins are super moist and satisfying without feeling heavy or overdone.

Here is my version of the easy healthy breakfast flourless pumpkin muffin recipe:

Start by preheatin your oven to 350°F and get a muffin tin ready by lining it with paper liners. In a big bowl, mix 1 cup of unsweetened pumpkin puree, 3 large eggs, 1/3 cup of maple syrup, 1/2 cup of almond butter, and 1 tsp of vanilla extract until it all comes together real smooth.

Then throw in 1/2 tsp of baking soda, 1/2 tsp of salt, 1 tsp of ground cinnamon, 1/4 tsp of ground nutmeg, and 1/8 tsp of ground cloves; stir it gently until everything is just combined (try not to overmix it). If you’re into a bit of crunch, fold in 1/4 cup of chopped walnuts slowly so they don’t break up too much.

Now, scoop the batter evenly into your lined muffin cups. Pop the tin into the oven and bake for about 18 to 22 minutes or until a toothpick poked in the middle comes out clean. Once done, take the tin out and let it cool for roughly 5 minutes. Then, carefully remove the muffins and let ‘em cool completely on a rack before you dig in.

I love these muffins because they’re easy to make, remind me of the cozy fall season, and taste great even when they’re healthy. Enjoy ’em with your favorite cup of coffee or tea and store any leftovers (if there are any) in an airtight container in the fridge for up to 3 days.

Ingredients

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Unsweetened pumpkin puree: healthy and full of vitamins, tastiness and moisture, its awesome.
Eggs: loaded with protein, they help to binding all the ingredients, real good.
Maple syrup: gives a natural sweetness and moisture that makes muffins moist and yummy.
Almond butter: full of healthy fats and adds a nutty flavor, its kinda thick.
Ground cinnamon: warm spice that enhances flavor, its like a cozy hug.
Walnuts (optional): crunchy, high in fiber and good fats, makes every bite fun.

Ingredient Quantities

1 cup unsweetened pumpkin puree

3 large eggs

1/3 cup maple syrup

1/2 cup almond butter

1 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground cloves

Optional: 1/4 cup chopped walnuts

How to Make this

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1. Preheat your oven to 350°F and line a muffin tin with paper liners

2. In a big bowl, mix together the pumpkin puree, eggs, maple syrup, almond butter and vanilla extract till its smooth

3. Now add in the baking soda, salt, ground cinnamon, nutmeg and cloves then stir the mix until just combined

4. If youre using walnuts, fold in the chopped walnuts gently so they get evenly distributed

5. Divide the batter evenly into your muffin tin cups

6. Place the tin in the oven and bake for about 18 to 22 minutes or until a toothpick inserted in the center comes out clean

7. Once done, take the tin out of the oven and let it cool for around 5 minutes

8. Remove the muffins from the tin and let them cool completely on a rack before eating

9. Enjoy these healthy breakfast treats with your favorite cup of coffee or tea

10. Store any leftovers in an airtight container in the fridge for up to 3 days and reheat when needed

Equipment Needed

1. Oven (preheat to 350°F)
2. Muffin tin with paper liners
3. Large mixing bowl
4. Measuring cups and spoons
5. Whisk or a fork for mixing
6. Spatula for folding the walnuts in
7. Toothpick to test if the muffins are done
8. Cooling rack for letting the muffins cool
9. Airtight container for storing leftovers

FAQ

Can I swap the almond butter for another nut butter?

Yeah, you can use peanut butter or cashew butter, but it might change the flavor and texture a bit.

Do these muffins really stay fresh for more than a day?

They should last around 2 to 3 days if you store them in an airtight container at room temperature.

Can I bake these muffins in a regular muffin tin?

Absolutely, just use a typical muffin tin along with paper liners to help with cleanup.

Is it okay to freeze these muffins?

Yes, they freeze nicely. Cool them completely then put in a sealed container. They can last up to 3 months in the freezer and just thaw in the fridge.

How does leaving out flour affect the muffins?

Without flour, the muffins turn out a bit denser but it's perfect if you're trying to avoid gluten. They still taste really good!

Flourless Pumpkin Muffins Recipe Substitutions and Variations

If you dont have unsweetened pumpkin puree, try using mashed sweet potato instead. It gives a similar moist texture and a mild sweetness.
Instead of maple syrup, you can use honey or agave syrup. Note that each has its own unique flavor so the muffins might taste a little different.
For almond butter, you may use peanut butter or sunflower seed butter if you prefer or need a nut-free alternative.
If you need to replace eggs, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water to replace one egg. This works well as a binding agent.
Substitute the mix of ground cinnamon, nutmeg, and cloves with a pinch of allspice if you dont have the original spices. It wont give an exact flavor match, but it’ll do in a pinch.

Pro Tips

1. If your almond butter seems too thick, warm it up in the microwave for a few seconds to make it easier to mix with the pumpkin puree.
2. Mix in the spices slowly and sparingly to adjust the flavor just the way you like it; sometimes a bit more cinnamon can really make the muffins pop.
3. Try not to overmix your batter. Give it a stir just until everything is combined or the muffins might end up too dense.
4. When checking for doneness, pop a toothpick in a couple minutes early to make sure you dont accidentally overbake them.