Description
These flourless pumpkin muffins are a delightful and healthy fall treat. Perfectly moist and flavorful, they’re a great gluten-free option for breakfast, snacking, or dessert.
Ingredients
– 1 cup canned pumpkin puree
– 3 large eggs
– 1/2 cup maple syrup
– 1 teaspoon vanilla extract
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon baking soda
– 1/4 teaspoon salt
Instructions
1. 1. Preheat oven to 350°F. Grease a 12-cup muffin tin or line with paper liners.
2. 2. In a large bowl, whisk together the pumpkin puree, eggs, maple syrup, and vanilla until well combined.
3. 3. In a separate bowl, mix the cinnamon, ginger, nutmeg, baking soda, and salt.
4. 4. Fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. 5. Scoop the batter evenly into the prepared muffin cups, filling them about 3/4 full.
6. 6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. 7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For a fun twist, try adding chopped walnuts or pecans to the batter. These muffins can be stored in an airtight container at room temperature for up to 3 days, or frozen for up to 2 months.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American