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As the leaves begin to change and the air turns crisp, pumpkin flavor rises to the forefront of our culinary cravings. This seasonal favorite not only embodies the essence of fall but also brings a wealth of nutritional benefits. With the growing trend of healthy baking alternatives, many are seeking recipes that cater to dietary restrictions without sacrificing flavor. Enter the Flourless Pumpkin Muffins Delight — a delightful treat that captures the essence of autumn while providing a wholesome, guilt-free indulgence.

Flourless Pumpkin Muffins

Enjoy the flavors of fall with these delicious flourless pumpkin muffins! Made with wholesome ingredients, these muffins are gluten-free and easy to whip up in just 30 minutes. They feature pumpkin puree, nut butter, and your choice of maple syrup or honey for a naturally sweet treat. Add in chocolate chips or nuts for an extra crunch. Perfect for breakfast, snacks, or a cozy coffee break! Get the recipe and savor the season!
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Ingredients
  

1 cup pumpkin puree (canned or fresh)

2 large eggs

1/2 cup almond butter or peanut butter

1/2 cup maple syrup or honey

1 teaspoon vanilla extract

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/4 teaspoon nutmeg (optional)

1/4 teaspoon salt

1/2 cup chocolate chips (optional)

1/2 cup chopped nuts (e.g., walnuts or pecans, optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.

    In a large mixing bowl, combine the pumpkin puree, eggs, almond butter, maple syrup, and vanilla extract. Whisk until smooth and well blended.

      In another bowl, mix together the baking soda, baking powder, cinnamon, nutmeg, and salt.

        Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated and there are no lumps.

          If using, fold in the chocolate chips and chopped nuts into the batter until evenly distributed.

            Pour the batter into the prepared muffin tin, filling each cup about 3/4 full.

              Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

                Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

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