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Flourless Pumpkin Muffins Hungry Happens - Simple, Cozy, and Naturally Gluten-Free

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Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • Pumpkin purée: 1 cup (not pumpkin pie filling)
  • Almond butter or peanut butter: 1/2 cup, well-stirred
  • Eggs: 2 large
  • Maple syrup or honey: 1/3 cup
  • Vanilla extract: 1 teaspoon
  • Baking soda: 1 teaspoon
  • Cinnamon: 1 teaspoon
  • Ground ginger: 1/2 teaspoon
  • Nutmeg: 1/4 teaspoon
  • Fine sea salt: 1/4 teaspoon
  • Optional mix-ins: 1/2 cup mini chocolate chips, chopped walnuts or pecans, or raisins
  • Optional topping: A sprinkle of turbinado sugar or pumpkin seeds for crunch

Method
 

  1. Prep the pan: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
  2. Whisk wet ingredients: In a medium bowl, whisk pumpkin purée, nut butter, eggs, maple syrup (or honey), and vanilla until smooth and glossy.
  3. Add dry ingredients: Sprinkle in baking soda, cinnamon, ginger, nutmeg, and salt. Whisk until fully combined. The batter will be thick but scoopable.
  4. Fold in extras: If using chocolate chips or nuts, fold them in gently with a spatula.
  5. Fill the cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full. Add toppings if you like.
  6. Bake: Place on the center rack and bake for 18–22 minutes, or until the tops are set and a toothpick comes out mostly clean (a few moist crumbs are fine).
  7. Cool: Let muffins sit in the pan for 5 minutes, then move to a wire rack to cool completely. They’ll firm up as they cool.
  8. Enjoy: Serve warm or at room temperature. The flavor deepens by day two.