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Skinnytaste Flourless Pumpkin Muffins - Light, Moist, and Naturally Sweet

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 9 servings
Ingredients Method

Ingredients
  

  • Pumpkin puree (not pumpkin pie filling)
  • Creamy nut butter (peanut butter or almond butter; unsweetened works best)
  • Eggs
  • Maple syrup or honey (adjust to taste)
  • Vanilla extract
  • Pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
  • Baking soda
  • Salt
  • Mini chocolate chips or chopped dark chocolate (optional)
  • Chopped nuts or seeds like pepitas (optional)
  • Nonstick spray or paper liners

Method
 

  1. Preheat and prep: Heat your oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease it.
  2. Mix the wet ingredients: In a large bowl (or blender), whisk pumpkin puree, nut butter, eggs, maple syrup, and vanilla until smooth and creamy.
  3. Add the dry ingredients: Stir in pumpkin pie spice, baking soda, and a pinch of salt. Fold in chocolate chips or nuts if using.
  4. Fill the cups: Divide the batter evenly among the muffin wells. They won’t rise dramatically, so fill them close to the top.
  5. Bake: Bake for 18–22 minutes, or until the centers are set and a toothpick comes out mostly clean with a few moist crumbs.
  6. Cool: Let the muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool completely. They’ll firm up as they cool.
  7. Enjoy: Serve warm or at room temperature. Add a light sprinkle of extra pumpkin spice on top if you like.