Description
These moist and flavorful flourless pumpkin muffins are the perfect guilt-free treat for fall. Made with just a few simple ingredients, they’re quick to whip up and sure to satisfy your pumpkin cravings.
Ingredients
– 1 cup pumpkin puree
– 3 large eggs
– 1/2 cup maple syrup
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
Instructions
1. – Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
2. – In a large bowl, whisk together the pumpkin puree, eggs, and maple syrup until well combined.
3. – In a separate bowl, mix together the baking soda, cinnamon, ginger, nutmeg, and salt.
4. – Gently fold the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
5. – Scoop the batter evenly into the prepared muffin tin, filling each cup about 3/4 full.
6. – Bake for 12-15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. – Allow the muffins to cool in the tin for 5 minutes before transferring 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 in the freezer for up to 2 months.
- Prep Time: 5
- Cook Time: 12
- Category: Snacks & Desserts
- Method: Baking
- Cuisine: American