Let the PUMPKIN GAMES BEGIN!! I’m fully embracing the pumpkin spice everything and am in love with these delicious, simple Flourless Pumpkin Muffins you can make in a snap. They’re freezer friendly so you can make a big batch and have them all season long with an easy re-heat sesh in your toaster oven. Feel free to make this your own, add chocolate chips (like I did in a 2nd batch) and enjoy!
Almond butter and eggs come together and magically create flourless muffins, you guys! They’re fluffy, chewy, moist and you can really customize them with your favorite spices and add-ins.
If you’re celebrating pumpkin season… have a look at my other pumpkin favorites to add to your list!
- Paleo Pumpkin Banana Bread
- Pumpkin Spice Turmeric Latte (PSTL for short hahaha)!
- Paleo Dirty Pumpkin & Sage Risotto (AIP, Grain-free, Whole3o)
- Paleo Pumpkin Pie
- AIP Pumpkin Pie Crumb Bars
And if I may, if you can’t decide on adding chocolate chips or not, make half the batch with and half without and have yourself ALL THE OPTIONS.
Flourless Pumpkin Muffins (paleo, refined sugar-free)
Simple ingredients, perfectly spiced, mixed together with a little natural sweetener like maple syrup makes these easy and nutritious muffins in a snap!
- 3/4 cup pumpkin purée
- 1 cup creamy almond butter
- 1/4 cup maple syrup or honey
- 2 large eggs (pasture-raised preferably)
- 1 tsp apple cider vinegar
- 1/2 tsp baking soda
- 1/2 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp ground cloves
- 1/3 cup chocolate chips (I like Enjoy Life allergen-friendly brand)
- Sprinkle of pepitas (shelled pumpkin seeds) to top
Pre-heat oven to 350f degrees and line a 12-cup muffin liner or 24 minis. (I ran out of liners! So, I simply greased with a little coconut oil and they came out easily after resting for a few minutes)
Mix all ingredients together and combine well until you have a smooth batter. Taste and adjust any spices or sweetener as needed (I use as little sweetener as possible, so if you like it sweeter - taste to confirm).
*If making the choco-chip version, fold in the chips with a spatula by hand at the end.
Evenly distribute the batter in your muffin pan and optionally sprinkle a few pumpkin seeds and some more cinnamon to the top (as shown). Place in the middle rack in the center of your oven and bake for approx. 20 minutes.
Let muffins rest and cool on a rack for 10 mins or so. Serve immediately or you can store in the fridge or freezer and re-heat! Enjoy!
For my second batch, I added dark chocolate chips and YUMMM – so good every which way. Happy Autumn, fam! I hope you enjoy!
Use #foodbymars to tag your FBM inspired creations! I’d love to see!