Description
These flourless pumpkin muffins are a delicious and healthy treat perfect for fall. Soft, moist, and packed with pumpkin flavor, they’re a quick and easy bake that’s sure to become a new favorite.
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 oven to 350°F. Grease a 12-cup muffin tin or line 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, whisk together the baking soda, cinnamon, ginger, nutmeg, and salt.
4. – Add the dry ingredients to the wet ingredients and stir just until combined, being careful not to overmix.
5. – Divide the batter evenly among the prepared muffin cups, filling them about 3/4 full.
6. – Bake for 18-20 minutes, until a toothpick inserted in the center 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 variation, try adding chopped walnuts or pecans to the batter.
– These muffins can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American