Flourless Pumpkin Muffins with Glaze
Incredibly simple and delicious flourless pumpkin muffins perfect for a healthy fall treat or breakfast.
Equipment
- Muffin tin Lined with paper liners or greased
- Large bowl
- Whisk
- Spatula
- toothpick For testing doneness
- Wire rack For cooling
- Small bowl For glaze
Ingredients
Muffins
- 1 cup pumpkin puree Make sure it's pure pumpkin puree, not pumpkin pie filling
- 2 large eggs
- 0.5 cup creamy almond butter or peanut butter
- 0.33 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.5 teaspoon ground ginger
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Glaze
- 0.5 cup powdered sugar
- 1 tablespoon milk adjust for consistency
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
- In a large bowl, combine pumpkin puree, eggs, almond butter, maple syrup, and vanilla extract. Mix until smooth and creamy.1 cup pumpkin puree
- Add cinnamon, nutmeg, ginger, baking soda, and salt to the wet ingredients. Stir gently until just combined. Do not overmix.1 cup pumpkin puree
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
- While muffins cool, whisk together powdered sugar and 1 tablespoon of milk in a small bowl. Add more milk, a teaspoon at a time, until a smooth, pourable consistency is reached.1 cup pumpkin puree
- Once muffins are completely cool, drizzle or spread the glaze over the tops.
Notes
These muffins are great for breakfast or dessert. They can be made without glaze and dusted with cinnamon-sugar or powdered sugar. Store at room temperature for 2-3 days, in the refrigerator for up to a week, or freeze for up to 3 months.