Description
These flourless pumpkin muffins are a delightful, healthy-ish treat that are perfect for a cozy fall morning. Made with wholesome ingredients like pumpkin puree, eggs, and honey, they’re gluten-free and full of warm, comforting flavors.
Ingredients
– 1 cup pumpkin puree
– 3 large eggs
– 1/3 cup honey
– 1 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 2 tablespoons pumpkin seeds (for topping)
Instructions
1. – Preheat your oven to 350°F (175°C) and grease a 12-cup muffin tin.
2. – In a large bowl, whisk together the pumpkin puree, eggs, and honey until well combined.
3. – In a separate bowl, mix 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. – Sprinkle the top of each muffin with a few pumpkin seeds.
7. – Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. – Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a sweeter muffin, you can increase the honey to 1/2 cup. These muffins freeze well, so you can make a batch and enjoy them throughout the week.
- Prep Time: 10
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American