Flourless Pumpkin Muffins Recipe

This recipe is a delicious mix, amazing for a cozy breakfast treat! I get super excited preparing these pumpkin muffins, as they bring a balance of healthy ingredients like pumpkin puree, maple syrup and a bouquet of spices that delight my senses. I appreciate this flavorful, guilt free breakfast option.

I love starting my morning with a warm treat that doesn’t compromise on health. My Flourless Pumpkin Muffins are easy to make and pack tons of nutritional benefits.

Using 1 cup pumpkin puree, 3 large eggs, 1/3 cup maple syrup and 1/4 cup melted coconut oil, these muffins are a great option for a keto vegan breakfast. They also include natural spices like 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cloves, which add a delicious depth of flavor while keeping it light and nutritious.

I mix in 1 teaspoon baking soda with 1/2 teaspoon salt and 1 teaspoon vanilla extract to balance the recipe. Sometimes I add 1/2 cup chopped walnuts or pecans for extra crunch.

This straightforward, gluten free dessert is perfect for those following healthy sweets recipes without sacrificing taste.

Why I Like this Recipe

I like this recipe because:
1. I really love how the warm spices give it a cozy, comforting taste that reminds me of fall.
2. I appreciate that it’s a healthy treat with natural sweeteners and no flour, so i feel good about eating it.
3. I like how easy it is to make—it’s really simple to mix everything together and have it ready for a quick breakfast.
4. I dig the crunchy texture from the optional nuts, which makes every bite even more fun.

This is a simple and healthy breakfast recipe that doesn’t use flour and is perfect for a busy morning. I mixed pumpkin puree with eggs and added a sweet touch by using maple syrup along with melted coconut oil and vanilla extract. Then, i tossed in all the spices like cinnamon, ginger, nutmeg, and cloves along with some salt and baking soda. I even folded in some walnuts (if i felt like it) to give it a nice crunch. The steps are pretty straightforward and it’s easy to accidentally over mix, so you just stir until everything is combined. I enjoyed making these muffins because they come out moist, and they taste amazing when they’re still a little warm from the oven.

Ingredients

• Pumpkin puree gives fibre, vitamins and natural carbs for energy and a moist texture.
• Eggs deliver protein, bind the batter and add a rich, moist texture for muffins.
• Maple syrup naturally sweetens the mix and gives a warm, caramel flavour that kids love.
• Coconut oil contributes healthy fats and moisture, helping create a tender crumb throughout.
• A blend of cinnamon, ginger, nutmeg, cloves create a vibrant, homey flavor punch in each bite.
• Vanilla extract brightens the mix with subtle sweetness and an aromatic depth.
• Chopped walnuts or pecans provide crunch, extra fibre and a bold nutty taste you can’t miss.

Ingredient Quantities

• 1 cup pumpkin puree
• 3 large eggs
• 1/3 cup maple syrup
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Optional: 1/2 cup chopped walnuts or pecans

How to Make this

1. Preheat your oven to 350°F and line your muffin tray with papers or lightly grease it.

2. In a large bowl mix together the pumpkin puree and eggs until well combined.

3. Stir in the maple syrup, melted coconut oil and vanilla extract until it’s all mixed really well.

4. In a separate bowl, add the baking soda, salt, cinnamon, ginger, nutmeg and cloves then whisk them briefly.

5. Combine the dry ingredients with the wet mixture, stirring until just combined so you dont over mix it.

6. If you are using walnuts or pecans, fold them in gently to the batter now.

7. Spoon the mixture evenly into the muffin tin, filling each about 3/4 of the way full.

8. Place the muffin tray in the oven and bake for about 20-25 minutes until a toothpick inserted comes out clean.

9. Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them onto a rack.

10. Enjoy these tasty muffins while they are still warm, they’re a perfect healthy breakfast treat!

Equipment Needed

1. Preheated oven set to 350°F
2. Muffin tray lined with parchment paper or a way to grease it lightly
3. A large bowl for mixing the pumpkin puree and eggs
4. A separate bowl for whisking the dry ingredients
5. A whisk for mixing the dry spices
6. A stirring utensil (like a spatula or a big spoon) for combining the wet and dry ingredients
7. Measuring cups and spoons to get the ingredient amounts right
8. A toothpick to test if the muffins are done baking
9. A cooling rack to let the muffins cool after you take them out of the pan

FAQ

Flourless Pumpkin Muffins Recipe Substitutions and Variations

• If you dont have pumpkin puree, you can use butternut squash puree or even mashed sweet potato for a similar texture.
• For eggs, you could substitute each egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, which works pretty well in muffins.
• If you need to replace maple syrup, try using honey or agave syrup although the sweetness level might change.
• Melted coconut oil can be swapped with melted butter or even avocado oil, but that might slightly affect the flavor.

Pro Tips

1. Be careful not to overmix once you add your dry ingredients; a few lumps in the batter means your muffins will stay light and fluffy instead of turning dense and chewy.

2. Let your melted coconut oil cool off for a minute or two before adding it in. If its too hot it could kinda cook your eggs, which might mess with the texture.

3. When folding in the nuts, do it gently and at the very end so they keep their crunch rather then breaking into tiny pieces.

4. Ovens can run a bit different so start checking with a toothpick a couple minutes before the suggested time. That way you wont risk overbaking them and ending up with dry muffins.