Fudgy Flourless Pumpkin Muffins
Rich, moist, and deeply spiced pumpkin muffins made without any flour. These dense, brownie-like treats are naturally sweetened and use nut butter for a perfectly fudgy texture.
Ingredients
- 1 cup Almond butter or creamy peanut butter unsweetened; slightly warmed for easier blending
- 1/2 cup Pure canned pumpkin puree not pumpkin pie filling
- 1/3 cup Keto-friendly maple syrup
- 4 large eggs room temperature
- 1/2 tsp baking soda
- 1 tbsp pumpkin pie spice plus extra for dusting
Instructions
- Preheat your oven to 350°F and line a muffin tin with paper liners to prevent sticking.
- Add nut butter, pumpkin puree, maple syrup, eggs, baking soda, and spice to a blender or food processor.
- Blend until completely smooth and uniform. Stop immediately once cohesive to avoid a gummy texture.
- Divide the batter evenly between the muffin cups, filling them almost to the top. Tap the tin on the counter to pop air bubbles.
- Bake for 15 minutes. Check at 12 minutes; the edges should be set while the centers remain slightly soft.
- Let the muffins rest in the pan for 10 minutes to firm up before moving to a wire rack to cool completely.
Notes
For the best texture, store these in the fridge. They become even more brownie-like and fudgy on day two! Use room temperature eggs to ensure the nut butter doesn't seize during blending.