Flourless Pumpkin Pie Muffins
Easy, fluffy pumpkin pie muffins that are also wheat free, gluten free, refined sugar free and paleo friendly.
Ingredients
- 1/3 cup pumpkin puree
- 1 large egg
- 1/2 cup creamy almond butter
- 4 tbsp coconut sugar
- 1/2 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1/3 cup mini chocolate chips, divided
Instructions
- Preheat oven to 350ºF and grease mini muffin pan. Combine all ingredients except chocolate chips into a large mixing bowl. Mix with a whisk until batter is smooth.
- Stir in ¼ cup mini chocolate chips.
- Fill mini muffin molds to the top. Sprinkle a few chocolate chips on top of each one. Bake for about 11-13 minutes or until toothpick inserted comes out clean and surface of the muffins spring back when touched.
Notes
- To keep it paleo, you can use homemade pumpkin pie spice and paleo mini chocolate chips.
- If you do not need to keep it paleo, you can substitute coconut sugar with brown sugar or granulated white sugar.
Serving: 1muffin, Calories: 110kcal, Carbohydrates: 9g, Protein: 2g, Fat: 7g, Saturated Fat: 1g, Sodium: 18mg, Fiber: 1g, Sugar: 6g, NET CARBS: 8
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Did you make this recipe?Please leave a star rating and review below!