, perfect for a gluten-free, moist, and flavorful treat:
Ingredients:
1 can (15 oz) pumpkin puree
3 large eggs
1/4 cup honey or maple syrup
1/4 cup coconut oil (melted) or unsweetened applesauce
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1 tsp baking powder
1/2 cup almond meal or almond flour
1/4 cup chopped nuts (optional, for extra texture)
Instructions:
Preheat Oven:
Preheat your oven to 175°C (350°F). Line a muffin tin with paper liners or lightly grease it.
Mix Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, eggs, honey (or maple syrup), melted coconut oil (or applesauce), and vanilla extract until smooth.
Add Dry Ingredients:
In a separate bowl, combine the almond meal, cinnamon, nutmeg, ginger, salt, and baking powder.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If desired, fold in chopped nuts for added texture.
Fill Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake:
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve:
Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
These flourless pumpkin muffins are soft, flavorful, and perfect for a fall-inspired snack! Let me know if you want to add any additional spices or ingredients! 🎃🧁