Healthy Flourless Pumpkin Muffins
 
Prep time
Cook time
Total time
 
These muffins are hearty but light, perfectly spiced, and go great with a piping hot mug of coffee. They're healthy and only lightly sweetened, but you won't feel like you're missing out on those bakery muffins!
Author:
Serves: 9 muffins
Ingredients
  • 2 large eggs
  • ⅔ cup pumpkin puree
  • ⅓ cup maple syrup
  • 3 tablespoons milk of choice
  • 2 tablespoons melted coconut oil or unsalted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon apple cider vinegar or lemon juice (for rise - you won't taste it!)
  • 1 cup oat flour
  • 1 cup almond meal
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • ¼ teaspoon cloves
  • ⅓ cup chocolate chips
  • Optional toppings: pepitas, rolled oats
Instructions
  1. Preheat the oven to 350 degrees F. Line a muffin tin, filling 9 cups,and grease the liners (to avoid the muffins sticking since they're light on oil).
  2. In a large bowl, beat the eggs, pumpkin puree, maple syrup, milk, coconut oil or butter, vanilla extract, and cider vinegar/lemon.
  3. In a separate bowl, mix together the oat flour, almond meal, baking powder and soda, and spices.
  4. Add the dry ingredients to the wet ingredients, stirring well to ensure it's fully incorporated. Fold in the chocolate chips.
  5. Divide the batter evenly among 9 muffin cups (they'll be about ⅔ or almost full). Bake muffins for 25-30 minutes, or until a toothpick inserted in a muffin comes out clean.
  6. Let the muffins cool in the tin. Enjoy the muffins as is or with a little almond butter. Store in a cool, dry place.
Recipe by thyme & toast at https://thymeandtoast.com/healthy-flourless-pumpkin-muffins/