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Flourless muffins are a revolutionary take on traditional baking that eliminates flour from the recipe entirely. This innovative method is especially popular among those who follow gluten-free or low-carb diets. By replacing flour with nutrient-dense ingredients, these muffins not only maintain a light and fluffy texture but also provide a host of health benefits.

Flourless Pumpkin Muffins

Embrace the flavors of fall with these Fluffy Flourless Pumpkin Muffins! A delightful treat that's both delicious and healthy, perfect for gluten-free and low-carb diets. Made with pumpkin puree, almond butter, and natural sweeteners, these muffins are packed with nutritious goodness. Enjoy them for breakfast or as a guilt-free snack. Try this easy recipe and get into the autumn spirit! #PumpkinMuffins #HealthyBaking #FallRecipes #GlutenFree #FlourlessMuffins #HealthySnacking
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Ingredients
  

1 cup canned pumpkin puree

3 large eggs

1/2 cup almond butter (or any nut butter)

1/2 cup maple syrup (or honey)

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon pumpkin pie spice

1/4 teaspoon salt

Optional: 1/2 cup chocolate chips or chopped nuts

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease the cups with non-stick spray.

    In a large mixing bowl, combine the pumpkin puree, almond butter, maple syrup, eggs, and vanilla extract. Whisk until thoroughly blended and creamy.

      In a separate bowl, mix together the baking soda, pumpkin pie spice, and salt.

        Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in the chocolate chips or nuts at this stage.

          Divide the batter evenly among the 12 muffin cups, filling each about 3/4 of the way full.

            Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.

              Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

                Prep Time: 10 minutes | Total Time: 35 minutes | Servings: 12 muffins