Flourless pumpkin muffins made with almond butter and pumpkin. No flour, no oil and no dairy. 90 calories and 3 grams of protein in one mini muffin.Ā
Our weekend was pretty productive. We did more unpacking and organizing — I finished putting the downstairs bathroom togetherĀ (thank heavens for Target and all their cute decorating stuff) and Isaac started to get his beer room organized. Yes, we have a whole room dedicated to his beer collection. I’ll be sure to snap a picture and show you guys once it’s all set up. We also had a fun night a Hardywood with friends on Saturday and I attended a bridal shower on Sunday. <– Check outĀ the cocktail themed cupcakes that were served at the shower. Adorable!
Oh and I also baked some muffins…
SEE HOW EASY IT IS TO MAKE THESE FLOURLESS PUMPKIN MUFFINS:
They have pumpkin in them, of course. It’s fall and you’re reading EBF — if I’m making a baked good right now, there’s a 99% chance it’s going to have pumpkin in it.
The exciting part about these muffins isn’t what’s in them, it’s what’s not in them! There’s no flour (not even coconut flour or almond flour), no oil or butter (besides almond butter), no dairy, and they only contain a small amount of added sugar from the honey and chocolate chips. I’ve never baked muffins without any flour so I was shocked that they they turned out looking and tasting like real muffins, not dense balls of pumpkin and almond butter. Granted, I would have still eaten the balls, because those sound pretty good too. hmmmā¦ maybe I have another recipe idea on my hands. š
Another awesome feature is that the muffins come together in minutes and there’s no mixing bowls to clean because you blend the batter in your blender or mini chopper. I have to thank Averie of Averie Cooks for the blender muffin idea. She’s a genius!
These muffins have been recipe-tested then taste-tested by several of our friends and we can all agree that they’re pretty darn good. There are only two left after making a full batch on Saturday. I’ll take that as a sign that I’ll be making these again soon.
I hope you all like them as much as we do!
Ā
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PinDescription
Flourless pumpkin muffins made with almond butter and pumpkin. No flour, no oil and no dairy. 90 calories and 3 grams of protein in one mini muffin.
Ingredients
- 2/3 cup almond butter
- 1/3 cup canned pumpkin
- 2 eggs
- 3 Tablespoons honey
- 1 Tablespoon pumpkin pie spice*
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- pinch of sea salt
- 1/3 cup mini chocolate chips (I used Enjoy Life semi-sweet minis)
Instructions
- Preheat oven to 375F. Prepare mini muffin tin by spraying well with cooking spray, or line the tins with paper liners. Set aside.
- In your blender or mini chopper, add all ingredients (except the chocolate chips) and blend on high-speed until creamy, about 1 minute.
- Stir in chocolate chips by hand.
- Fill each muffin cavity about 3/4 full with the muffin mixture.
- Bake for 7-8 minutes, or until the tops are set and a toothpick inserted into the center comes out clean without any batter. Allow muffins to cool for 5-10 minutes or until they are firm enough and cool enough to handle. Remove from tin and let cool completely on a wire rack. Muffins are always best fresh, but these will keep airtight at room temperature for about 5 days, or in the freezer for up to 4 months.
Notes
- I used pumpkin pie spice in this recipe, if you don’t have any or can’t find it, you can make your own with ground cinnamon, ginger, nutmeg, all-spice and cloves.
Nutrition
- Serving Size: 1
- Calories: 90
- Sugar: 5g
- Fat: 6g
- Carbohydrates: 7g
- Protein: 3g
Keywords: flourless pumpkin muffins, almond butter pumpkin muffins
Tina Muir says
November 4, 2013 at 9:11 amYummy! Have you tried these in a regular muffin tin size? My worry with smaller ones is that I end up eating too many of them!!! They sounds great though, will have to try them. I love the look of the “shell” on the outside, that little crisp top that you have to bite through!
Thanks for sharing
Tina
http://fuelyourfuturewithtina.blogspot.com/
Brittany Mullins says
November 4, 2013 at 8:26 pmI haven’t tried them in a regular muffin tin but I think they should work, you’d just need to cook them longer — maybe start checking them at 14-15 minutes. Let me know if you end up trying it.
PS – I know what you mean about eating one too many mini muffins. That’s what my weekend consisted of. š
Andrea says
October 9, 2014 at 5:42 pmI have made these twice in full-size muffin tins and they work perfectly when baked for 15 minutes. I’ve also subbed maple syrup (Canadian, eh) for honey and it tastes so good. This is an excellent recipe – thank you!
Pam says
November 4, 2013 at 9:28 amMmmm they sound delicious!
Cassandra Watson says
November 4, 2013 at 9:28 amWould you recommend using a blender rather than a food processor or would either work well for this recipe? These sound yummy! I might make them for my football party this weekend.
Brittany Mullins says
November 4, 2013 at 8:31 pmI used a blender, but I honestly think either would work fine. Let me know what you think if you try the recipe. š
Lisa says
November 4, 2013 at 9:40 amThese sound so wonderful! I bet all that almond butter just tastes amazing with the pumpkin.
I’m seriously obsessed with all pumpkin baked goods at the moment, so these will definitely need to be tried out!
Sara @ LovingOnTheRun says
November 4, 2013 at 9:53 amWOW flourless muffins!? I can’t wait to try these! They look wonderful!
Liz says
November 4, 2013 at 10:22 amThis is just the recipe I’ve been trying to find! Thank you so much! I have one question, do you think they would be as good if I used peanut butter instead of almond?
Brittany Mullins says
November 4, 2013 at 8:29 pmYou can definitely use peanut butter instead. One of my friends made the recipe using peanut butter because her kids don’t like almond butter and she and her kids liked them. š
Amanda @ .running with spoons. says
November 4, 2013 at 10:26 amThese sound amazing, and I love how simple they are. Pinned and definitely making!
Heather says
November 4, 2013 at 10:44 amThese seem so simple! I can’t wait to try them, I love anything pumpkin! Thanks for sharing š
Heather @ The Soulful Spoon says
November 4, 2013 at 10:47 amOh my gosh I have to make these!! I have some NuttZo in the fridge that would be perfect in these and anything with pumpkin is a yes for me! Great recipe!!:)
deva says
November 4, 2013 at 11:22 amOooh, yum! I love that these are flourless but look so fluffy, and mini-muffins are a blast to make and eat!
Hillary | Nutrition Nut on the Run says
November 4, 2013 at 11:34 amyummy – these sound decadently healthy. now i’m hungry for a mid-morning snack!
Hannah @ CleanEatingVeggieGirl says
November 4, 2013 at 12:44 pmI am amazed that these are flourless, but I love it! They sound SO good. The chocolate/pumpkin combo is one of the best!
Liz @ I Heart Vegetables says
November 4, 2013 at 4:56 pmI haven’t made a single pumpkin recipe yet! (Clearly, I’m a bad blogger haha) but I think these look delicious! I might have to finally use the can of pumpkin I got from Relay! š
Christie Anderson @kissesandkale.blogspot.com says
November 4, 2013 at 5:44 pmThese look so good!! I love a good pumpkin recipe this time of year. Thanks for sharing.
kissesandkale.blogspot.com
Lauren @ Fun, Fit and Fabulous! says
November 4, 2013 at 7:31 pmThese look absolutely amazing! I can’t get enough pumpkin this year. I just pinned these to take to the in-laws this weekend!
Brittany Mullins says
November 4, 2013 at 8:27 pmYay! Let me know how they turn out.
Robin says
November 4, 2013 at 9:45 pmI just made these in a normal sized muffin tin and I have to say, they are amazing. Thanks for the recipe and the recommendation to adjust the cooking time! I doubled the recipe and it made a dozen. I can’t believe how fluffy these turned out…
★★★★★
Brandy says
November 4, 2013 at 9:54 pmI am so excited to try these! Since going grain free, I’ve been seriously craving something sweet that won’t make me sick. I think you’ve just saved the day š
Karly says
November 5, 2013 at 10:45 amDo you think any of the egg replacers would work in this recipe? I’m allergic to eggs.
Brittany Mullins says
November 5, 2013 at 11:12 pmHi Karly. I had a reader comment on Facebook saying that she mad the muffins using flaxseed eggs and they turned out, just needed to cook a little longer. š
Lauren says
November 5, 2013 at 12:47 pmDo you think I could make these without the honey? I can’t have sugar so I would substitute stevia instead…I’m just worried the consistency would be off.
Brittany Mullins says
November 5, 2013 at 11:11 pmHi Lauren, you could certainly try them without the honey but I’m not sure how they would turn out. Let me know if you do. š
Cassie says
November 5, 2013 at 1:59 pmThese look great…. I made cookies with a similar recipe. Can’t wait to try the muffins!
Dearna @tohercore says
November 5, 2013 at 6:11 pmIm definitely flagging these to make, they look so good!!
Ashley says
November 5, 2013 at 6:49 pmA baked good I can actually eat – can’t wait to try it!! Thanks so much!!!
Samantha says
November 6, 2013 at 4:12 amWow what a mouthful! Hahaha but darn these look good! A great treat for the weekend. š
★★★★★
kaceyjt says
November 6, 2013 at 3:45 pmJust made these and they are so delish! Thanks so much for coming up with this wonderful recipe!
I used peanut butter instead of almond butter and they were still fantastic:)
kaceyjt says
November 7, 2013 at 1:00 pmI just linked up your recipe to my blog!
Eating Bird Food says
November 7, 2013 at 11:37 pmYay! So glad that you liked this Kacey and thanks for the linking them up on your blog as well. I appreciate it. š
beachmama says
November 7, 2013 at 3:30 pmThese sound moist and yummy Brittany! I’m vegan and can adjust nearly everything but this recipe may be tricky. The only real binder is the eggs. I wonder if using ground flax and water whipped together would be enough to bind them. It’s amazing to me that even with eggs they would bake well!
Eating Bird Food says
November 7, 2013 at 11:33 pmSomeone commented on my Facebook page saying that they made the muffins using flaxseed eggs and they turned out! Let me know if you try it too. š
beachmama says
November 8, 2013 at 4:47 pmYIPPEE! Your recipe is in my electronic recipe box ~ I will try these and let you know, thanks so much!
lisa says
November 10, 2013 at 9:59 amthese are so good! i used a regular size muffin pan since i don’t have a mini one, and they turned out great. my 12 month old LOVES them!
Eating Bird Food says
November 10, 2013 at 10:03 pmSo glad that you and your little one like the muffins! Thanks so much for trying the recipe.
L says
November 11, 2013 at 9:59 pmThanks so much for sharing!
It’s great to find recipes that don’t call for sugar & flour – and still taste awesome. After making these yummy muffins, my home smells like a pumpkin pie and I’m tempted to make another round! Definitely sharing this recipe.
Cheers!!
Emiko says
November 12, 2013 at 11:17 pmIs one mini muffin considered one serving?
Eating Bird Food says
November 13, 2013 at 10:11 amYup!
Brittany says
November 13, 2013 at 12:38 amThese look so yummy and easy to make!!
Kevin Lane says
November 17, 2013 at 12:50 pmMy daughter just gave me this recipe along with some killer whole bean coffee for my birthday. I’ll be making these muffins tomorrow to enjoy with that coffee. Pumpkin muffins, fresh coffee, and Monday night football!!! Can hardly wait.
★★★★★
Gabbie says
December 10, 2013 at 4:39 pmThis recipe was amazing. I made regular sized muffins and they only needed about three minutes more. I also made them with honey and maple syrup. Personally, I like the maple syrup better. They taste sweeter. I also switched the chocolate chips for raisins the second time and use them for a healthy breakfast. I’m so glad someone showed me to use almond butter in baking.
Rosie says
March 19, 2014 at 10:32 amThanks so much for the recipe share – it sounds lovely! Have you had any feedback about making the recipe nut free? Coconut oil is ok for me, but I think it might alter the texture too much. Peanut butter and almond butter are no goes. Thanks for your thoughts! š
Brittany Mullins says
March 19, 2014 at 11:26 amWhat about sunflower butter?
Mandy says
April 24, 2014 at 6:55 pmI made these with sunflower butter since we are paleo and have a tree nut allergy. This time I will be trying pumpkinseed butter.
Has anyone else had them turn black a day after baking? They were still totally yummy but discolored throughout. Hmm
l says
August 11, 2014 at 9:53 pmBaked these today with sunflower butter (my husband is allergic to almonds) and they were yummy but turned bright GREEN (we are calling them Hulk Muffins) about 20 minutes after baking. Perhaps there is a reaction between the sunflower butter and one or more of the other ingredients?
Brittany Mullins says
August 12, 2014 at 8:14 amOh man, that’s so funny. But actually you’re right, I just found this article online that explains why the sunflower butter turns bright green. (http://www.sunbutter.com/blog/celebrating-st-patrick%E2%80%99s-day-with-green-sunbutter-cookies/) Who knew?
At least they still taste good. š
Stacy says
September 7, 2014 at 5:55 pmCan butter be used instead of almond butter? Thanks for sharing the recipe. My husband is on low carb and I can use sugar free maple syrup to make these fairly low carb.
Brittany Mullins says
September 7, 2014 at 6:05 pmHi Stacy. I don’t know how it would turn out because the almond butter acts as a flour as well as the fat.
Brytanny Howard says
October 13, 2014 at 7:58 amWhat could I use to replace the almond butter ?? I was thinking of part Nutella and part normal butter ??
I am super excited to make these for my family
Brittany Mullins says
October 17, 2014 at 2:32 pmYou could try using a different nut butter but I’m not sure how they’d turn out since I haven’t tested it. Let me know how they turn out if you do end up trying something other than almond butter. š
Miss Healthy Pants says
October 17, 2014 at 2:21 pmDo you think I could use mashed banana in place of honey/maple syrup?
Brittany Mullins says
October 17, 2014 at 2:31 pmYou could certainly try it! Let me know how they turn out if you do. š
Caitlin says
October 5, 2018 at 3:09 pmDo you think you could use flax egg?
Samantha Shapiro says
November 13, 2018 at 2:22 amMade these for my son’s Preschool class and the kiddos loved them. I didn’t use chocolate chips but topped them with homemade maple roasted pumpkin seeds.
I want to make regular sized muffins and or a loaf with this recipe. Have you tried making a loaf witht he recipe with just longer bake time?
Thanks again for delicious and healthy recipes!
★★★★★
Brittany Mullins says
November 13, 2018 at 8:02 pmYay!! I’m so glad that the kiddos loved the muffins, Samantha. I haven’t tried this recipe with larger muffins or in a loaf pan but I think it should work with a longer cook time.
Amber Deck says
April 7, 2019 at 1:51 pmI made this recipe with sunflower butter becuae my daughter doesnt like nuts and part if the muffin turned green. All of the ingredients were fresh. Any clue what might have happened?
Brittany Mullins says
April 8, 2019 at 8:40 amOh my goodness, yes! The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked and causes the green color. This has happened to me before and although they look funky, they’re totally fine to eat.