Ingredients
• 1 cup pumpkin puree (unsweetened)
• 3 large eggs
• 1/3 cup maple syrup or honey
• 1/4 cup almond butter or tahini
• 2 tbsp coconut oil, melted (or butter)
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt
• Optional: 1/4 cup dark chocolate chips or chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with 6 liners or grease well.
- In a bowl, whisk pumpkin, eggs, maple syrup, almond butter, melted coconut oil, and vanilla until smooth.
- Add baking soda, cinnamon, nutmeg, ginger, and salt. Stir until fully combined.
- Fold in chocolate chips or pecans if using.
- Divide batter evenly among muffin cups (they’ll rise and flatten slightly).
- Bake 18–20 minutes, until tops are dry and a toothpick comes out clean.
- Let cool 5 minutes in the pan, then transfer to a rack. Enjoy warm or at room temperature!
💡 Gluten-free, grain-free, and naturally delicious—great for breakfast or snack time!
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 20 mins , Total Time : 30 mins , Servings : 6 muffins , Calories : 140 , Net Carbs: 12g , Fats: 9g , Protein: 5g