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Moist Pumpkin Spice Flourless Muffins
Ingredients:
- 1 cup pumpkin puree
- 2 large eggs
- ½ cup almond butter or peanut butter
- ¼ cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- Optional: ½ cup dark chocolate chips or chopped nuts
Directions:
1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the pumpkin puree, eggs, almond or peanut butter, honey or maple syrup, and vanilla extract until smooth.
3. In a separate bowl, combine baking soda, ground cinnamon, ground nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated.
5. Fold in dark chocolate chips or chopped nuts if using.
6. Divide the batter evenly among the muffin cups.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 180 kcal | Servings: 8 muffins
Tips:
Use canned pumpkin puree for convenience and consistent moisture.
Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer freshness.
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