Flourless Pumpkin Spice Muffins

Servings: 12
Calories: 167 KCAL, 6 g protein

Ingredients

• 1 cup almond butter or creamy peanut butter 
• 1/2 cup canned pumpkin puree (not pumpkin pie filling)
• 2 whole eggs
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 1 tablespoon Pumpkin Pie Spice*
• 1/3 cup maple syrup (or honey, if you prefer)
• Optional: 1/3 cup dark chocolate chips

Instructions

1. Preheat your oven to 350F, and line a standard muffin pan with paper cups.
2. In a medium bowl, combine all of the ingredients and mix until a smooth batter is formed, folding in the chocolate chips last, if desired.
3. Using a 1/4 cup, distribute the batter evenly among the 12 baking cups.
4. Bake for 15-20 minutes at 350F, until the centers are firm and starting to crack.
5. Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
6. For best shelf life, store in a sealed container in the fridge for up to a week. (These freeze well, too!)

Recipe Notes

*Note: You can make your own Pumpkin Pie Spice by using 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg instead.