Flourless Pumpkin Spice – a delicious recipe with almond butter, pumpkin, eggs, honey, pumpkin pie spice, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375F. Prepare mini muffin tin by spraying well with cooking spray, or line the tins with paper liners. Set aside.
2
In your blender or mini chopper, add all ingredients (expect the chocolate chips) and blend on high-speed until creamy, about 1 minute.
3
Stir in chocolate chips by hand.
4
Fill each muffin cavity about 3/4 full with the muffin mixture.
5
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.
432
kcal
Calories
32
g
Fat
26
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 2/3 cup almond butter, 1/3 cup canned pumpkin, 2 eggs, 3 Tablespoons honey, and more.
Yes, Flourless Pumpkin Spice falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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