For the gluten-free crowd, these Flourless Pumpkin Muffins are delicious—and all you need to get them ready is your blender. Denser than typical muffins, they pack a flavorful and nutritious punch.
1/4 cup almond butter (or any sunflower-seed butter)
1/4 teaspoon salt
1 3/4 teaspoons cinnamon
1/2 teaspoon pumpkin pie spice—or more cinnamon
3/4 teaspoon baking powder
1/8 teaspoon baking soda
Instructions
Preheat oven to 350 degrees F.
Grease a muffin tin, or line it with cupcake liners.
Drain the beans, rinse them thoroughly (to remove bean taste), and pat dry with a paper towel.
Combine all your ingredients in a high-speed blender or a food processor.
Spoon the batter into liners, filling about 3/4 full.
Bake for 20 minutes. They may look underdone, but don’t worry; let them sit on the counter for about 20 minutes while they’ll firm up. Then, let them sit overnight before serving.
