Description
These muffins are soft, naturally sweet, and ridiculously simple, made with just three wholesome ingredients.
Ingredients
- 1 cup smooth almond butter (or peanut butter or cashew butter)
- 1 cup canned pumpkin puree (not pumpkin pie mix)
- 2 large eggs
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin pan with paper liners or lightly grease it.
- In a medium bowl, whisk the eggs until smooth. Add the pumpkin puree and almond butter.
- Stir with a sturdy spoon or spatula until you have a thick, even batter.
- Divide the batter among the muffin cups, filling each about three quarters full.
- Bake for 16 to 20 minutes, until the tops are set and spring back lightly when tapped.
- Cool in the pan for 10 minutes, then move to a rack to finish cooling.
Notes
These muffins can be stored at room temperature for up to 24 hours or refrigerated for up to 4 days. Freeze individually wrapped muffins for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Baking
- Cuisine: American