Flourless Chickpea Pumpkin Muffins
Flourless Chickpea Pumpkin Muffins made gluten-free, dairy-free and refined sugar-free are a lovely fall treat.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Breakfast
Cuisine: American
Servings: 6 muffins
Calories: 198kcal
Author: Julia
- 1/2 cup pumpkin puree
- 2 eggs
- 1 15-ounce can garbanzo beans, drained and rinsed
- 1/2 cup granulated cane sugar or coconut sugar
- 1 tsp pumpkin pie spice or ground cinnamon
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp vinegar or lemon juice
- 1 tsp pure vanilla extract
- ¼ tsp sea salt
- 3/4 cup chocolate chips optional
Preheat the oven to 350 degrees F and line a muffin tray with 6 muffin papers (or spray with cooking oil).
Drain the chickpeas into a colander and give them a shake to remove any excess liquid.
Transfer the beans to a blender (or food processor), along with the rest of the ingredients for the muffins except for the chocolate chips. Blend until completely smooth. Stir in the chocolate chips.
Fill the muffin papers up ¾ of the way with muffin batter and sprinkle with additional chocolate chips if desired.
Bake for 30 to 35 minutes, or until the muffins are golden-brown around the edges and test clean.
Allow muffins to cool completely before peeling off the muffin papers to eat.
Serving: 1of 6 | Calories: 198kcal | Carbohydrates: 35g | Protein: 6g | Fat: 5g | Fiber: 4g | Sugar: 23g