Made By Emily
Breakfast

Flourless Pumpkin and Peanut Butter Mini Muffins

Flourless pumpkin and peanut butter mini muffins on a rustic wooden table

Recipe Summary

Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes
Servings: 12 mini muffins
Cuisine: American
Course: Snack / Breakfast
Calories: 110 per muffin

Ingredients

  • 1 cup (240 ml) pumpkin puree (canned or homemade)
  • 1/2 cup (125 g) natural peanut butter (smooth or chunky)
  • 2 ripe bananas, mashed (about 1 cup / 240 g)
  • 2 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C) and lightly grease a 12-cup mini muffin pan. You can use butter, oil, or non-stick spray.
  2. In a medium bowl, combine the pumpkin puree, peanut butter, and mashed bananas. Whisk or stir until smooth and well blended.
  3. Add the eggs, cinnamon, baking soda, and vanilla extract to the bowl. Whisk everything together until smooth and uniform. Avoid overmixing; a few small lumps are fine.
  4. Spoon the batter into the prepared mini muffin pan, filling each cup about three-quarters full. Using a small scoop or spoon helps portion evenly.
  5. Bake in the preheated oven for about 13 to 15 minutes. The muffins are done when the tops look set and spring back lightly when pressed with a finger. A toothpick inserted in the center should come out mostly clean or with just a few moist crumbs.
  6. Remove the pan from the oven and allow the muffins to cool completely in the pan on a wire rack. This step helps them firm up and makes them easier to remove without breaking.

Recipe Notes

  • Use ripe bananas with plenty of brown spots for optimal sweetness and moisture.
  • Stir the batter just until combined for the best texture—overmixing can make muffins tough.
  • If your peanut butter is very thick, soften it slightly in the microwave for a few seconds to make mixing easier.
  • Let the muffins cool fully before removing from the pan to prevent them from falling apart.
  • For easy portioning and less mess, use a small ice cream scoop or spoon.

Nutrition Estimate

  • Calories: 110
  • Protein: 4 g
  • Carbohydrates: 12 g
  • Fat: 6 g