Description
These Flourless Pumpkin Muffins are a delightful gluten-free and low-carb treat made with almond flour and pumpkin puree. Perfect for a light breakfast or snack, they offer a moist texture and warm spices without any flour.
Ingredients
Scale
Dry Ingredients
- 1 cup almond meal or almond flour (120g)
- 3 tbsp sugar or granulated sugar free sweetener
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon or pumpkin pie spice
Wet Ingredients
- 1/3 cup pumpkin puree
- 1 egg or flax egg
- Optional handful mini chocolate chips
Instructions
- Preheat oven: Preheat your oven to 350 F (175 C) and grease a mini muffin tin thoroughly to prevent sticking.
- Mix dry ingredients: In a mixing bowl, stir together the almond meal, sugar or sweetener, baking powder, salt, and cinnamon or pumpkin pie spice until evenly combined.
- Add wet ingredients: Whisk in the pumpkin puree and egg (or flax egg) until a smooth batter forms. Fold in optional mini chocolate chips if desired.
- Fill muffin tin: Divide the batter evenly among the mini muffin cups, filling each almost full.
- Bake: Bake the muffins on the center rack for 10 minutes. For large muffins, bake for 15 minutes instead.
- Cool and remove: Remove from the oven and let the muffins cool completely in the tin, allowing them to firm up. Carefully run a knife around the edges and pop them out.
Notes
- Mini muffins are recommended for a lighter texture; this recipe makes about 12 to 14 mini muffins or 4 regular muffins.
- To keep them dairy-free, use flax egg instead of a chicken egg.
- You can double the recipe to make more muffins.
- Use pumpkin pie spice for extra depth of flavor or just cinnamon if preferred.
- Try swapping sugar with a granulated sugar-free sweetener for a lower carb option.
- Ensure muffin tins are well greased or use silicone liners to prevent sticking.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 80 kcal
- Sugar: 2 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
