Flourless Pumpkin Muffins
These cozy flourless pumpkin muffins are made with almond flour, pumpkin puree, and warm spices for a naturally gluten-free treat. Soft, tender, and lightly sweetened, they’re perfect for breakfast, snacks, or sharing with loved ones.
Calories:
Ingredients
- 1 cup almond meal or almond flour 120g
- 3 tbsp sugar or granulated sugar-free sweetener
- ½ tbsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon or pumpkin pie spice
- ⅓ cup pumpkin puree
- 1 egg or flax egg
- Optional: handful of mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line with paper cups.
- In a large bowl, combine almond flour, sugar, baking powder, salt, and cinnamon (or pumpkin pie spice). In another bowl, whisk together pumpkin puree and the egg (or flax egg) until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. Fold in chocolate chips if using.
- Spoon the batter into the muffin cups, filling about three-quarters full, and bake on the center rack for 10 minutes for mini muffins or about 15 minutes for regular size.
- Let muffins cool in the tin for 5 minutes, then gently loosen with a knife and transfer to a cooling rack to finish firming up.