Description
Flourless Pumpkin Muffins are a delightful and healthy treat that perfectly captures the essence of fall. These gluten-free muffins, made with almond meal, are moist, flavorful, and easy to whip up in just a few minutes. With a hint of pumpkin spice and optional mini chocolate chips for added sweetness, they make an ideal breakfast or snack for any occasion. Whether you’re hosting a brunch or enjoying them on a cozy evening at home, these muffins are sure to please everyone. Plus, they’re kid-friendly and packed with nutritious ingredients!
Ingredients
Scale
- 1 cup almond meal (or almond flour)
- 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
- 1/3 cup pumpkin puree
- 1 egg (or flax egg)
- Optional: Handful of mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a mixing bowl, combine the almond meal, sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk together the pumpkin puree and egg (or flax egg). Add this mixture to the dry ingredients and mix until well combined.
- If using chocolate chips, fold them into the batter before dividing it evenly among the muffin cups.
- Bake for 10 minutes for mini muffins or 15 minutes for larger ones until golden brown.
- Allow them to cool in the pan for a few minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 2g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg