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Flourless Pumpkin Muffins

Flourless Pumpkin Muffins

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Indulge in the cozy flavors of fall with these delightful Flourless Pumpkin Muffins. Made with almond meal, these gluten-free treats are not only easy to whip up but also packed with nutritious ingredients that make them a perfect breakfast option or snack. The warm spices combined with pumpkin puree create a comforting taste that will brighten your day. These muffins can even be tailored to your preferences – add mini chocolate chips for a sweet twist or enjoy them plain for a wholesome bite. With their moist texture and rich flavor, they’re sure to be a hit at any gathering!

  • Total Time: 25 minutes
  • Yield: Approximately 12 mini muffins 1x

Ingredients

Scale
  • 1 cup almond flour
  • 3 tbsp sugar or 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: mini chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and grease a mini muffin tin.
  2. In a mixing bowl, combine almond flour, sugar, baking powder, salt, and cinnamon.
  3. In another bowl, whisk together pumpkin puree and egg until smooth.
  4. Pour the wet mixture into the dry ingredients and stir until just combined.
  5. Optionally fold in mini chocolate chips.
  6. Fill muffin cups about three-quarters full with batter.
  7. Bake for 10-15 minutes until cooked through; cool before serving.
  • Author: Jennifer Carter
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 80
  • Sugar: 3g
  • Sodium: 50mg
  • Fat: 6g
  • Saturated Fat: 0.5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 20mg