Flourless Pumpkin Muffins: A Healthy and Delicious Fall Treat
Looking for a healthy, gluten-free treat that captures the flavors of fall? These Flourless Pumpkin Muffins are the perfect answer. Made with almond flour and pumpkin puree, these muffins are naturally gluten-free and full of warm autumn spices. They’re easy to whip up, require minimal ingredients, and can be enjoyed as a snack, breakfast, or even dessert. Plus, with just 80 calories per mini muffin, they’re a guilt-free indulgence!
Why You’ll Love This Recipe
- Gluten-Free & Flourless: Made with almond meal or almond flour, these muffins are naturally gluten-free and grain-free, making them perfect for anyone with dietary restrictions.
- Easy & Quick: With only 10 minutes of prep and 10 minutes of baking, you can have these delicious muffins ready to enjoy in just 20 minutes.
- Packed with Fall Flavor: These muffins capture the warm, comforting flavors of fall with pumpkin puree and a touch of cinnamon or pumpkin pie spice.
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
- 1/3 cup pumpkin puree
- 1 egg or flax egg
- Optional: Handful of mini chocolate chips
Instructions
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Grease a mini muffin tin well to prevent the muffins from sticking. This recipe makes 12 mini muffins, but you can adjust for a larger muffin tin if needed—just increase the baking time by a few minutes.
2. Mix the Dry Ingredients
In a medium bowl, stir together the almond flour, sweetener, baking powder, salt, and cinnamon or pumpkin pie spice. These dry ingredients form the base of the muffin batter and provide that warm, cozy flavor.
3. Add the Wet Ingredients
Whisk in the pumpkin puree and the egg (or flax egg for a vegan option) until everything is well combined. The pumpkin puree not only gives the muffins their distinct fall flavor but also adds moisture and richness to the batter. If you’re feeling indulgent, you can fold in a handful of mini chocolate chips at this stage for an extra treat.
4. Fill the Muffin Tin
Divide the batter evenly among the muffin cups in the prepared tin. Each cup should be filled almost to the top, as the muffins will rise slightly while baking.
5. Bake the Muffins
Place the muffin tin on the center rack of your preheated oven. Bake for 10 minutes for mini muffins, or 15 minutes if you’re making larger muffins. The tops should be set and slightly golden, but the muffins will firm up more as they cool.
6. Cool and Serve
Once the muffins are out of the oven, allow them to cool in the tin for a few minutes. This cooling period helps them firm up and makes them easier to remove. Use a knife to carefully go around the edges of each muffin to release them from the tin. Serve warm or at room temperature, and enjoy!
Tips for Success
- Customizable: These muffins are easy to customize—add your favorite mix-ins like chocolate chips, chopped nuts, or dried fruit for added texture and flavor.
- Flax Egg Option: To make these muffins vegan, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Let the mixture sit for a few minutes to thicken before adding it to the batter.
- Storage: Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate them for up to a week.
Recipe Details
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Servings: 12 mini muffins
- Calories: 80 kcal per muffin
Final Thoughts
These Flourless Pumpkin Muffins are a delightful fall treat that you can feel good about enjoying. Whether you’re gluten-free or just looking for a simple, wholesome snack, these muffins deliver on both taste and nutrition. The combination of almond flour, pumpkin puree, and warm spices makes them irresistibly moist and flavorful. Plus, they’re ready in just 20 minutes—what’s not to love?
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Flourless Pumpkin Muffins
- Total Time: 20 minutes
- Yield: 12 1x
Description
These flourless pumpkin muffins are the perfect blend of warm spices and soft, moist texture, making them a delightful fall treat. Made with almond flour, they offer a gluten-free and grain-free option that doesn’t compromise on flavor or richness. The optional mini chocolate chips add a touch of indulgence, while the pumpkin puree gives a subtle sweetness and moisture that keeps these muffins light and satisfying.
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
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). Grease a mini muffin tin well.
In a bowl, stir together the almond flour, sweetener, baking powder, salt, and cinnamon.
Whisk in the pumpkin puree and egg until well combined. If desired, fold in mini chocolate chips.
Divide the batter evenly among the muffin cups.
Bake on the center rack for 10 minutes (or 15 minutes for larger muffins). Remove from the oven and allow the muffins to cool in the tin for a few minutes, during which they will firm up.
Carefully go around the edges of each muffin with a knife to release them from the tin. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 80