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