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Flourless Pumpkin Muffins

Flourless Pumpkin Muffins You’ll Crave This Fall

Flourless Pumpkin Muffins are a guilt-free treat that captures the essence of fall with delicious flavors and a moist texture.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups almond meal substitute with almond flour if needed
  • 1/2 cup sugar or use a sugar-free sweetener like erythritol
  • 1 tsp baking powder acts as a leavening agent
  • 1/4 tsp salt do not omit
  • 1 tsp cinnamon or pumpkin pie spice mix spices for added complexity
  • 1 cup pumpkin puree canned or homemade
  • 1 large egg or flax egg for a vegan option
  • 1/2 cup mini chocolate chips optional for added sweetness

Equipment

  • Mini muffin tin
  • mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
  2. In a mixing bowl, combine the almond meal, sugar, baking powder, salt, and spices.
  3. Add the pumpkin puree and egg (or flax egg) to the dry ingredients, whisk until smooth.
  4. Fold in the mini chocolate chips gently.
  5. Divide the batter evenly among the greased muffin cups, filling each about three-quarters full.
  6. Bake for 10 to 15 minutes, until a toothpick inserted comes out mostly clean.
  7. Allow the muffins to cool in the pan for about 5 minutes before transferring to a cooling rack.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 12gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 240IUVitamin C: 4mgCalcium: 6mgIron: 4mg

Notes

Store leftovers in an airtight container in the fridge for up to a week, or freeze for up to 3 months.

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