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Flourless Pumpkin Muffins

Flourless Pumpkin Muffins You'll Crave This Autumn

These Flourless Pumpkin Muffins are a delightful gluten-free treat, perfect for busy mornings and Fall flavors.
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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: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups almond meal or almond flour
  • 1 cup sugar or granulated sugar-free sweetener
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon or pumpkin pie spice
  • 1 cup pumpkin puree canned or homemade
  • 2 large eggs or 1 flax egg for vegan
  • 1/2 cup mini chocolate chips optional

Equipment

  • muffin tin
  • Mixing Bowl
  • Whisk
  • spoon or ice cream scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
  2. In a mixing bowl, combine almond meal, sugar, baking powder, salt, and cinnamon.
  3. Add pumpkin puree and eggs (or flax egg) to dry ingredients and mix until smooth.
  4. Fold in mini chocolate chips if using.
  5. Fill each muffin cup about three-quarters full with batter.
  6. Bake for 10 minutes for mini muffins or 15 minutes for larger muffins. Check for doneness with a toothpick.
  7. Remove from oven and let cool for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 14gProtein: 4gFat: 8gSaturated Fat: 1gCholesterol: 30mgSodium: 50mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 2500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins can be refrigerated or frozen for later use, and are best stored in an airtight container.

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