Description
Delicious and moist flourless pumpkin muffins made with almond flour and pumpkin puree, perfect for a gluten-free and low-carb treat. These mini muffins bake quickly and have a light texture, great for breakfast or a snack.
Ingredients
Scale
Dry 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
Wet Ingredients
- 1/3 cup pumpkin puree
- 1 egg or flax egg
Optional
- Handful mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit and grease a mini muffin tin well to prevent sticking.
- Mix Dry Ingredients: In a bowl, stir together the almond meal, sugar or sugar-free sweetener, baking powder, salt, and cinnamon or pumpkin pie spice until evenly combined.
- Add Wet Ingredients: Whisk in the pumpkin puree and egg (or flax egg) into the dry mixture until a uniform batter forms.
- Fill Muffin Cups: Divide the batter evenly among the mini muffin cups, optionally folding in mini chocolate chips for added sweetness.
- Bake Muffins: Bake the muffins on the center oven rack for 10 minutes for mini muffins or 15 minutes for regular-sized muffins.
- Cool and Serve: Remove from the oven and allow the muffins to cool completely; they will continue to firm up as they cool. Run a knife around the edges to carefully pop each muffin out.
Notes
- Making mini muffins results in a lighter texture; for larger muffins, bake 15 minutes and yield will be 4 regular muffins.
- Use a flax egg to make the recipe vegan-friendly.
- Feel free to double the recipe if you want more muffins.
- Be sure to grease the muffin tin well to avoid sticking.
- You can substitute pumpkin pie spice for cinnamon for a more complex flavor.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
