Description
Quick, healthy Flourless Pumpkin Muffins that are gluten-free, dairy-free, paleo-friendly and perfect for cozy mornings or snacking.
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 mini chocolate chips
Instructions
1. Preheat oven to 350°F and grease muffin tin.
2. Stir together almond meal, sweetener, baking powder, salt, and spice.
3. Add chocolate chips if using.
4. Whisk in pumpkin puree and egg/flax egg until smooth.
5. Divide batter among muffin cups.
6. Bake 10 minutes for mini muffins or 15 minutes for regular muffins.
7. Cool completely before removing from tin.
8. Store covered; refrigerate after 1 day or freeze for later.
Notes
Yields ~4 regular muffins or ~12 mini muffins.
Mini muffins have a lighter texture.
Vegan option: use flax egg or egg replacer.
Pumpkin puree can be replaced with sweet potato puree.
Optional toppings: cream cheese frosting, pumpkin butter, nut butter.
- Prep Time: 5 minutes
- Cook Time: 10-15 minutes
- Category: Pumpkin Recipes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 3g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg