Description
Flourless Pumpkin Muffins are a delightful blend of health and flavor, capturing the cozy essence of fall in every bite. These muffins, made with almond flour and pumpkin puree, are not only gluten-free but also low in carbs, making them a perfect choice for breakfast or an anytime snack. With their rich pumpkin flavor and moist texture, they’re ideal for festive gatherings or simple family breakfasts. Plus, these versatile treats can easily be customized with chocolate chips or your favorite spices, ensuring everyone will find something to love.
Ingredients
Scale
- 1 cup almond flour (or almond meal)
- 3 tbsp sugar (or sugar-free sweetener)
- ½ tbsp baking powder
- ¼ tsp salt
- ½ tsp cinnamon or pumpkin pie spice
- ⅓ cup pumpkin puree
- 1 egg (or flax egg)
- Optional: mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a mixing bowl, combine the almond flour, sugar, baking powder, salt, and spices.
- In another bowl, whisk together the pumpkin puree and egg until smooth.
- Pour the wet mixture into the dry ingredients and stir until just combined. Fold in chocolate chips if using.
- Fill muffin cups about three-quarters full and bake for approximately 10 minutes for mini muffins or 15 minutes for larger ones.
- Allow to cool before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 2g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg