Description
Flourless pumpkin muffins bring autumn’s warmth to your kitchen with minimal ingredients and maximum flavor. Almond flour and pure pumpkin puree create a gluten-free treat that delights palates while nourishing bodies with wholesome goodness you’ll crave.
Ingredients
Scale
Dry Ingredients:
- 1 cup (120 grams) almond meal or almond flour
- 3 tablespoons sugar or granulated sugar-free sweetener
- ½ tablespoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon or pumpkin pie spice
Wet Ingredients:
- ⅓ cup pumpkin puree
- 1 egg or flax egg
Optional Toppings:
- Handful of mini chocolate chips
Instructions
- Thoroughly mix almond flour, granulated sweetener, baking powder, salt, and ground cinnamon in a medium mixing bowl until ingredients are evenly distributed.
- Incorporate pumpkin puree and a single large egg into the dry mixture, whisking vigorously to create a smooth, consistent batter with no lumps.
- Optional: Gently fold mini chocolate chips into the batter, distributing them evenly throughout for added texture and flavor.
- Prepare a mini muffin tin by generously greasing each cavity with cooking spray or butter to prevent sticking.
- Carefully distribute the pumpkin batter among the muffin cups, filling each approximately 3/4 full to allow room for rising during baking.
- Position the muffin tin on the center rack of an oven preheated to 350°F (175°C) for precise temperature control.
- Bake mini muffins for 10 minutes (or 15 minutes for standard-sized muffins) until they appear golden and a toothpick inserted in the center comes out clean.
- Remove muffins from the oven and let them rest in the tin for 2-3 minutes, allowing them to firm up and contract slightly from the pan edges.
- Using a small offset spatula or knife, carefully loosen the muffins around their edges and transfer to a wire cooling rack.
- Serve warm or at room temperature, enjoying the delicate pumpkin and almond flavors of these flourless treats.
Notes
- Effortlessly create a gluten-free treat that’s perfect for quick breakfasts or guilt-free snacking.
- Almond flour provides a rich, nutty base that keeps these muffins low-carb and protein-packed.
- Maximize the pumpkin pie flavor by ensuring your spices are fresh and fragrant for the most aromatic result.
- Mini chocolate chips add a delightful sweetness that transforms these muffins from simple to spectacular.
- Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- Customize the recipe by experimenting with different sugar-free sweeteners or adding nuts for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 75 kcal
- Sugar: 1 g
- Sodium: 60 mg
- Fat: 6 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg