Description
Delicious and moist flourless pumpkin muffins made with almond flour, perfect for a healthy snack or breakfast. Lightly spiced with cinnamon or pumpkin pie spice and optionally studded with mini chocolate chips for extra indulgence.
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 the oven: Set your oven to 350 F (175 C) and grease a mini muffin tin thoroughly to prevent sticking.
- Combine dry ingredients: In a bowl, stir together almond flour, sugar or sweetener, baking powder, salt, and cinnamon or pumpkin pie spice until evenly mixed.
- Add wet ingredients: Whisk in the pumpkin puree and the egg (or flax egg) into the dry mixture until a smooth batter forms. If using, fold in mini chocolate chips.
- Fill muffin tin: Divide the batter evenly among the mini muffin cups, filling each nearly full to create 12 to 14 muffins.
- Bake: Place the tin on the center oven rack and bake for 10 minutes for mini muffins or 15 minutes if making larger muffins.
- Cool and remove: Remove the muffins from the oven and allow them to cool completely in the tin, during which they will firm up. Run a knife gently around each muffin’s edge and pop them out carefully.
Notes
- Mini muffins yield a lighter texture compared to regular-sized ones.
- You may double the recipe to make more muffins.
- Flax egg can be made by mixing 1 tbsp ground flaxseed with 3 tbsp water and letting sit for 5 minutes.
- The muffins continue to firm as they cool, so don’t overbake to avoid dryness.
- Try adding nuts or dried fruit for variation.
- Be sure to check out the Keto Pumpkin Bread recipe for a popular alternative.
Nutrition
- Serving Size: 1 mini muffin
- Calories: 90 kcal
- Sugar: 2 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
