Description

Flourless Pumpkin Muffins are a healthy, gluten-free treat that blends the cozy flavors of fall with a moist, fudgy texture. Made with almond meal, pumpkin puree, and warm spices, these muffins are perfect for those following keto, vegan, or low-carb diets. Quick and easy to prepare, they make a great breakfast or snack for any time of day.

Ingredients

1 cup almond meal or almond flour (120g)

3 tbsp sugar or granulated 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: Handful of mini chocolate chips

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Instructions

Preheat Oven:
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin well.
Mix Dry Ingredients:
- In a medium bowl, stir together the almond meal, sweetener, baking powder, salt, and cinnamon (or pumpkin pie spice).
Add Wet Ingredients:
- Whisk in the pumpkin puree and egg (or flax egg) until the batter is smooth. If adding chocolate chips, mix them in here.
Spoon into Muffin Tin:
- Spoon the batter into the muffin cups, filling each about ¾ of the way full.
Bake:
- Bake mini muffins for about 10 minutes, or larger muffins for 15 minutes. Muffins should be firm to the touch when done.
Cool and Serve:
- Allow the muffins to cool before carefully removing them from the tin.

Notes

Vegan Option: Use a flax egg instead of a regular egg to make these muffins vegan-friendly.

Sweetness: Add more sweetener or use sweetened chocolate chips for a sweeter muffin.

Spices: For a stronger fall flavor, add extra spices like ginger, nutmeg, or even a splash of vanilla extract.

Coconut Flour: If you don’t have almond meal, coconut flour can be used, but you’ll need to adjust the liquid due to its absorbency.