Description
These Flourless Pumpkin Muffins are a delicious and easy-to-make gluten-free treat that’s perfect for fall. Made with almond meal and pumpkin puree, they’re moist, flavorful, and great for a quick breakfast or snack.
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
- Preparation: Preheat the oven to 350°F and grease a mini muffin tin.
- Mixing: In a bowl, combine the dry ingredients. Whisk in the wet ingredients until well incorporated.
- Baking: Divide the batter among the muffin cups. Bake for 10 minutes for mini muffins or 15 minutes for regular muffins on the center rack.
- Cooling: Remove from the oven and let the muffins cool in the tin. They will continue to firm up as they cool.
- Serving: Carefully loosen the sides of each muffin with a knife and gently pop them out of the tin. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini muffin
- Calories: 120
- Sugar: 5g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
Keywords: Flourless Pumpkin Muffins, Gluten-Free, Almond Meal, Pumpkin Puree, Easy, Snack, Fall Recipe
