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Flourless Pumpkin Muffins

Flourless Pumpkin Muffins That Are Fudgy & Guilt-Free Delight

Flourless Pumpkin Muffins are gluten-free, full of warm spices, and perfect for guilt-free indulgence any time of day.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 80
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Muffin Base
  • 2 cups Almond Meal or almond flour
  • 1/2 cup Sugar/Sweetener use granulated sugar-free sweeteners like erythritol for a healthier option
  • 1 tsp Baking Powder
  • 1/4 tsp Salt
  • 2 tsp Cinnamon or Pumpkin Pie Spice mix for depth of flavor
  • 1 cup Pumpkin Puree canned or homemade
  • 1 large Egg or Flax Egg use flax egg for vegan option
Optional Add-ins
  • 1/2 cup Mini Chocolate Chips optional for lower-calorie option

Equipment

  • mini muffin tin
  • mixing bowl
  • whisk
  • Spoon or Cookie Scoop

Method
 

Baking Instructions
  1. Start by preheating your oven to 350°F (175°C).
  2. Next, grab a mini muffin tin and generously grease each cavity.
  3. In a mixing bowl, combine the almond meal, sweetener, baking powder, salt, and cinnamon or pumpkin pie spice.
  4. Whisk in the pumpkin puree along with the egg or flax egg until smooth.
  5. Gently fold in the optional mini chocolate chips.
  6. Divide the batter evenly among the greased mini muffin cups, filling each about three-quarters full.
  7. Bake for 10 minutes for mini muffins or 15 minutes for standard-sized muffins.
  8. Allow the muffins to cool in the tin for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 80kcalCarbohydrates: 10gProtein: 3gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Store leftovers in an airtight container at room temperature for up to 1 day. For longer freshness, refrigerate for up to 5 days or freeze for up to 3 months.

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