Description
Indulge in the cozy flavors of autumn with these Flourless Pumpkin Muffins. Perfect for breakfast or a quick snack, these muffins combine the wholesome goodness of almond flour and pumpkin puree, making them both nutritious and delicious. Gluten-free and low in carbs, they’re an ideal treat for anyone seeking healthier options without sacrificing taste. In just 10 minutes of prep time, you can create a batch of these delightful muffins that are sure to become a favorite in your household. Enjoy them warm with your morning coffee or as a delightful mid-day pick-me-up!
Ingredients
Scale
- 1 cup almond flour (120g)
- 3 tbsp sugar or sugar-free sweetener
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon or pumpkin pie spice
- 1/3 cup pumpkin puree
- 1 egg (or flax egg)
- Optional: mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In one bowl, mix almond flour, sugar, baking powder, salt, and spices.
- In another bowl, whisk together pumpkin puree and egg until smooth.
- Combine wet and dry ingredients gently using a rubber spatula; fold in chocolate chips if desired.
- Fill the muffin tin evenly with batter.
- Bake for about 10 minutes for mini muffins or 15 minutes for standard size until a toothpick comes out clean.
- Cool in the pan for a few minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (30g)
- Calories: 70
- Sugar: 3g
- Sodium: 40mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg