Description
If you’re seeking a delightful way to embrace the flavors of fall, these Flourless Pumpkin Muffins are the perfect treat. They are quick to prepare, providing a wholesome option for busy mornings or afternoon snacks. With a blend of almond flour and pumpkin puree, these muffins are not only delicious but also nutritious, filling your home with an inviting aroma. They can be enjoyed fresh out of the oven or stored for later, making them a versatile addition to your meal prep. Packed with flavor and family-friendly appeal, these muffins are sure to be a hit!
Ingredients
Scale
- 1 cup almond flour (120g)
- 3 tbsp granulated 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 a large bowl, mix almond flour, sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk together pumpkin puree and egg (or flax egg).
- Combine the wet mixture with the dry ingredients until just mixed; avoid overmixing.
- Fill the muffin tin with batter and sprinkle mini chocolate chips on top if desired.
- Bake for about 10 minutes for mini muffins or until golden brown and firm to touch.
- Let cool slightly before enjoying or storing.
Nutrition
- Serving Size: 1 muffin
- Calories: 90
- Sugar: 3g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg