Flourless Pumpkin Muffins - Guilt-Free Fall Indulgence

Delicious Flourless Pumpkin Muffins are guilt-free, naturally sweetened, gluten-free, and perfect for breakfast or a snack.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups Almond Meal Substitute with almond flour if preferred.
1/2 cup Sweetener Options include granulated sugar, coconut sugar, or erythritol.
1 teaspoon Baking Powder Ensure it's fresh for the best rise.
1/4 teaspoon Salt Enhances flavor.
1 teaspoon Cinnamon or Pumpkin Pie Spice Feel free to combine with other spices.
1 cup Pumpkin Puree Use canned or homemade.
1 large Egg or Flax Egg Use flax egg for vegan option.
1/2 cup Mini Chocolate Chips Optional for added sweetness.

Equipment

Muffin Tin
Mixing Bowl
whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and prepare the muffin tin.
In a medium bowl, mix the almond meal, sweetener, baking powder, salt, and cinnamon until well combined.
Add the pumpkin puree and egg (or flax egg) to the dry ingredients and stir until smooth. Fold in mini chocolate chips if using.
Scoop the batter into muffin cups, filling each about three-quarters full.
Bake the muffins for about 10 minutes for mini muffins or 15 minutes for standard-sized muffins.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 10gProtein: 4gFat: 8gSaturated Fat: 0.5gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 2 days at room temperature or refrigerate for a week. Freeze for up to 3 months.

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