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Flourless Pumpkin Muffins Recipe

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★★★★★

4.5 from 99 reviews

These Flourless Pumpkin Muffins are a quick and healthy treat, perfect for a gluten-free snack or breakfast. Made with almond meal and pumpkin puree, they are naturally moist, lightly spiced with cinnamon or pumpkin pie spice, and optionally studded with mini chocolate chips for an extra touch of indulgence. Their small size makes them light and easy to enjoy anytime.

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 of mini chocolate chips

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a mini muffin tin well to prevent sticking.
  2. Mix Dry Ingredients: In a bowl, stir together the almond meal, sugar or sweetener, baking powder, salt, and cinnamon or pumpkin pie spice until evenly combined.
  3. Incorporate Wet Ingredients: Whisk the egg or flax egg into the pumpkin puree until smooth, then add this mixture to the dry ingredients, stirring gently until just combined. If using, fold in the mini chocolate chips.
  4. Fill Muffin Tin: Divide the batter evenly among the greased mini muffin cups, filling each about three-quarters full.
  5. Bake: Place the muffin tin on the center oven rack and bake for about 10 minutes for mini muffins, or 15 minutes if making larger muffins. The muffins should be firm to the touch and a toothpick inserted should come out mostly clean.
  6. Cool and Remove: Remove the muffins from the oven and allow them to cool in the tin. They will continue to firm up as they cool. Carefully loosen around each muffin with a knife or small spatula and pop them out of the tin.

Notes

  • Using mini muffin tins results in a lighter texture and faster baking time.
  • You can substitute flax egg for a vegan option by mixing 1 tbsp ground flaxseed with 3 tbsp water.
  • Adjust sweetness to taste by using sugar or a sugar-free sweetener.
  • Adding mini chocolate chips is optional but adds a delicious contrast to the spices.
  • These muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days or frozen for up to 1 month.

Keywords: flourless pumpkin muffins, gluten free muffins, almond flour pumpkin muffins, healthy pumpkin muffins, pumpkin breakfast, sugar free muffins

Find it online: https://dailysimplerecipe.com/flourless-pumpkin-muffins-recipe/