Flourless Pumpkin Muffins That Taste Like Fall Bliss

Flourless Pumpkin Muffins are a delicious blend of nostalgia and health, perfect for breakfast or a quick snack.

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Prep Time 10

Cook Time 15

Cooling Time 10

Total Time 35

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups Almond Meal/Flour Finely ground for a smoother texture
1 cup Sweetener Your choice of sugar or substitutes like erythritol
1 teaspoon Baking Powder Essential for leavening
1 pinch Salt Enhances flavor and balances sweetness
1 teaspoon Cinnamon or Pumpkin Pie Spice Adds warm, aromatic qualities
1 cup Pumpkin Puree Fresh or canned
1 Egg or Flax Egg For vegan version, mix 1 tbsp flaxseed meal with 2.5 tbsp water
1/2 cup Mini Chocolate Chips Optional for sweetness and texture

Equipment

Mini muffin tin
mixing bowls
whisk
Spoon or ice cream scoop

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
Combine the almond meal, sweetener, baking powder, salt, and cinnamon in a bowl.
Whisk together the pumpkin puree and egg (or flax egg) until smooth, then mix into the dry ingredients.
Divide the batter among the muffin cups, filling each two-thirds full.
Bake for 10-15 minutes until a toothpick inserted in the center comes out clean.
Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 2gSugar: 3gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Use non-stick spray or oil generously to grease the muffin tin, and consider using spices like cardamom or nutmeg for added flavor.

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