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Flourless Pumpkin Muffins

Flourless Pumpkin Muffins for Guilt-Free Fall Indulgence

Delicious Flourless Pumpkin Muffins that are adaptable for various dietary needs, perfect for cozy fall baking.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Almond Meal or almond flour
  • 1 cup Sugar or coconut sugar for a healthier option
  • 1 tablespoon Baking Powder check for freshness
  • 0.5 teaspoon Salt enhances flavor
  • 1 teaspoon Cinnamon or pumpkin pie spice
  • 1 cup Pumpkin Puree canned or homemade, can substitute with sweet potato puree
  • 2 large Eggs or 1 flax egg for vegan option
  • 0.5 cup Mini Chocolate Chips optional, can replace with nuts

Equipment

  • Oven
  • mixing bowl
  • muffin tin
  • Whisk
  • Spoon or Ice Cream Scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
  2. In a mixing bowl, combine almond meal, sugar, baking powder, salt, and cinnamon.
  3. Whisk in pumpkin puree and eggs until smooth. Add chocolate chips if desired.
  4. Divide the batter among the muffin cups, filling each about three-quarters full.
  5. Bake for 10 minutes for mini muffins or 15 minutes for larger muffins.
  6. Cool the muffins in the tin for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 12gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 80mgPotassium: 200mgFiber: 2gSugar: 4gVitamin A: 3000IUCalcium: 50mgIron: 1mg

Notes

These muffins are a healthy, versatile treat perfect for fall. Ensure fresh ingredients for best results.

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