Go Back
–+ servings
Flourless Pumpkin Muffins

Flourless Pumpkin Muffins - Indulge in Guilt-Free Fall Flavor

Flourless Pumpkin Muffins are a wholesome fall treat that is quick, easy, and caters to various dietary needs.
Print Recipe Pin Recipe
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 Batter
  • 2 cups Almond Meal can substitute with almond flour
  • 1/2 cup Sugar or Sugar-Free Sweetener consider coconut sugar, date sugar, or erythritol for keto
  • 1 tsp Baking Powder ensure freshness
  • 1/4 tsp Salt to enhance flavor
  • 1 tsp Cinnamon or Pumpkin Pie Spice for warmth
  • 1 cup Pumpkin Puree can use canned or homemade
  • 1 large Egg or Flax Egg for vegan option
  • 1/2 cup Optional Mini Chocolate Chips can be replaced with nuts

Equipment

  • Oven
  • Muffin tin
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions for Flourless Pumpkin Muffins
  1. Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin.
  2. Combine almond meal, sweetener, baking powder, salt, and spice in a large mixing bowl.
  3. Whisk in the pumpkin puree and egg (or flax egg) until you have a smooth batter.
  4. Carefully divide the batter among the muffin cups, filling each about three-quarters full.
  5. Bake for 10 minutes if mini muffins or 15 minutes for standard muffins.
  6. Let the muffins cool for a few minutes in the tin before removing them.
  7. Enjoy immediately or store in an airtight container.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 12gProtein: 5gFat: 8gSaturated Fat: 1gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 2gVitamin A: 800IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins are vegan, gluten-free, and keto-friendly, perfect for cozy autumn days.

Tried this recipe?

Let us know how it was!