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Flourless Pumpkin Muffins

Flourless Pumpkin Muffins: Fudgy, Guilt-Free Fall Bliss

Enjoy these Flourless Pumpkin Muffins for a healthy, fudgy fall treat perfect for all dietary preferences.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120

Ingredients
  

For the Muffins
  • 2 cups Almond Meal Can substitute with almond flour
  • 1 cup Sugar or Granulated Sugar-Free Sweetener Coconut sugar or erythritol for keto-friendly
  • 1 teaspoon Baking Powder Helps muffins rise
  • 1/2 teaspoon Salt Enhances flavor
  • 2 teaspoons Ground Cinnamon or Pumpkin Pie Spice Adjust to taste
  • 1 cup Pumpkin Puree Canned or homemade; sweet potato puree is an alternative
  • 1 large Egg or Flax Egg For binding; egg replacer for vegan option
  • 1/2 cup Optional Mini Chocolate Chips Optional but recommended

Equipment

  • Oven
  • Mini muffin tin
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Flourless Pumpkin Muffins
  1. Preheat your oven to 350°F (175°C) and prepare a mini muffin tin.
  2. In a medium bowl, whisk together the almond meal, sweetener, baking powder, salt, and cinnamon.
  3. Add the pumpkin puree and either the egg or flax egg to the dry mixture and mix until smooth.
  4. Gently fold in mini chocolate chips if using.
  5. Scoop the batter into the greased mini muffin cups, filling nearly to the top.
  6. Bake for 10 minutes for mini muffins or 15 minutes for standard muffins.
  7. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 2000IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Store in an airtight container for up to 3 days at room temperature. For longer storage, keep in the fridge for a week or freeze for up to 3 months.

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