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