Flourless Pumpkin Muffins: A Healthy Fall Delight

Flourless Pumpkin Muffins are a healthy, gluten-free, and vegan treat perfect for fall. Moist and fudgy, they make an easy breakfast or snack.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 cups Almond meal Almond flour can be used as a substitute.
1/2 cup Sugar or granulated sugar-free sweetener Brown sugar or erythritol for a low-carb option.
1 tbsp Baking powder Acts as a leavening agent.
1/4 tsp Salt Enhances flavor.
1 tbsp Cinnamon or pumpkin pie spice Enhances warm spiced flavor.

For the Moisture

1 cup Pumpkin puree Canned or homemade works well.
1 Egg or flax egg Use a flax egg for a vegan option.

Optional Add-Ins

1/2 cup Mini chocolate chips Can be omitted for fewer calories.

Equipment

Oven
Muffin tin
mixing bowl
Spatula or wooden spoon

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
Combine almond meal, sweetener, baking powder, salt, and cinnamon or pumpkin pie spice in a mixing bowl.
Mix in pumpkin puree and an egg or flax egg; stir in chocolate chips if using.
Spoon batter into the muffin tin, filling each cup about three-quarters full.
Bake for 10 minutes for mini muffins or 15 minutes for regular-sized muffins until set.
Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 15gProtein: 4gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 150mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

These muffins cater to various dietary needs and are easy to customize with optional ingredients.

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