Flourless Pumpkin Muffins – Fudgy, Gluten-Free Fall Treats

Delicious Flourless Pumpkin Muffins made with simple ingredients, perfect for a gluten-free and low-carb treat.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

2 cups Almond Meal or almond flour can be substituted
1 cup Sugar or granulated sugar-free sweetener like stevia
1 tbsp Baking Powder
1/2 tsp Salt
1 tsp Cinnamon or Pumpkin Pie Spice choose based on your preference
1 cup Pumpkin Puree fresh roasted or canned
1 large Egg or flax egg for vegan option

Optional Add-Ins

1/2 cup Mini Chocolate Chips adds sweetness
1/2 cup Nuts (e.g., walnuts or pecans) for crunch and nutrition

Equipment

Mini muffin tin
mixing bowl
whisk
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line with parchment paper.
In a large mixing bowl, combine almond meal, sugar, baking powder, salt, and spices. Mix well.
Add pumpkin puree and egg (or flax egg) to the dry mixture. Whisk until smooth.
Divide the batter among the muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 10-15 minutes, until muffins rise and a toothpick comes out clean.
Let cool in the tin for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 10gProtein: 4gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 6gVitamin A: 2500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days. Refrigerate for one week or freeze for up to 3 months.

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