Delicious Flourless Pumpkin Muffins You’ll Love This Fall

Delight in these flourless pumpkin muffins, a gluten-free and vegan treat bursting with cozy fall flavors.

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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 Batter

2 cups Almond Meal Can substitute with almond flour if desired.
1 cup Granulated Sweetener Options include sugar, coconut sugar, or sugar-free substitute like erythritol.
1 tsp Baking Powder Helps muffins rise.
1/2 tsp Salt Enhances flavor.
2 tsp Ground Cinnamon or Pumpkin Pie Spice Mix in additional spices like cardamom if desired.
1 cup Pumpkin Puree Use fresh roasted or canned puree.
1 large Egg or Flax Egg Flax egg for vegan option.
1/2 cup Mini Chocolate Chips Optional for added sweetness.

Equipment

Mini muffin tin

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
Combine almond meal, granulated sweetener, baking powder, salt, and ground cinnamon in a bowl; whisk until even.
Add pumpkin puree and egg or flax egg to dry mixture and stir until smooth.
Fold in mini chocolate chips, mixing just until combined.
Divide batter among muffin cups, filling each about two-thirds full.
Bake for 10-15 minutes; check for doneness with a toothpick.
Cool muffins in the pan for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 12gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 100mgPotassium: 170mgFiber: 2gSugar: 5gVitamin A: 2000IUVitamin C: 2mgCalcium: 30mgIron: 1mg

Notes

Store leftover muffins in an airtight container for up to 3 days at room temperature, or refrigerate for up to 1 week. For longer storage, freeze for up to 3 months.

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