Go Back
–+ servings
Pumpkin Muffins

Pumpkin Muffins: Healthy, Flourless, and Irresistibly Delicious

Delicious and healthy flourless pumpkin muffins, perfect for breakfast or a snack, gluten-free and low-carb.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
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
  • 1 cup Granulated Sweetener Coconut sugar or sugar substitutes can be used
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 teaspoon Cinnamon or Pumpkin Pie Spice Use a blend for an extra kick
  • 1 cup Pumpkin Puree Homemade roasted pumpkin puree can be used
  • 1 large Egg Use a flax egg for vegan option
  • 1/2 cup Mini Chocolate Chips Optional, use vegan chocolate for dairy-free

Equipment

  • Mini muffin tin
  • Mixing bowl
  • Whisk
  • spoon or ice cream scoop

Method
 

Step-by-Step Instructions for Flourless Pumpkin Muffins
  1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
  2. Combine almond meal, granulated sweetener, baking powder, salt, and spices in a mixing bowl.
  3. Stir in pumpkin puree and egg (or flax egg) until smooth.
  4. Fold in mini chocolate chips if using.
  5. Fill each muffin cup about three-quarters full with batter.
  6. Bake for 10 minutes for mini muffins or 15 minutes for regular muffins.
  7. Cool the muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 10gProtein: 4gFat: 8gSaturated Fat: 0.5gCholesterol: 20mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 1000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

These muffins can be enjoyed warm or at room temperature and are perfect for meal prep or a quick snack.

Tried this recipe?

Let us know how it was!