Flourless Pumpkin Muffins Recipe
These flourless pumpkin muffins are a healthy, delicious, and versatile fall treat that’s gluten-free, grain-free, paleo, keto-friendly, and can easily be made vegan. Made with almond meal and pumpkin puree, they are naturally moist with warm spices and optionally enhanced with mini chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (mini muffins), 15 minutes (large muffins)
- Total Time: 20-25 minutes
- Yield: 12-14 mini muffins or 4 large muffins 1x
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 1 cup almond meal or almond flour (120g)
- 3 tbsp granulated sweetener (sugar, coconut sugar, erythritol, or preferred sweetener)
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon or pumpkin pie spice
- Optional handful mini chocolate chips
Wet Ingredients
- 1/3 cup pumpkin puree (canned or freshly roasted and pureed)
- 1 egg or flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit 5 minutes)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a muffin tin or a mini muffin tin well to prevent sticking.
- Mix Dry Ingredients: In a medium mixing bowl, stir together the almond meal, sweetener, baking powder, salt, and cinnamon or pumpkin pie spice. If using mini chocolate chips, add them now and stir to combine evenly.
- Combine Wet Ingredients: In a separate bowl, whisk the pumpkin puree with the egg or prepared flax egg until smooth and well blended.
- Form Batter: Pour the wet ingredients into the dry ingredients and stir thoroughly until a consistent batter forms.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups; fill each about 3/4 full.
- Bake: Place the muffin tin on the center rack of the oven. Bake mini muffins for 10 minutes or larger muffins for about 15 minutes, until a toothpick inserted in the center comes out clean.
- Cool and Remove: Remove the muffins from the oven and let them cool completely in the tin. Once cooled, run a knife around the edges of each muffin and carefully pop them out onto a plate.
- Store: Store leftovers in a covered container. After a day, refrigerate for freshness. Muffins can also be frozen; thaw before serving.
Notes
- You can make mini muffins for a lighter texture and about a dozen or more, or larger muffins for fewer servings.
- Vegan option: use a flax egg or commercial egg replacer instead of a chicken egg.
- Feel free to top muffins with cream cheese frosting, vegan cream cheese, spiced pumpkin butter, apple butter, almond butter, or peanut butter.
- A basic streusel topping sprinkled over muffins before baking creates a delightful crust.
- Try serving with a homemade or Starbucks copycat Pumpkin Spice Latte for a cozy treat.
- Leftover almond meal can be saved for use in keto cheesecake or other baking recipes.
Keywords: flourless pumpkin muffins, gluten free pumpkin muffins, keto pumpkin muffins, paleo pumpkin muffins, vegan pumpkin muffins, almond flour pumpkin muffins, healthy fall muffins, grain free muffins
Find it online: https://biteandenjoy.com/flourless-pumpkin-muffins-recipe/
