Flourless Pumpkin Muffins Recipe
These Flourless Pumpkin Muffins are a delicious, low-carb treat perfect for fall or any time you crave a wholesome snack. Made with almond flour and pumpkin puree, they are naturally gluten-free and have a moist, tender texture. Sweetened lightly and spiced with cinnamon or pumpkin pie spice, these muffins are ideal for those looking for a grain-free, diabetic-friendly dessert option. Mini muffins offer a lighter texture, but you can make regular-sized ones if preferred.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (mini) or 15 minutes (large)
- Total Time: 20 minutes (mini) or 25 minutes (large)
- Yield: 4 regular muffins or about 12 mini muffins 1x
- Category: Snack, Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Ingredients
Scale
Dry Ingredients
- 1 cup almond meal or almond flour (120g)
- 3 tbsp sugar or granulated sugar-free sweetener
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon or pumpkin pie spice
Wet Ingredients
- 1/3 cup pumpkin puree
- 1 egg or flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
Optional
- Handful mini chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a mini muffin tin thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the almond meal, sugar or sweetener, baking powder, salt, and cinnamon or pumpkin pie spice. Stir well to evenly distribute all ingredients.
- Add Wet Ingredients: Whisk in the pumpkin puree and egg (or flax egg) to the dry mixture until fully combined. If using, fold in the mini chocolate chips gently.
- Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin tin on the center rack and bake for 10 minutes for mini muffins. If making regular-sized muffins, bake for approximately 15 minutes or until a toothpick inserted comes out clean.
- Cool and Remove: Remove the muffins from the oven and let them cool in the tin for a few minutes to firm up. Run a knife gently around the edges of each muffin to loosen them, then carefully pop them out to cool completely on a wire rack.
Notes
- Using almond flour or almond meal ensures a gluten-free and flourless recipe.
- Flax egg is a great vegan alternative to regular egg and helps bind the muffins.
- Mini muffins have a lighter texture and quicker bake time, but large muffins work too with adjusted baking time.
- Optional chocolate chips add extra sweetness but can be omitted for a less sweet version.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 mini muffin (approx. 30g)
- Calories: 90
- Sugar: 2g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: flourless pumpkin muffins, almond flour muffins, gluten-free pumpkin recipe, diabetic pumpkin muffins, low-carb pumpkin muffins
Find it online: https://todayquickmeals.com/flourless-pumpkin-muffins-recipe/
