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Flourless Pumpkin Muffins Recipe

Flourless Pumpkin Muffins Recipe
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★★★★★

5.1 from 28 reviews

These Flourless Pumpkin Muffins are a delicious, gluten-free, and low-carb treat perfect for fall or whenever you’re craving a moist, flavorful muffin without flour. Made with almond meal and pumpkin puree, they offer a healthy twist with warm spices and optional mini chocolate chips for added indulgence. Ideal for those seeking a grain-free, diabetic-friendly snack, these muffins are quick to prepare and bake, delivering a light texture especially when made as mini muffins.

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 1 flax egg: 1 tbsp ground flaxseed mixed with 3 tbsp water)

Optional

  • Handful of mini chocolate chips

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a mini muffin tin thoroughly to prevent sticking. Using mini muffin tins is recommended for a lighter texture, but you can use a regular size muffin tin if preferred.
  2. Mix Dry Ingredients: In a medium bowl, stir together the almond meal, sugar or sweetener, baking powder, salt, and cinnamon or pumpkin pie spice until well combined.
  3. Incorporate Wet Ingredients: In a separate bowl, whisk the egg (or flax egg) and pumpkin puree until smooth. Gradually mix the wet ingredients into the dry ingredients until just combined. If using, fold in the mini chocolate chips gently.
  4. Fill Muffin Tin: Divide the batter evenly among the greased muffin cups. For mini muffins, fill each about three-quarters full.
  5. Bake: Place the muffin tin on the center rack of the preheated oven. Bake mini muffins for 10 minutes, or regular-sized muffins for about 15 minutes. The muffins are done when they are firm to the touch and a toothpick inserted into the center comes out clean.
  6. Cool and Remove: Remove the muffins from the oven and let them cool in the tin for a few minutes. Carefully run a knife around the edges of each muffin to loosen them, then pop them out to finish cooling on a wire rack. They will continue to firm up as they cool.

Notes

  • For a vegan alternative, use a flax egg instead of a regular egg.
  • Mini muffins yield a lighter, fluffier texture; regular-sized muffins will be denser and take longer to bake.
  • You can double the recipe to make more muffins.
  • Almond meal and almond flour can be used interchangeably but ensure it is finely ground for best results.
  • Optional mini chocolate chips add a nice touch of sweetness but can be omitted for a healthier option.
  • Store muffins in an airtight container in the refrigerator for up to 5 days.
  • Freezing is possible; thaw muffins at room temperature before serving.

Nutrition

Keywords: flourless pumpkin muffins, gluten-free pumpkin muffins, low-carb pumpkin muffins, almond meal muffins, diabetic-friendly muffins, vegan pumpkin muffins

Find it online: https://cheframi.com/flourless-pumpkin-muffins-recipe/