Flourless Pumpkin Muffins for Guilt-Free Fall Indulgence

Enjoy delicious Flourless Pumpkin Muffins that are low-carb, gluten-free, and can be made vegan, perfect for fall indulgence.

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Prep Time 10

Cook Time 15

Cooling Time 10

Total Time 35

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 100

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Base

2 cups Almond Meal substitute with almond flour if needed
1/2 cup Sweetener can be sugar, brown sugar, or sugar-free options
1 tbsp Baking Powder
1/2 tsp Salt

For the Flavor

1 tsp Cinnamon or Pumpkin Pie Spice choose based on preference
1 cup Pumpkin Puree homemade or canned

For Binding

2 large Eggs or Flax Egg use flax egg for vegan option

For Extra Delight

1/2 cup Mini Chocolate Chips optional, can substitute with dark chocolate

Equipment

mini muffin tin
mixing bowl
whisk
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
In a mixing bowl, combine almond meal, sweetener, baking powder, salt, and cinnamon. If using, add mini chocolate chips.
Whisk in pumpkin puree and your chosen egg or flax egg until smooth.
Divide the muffin batter into the greased mini muffin tin, filling each cup halfway.
Bake for 10 minutes for mini muffins or 15 minutes for standard-sized ones until a toothpick comes out clean.
Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 100kcalCarbohydrates: 10gProtein: 3gFat: 5gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 100mgPotassium: 100mgFiber: 2gSugar: 4gVitamin A: 100IUVitamin C: 2mgCalcium: 5mgIron: 4mg

Notes

For added flavor, consider customizing with nuts or dried fruit. Enjoy warm with almond butter or cream cheese!

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