Name: Flourless Pumpkin Muffins Recipe
Prep time: 10 min
Cook time: PT-491243H24M44S
Total time: 25 min
Cuisine: American
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; 1/3 cup pumpkin puree; 1 egg (or flax egg as vegan substitute); Handful of mini chocolate chips

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Introduction

These flourless pumpkin muffins are a delightful, gluten-free treat perfect for fall or any time you want a naturally sweet, moist snack. Made with almond meal and pumpkin puree, they offer a tender texture with warm spices and an optional hint of chocolate.

The image shows a stack of three small orange cupcakes with smooth white frosting between each layer and on top of the upper cupcake. The top cupcake has a bite taken out of it, revealing a moist, crumbly texture inside. In the background, there are more cupcakes with white frosting on a wooden surface with a white marbled texture. A woman's hand holding a red leaf is partially visible at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

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
1/3 cup pumpkin puree
1 egg (or flax egg)
Optional: a handful of mini chocolate chips

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a mini muffin tin thoroughly. Greasing well helps the muffins release easily after baking.
Step 2: In a bowl, stir together the almond meal, sugar, baking powder, salt, and cinnamon or pumpkin pie spice until evenly combined.
Step 3: Whisk in the pumpkin puree and egg (or prepared flax egg) until the batter is smooth. If desired, fold in the mini chocolate chips gently.
Step 4: Divide the batter evenly among the greased muffin cups. For mini muffins, fill each about three-quarters full. This recipe makes 4 regular-sized muffins, or about 12 mini muffins if using a mini tin.
Step 5: Bake on the center rack for about 10 minutes for mini muffins or 15 minutes for regular-sized muffins, until the tops are set and a toothpick inserted comes out clean.
Step 6: Remove the muffins from the oven and let them cool in the tin. They will continue to firm up as they cool. Run a knife gently around each muffin to loosen before carefully popping them out.

Tips & Variations

Use mini muffin tins for a lighter, more delicate texture and perfect bite-sized portions.
Try substituting maple syrup or honey for sugar if you prefer natural sweeteners, though this will add moisture to the batter.
Adding a handful of chopped nuts or dried cranberries can add a nice crunch or chewiness.
For vegan muffins, use a flax egg and a suitable sweetener and make sure your baking powder is aluminum-free.

Storage

Store cooled muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, warm gently in the microwave for 15-20 seconds. These muffins also freeze well; wrap individually and thaw at room temperature before enjoying.

How to Serve

Two small cupcakes sit on a wooden surface, each topped with a smooth, thick layer of white frosting. The cupcakes have a golden-yellow color with a slightly crumbly texture, and the frosting is gently spread on top without sharp edges or high peaks. The focus is on the nearest cupcake, while the second cupcake appears slightly blurred in the background, showing a soft, even frosting layer as well. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond meal?

This recipe is designed to be flourless, using almond meal for a moist texture and nutty flavor. Using regular flour would change the texture and may require additional adjustments to liquid ingredients.

How do I make a flax egg for this recipe?

To make one flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for 5–10 minutes until it thickens and becomes gel-like, then use it in place of a regular egg.