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Flourless Pumpkin Muffins Recipe

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★★★★★

4.7 from 100 reviews

These Flourless Pumpkin Muffins are a delightful gluten-free treat, perfect for a cozy autumn breakfast or snack. Made with almond meal and pumpkin puree, they are naturally moist and lightly spiced with cinnamon or pumpkin pie spice. The recipe is simple, uses minimal ingredients, and can be made into mini or regular-sized muffins, with an optional addition of mini chocolate chips for a touch of sweetness.

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 as vegan substitute)

Optional

  • Handful of mini chocolate chips

Instructions

  1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a mini muffin tin thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a mixing bowl, combine almond meal, sugar (or sweetener), baking powder, salt, and cinnamon or pumpkin pie spice. Stir well to evenly distribute the ingredients.
  3. Add Wet Ingredients: Whisk in the pumpkin puree and egg (or prepared flax egg) until the batter comes together smoothly. If using, fold in the mini chocolate chips gently.
  4. Fill Muffin Cups: Divide the batter evenly among the muffin cups—use a mini muffin tin for lighter muffins or a regular muffin tin if you prefer larger sizes. The recipe yields 4 regular muffins or about 12 mini muffins.
  5. Bake: Place the muffin tin on the center rack of the oven. Bake for 10 minutes for mini muffins or 15 minutes for regular muffins, until they are set and lightly golden.
  6. Cool and Remove: Remove the muffins from the oven and allow them to cool in the tin. As they cool, they will firm up. Carefully run a knife around the edges of each muffin and pop them out.

Notes

  • Mini muffins yield a lighter, fluffier texture compared to regular-sized muffins.
  • Flax egg can be used as an egg substitute for a vegan version (1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 5 minutes).
  • Optional mini chocolate chips add a lovely sweetness but can be omitted for a healthier option.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Adjust sweetness according to preference by modifying the sugar or sugar-free sweetener amount.

Keywords: Flourless pumpkin muffins, gluten-free muffins, pumpkin recipes, almond meal muffins, healthy fall treats, grain-free muffin recipe

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