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Flourless Pumpkin Muffins Recipe

Flourless Pumpkin Muffins Recipe
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★★★★★

5.1 from 20 reviews

These Flourless Pumpkin Muffins are a delicious, gluten-free treat perfect for fall or any time of the year. Made with almond meal and pumpkin puree, they are moist, flavorful, and lightly spiced with cinnamon or pumpkin pie spice. The recipe is easy to make and can be adapted for mini or regular-sized muffins. Ideal for those avoiding flour or looking for a low-carb dessert option.

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 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 ensure easy removal of muffins.
  2. Mix dry ingredients: In a large 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 the egg (or prepared flax egg) until a smooth batter forms. If using, gently fold in mini chocolate chips for extra sweetness.
  4. Fill the muffin tin: Divide the batter evenly among the mini muffin cups, filling each almost to the top for a good rise.
  5. Bake the muffins: Place the muffin tin on the center rack and bake for about 10 minutes for mini muffins or 15 minutes for large muffins. The muffins are done when a toothpick inserted in the center comes out clean.
  6. Cool and serve: Remove muffins from the oven and allow them to cool in the tin for a few minutes. Carefully run a knife around the edges before popping them out. Let them cool completely on a wire rack as they firm up while cooling.

Notes

  • Using mini muffin tins creates a lighter, fluffier texture—larger muffins will be denser.
  • You can substitute the egg with a flax egg to make the recipe vegan-friendly.
  • Almond meal can be replaced with almond flour if preferred, but ensure it is finely ground for best texture.
  • Adjust sweetness by choosing granulated sugar or a sugar-free sweetener depending on your dietary needs.
  • These muffins are best stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Nutrition

Keywords: flourless pumpkin muffins, gluten free muffins, almond meal muffins, low carb pumpkin dessert, pumpkin spice muffins, healthy fall recipe

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