Description
A simple and delicious recipe for flourless pumpkin muffins, perfect for a quick breakfast or snack.
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 handful mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a mini muffin tin well.
- Stir together the dry ingredients: almond meal, sugar/sweetener, baking powder, salt, and cinnamon/pumpkin pie spice.
- Whisk in the wet ingredients: pumpkin puree and egg/flax egg.
- If using, stir in the mini chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 10 minutes for mini muffins, or 15 minutes for large muffins.
- Remove from the oven and let cool in the tin. They will continue to firm up as they cool.
- Carefully go around the sides of each muffin with a knife and pop them out.
Notes
- Mini muffins have a lighter texture.
- This recipe makes 4 regular muffins; double the recipe for more.