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–+ servings
Pumpkin Muffins

Irresistibly Fudgy Pumpkin Muffins for a Cozy Fall Treat

Delight in these fudgy pumpkin muffins that are simple, gluten-free, and perfect for fall snacking.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Almond Meal Can substitute with almond flour
  • 1 cup Sugar Regular, brown sugar, or sugar-free sweetener
  • 1 tbsp Baking Powder Essential for leavening
  • 1/2 tsp Salt Enhances flavor
  • 1 tbsp Cinnamon or Pumpkin Pie Spice Depending on preference
  • 1 cup Pumpkin Puree Canned or homemade
  • 1 large Egg Or use a flax egg for vegan option
  • 1/2 cup Mini Chocolate Chips Optional for added sweetness

Equipment

  • Muffin tin
  • Mixing bowl
  • Whisk

Method
 

Step‑by‑Step Instructions for Healthy Flourless Pumpkin Muffins
  1. Preheat your oven to 350°F (175°C) and grease your muffin tin.
  2. In a bowl, combine almond meal, sugar, baking powder, salt, and cinnamon.
  3. Add pumpkin puree and egg (or flax egg) to the dry mixture, mix until smooth.
  4. Spoon batter into muffin tin, filling each cup about three-quarters full. Add chocolate chips if desired.
  5. Bake for 10 minutes for mini muffins, or 15 minutes for regular-sized muffins.
  6. Let muffins cool in the pan for about 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 400IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure to mix ingredients thoroughly for a smooth batter. Customize spices as desired.

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