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–+ servings
Pumpkin Muffins

Irresistibly Fudgy Pumpkin Muffins for a Cozy Fall Treat

These Pumpkin Muffins offer a fudgy texture and wholesome ingredients, making them a perfect fall treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups Almond Meal Can substitute with almond flour
  • 1 cup Sugar Regular, brown, or sugar-free sweetener
  • 1 tbsp Baking Powder Leavening agent
  • 1/2 tsp Salt Enhances flavor
  • 1 tbsp Cinnamon or Pumpkin Pie Spice Based on preference
  • 1 cup Pumpkin Puree Canned or homemade, or sweet potato puree
  • 1 large Egg (or Flax Egg) Use flax egg for vegan
  • 1/2 cup Mini Chocolate Chips Optional

Equipment

  • Oven
  • Muffin tin
  • Mixing bowl
  • Whisk
  • Cooking Spray or Paper Liners

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C) and grease a mini muffin tin or line with paper liners.
  2. In a medium mixing bowl, combine almond meal, sugar, baking powder, salt, and cinnamon or pumpkin pie spice until uniform.
  3. Mix in the pumpkin puree and egg (or flax egg) until a smooth batter forms.
  4. Divide the batter among the muffin cups, filling each about three-quarters full.
  5. Bake for 10 minutes for mini muffins or 15 minutes for larger muffins, until firm and a toothpick comes out clean.
  6. Let the muffins cool for a few minutes in the tin, then remove to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 120mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 1500IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best freshness, store muffins in a covered container for up to 1 day or refrigerate for up to 3 days. They can be frozen for up to 3 months.

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