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–+ servings
Pumpkin Muffins

Irresistibly Fudgy Pumpkin Muffins for a Cozy Fall Treat

Enjoy these healthy flourless pumpkin muffins that are fudgy, gluten-free, and perfect for a cozy fall treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups Almond Meal or almond flour
  • 1/2 cup Sugar regular or sugar-free sweetener
  • 1 tbsp Baking Powder
  • 1/4 tsp Salt
  • 1 tsp Cinnamon or Pumpkin Pie Spice based on preference
  • 1 cup Pumpkin Puree or sweet potato puree
  • 1 large Egg or flax egg for vegan
  • 1/2 cup Optional Mini Chocolate Chips for extra sweetness

Equipment

  • Oven
  • Muffin tin
  • Mixing bowl
  • Whisk
  • Measuring Cups
  • Measuring Spoons

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin or line it with paper liners.
  2. In a mixing bowl, combine the almond meal, sugar, baking powder, salt, and cinnamon. Whisk until uniform.
  3. Add pumpkin puree and egg to the dry mixture, whisk until smooth and thick.
  4. Fill each muffin cup about three-quarters full with batter.
  5. Bake for 10 minutes for mini muffins, or 15 minutes for larger muffins. Test with a toothpick.
  6. Let muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 120kcalCarbohydrates: 14gProtein: 3gFat: 6gSaturated Fat: 0.5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 2gSugar: 4gVitamin A: 2000IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Ensure thorough mixing to avoid lumps. Store muffins in a covered container for freshness.

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