Healthy Flourless Pumpkin Muffins
These Healthy Flourless Pumpkin Muffins are the ultimate fall treat. Made with almond flour for a boost of protein and healthy fats, they are naturally gluten-free and can easily be made keto-friendly!
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 12 mini muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
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
1. Preheat your oven to 350 F. Grease a mini muffin tin very well with coconut oil or non-stick spray.
2. In a mixing bowl, stir together the almond flour, sweetener, baking powder, salt, and cinnamon.
3. Whisk in the pumpkin puree and the egg until fully combined. Fold in chocolate chips if using.
4. Divide the batter among the muffin cups. For mini muffins, you will get about 12; for regular, about 4.
5. Bake 10 minutes on the center rack for mini muffins (or 15 minutes for large muffins).
6. Remove from the oven and let them cool completely in the pan. They will continue to firm up as they cool.
7. Carefully go around the sides of each pumpkin muffin with a knife and pop them out.
Notes
For the best texture, I highly recommend making these as mini muffins.
If you want a larger batch, this recipe doubles perfectly.
Also be sure to make this popular Keto Pumpkin Bread!