Description
Simple, cozy, naturally gluten-free muffins with moist pumpkin texture and warm spices. Perfect for fall mornings or snacks.
Ingredients
1 cup almond meal or almond flour (120g)
3 tbsp sugar or 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 oven to 350°F and grease a mini muffin tin well.
2. Stir almond flour, sugar, baking powder, salt, and spices in a medium bowl.
3. In a separate bowl, whisk pumpkin puree and egg (or flax egg).
4. Combine wet and dry ingredients to form a batter.
5. Fold in chocolate chips if using.
6. Divide batter among muffin cups.
7. Bake 10 minutes for mini muffins or 15 minutes for regular size.
8. Let cool fully before removing from pan.
9. Run a knife around edges to release muffins.
Notes
Yields 12-14 mini muffins or about 4 regular muffins.
Recommended to make mini size for best texture.
Adjust sweetness to taste.
Store covered, refrigerate after 1 day.
Freeze for later and thaw as needed.
Great topped with almond butter or cream cheese.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 85
- Sugar: 2g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 13mg