Flourless Pumpkin Muffins (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup finely ground almond flour (120g)
02 -
3 tablespoons granulated sugar or sugar substitute
03 -
1/2 tablespoon baking powder
04 -
1/4 teaspoon fine sea salt
05 -
1/2 teaspoon warm cinnamon or pumpkin spice blend
→ Wet Ingredients
06 -
1/3 cup smooth pumpkin puree
07 -
1 large egg or flax egg substitute
→ Optional Add-ins
08 -
Small handful of mini chocolate chips
# Instructions:
01 -
Heat your oven to 350°F and generously grease a mini muffin tin with cooking spray or butter. Mini muffins work best for this recipe as they create a wonderfully light and airy texture.
02 -
In a medium bowl, whisk together all your dry ingredients until well combined. Add the pumpkin puree and egg, then stir everything together until you have a smooth, thick batter.
03 -
Spoon the batter evenly into your prepared muffin cups, filling each about 3/4 full. Bake for 10 minutes for mini muffins or 15 minutes for regular-sized ones, until they spring back when lightly touched.
04 -
Let the muffins cool in the pan for a few minutes - they'll continue to firm up as they cool. Gently run a knife around the edges and carefully pop each muffin out of the tin.
# Notes:
01 -
These muffins are perfect for a healthy fall breakfast or afternoon snack
02 -
Mini muffins have a much lighter, fluffier texture than regular-sized ones
03 -
The recipe can be doubled if you want to make a larger batch
04 -
Muffins continue to firm up as they cool, so don't worry if they seem soft when first removed from the oven