Flourless Pumpkin Muffins Recipe
These Flourless Pumpkin Muffins are a delightful, gluten-free treat perfect for fall or any time you crave a moist and flavorful muffin. Made with almond flour, pumpkin puree, and warm spices, these muffins are lightly sweetened and have a tender, fluffy texture. Ideal as a quick breakfast or snack, you can easily customize them by adding mini chocolate chips.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (mini muffins) or 15 minutes (regular muffins)
- Total Time: 20-25 minutes
- Yield: 4 regular muffins or 8 mini muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Dry 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
Wet Ingredients
- 1/3 cup pumpkin puree
- 1 egg (or flax egg)
Optional
- Handful mini chocolate chips
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 350°F (175°C). Grease a mini muffin tin thoroughly to prevent sticking and ensure easy removal of the muffins.
- Mix Dry Ingredients: In a large bowl, stir together the almond flour, sugar (or sugar-free sweetener), baking powder, salt, and cinnamon or pumpkin pie spice until fully combined.
- Add Wet Ingredients: Whisk in the pumpkin puree and egg (or prepared flax egg) to the dry ingredients until you have a smooth, consistent batter.
- Optional Add-ins: Fold in the mini chocolate chips gently if using, ensuring they are evenly distributed throughout the batter.
- Fill Muffin Tin: Divide the batter evenly among the greased mini muffin cups, filling each about 3/4 full to allow room for rising.
- Bake Muffins: Place the muffin tin on the center rack of the oven. Bake for approximately 10 minutes for mini muffins or 15 minutes if making regular-sized muffins. The muffins should be set and slightly golden on top.
- Cool and Remove: Remove the muffins from the oven and allow them to cool in the tin. As they cool, they will firm up, making them easier to handle. Once cool, carefully run a knife around the edges and pop the muffins out of the tin.
Notes
- Mini muffins yield a lighter texture and quicker baking time.
- You can double the recipe to make 8 mini or 8 regular muffins.
- Flax egg is a great vegan substitute for a regular egg.
- Ensure the muffin tin is well greased to avoid sticking.
- Store muffins in an airtight container for up to 3 days or freeze for longer storage.
Keywords: Flourless pumpkin muffins, gluten-free pumpkin muffins, almond flour muffins, healthy pumpkin muffins, grain-free muffins
Find it online: https://cookcrisis.com/flourless-pumpkin-muffins-recipe/
