Flourless Pumpkin Muffins Recipe
These Flourless Pumpkin Muffins are a delicious gluten-free treat perfect for fall or any time you crave a healthy, moist muffin. Made with almond flour and pumpkin puree, they’re sweetened naturally with sugar or a sugar-free alternative and lightly spiced with cinnamon or pumpkin pie spice. The recipe yields mini muffins with a light texture, but can be easily doubled or made into larger muffins for a heartier snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes (mini muffins), 15 minutes (large muffins)
- Total Time: 20-25 minutes
- Yield: 4 regular muffins or 12 mini muffins (doubling yields 8 regular or 24 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 (1 tbsp flaxseed meal + 3 tbsp water)
Optional
- Handful mini chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a mini muffin tin thoroughly to prevent sticking.
- Mix dry ingredients: In a mixing bowl, combine the almond flour, sugar or sweetener, baking powder, salt, and cinnamon or pumpkin pie spice. Stir well to blend all dry components evenly.
- Add wet ingredients: Whisk in the pumpkin puree and egg (or flax egg) to the dry mix until a smooth batter forms. If desired, gently fold in mini chocolate chips to add a hint of sweetness and texture.
- Portion batter: Divide the batter evenly into the greased mini muffin cups, filling each almost to the top.
- Bake muffins: Place the muffin tin on the center rack of the oven and bake for 10 minutes. For larger muffins, bake for 15 minutes. The muffins will firm up as they cool.
- Cool and remove: Remove from the oven and allow the muffins to cool in the tin for a few minutes. To release, carefully run a knife around the edges of each muffin and gently pop them out.
Notes
- Mini muffins have a lighter texture and bake faster; large muffins will take longer and may be denser.
- Flax egg is a vegan substitute to bind the muffins if you prefer a plant-based option.
- You can double the recipe to make about 8 regular or 16 mini muffins.
- Store muffins in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
- Add-ins like nuts or dried fruit can be included for extra flavor and texture.
Keywords: flourless pumpkin muffins, gluten free muffins, almond flour muffins, pumpkin puree recipe, healthy muffins, fall baking, sugar free muffins
Find it online: https://mixitwitjoe.com/flourless-pumpkin-muffins-recipe/
