Why I Love This Recipe

I appreciate this recipe for its simplicity and the health-conscious choices it embodies. Using almond flour not only makes these muffins gluten-free but also adds a dose of healthy fats and protein. The natural sweetness of pumpkin paired with a touch of maple syrup creates a balanced flavor profile that satisfies my sweet tooth without overwhelming it. Plus, the ease of preparation means I can whip up a batch whenever the craving strikes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • 1 cup almond flour

  • 1/3 cup pumpkin puree

  • 1 egg or flax egg

  • 3 tablespoons maple syrup

  • 1/2 tablespoon baking powder

  • 1/2 teaspoon cinnamon or pumpkin pie spice

  • 1/4 teaspoon salt

  • Optional: a handful of mini chocolate chips

Directions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.

  2. In a mixing bowl, combine the almond flour, baking powder, cinnamon or pumpkin pie spice, and salt.

  3. In another bowl, whisk together the pumpkin puree, egg (or flax egg), and maple syrup until smooth.

  4. Add the wet ingredients to the dry ingredients and mix until well combined.

  5. If using, fold in the mini chocolate chips.

  6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

  8. Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

  • Yield: 12 muffins

  • Prep Time: 10 minutes

  • Cook Time: 20-25 minutes

  • Total Time: 30-35 minutes

Variations

  • Nut-Free: Substitute almond flour with oat flour and use sunflower seed butter instead of almond butter.

  • Sweeteners: Replace maple syrup with honey or agave nectar for a different flavor profile.

  • Add-Ins: Incorporate chopped nuts, dried cranberries, or a sprinkle of pumpkin seeds for added texture and nutrition.

  • Spices: Experiment with adding nutmeg, ginger, or cloves to enhance the autumnal flavors.

Storage/Reheating

  • Storage: Store the cooled muffins in an airtight container at room temperature for up to 3 days.

  • Refrigeration: For extended freshness, refrigerate the muffins for up to a week.

  • Freezing: Freeze the muffins in a single layer, then transfer to a freezer-safe bag or container for up to 3 months.

  • Reheating: Thaw frozen muffins at room temperature or warm them in the microwave for 20-30 seconds before serving.

FAQs

Can I make these muffins vegan?

Yes, by using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg, you can make these muffins vegan-friendly.

What can I use instead of almond flour?

If you’re looking for an alternative to almond flour, oat flour is a good substitute. Keep in mind that the texture and flavor may vary slightly.

How do I know when the muffins are done baking?

Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, the muffins are done. The tops should also be firm to the touch.

Can I add protein powder to this recipe?

Yes, you can add a scoop of your favorite protein powder to the batter. You may need to adjust the liquid ingredients slightly to maintain the desired consistency.

Are these muffins suitable for children?

Absolutely! These muffins are made with wholesome ingredients and are a great snack or breakfast option for kids. Just be mindful of any nut allergies.

Conclusion

These Flourless Pumpkin Muffins are a testament to how simple ingredients can come together to create a delicious and nutritious treat. Whether you’re following a gluten-free diet or simply looking for a healthier muffin option, this recipe delivers on both taste and texture. Enjoy them fresh out of the oven or as a convenient snack throughout the week.

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Flourless Pumpkin Muffins

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  • Author: Mia
  • Total Time: 30–35 minutes
  • Yield: 12 muffins
  • Diet: Gluten Free
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Description

These flourless pumpkin muffins are made with almond flour, naturally sweetened, and full of cozy fall spices—perfect for a healthy, gluten-free treat.

Ingredients

1 cup almond flour

⅓ cup pumpkin puree

1 egg or flax egg (1 tbsp flaxseed + 3 tbsp water)

3 tablespoons maple syrup

½ tablespoon baking powder

½ teaspoon cinnamon or pumpkin pie spice

¼ teaspoon salt

Optional: Handful of mini chocolate chips

Instructions

Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

In a mixing bowl, whisk together almond flour, baking powder, cinnamon/pumpkin pie spice, and salt.

In another bowl, mix pumpkin puree, egg (or flax egg), and maple syrup until smooth.

Combine the wet and dry ingredients and stir until just combined.

Fold in mini chocolate chips, if using.

Divide batter evenly among 12 muffin cups, filling each about ¾ full.

Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.

Let muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Notes

Make it vegan by using a flax egg.

Substitute maple syrup with honey or agave nectar for different sweetness profiles.

Fold in chopped nuts, dried cranberries, or pumpkin seeds for extra texture.

  • Prep Time: 10 minutes
  • Cook Time: 20–25 minutes
  • Category: Breakfast, Snack
  • Method: Baked
  • Cuisine: American

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