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
