Description
Pumpkin Muffins are tender, naturally gluten-free, and packed with pumpkin spice flavor. Easy to make in one bowl, these muffins are perfect for breakfast, snacks, or a quick dessert.
Ingredients
Scale
1 cup almond flour or almond meal (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
1/3 cup pumpkin puree
1 large egg (or flax egg for vegan option)
Optional: handful mini chocolate chips
Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Grease a mini muffin tin thoroughly to prevent sticking.
- Mix the dry ingredients: In a medium bowl, combine the almond flour, sugar or sweetener, baking powder, salt, and cinnamon or pumpkin pie spice. Stir well until evenly mixed.
- Add the wet ingredients: Whisk in the pumpkin puree and egg (or flax egg). Stir until the batter is smooth and thick.
- Add mix-ins: Fold in the optional mini chocolate chips or any other add-ins you like.
- Fill the muffin tin: Divide the batter evenly among the mini muffin cups. This recipe yields 4 regular muffins or a batch of mini muffins. If making regular-sized muffins, consider doubling the recipe.
- Bake: Place the tin on the center rack and bake for about 10 minutes for mini muffins or 15 minutes for regular-sized muffins.
- Cool and serve: Remove from the oven and allow muffins to cool for a few minutes. As they cool, they will firm up. Carefully run a knife around the edges to release them from the tin.
Notes
Mini muffins give the lightest texture.
Use pumpkin puree, not pie filling.
For vegan, use a flax egg.
Double the recipe for regular muffins.
- Prep Time: 5 minutes
- Cook Time: 10 minutes (mini) / 15 minutes (regular)
- Category: Muffins, Snacks, Breakfast
Nutrition
- Serving Size: 1 muffin
- Calories: 52 kcal
- Sugar: 2 g
- Carbohydrates: 4 g
- Protein: 2 g