Description
| Moist, fudgy flourless pumpkin muffins made with almond meal, cinnamon, and pumpkin puree. Perfect for gluten-free, vegan, and paleo diets. |
Ingredients
Almond meal (120g), pumpkin puree (1/3 cup), sweetener (3 tbsp), baking powder (1/2 tbsp), salt (1/4 tsp), ground cinnamon or pumpkin pie spice (1/2 tsp), 1 egg or flax egg, optional mini chocolate chips.
Instructions
1. Preheat oven to 350°F (175°C) and grease muffin tin. 2. Mix dry ingredients. 3. Whisk in wet ingredients. 4. Divide batter into tin. 5. Bake 10 min (mini muffins) or 15 min (regular). 6. Cool before removing.
Notes
Make mini muffins for lighter texture. Store in airtight container; refrigerate or freeze for longer freshness. Vegan option: use flax egg. Optional toppings: cream cheese, pumpkin butter, streusel.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150 kcal
- Sugar: 3g
- Fat: 12g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 4g