The Best Flourless Pumpkin Muffins
These moist, tender flourless pumpkin muffins are a fall staple! Made with almond flour and real pumpkin, they are naturally gluten-free and can easily be made keto-friendly.
- Prep Time: 5
- Cook Time: 15
- Total Time: 20
- Yield: 4 regular or 12 mini
- Category: Breakfast
- Method: Baking
- Cuisine: American
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
1/3 cup pumpkin puree
1 egg or flax egg
Optional: handful mini chocolate chips
Instructions
1. Preheat your oven to 350 F (175 C). Grease a mini muffin tin very well with oil or non-stick spray.
2. In a medium bowl, whisk together the almond flour, sweetener, baking powder, salt, and cinnamon.
3. Add the pumpkin puree and egg (or flax egg) to the dry ingredients. Whisk until a smooth batter forms.
4. Fold in chocolate chips if using.
5. Divide the batter among the muffin cups, filling them about 3/4 of the way full.
6. Bake for 10 minutes for mini muffins or 15 minutes for standard-sized muffins.
7. Remove from the oven and let them cool in the pan for at least 10 minutes. This is crucial as they firm up while cooling.
8. Run a thin knife around the edges and pop them out. Enjoy!
Notes
For the best texture, I highly recommend using a mini muffin tin.
If using a flax egg, let the batter sit for 2 minutes before scooping into the tin.
Also be sure to make this popular Keto Pumpkin Bread!