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Delicious, fudgy flourless pumpkin muffins made with almond meal and pumpkin puree; dairy-free and easily adaptable for vegan, keto, and gluten-free diets. Perfect for a cozy Fall breakfast or snack.

Ingredients

Scale
  • 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 (1 tbsp ground flaxseed mixed with 3 tbsp water, rested 5 minutes)
  • Optional: handful of mini chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and grease or line a mini or regular muffin tin.
  2. In a bowl, stir together almond meal (or almond flour), sweetener, baking powder, salt, and cinnamon or pumpkin pie spice.
  3. If using mini chocolate chips, fold them into the dry ingredients.
  4. If making a flax egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let sit for 5 minutes.
  5. Add pumpkin puree and egg (or prepared flax egg) to the dry ingredients and whisk until a thick, uniform batter forms.
  6. Optional: Prepare a streusel topping by mixing butter or coconut oil with almond meal and sweetener; sprinkle over batter in muffin cups before baking.
  7. Spoon batter into muffin cups — fill mini cups almost full or regular cups about three-quarters full.
  8. Place muffin tin on the center oven rack and bake mini muffins for about 10 minutes or regular muffins for about 15 minutes, until tops are set and a toothpick comes out with a few moist crumbs.
  9. Remove muffins from oven and let cool completely in the pan.
  10. Run a knife around edges of each muffin and pop them out.

Notes

Use fine almond meal or almond flour for best texture; coarse almond meal may make muffins grainy., Do not overmix batter to avoid dense muffins., Muffins keep fresh covered at room temperature for 24 hours, then refrigerate for 3-4 days., Muffins freeze well; cool completely before freezing. Thaw before eating., Reheat in microwave for 10-20 seconds or in a 325°F oven for 8-12 minutes from frozen., Try toppings like cream cheese frosting, pumpkin butter, almond or peanut butter, or a streusel topping before baking., For vegan option, replace egg with flax egg or commercial egg replacer., Avoid swapping in wheat or oat flour without testing as it affects texture., Pumpkin puree can be canned or homemade; roasted sweet potato puree is a tasty substitute.

Nutrition

Find it online: https://theproteincook.com/flourless-pumpkin-muffins/