Description
These soft and flavorful muffins are everything you want in a fall breakfast or snack — warm, spiced, and secretly wholesome. They’re naturally grain-free, low in carbs, and easy enough to whip up any time you need a pumpkin fix.
Ingredients
Scale
- 1 cup almond meal or almond flour (about 120 g)
- 3 tbsp sweetener – regular sugar, coconut sugar, or your favorite sugar-free option
- 1/2 tbsp baking powder – gives that perfect rise
- 1/4 tsp salt – balances the sweetness
- 1/2 tsp cinnamon or pumpkin pie spice – cozy fall flavor in a pinch
- 1/3 cup pumpkin puree – canned or homemade
- 1 egg or flax egg – for binding
- Mini chocolate chips (optional, but highly recommended!)
Instructions
- Prep the Pan
- Preheat your oven to 350°F (175°C). Grease a mini muffin pan generously — you don’t want these little guys to stick.
- Mix the Batter
- In a bowl, combine almond meal, sweetener, baking powder, salt, and spice. Stir until evenly mixed. Add pumpkin puree and egg (or flax egg) and whisk everything together until a smooth, thick batter forms.
- Fill & Bake
- Spoon the batter into the muffin cups, filling each one about 3/4 full. Bake on the middle rack for around 10 minutes, or until the tops look set and spring back lightly when pressed. (If making full-sized muffins, give them about 15 minutes.)
- Cool & Enjoy
- Remove the pan from the oven and let the muffins sit for a few minutes to firm up. Gently loosen the edges with a knife and pop them out onto a wire rack.
Notes
I love these as mini muffins because they turn out extra light and fluffy — and they’re perfect for snacking. The recipe makes about 12 minis or 4 regular muffins, but you can easily double it if you want a bigger batch.
Nutrition
- Calories: 52 kcal
- Sugar: 0.4 g
- Sodium: 47 mg
- Fat: 4 g
- Saturated Fat: 0.4 g
- Carbohydrates: 2.2 g
- Fiber: 1.5 g
- Protein: 2.5 g