Description
Cozy, moist, and made without any wheat — these pumpkin muffins are a great grab-and-go breakfast or seasonal snack. They rely on almond meal for structure and pumpkin for moisture, so you get big flavor with very little fuss.
Ingredients
Scale
- 1 cup almond meal or almond flour (120 g)
- 3 tbsp granulated sweetener or regular sugar
- ½ tbsp baking powder
- ¼ tsp fine salt
- ½ tsp ground cinnamon or pumpkin-pie spice
- ⅓ cup pumpkin purée
- 1 large egg (or 1 flax “egg” for a vegan version)
- Optional: a small handful of mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin well (or line a standard muffin tin if you’re making full-size muffins).
- In a mixing bowl, combine the almond meal, sweetener, baking powder, salt, and spice until evenly blended.
- In a separate bowl, whisk the pumpkin purée and egg (or prepared flax egg) until smooth.
- Pour the wet mixture into the dry ingredients and stir just until everything comes together. Fold in chocolate chips if using. The batter will be thick.
- Spoon the batter into the prepared muffin cups — use less for minis, more for regular muffins. Smooth the tops lightly.
- Bake on the center rack: mini muffins about 10 minutes, regular muffins about 15 minutes, or until a toothpick inserted near the center comes out mostly clean.
- Remove from the oven and let the muffins cool in the pan briefly; they’ll firm up as they rest. Run a small knife around the edge of each cup and gently lift the muffins out once they’ve cooled enough to handle.
Notes
- Mini muffins deliver a lighter crumb and are great for portion control.
- If the batter seems too loose, add a tablespoon more almond meal; if it’s too dry, stir in a splash more pumpkin.
- Let muffins cool fully before storing. They refrigerate well and also freeze nicely — thaw before serving.
Nutrition
- Sugar: 0.4g
- Sodium: 47mg
- Fat: 4g
- Saturated Fat: 0.4g
- Carbohydrates: 2.2g
- Fiber: 1.5g
- Protein: 2.5g