Flourless Pumpkin Muffins That Melt in Your Mouth

Discover how to make Flourless Pumpkin Muffins that are gluten-free and low-carb, perfect for a cozy breakfast or snack.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffins

2 cups Almond Meal Substitute with almond flour if preferred.
1/2 cup Sugar or Granulated Sugar-Free Sweetener Brown sugar, coconut sugar, or erythritol work well.
1 tbsp Baking Powder
1/4 tsp Salt
2 tsp Cinnamon or Pumpkin Pie Spice Feel free to adjust based on your spice preference.
1 cup Pumpkin Puree Fresh or canned; roasted sweet potato puree is an alternative.
1 large Egg or Flax Egg Use a flax egg for a vegan option; optional mini chocolate chips.

Equipment

Oven
Mini muffin tin
Mixing bowl
Whisk
Spoon

Method

Step‑by‑Step Instructions for Flourless Pumpkin Muffins

Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
In a medium bowl, combine almond meal, sweetener, baking powder, salt, and cinnamon. Mix well.
Add pumpkin puree and an egg or flax egg to the dry mixture. Stir until smooth.
Divide the batter evenly into the muffin cups, filling each about three-quarters full.
Bake for 10 to 15 minutes, or until a toothpick comes out clean. The muffins should have a golden hue.
Cool in the tin for about 5 minutes, then transfer to a wire rack to finish cooling.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 12gProtein: 5gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 3gSugar: 4gVitamin A: 30IUVitamin C: 2mgCalcium: 5mgIron: 6mg

Notes

Choose quality ingredients for the best flavor, and do not overmix the batter. Store muffins in an airtight container for freshness.

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