Description
Saturday morning baking success! These flourless pumpkin muffins are my new obsession – naturally gluten-free and ridiculously easy to make
Ingredients
Makes About 10 Mini Muffins or 5–6 Regular Muffins
Dry Ingredients:
- 1 cup almond meal or almond flour
- 3 tablespoons granulated sweetener (I use coconut sugar but regular sugar works too)
- ½ tablespoon baking powder
- ¼ teaspoon salt
- ½ teaspoon cinnamon or pumpkin pie spice
Wet Ingredients:
- 1 cup pumpkin purée (not pumpkin pie filling!)
- 1 egg (room temperature works best)
Optional Add-ins:
- Mini chocolate chips (because why not make everything better?)
Instructions
- Preheat your oven to 350°F (175°C). Grease your muffin tin or line with paper cups. I skip the spray and just rub a tiny bit of coconut oil in each cup – works like a charm and smells amazing!
- Mix your dry stuff: Dump the almond meal, sweetener, baking powder, salt, and spice into a bowl. Give it a good whisk. If you’re doing chocolate chips (and honestly, why wouldn’t you?), toss them in now.
- Add the wet ingredients: Plop in that pumpkin purée and crack your egg right on top. Stir it all together until it looks uniform – don’t go crazy mixing, just until there are no streaks of egg.
- Scoop and fill: I use an ice cream scoop to portion these out – fills each cup about ¾ full. My kids always fight over who gets to lick the bowl at this point!
- Bake time:
- Mini muffins: 10–12 minutes (these are perfect for little hands!)
- Standard muffins: 15–17 minutes
They’re done when you poke the top and it springs back. The toothpick should come out with just a few moist crumbs – totally clean means they’re overdone.
- Cool completely – and I mean it! I know it’s torture, but these need to set up. They’ll seem soft and fragile right out of the oven, but give them 20 minutes and they’ll be perfect. I learned this the hard way when I tried to eat one immediately and it basically fell apart in my hands!
Notes
Almond flour is totally different from regular flour – it doesn’t absorb liquid the same way, so don’t panic if your batter seems thicker than usual. That’s exactly what we want! These muffins are supposed to be dense and fudgy, not light and fluffy like traditional muffins.
If this is your first time baking with almond flour, just know that it’s a bit more forgiving than regular flour – you can’t really overmix it into toughness the same way. But the texture will be different, and that’s a good thing! My mother-in-law was skeptical at first, but now she asks me to make these every time she visits.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 145 per standard muffin
- Sugar: 6g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 31mg