Flourless Pumpkin Muffins
These tender pumpkin muffins are prepared without traditional flour, relying instead on finely ground almonds for a rich texture. Warm spice and optional miniature chocolate chips complement the pumpkin flavor, while the batter can be made with either a conventional egg or a flaxseed-based alternative.
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Ingredients
- ⅓ cup canned pumpkin purée
- ½ tablespoon baking powder
- 1 large egg or 1 prepared flaxseed egg
- ¼ teaspoon salt
- 3 tablespoons granulated sugar or an equivalent sugar-free sweetener
- Miniature chocolate chips optional
- ½ teaspoon ground cinnamon or pumpkin pie spice
- 1 cup almond flour or almonds ground to a fine consistency
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease a mini muffin tin to help prevent the muffins from sticking. A standard muffin pan may also be used, although the larger muffins will require additional baking time.
- Place the almond flour, sugar or sugar-free substitute, baking powder, salt, and cinnamon or pumpkin pie spice in a large mixing bowl. Stir until the ingredients are evenly distributed.
- Incorporate the pumpkin purée and the egg or prepared flaxseed egg into the dry mixture. Whisk until a smooth, uniform batter forms.
- Fold a handful of miniature chocolate chips gently into the batter, if using.
- Distribute the mixture evenly among the prepared muffin cups.
- Set the pan on the center oven rack. Bake mini muffins for 10 minutes. When using a standard-size muffin tin, bake for approximately 15 minutes. The muffins should appear set and lightly golden when finished.
- Remove the pan from the oven and leave the muffins in the tin while they cool. They will continue to become firmer as their temperature decreases.
- Once fully cooled, carefully run a knife around the edge of each muffin. Gently lift the muffins from the tin and serve.
Notes
Grease the muffin tin generously to encourage easy removal after baking. Allowing the muffins to cool completely is essential, as warm muffins are more likely to break apart.