Description
These muffins are like little bites of fall—soft, spiced, and perfectly sweet without any flour fuss. I first made them as a quick breakfast idea, and now they’re a staple in our kitchen. Whether you’re gluten-free, low-carb, or just love pumpkin, these muffins are a delicious way to start or sweeten your day.
Ingredients
1 cup almond meal or almond flour (120g)
3 tbsp sugar or sugar-free sweetener
½ tbsp baking powder
¼ tsp salt
½ tsp cinnamon or pumpkin pie spice
⅓ cup pumpkin puree
1 egg or flax egg (1 tbsp ground flax + 3 tbsp water)
Optional: handful mini chocolate chips
Instructions
Preheat oven to 350°F and grease or line a mini muffin tin.
In a bowl, mix almond flour, sweetener, baking powder, salt, and spice.
Stir in pumpkin and egg until well combined. Fold in chocolate chips if using.
Divide batter into muffin cups, filling each about ¾ full.
Bake for 12–15 minutes or until a toothpick comes out clean.
Cool before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 90
- Sugar: 1g (natural)
- Sodium: 70mg
- Fat: 7g
- Carbohydrates: 3g (net)
- Protein: 3g