Description
These Flourless Pumpkin Muffins are a delicious gluten-free treat packed with autumn flavors. Moist, nutritious, and made without traditional flour, they are perfect for those on a gluten-free or low-carb diet. Easy to make with healthy ingredients like almond flour and pumpkin puree, these muffins are a great choice for breakfast, snacks, or desserts.
Ingredients
1 cup pumpkin puree
2 large eggs
Sweetener of choice (e.g., honey, maple syrup, agave nectar, or stevia)
1 ½ cups almond flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
¼ tsp salt
Instructions
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Preheat the Oven: Set your oven to 350°F (175°C).
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Prepare the Muffin Tin: Grease or line a muffin tin with paper liners.
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Mix Wet Ingredients: In a large bowl, combine pumpkin puree, eggs, and sweetener. Mix until smooth and well-combined.
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Add Dry Ingredients: Stir in almond flour, baking powder, spices (cinnamon, nutmeg, cloves), and salt. Mix until the batter is smooth.
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Fill the Muffin Cups: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
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Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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Cool and Serve: Let the muffins cool in the tin for a few minutes before transferring to a wire rack to cool completely. Enjoy!
Notes
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For a nut-free version, substitute almond flour with oat flour or a gluten-free flour blend.
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Add-ins like chocolate chips, dried fruit, or nuts can be incorporated for extra flavor.
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Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
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To freeze, wrap muffins individually and store in a freezer-safe bag for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
