Wholesome Pumpkin Spice Muffins
These wholesome, flourless pumpkin spice muffins are keto-friendly and perfect for an easy breakfast or healthy snack. Packed with warm spices and pumpkin flavor.
Equipment
- Muffin Tin
Ingredients
- 1 cup almond meal or almond flour
- 3 tbsp granulated sugar or sugar-free alternative
- 0.5 tbsp baking powder
- 0.25 tsp salt
- 0.5 tsp ground cinnamon or pumpkin pie spice
- 0.33 cup pure pumpkin puree canned or fresh
- 1 large egg or 1 flax egg for vegan option
- handful mini chocolate chips Optional
Instructions
- Get Ready: Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin – this helps them pop out easily!
- Mix Dry Goodness: In a medium mixing bowl, combine your almond meal, sweetener, baking powder, salt, and cinnamon (or pumpkin pie spice). If you're adding chocolate chips, toss them in now too!
- Add Wet Magic: Whisk in the pumpkin puree and egg (or flax egg) until everything comes together into a smooth batter. Don't overmix!
- Fill 'Em Up: Spoon the batter evenly into your prepared muffin cups. For mini muffins, this recipe makes about a dozen.
- Bake to Perfection: Place the tin on the center oven rack and bake for about 10 minutes for mini muffins (or 15 minutes for larger muffins). They'll be golden and fragrant!
- Cool & Enjoy: Let the muffins cool completely in the tin. This is key for them to firm up! Once cool, gently loosen the edges with a knife and transfer them to a plate.
Notes
Store Smart: Keep any leftover muffins in a covered container. For maximum freshness, refrigerate after the first day, or freeze them for later enjoyment.
Nutrition (per mini muffin, without chocolate chips):
Calories: 80
Total Carbs: 5g
Net Carbs: 2g
Fats: 7g
Protein: 3g
Calories: 80
Total Carbs: 5g
Net Carbs: 2g
Fats: 7g
Protein: 3g
