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Ingredients
Scale
- 1 cup almond meal or almond flour (120g)
- 3 tablespoons sugar or granulated sugar-free sweetener
- 1/2 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon or pumpkin pie spice
- 1/3 cup pumpkin puree
- 1 egg or flax egg (for a vegan option)
- Optional: a handful of mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the almond meal, sugar, baking powder, salt, and spice in a medium bowl.
- Whisk together the pumpkin puree and egg (or flax egg) until smooth.
- Combine wet and dry ingredients until smooth.
- Fold in mini chocolate chips if desired.
- Grease a muffin tin and fill each cup three-quarters full.
- Bake mini muffins for 10 minutes or standard size for 15 minutes.
- Cool muffins in the pan for a few minutes before removing.
Notes
Ensure your almond flour is fresh for the best flavor.
Mix wet ingredients thoroughly to achieve a smooth batter.
Experiment with spices like nutmeg for added flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 80
- Sugar: 1
- Sodium: 70
- Fat: 5
- Saturated Fat: 0.5
- Unsaturated Fat: 4.5
- Trans Fat: 0
- Carbohydrates: 7
- Fiber: 2
- Protein: 3
- Cholesterol: 20