Description
Delight in these moist and flavorful Pumpkin Spice Almond Muffins, perfect for a cozy breakfast or snack. Made with almond flour and pumpkin purée, these muffins offer a gluten-free and low-carb option with warm autumn spices. Optional mini chocolate chips add a hint of indulgence without overpowering the natural pumpkin flavor.
Ingredients
Scale
Dry Ingredients
- 1 cup almond meal or almond flour (120g)
- 3 tbsp sugar or granulated sugar-free sweetener
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon or pumpkin pie spice
Wet Ingredients
- 1/3 cup pumpkin purée
- 1 egg (or flax egg for vegan)
Optional
- Handful of mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with muffin cups or greasing it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the almond flour, sugar or sweetener, baking powder, salt, and cinnamon or pumpkin pie spice. Stir these dry ingredients thoroughly to ensure even distribution of flavor and leavening agents.
- Incorporate Wet Ingredients: Add the pumpkin purée and egg (or flax egg for a vegan version) to the dry mixture. Stir gently until the ingredients are well combined into a uniform batter. If using mini chocolate chips, fold them in now for an extra touch of sweetness.
- Fill Muffin Cups: Divide the batter evenly among 5 to 6 muffin cups, filling each nearly to the top to allow for rising during baking.
- Bake: Place the muffin tin in the preheated oven and bake for 20–22 minutes. The muffins are done when a toothpick inserted in the center comes out clean, confirming they are fully cooked through.
- Cool and Serve: Remove the muffins from the oven and let them cool slightly in the tin before transferring them to a wire rack or serving warm. Enjoy immediately, or store in an airtight container for later consumption.
Notes
- To make a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for 5 minutes).
- Use pumpkin pie spice for a fuller autumn flavor instead of just cinnamon.
- For a sweeter muffin without sugar, opt for a granulated sugar-free sweetener that measures like sugar.
- Add mini chocolate chips sparingly to prevent overpowering the spice flavor.
- Store muffins in a sealed container at room temperature for up to 2 days or refrigerate for longer freshness.