Description
These cozy, low-carb pumpkin muffins are soft, spiced just right, and made with wholesome almond flour. Perfect for fall mornings—or anytime you’re craving a little comfort in a bite. Bonus: they’re gluten-free and super easy to whip up!
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
1/3 cup pumpkin purée
1 egg (or flax egg for vegan)
Optional: handful of mini chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.
2. In a bowl, mix almond flour, sweetener, baking powder, salt, and cinnamon.
3. Add pumpkin purée and egg. Stir until combined. Fold in chocolate chips if using.
4. Divide batter evenly into 5–6 muffin cups.
5. Bake for 20–22 minutes, or until a toothpick comes out clean.
6. Let cool slightly and enjoy warm or store for later!
Notes
For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested for 5 minutes).
These muffins keep well in the fridge for up to 5 days or can be frozen for longer storage.
Customize with chopped nuts, coconut, or your favorite mix-ins.