Ingredients
Scale
- 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 puree
- 1 egg or flax egg
- optional handful mini chocolate chips
Instructions
- Preheat your oven to 350 F.
- Grease a mini muffin tin well.
- Stir dry ingredients together in a bowl.
- Whisk in wet ingredients until combined.
- Divide batter among the muffin cups.
- Bake 10 minutes on the center rack (or 15 minutes for large muffins).
- Remove from the oven and let cool.
- Carefully go around the sides of each muffin with a knife and pop them out.
Notes
- Mini muffins have a lighter texture than large ones.
- Recipe makes 4 regular muffins—double for more.
- Muffins firm up as they cool.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 120
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg