Ingredients
Scale
- 1 cup almond meal
- 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: mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a mini muffin tin.
- In a mixing bowl, combine almond meal, sugar, baking powder, salt, and spices.
- In another bowl, whisk together pumpkin puree and egg (or flax egg).
- Pour the wet mixture into the dry ingredients and mix gently until combined. Fold in chocolate chips if desired.
- Spoon the batter into the muffin tin, filling each cup about three-quarters full.
- Bake for 10 minutes for mini muffins (15 minutes for larger muffins).
- Allow cooling in the tin briefly before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 119
- Sugar: 2g
- Sodium: 86mg
- Fat: 9g
- Saturated Fat: 0.7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg