Ingredients
- 1 cup almond meal (or almond flour)
- 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 large bowl, mix almond meal, sugar, baking powder, salt, and cinnamon.
- In another bowl, whisk together pumpkin puree and egg (or flax egg).
- Combine wet and dry mixtures until just combined; fold in optional chocolate chips.
- Fill muffin cups about three-quarters full with batter.
- Bake for 10 minutes for mini muffins or about 15 minutes for regular-sized muffins until golden on top.
- Allow cooling in the pan for a few minutes before transferring to a wire rack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (40g)
- Calories: 140
- Sugar: 5g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 0.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg
