Flourless Spiced Pumpkin Muffin Bites

These bite-sized treats are the perfect fusion of fall flavors, with warm spices, creamy pumpkin, and a hint of sweetness. Made with almond flour and no refined flour, they’re a guilt-free delight.

Soft, fluffy, and utterly irresistible, these flourless spiced pumpkin muffin bites are the ultimate autumn indulgence.

Ingredients

• 1/2 cup almond flour
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup canned pumpkin puree
• 1 large egg
• 1 teaspoon vanilla extract
• Dark chocolate chips or chopped walnuts for topping (optional)

Instructions

Preheat your oven to 375°F (190°C) and line a mini muffin tin with paper liners.

In a medium-sized bowl, whisk together the almond flour, sugar, baking soda, cinnamon, nutmeg, ginger, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy.

Add the pumpkin puree, egg, and vanilla extract to the butter mixture and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.

Divide the batter evenly among the mini muffin cups, filling each about 3/4 of the way full.

If desired, top each muffin with a few dark chocolate chips or chopped walnuts.

Bake for 12-15 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Remove from the oven and let cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Serve warm and enjoy!

Notes

Make sure to use high-quality almond flour that is finely ground for the best texture.

Don’t overmix the batter, as it can lead to dense muffin bites.

If using toppings, press them gently into the batter to ensure they stick.

These muffin bites are best consumed within a day or two of baking for optimal freshness and flavor.

Store leftovers in an airtight container at room temperature for up to 3 days.

To freeze, let the muffin bites cool completely, then place them in a single layer in a freezer-safe bag or container.

They’ll keep for up to 2 months.

Take note that the baking time may vary depending on the size of your mini muffin tin, so keep an eye on them after 10 minutes.

Nutrional Value

• Calories: 170
• Protein: 3g
• Fat: 10g
• Saturated Fat: 2.5g
• Cholesterol: 20mg
• Carbohydrates: 20g
• Fiber: 2g
• Sugar: 12g
• Sodium: 50mg
• Potassium: 50mg
• Vitamin A: 20% of the Daily Value (DV)
• Vitamin C: 2% of the DV
• Calcium: 4% of the DV
• Iron: 6% of the DV