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

1 handful mini chocolate chips (optional)

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1. Preheat your oven to 350°F (175°C). Grease a mini muffin tin very well with coconut oil or non-stick spray.

2. In a medium mixing bowl, whisk together the almond flour, sweetener, baking powder, salt, and cinnamon.

3. Add the pumpkin puree and the egg. Whisk until the batter is smooth and well combined. Fold in chocolate chips if using.

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

5. Bake on the center rack for 10 minutes for mini muffins (or 15 minutes if making regular sized muffins).

6. Remove from the oven and let them cool in the pan for at least 10 minutes. They will firm up as they cool.

7. Run a thin knife around the edges to pop them out and enjoy!

For the best texture, I highly recommend using a mini muffin tin.

If you enjoy this recipe, be sure to check out my popular Keto Pumpkin Bread!

Storage: Keep in an airtight container in the fridge for up to 5 days.