Ingredients and Weight:
- Canned pumpkin puree - 1 cup
- Maple syrup - 1/3 cup
- Ground cinnamon - 1 teaspoon
- Ground ginger - 1/2 teaspoon
- Ground allspice - 1/4 teaspoon
- Ground cloves - 1/4 teaspoon
- Eggs - 2 large
- Almond flour - 1 cup
- Baking powder - 1 teaspoon
- Baking soda - 1/2 teaspoon
- Salt - 1/4 teaspoon
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
Easy (2/5)
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, whisk together the pumpkin puree, maple syrup, spices, and eggs until smooth.
- In a separate bowl, whisk together the almond flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Drop the batter by rounded tablespoons into a greased mini muffin tin.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let cool in the tin for 5 minutes before serving.
Nutritional Information per serving (makes 8 mini muffins):
- Calories: 150
- Fat: 10g
- Carbohydrates: 15g
- Protein: 3g
Dish Characteristics:
- Aromatic with pumpkin spice flavors
- Bite-sized and perfect for quick snacks
- Gluten-free and flourless
- Rich and moist texture
- Easy to make with minimal effort
User Comments:
"These muffin bites are so fluffy and flavorful! The perfect fall treat." - Emily
"I love that they're gluten-free and flourless, but they still taste like the classic pumpkin bread I grew up with." - David
"Great for parties or just a quick bite with a cup of tea." - Sarah
Special Precautions and Tips:
- Ensure all ingredients are at room temperature before mixing, as this helps the batter combine more evenly.
- If you don't have a mini muffin tin, you can bake these in a regular muffin tin for 25-30 minutes.
- For a more decadent treat, drizzle with maple glaze or cream cheese frosting after baking.
