Description
Mini gluten-free pumpkin muffins packed with chocolate chips — soft, fluffy, and perfect for breakfast meal-prep or snacking.
Ingredients
Dry Ingredients
- 1 cup almond flour
- 1 tsp pumpkin pie spice
- ½ tsp baking soda
Wet Ingredients
- ½ cup canned pumpkin
- 2 eggs
- ¼ cup maple syrup
- 1 tsp vanilla extract
Add-ins
- ¼ cup mini chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350 °F (175 °C) to ensure it reaches the right temperature for even baking.
- Mix Ingredients: In a bowl, combine the almond flour, pumpkin pie spice, and baking soda. Add the canned pumpkin, eggs, maple syrup, and vanilla extract. Mix everything together until you get a smooth batter with no lumps.
- Prepare Muffin Tin: Grease a mini muffin tin lightly to prevent sticking, or use a silicone mini muffin pan for easier removal.
- Fill Muffin Cups: Spoon the batter evenly into the prepared mini muffin tin, filling each cup almost to the top. Sprinkle the mini chocolate chips over or gently fold them into the batter before spooning.
- Bake Muffins: Bake the muffin bites in the preheated oven for 15–18 minutes. They should be golden around the edges and set in the center when done.
- Cool and Serve: Remove from the oven and allow the muffin bites to cool fully in the tin before removing. This helps them set and makes them easier to handle.
Notes
- Cool fully before storing in an airtight container to maintain freshness and texture.
- Add chopped pecans for extra crunch and flavor.
- These muffin bites make a great grab-and-go breakfast or a healthy snack option.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snack, Breakfast
- Method: Baking
- Cuisine: American
