These Almond Flour Pumpkin Muffins are the perfect healthy fall treat with their light sweet taste and warm spices! Naturally gluten free they have a moist and fluffy texture plus are easy to make in one bowl.
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These almond flour pumpkin muffins with delicious warm spices will become a baking staple in your household. I make them in rotation with almond flour pumpkin bread all season long!
Using almond flour keeps them light and moist, plus they are higher in protein, lower in sugar and lower in carbs than most muffin recipes. And did I mention, oil free too?!
Gluten free pumpkin muffins that are a guilt free breakfast or snack, yes please!
These muffins make your house smell heavenly as they bake! They are nutritious, not overly sweet, and the pumpkin gives them such a pretty autumn hue.
Whether you need gluten free, dairy free, paleo pumpkin muffins, or just love pumpkin spice your family will love this cozy treat!
Ingredients and Notes
Wholesome and delicious, these almond flour pumpkin muffins are made with simple ingredients. Here are the essentials you’ll need.
- Almond flour: Finely ground almond flour produces a tender crumb in these muffins. Use store-bought or here is a quick tutorial how to make almond flour.
- Pumpkin puree: You will need 100% pumpkin puree, not pumpkin pie filling. Check the label. Or roasting pumpkin for puree is super easy to do at home.
- Eggs: Eggs provide lift and binding, so muffins are not crumbly.
- Maple syrup: Pure maple syrup naturally adds sweetness, honey can be used too.
- Warm spices: Cinnamon and pumpkin pie spice makes these deeply spiced with fall flavor.
- Baking staples: Baking powder and baking soda add lift. Salt to taste.
- Pumpkin seeds: Adds some crunch!
How to Make Almond Flour Pumpkin Muffins
One bowl and 10 minutes prep is all that is needed to make this pumpkin muffin recipe!
You’ll want to first line your muffin tin with parchment liners to prevent sticking and then just mix ingredients, bake and cool.
Whisk wet ingredients: In a large mixing bowl, add eggs, maple syrup, pumpkin puree, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Whisk until well combined.
Fold in almond flour: Add almond flour and stir gently to combine. There is no gluten, so there is no risk of overmixing.
Bake: Divide batter between 12 openings of prepared muffin tin. Bake for 23 minutes on the middle rack or until toothpick inserted in the center comes out clean.
Cool and enjoy: Remove from the oven. Let muffins cool for 15 minutes, so they set, otherwise they will crumble.
Why Bake with Almond Flour?
If you have been here for awhile, you know I love baking with almond flour!
Almond flour in a nutshell (couldn’t help the pun!) is made from finely ground blanched almonds. It’s not really a flour in the traditional sense, but is used often as a paleo, grain free, and gluten free flour substitute in baked goods.
Almond meal is similar with a coarser texture. While you could most likely use them interchangeably, for healthy muffin recipes finely ground almond flour will produce a lighter, fluffier texture.
Recipe Tips and Substitutions
These almond flour muffins with pumpkin are delicious as is, but here are a few ways to mix it up!
- Filling your muffin tin: Use an ice cream scoop to evenly portion your batter into the muffin liners.
- Do not overbake: Once your toothpick comes out clean, it’s time to remove them from the oven. Muffins will continue to cook from residual heat while they cool.
- Pumpkin chocolate chip muffins: Instead of pumpkin seeds, sprinkle with dark chocolate chips or mini chocolate chips, yum! Use dairy free chocolate chips, if needed.
- Other nuts: Walnuts or pecans go particularly well with pumpkin treats.
- Dried fruit: Cranberries or raisins would be delicious.
- Pumpkin pie spice: Make your own easily at home! For 1 tablespoon you will need 1 1/2 teaspoon of cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger and 1/4 teaspoon each of ground cloves and allspice.
- Egg replacer: I have not experimented with chia eggs to make a vegan muffin, but you could try. Muffins will more dense with less rise.
How to Store Leftover Muffins
Store muffins at room temperature for 2-3 days or within the refrigerator for 5 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.
You can also freeze these for up to 3 months. Freeze in layers with parchment paper between them, in a large freezer bag.
Unfortunately not. Baking is a science and this recipe has only been tested with almond flour. As mentioned above, almond meal may work, but muffins will not be as ‘light’.
For a keto low carb version, try a sugar free sweetener like erythritol but reduce amount used to 1/3 cup.
No muffin pan, no problem. Use an 8 inch square pan to make these into bars. Bake around 25 minutes. Alternately, place batter in a loaf pan for a pumpkin bread recipe and bake around 50 minutes.
More Pumpkin Muffins to Try
More Almond Flour Recipes
- Almond flour blueberry muffins
- Almond flour banana muffins
- Almond flour yogurt muffins
- Almond flour strawberry muffins
You may love browsing my collection of over 20 almond flour recipes ranging from sweet to savory!
Almond Flour Pumpkin Muffins
- Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners and spray with cooking spray. Set aside.
- In a large mixing bowl, add eggs, maple syrup, pumpkin puree, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Whisk well until combined. Add almond flour and mix gently with spatula to combine.
- Using an ice cream scoop, divide batter between 12 openings of previously prepared muffin tin. If adding pumpkin seeds, sprinkle them on now. Bake for 23 minutes on the middle rack or until toothpick inserted in the center comes out clean.
- Remove from the oven, let cool for 15 minutes and enjoy.
- Storing: Store muffins at room temperature for 2-3 days or within the refrigerator for 5 days. As they’re quite moist, I’ve found they store better when loosely covered rather than in an airtight container.
- Freezing: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to 3 months.
- Liquid sweetener: You can use erythritol but I recommend to cut amount to 1/3 cup as it is more sweet.
- Flour: Almond meal might work, muffins will be more dense and rise less. Don’t use any other flour.
- Egg free: Eggs are binding, especially for almond flour. I personally have not tried any replacements, chia egg may work but it will be more dense/flatter.