Almond  Flour Pumpkin  Muffins

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.

Almond flour Pumpkin puree Maple syrup Eggs Pumpkin pie spice Cinnamon Baking powder, baking soda, salt


Whisk wet ingredients: In a large bowl, add eggs, maple syrup, pumpkin puree, baking powder, baking soda, pumpkin pie spice, cinnamon and salt. Whisk until 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.



Store muffins loosely covered at room temperature for 2-3 days or within the refrigerator for 5 days. Freeze up to 3 months.

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