Warm, flavorful, and irresistibly delicious, Almond Flour Pumpkin Muffins bring the essence of fall into your kitchen. They’re so easy to make and perfect for any time of day.
Almond Flour Pumpkin Muffins
These gluten-free muffins are made with almond flour and pumpkin puree for a soft and rich texture. Warm spices add cozy flavor, and you can mix in chocolate chips or nuts to add even more flavor.
Ready in just 20 minutes, these almond flour pumpkin muffins are a quick and healthy snack, perfect for low-carb or gluten-free diets. Enjoy them for breakfast, as an afternoon treat, or meal prep them for the week — they store well and freeze beautifully!
If you’re craving more muffins, check out my other recipes like Sweet Potato Muffins, Healthy Chocolate Muffins, and Pear Muffins, and find your new favorite!
Why You Will Love This Recipe
- Gluten-Free: These muffins are naturally gluten-free.
- Rich Fall Flavor: Made with pumpkin and warm spices like cinnamon and nutmeg, they bring the cozy taste of autumn.
- Quick and Easy: Simple ingredients like coconut oil, Greek yogurt, and vanilla make these muffins so easy to make — perfect for busy days!
- Healthier Option: Lightly sweetened and made with almond flour, these muffins are a nutritious choice for breakfast or a wholesome snack.
How To Make Perfect Almond Flour Pumpkin Muffins
Prepare: Start by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with non-stick spray to ensure the muffins release easily.
Mix Dry Ingredients: In a large bowl, whisk together almond flour, coconut flour, baking soda, baking powder, salt, and pumpkin pie spice. Breaking up any lumps here ensures a smooth batter.
Mix Wet Ingredients: In another bowl, combine pumpkin puree, erythritol (or your preferred sweetener), melted coconut oil, eggs, vanilla extract, and almond milk. Stir until well blended.
Combine: Gradually mix the dry ingredients into the wet ingredients, stirring gently just until combined. Be careful not to overmix.
Fold in Mix-Ins: If adding nuts, chocolate chips, or shredded coconut, fold them into the batter gently to distribute evenly.
Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each nearly to the top since almond flour doesn’t rise much.
Bake: Bake for 20-25 minutes. Check for doneness by inserting a toothpick — it should come out clean or with a few moist crumbs.
Allow to Cool: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Store at room temperature for 2 days, refrigerate for up to a week or freeze for up to 3 months.
Tips
- Room Temperature Ingredients: Bring eggs and almond milk to room temperature for a smoother, more evenly mixed batter.
- Measuring Almond Flour: Use the spoon-and-level method to measure almond flour accurately. Over-packing can lead to dense muffins.
- Check Doneness Early: Since almond flour bakes quickly, start checking for doneness a few minutes before the recommended baking time to avoid over-browning.
Key Ingredients And Substitutions
Almond Flour: I use this as the main flour for a soft texture. If you want a slightly different texture or flavor, you can try using almond meal.
Pumpkin Puree: The star of these muffins! You can use canned pumpkin puree or homemade for extra freshness.
Pumpkin Pie Spice: This mix of ground cinnamon, nutmeg, cloves, and ginger gives a warm flavor. If you like, you can make your own blend.
Brown Sugar: It adds depth to the muffins. For a lighter option, maple syrup or honey could work.
Coconut Oil: My go-to for moist muffins, though olive oil works just as well!
Eggs: I use them at room temperature for smoother mixing. For an egg-free option, a flax egg works great!
Chocolate Chips and Nuts: For extra fun and texture, I love adding these. Chopped nuts or pumpkin seeds are great substitutes for texture changes.
Frequently Asked Questions
How can I keep almond flour pumpkin muffins from getting soggy?
I avoid overmixing the batter and use room-temperature ingredients, like eggs and almond milk, for a smoother blend.
Can I make almond flour pumpkin muffins without eggs?
Yes! Replace each egg with a flax egg: mix 1 tablespoon of flaxseed meal with 3 tablespoons of water and let it sit for a few minutes. This keeps the muffins moist and adds fiber and omega-3s.
Why didn’t my muffins rise?
Almond flour muffins don’t rise as much as traditional muffins. Overmixing the batter or using old baking powder can also prevent proper rising. For best results, fill the muffin liners almost to the top.
How can I store almond flour muffins to keep them fresh?
Store muffins in the fridge for up to a week or freeze them for up to three months to maintain their freshness.
Almond Flour Pumpkin Muffins
Ingredients
Dry Ingredients
- 2½ cups Almond Flour
- ¼ cup Tapioca Starch + 2 tbsp
- 2 tsp Baking Powder
- ½ tsp Salt
- 2 tsp Pumpkin Pie Spice or a mix of cinnamon, nutmeg, cloves, and ginger
Wet Ingredients
- 1 cup Pumpkin Puree
- ⅔ cup Light Brown Sugar
- ¼ cup Coconut Oil or Olive Oil melted
- 4 Large Eggs room temperature
- 2 tsp Vanilla Extract
- ¼ cup Greek Yogurt
- ½ cup Walnuts chopped
- ½ cup Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with non-stick spray.
- In a large bowl, whisk together the almond flour, coconut flour, baking soda, baking powder, salt, and pumpkin pie spice. Ensure there are no lumps.
- In another large bowl, combine the pumpkin puree, erythritol, melted coconut oil (or butter), eggs, vanilla extract, and almond milk. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix.
- If using nuts, chocolate chips, or shredded coconut, gently fold them into the batter.
- Divide the batter evenly among the prepared muffin cups, filling each almost to the top, almond flour doesn’t rise too much.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Tips
- Room Temperature Ingredients: Ensure eggs and almond milk are at room temperature to help the batter mix more evenly.
- Measuring Almond Flour: Use the spoon and level method to measure almond flour accurately, avoiding over-packing which can make muffins dense.
- Check Doneness Early: Almond flour baked goods can brown quickly, so start checking for doneness a few minutes before the suggested baking time.
Storing Muffins
- Room Temperature: Store muffins in an airtight container at room temperature for up to 2 days.
- Refrigeration: For longer storage, keep them in the refrigerator for up to a week.
- Freezing: Muffins can be frozen for up to 3 months. Wrap each muffin individually in plastic wrap and place in a zip-top freezer bag. Thaw at room temperature or warm in the microwave before serving.
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