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Pumpkin almond flour muffins pinterest

Pumpkin Almond Flour Muffins

Perfectly moist, delicately spiced, and offering the nutritional benefits of almond flour, these gluten-free pumpkin muffins deliver everything you want in a fall treat without the gluten. Whether you're looking for a grab-and-go breakfast or a satisfying afternoon snack, these pumpkin almond flour muffins strike the perfect balance between wholesome ingredients and indulgent flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American
Servings 12 muffins
Calories 215 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Measuring Cups and Spoons
  • Wire Cooling Rack

Ingredients
  

Dry Ingredients

  • 2 1/2 cups fine almond flour blanched works best for lighter texture
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1 cup pumpkin puree not pumpkin pie filling
  • 3 large eggs room temperature
  • 1/4 cup maple syrup or honey for a different flavor profile
  • 3 tbsp coconut oil melted
  • 1 tsp vanilla extract

Mix-ins (Optional)

  • 1/2 cup mix-ins of choice chocolate chips, chopped nuts, or dried cranberries

Instructions
 

  • Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with parchment liners or grease well with coconut oil. Position your oven rack in the center for the most even baking.
  • In a large bowl, whisk together the almond flour, pumpkin pie spice, cinnamon, baking soda, and salt. Break up any clumps with your fingers to ensure a smoother batter.
  • In a separate medium bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until completely smooth and uniform.
  • Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. The batter should be thick and slightly fluffy.
  • If using mix-ins, fold them into the batter now, being careful not to overmix.
  • Using an ice cream scoop or ¼ cup measure, divide the batter evenly among the prepared muffin cups, filling each about ¾ full. For an extra touch, sprinkle a few additional mix-ins on top of each muffin.
  • Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
  • Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

These muffins contain 65% less carbohydrates than traditional wheat flour muffins and provide 3 times more protein and fiber, making them a more satisfying and blood-sugar friendly option.
Substitution Options:
  • Swap almond flour with 2 cups of cashew flour for a milder flavor
  • Replace maple syrup with ¼ cup coconut sugar for a lower glycemic option
  • Use avocado oil instead of coconut oil for a neutral taste
  • For egg-free version, substitute with 3 flax eggs (3 Tbsp ground flaxseed + 9 Tbsp water, let sit for 15 minutes)
Storage Tips:
  • Counter Storage: Keep in an airtight container at room temperature for up to 2 days.
  • Refrigerator: Store for up to 1 week in an airtight container.
  • Freezer: Individually wrap muffins in plastic wrap, then store in a freezer bag for up to 3 months.

Nutrition

Calories: 215kcalCarbohydrates: 11gProtein: 7gFat: 16gFiber: 3gSugar: 6gVitamin A: 35IU
Keyword Pumpkin Muffins, Almond Flour Muffins, Gluten-Free Muffins, Healthy Muffins, Fall Baking
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