Super moist and fluffy almond flour pumpkin muffins are healthy, low-carb, and gluten-free. They’re made with 8 ingredients and come together in under 25 minutes. Add chocolate chips or pecans!
The best almond flour pumpkin muffins
I am obsessed with everything pumpkin-flavored! Some of my favorites are this pumpkin carrot cake, these soft pumpkin cookies, and these pumpkin oatmeal bars. So, if you’re in love with pumpkin spice like me, you’ve got to try this almond flour pumpkin muffin recipe. It’s the best because it captures all the cozy fall flavors you crave in a muffin. Give these extra moist pumpkin spiced almond flour muffins a try. Trust me; it’s like a pumpkin spice hug for your taste buds!
I am a master when it comes to almond flour. In fact, my almond flour banana muffins are #1 ranked on Google and are one of my most popular recipes. You have to try this pumpkin version!
What sets this recipe apart is its simplicity. Just a handful of everyday ingredients, and you’re going to muffin heaven. There is no need for fancy stuff; this recipe proves that deliciousness can come from the basics.
These almond flour pumpkin muffins are super moist, fluffy, and warmly spiced. You’ll need almond flour, eggs, coconut oil, and pumpkin puree. Plus, they are naturally sweetened with only maple syrup!
These muffins aren’t just about taste; they’re a healthier option too. There is no need for refined flour or butter here. They’re gluten-free, dairy-free, and healthy! Plus, they are family and kid-approved. I love adding chocolate chips and pecans to mine, but you can customize them.
Why you’ll love this healthy pumpkin muffin recipe
- Fall Flavors: They’re pumpkin-spiced and perfectly sweet.
- Healthy & Low-Carb: These pumpkin muffins are healthy and low-carb since we use almond flour.
- Gluten-Free: I love that these pumpkin muffins are naturally gluten-free.
- No Refined Sugar: They are only sweetened with maple syrup.
- Butter-Free: Best of all, there is no butter in this recipe.
- Meal Prep: Enjoy them as a breakfast, snack, and dessert any time.
- Freezer-Friendly: You can freeze almond flour pumpkin muffins for up to 3 months.
- Keto-Friendly: These pumpkin muffins fit into the keto diet.
- Try these healthy oat flour pumpkin muffins or these almond flour banana muffins next!
Ingredients needed & substitutions ideas
These almond flour banana muffins only call for basic baking ingredients. You need almond flour, maple syrup, eggs, pumpkin puree, and a few others. Trust me when I say that these muffins are the BEST healthy pumpkin muffins you’ll ever eat. Here is a list of everything you need with substitution suggestions so you are prepared:
- Almond Flour: Use super-fine almond flour (not almond meal) for these muffins. It makes these healthy pumpkin muffins low-carb, gluten-free, and healthy. Don’t substitute the almond flour.
- Baking Soda: To help these muffins rise. Baking soda is not the same as baking powder.
- Pumpkin Pie Spice: These almond flour pumpkin muffins are perfectly spiced with pumpkin pie spice. You can make your own or use a store-bought brand.
- Eggs: To help bind these muffins and give them structure. Don’t substitute the eggs with anything else!
- Pumpkin Puree: To form the batter. Use pure pumpkin puree (like Trader Joe’s, Whole Foods, or Libby’s pumpkin brand). Do not use pumpkin pie filling; that is a different thing and has lots of added flavors and sweeteners.
- Maple Syrup: There are no refined sugars in this healthy pumpkin muffin recipe. We naturally sweeten them with real maple syrup. You can try to substitute the maple syrup with honey.
- Coconut Oil: This helps make the muffins extra moist and soft. I simply love the texture. You can also use butter.
- Vanilla Extract: For a classic taste.
How to make almond flour pumpkin muffins
These almond flour pumpkin muffins are so easy to make in five simple steps, but let’s walk through the process together. Here are step-by-step directions with pictures for visual reference:
To start, preheat the oven to 350°F and line a muffin tin with 12 liners.
Then, in a medium mixing bowl, whisk together the almond flour, baking soda, pumpkin pie spice, cinnamon, and salt. Ensure all the clumps are removed, then set it to the side.
Next, mix the eggs, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract in another medium mixing bowl.
After that, add the dry ingredients and mix until combined and there are no lumps of flour. Fold in chocolate chips or pecans. Then, fill each muffin liner with batter until about ⅔ full and sprinkle extra chocolate chips or pecans on top.
Finally, bake for 22 – 25, or until a toothpick comes out clean. Let the muffins cool before enjoying!
Expert recipe tips:
- Use super-fine blanched almond flour, not almond meal: Almond meal is grainier and will give these pumpkin muffins a different texture. I highly recommend using super-fine almond flour.
- Use pumpkin puree, not pumpkin pie filling: They are not the same. Pumpkin pie filling has lots of added flavors and sugars, which will change the taste and texture of these almond flour pumpkin muffins.
- Spoon and level your almond flour: This is my #1 baking tip for making almond flour pumpkin muffins. It is super important to measure the right amount of almond flour by spooning and leveling it in a measuring cup. The muffins will be dry if you scoop the flour directly out of the bag.
- Add Mix-Ins: Consider adding extras like chocolate chips, chopped nuts, or dried fruit for added flavor and texture. Fold them into the batter gently before scooping into your lined muffin tin.
- Check the freshness of your baking soda: If your baking soda is expired or old, the muffins will not rise! You should replace your baking soda every 4 months to be safe.
- Do not substitute the eggs in this recipe: These almond flour pumpkin muffins will not rise if you use chia, flax, or a vegan egg replacement. Don’t swap out the eggs!
- Let the muffins cool completely: Almond flour needs time to firm up. You must let the muffins cool for 10 – 15 minutes before enjoying.
The taste and texture of almond flour pumpkin muffins:
Taste: These almond flour pumpkin muffins are sweet, moist, and pumpkin-spiced. The main flavor comesprominentm the pumpkin pie spice. The warm fall flavors, in combination with the sweet maple syrup and chocolate chips, is fantastic!
Texture: Once baked, these almond flour pumpkin muffins are super fluffy, moist, light, and soft. Feel free to add pecans or chocolate chips for a crunch. I am obsessed with them, as you can already probably tell!
Variations and mix-ins
Adding different mix-ins lets you have fun with these almond flour pumpkin muffins. Here are some of my favorite variations of these muffins.
- Chocolate Chips: add 1/2 cup of chocolate chips
- Walnuts: add 1/3 to 1/2 cup of chopped walnuts
- Pecans: add 1/3 to 1/2 cup of chopped pecans
- Raisins: add 1/3 to 1/2 cup of raisins
- Peanut Butter Chips: add 1/2 cup of peanut butter chips
- Shredded Coconut: add 1/2 of finely shredded coconut for the best flavor
Why these almond flour pumpkin muffins are healthy:
These homemade almond flour pumpkin muffins are healthy. Here’s why:
- Healthy Ingredients: they are made with simple and wholesome ingredients
- Gluten-Free: almond flour is naturally gluten-free
- Low-Carb: these pumpkin muffins are keto and low-carb, thanks to the almond flour.
- No Refined Sugar: these muffins are naturally sweetened with maple syrup
- No Butter: we use coconut oil and almond flour to make them moist
Frequently Asked Questions
Is almond flour gluten-free?
Yes, almond flour is naturally gluten-free.
What’s the best substitute for almond flour?
Do not substitute the almond flour for any other type of flour in this pumpkin muffin recipe. If you want to use all-purpose flour, try these banana pumpkin muffins. If you want to use oat flour, try these healthy oat flour pumpkin muffins or these healthy pumpkin oatmeal bars.
What’s the best substitute for pumpkin puree?
You can substitute the pumpkin puree in this recipe with three things: (1) butternut squash puree, (2) sweet potato puree, or (3) acorn squash puree. Do not use pumpkin pie filling.
What if I don’t have pumpkin pie spice?
If you don’t have pre-made pumpkin pie spice in your pantry, don’t worry! Here is a simple recipe to make your own pumpkin pie spice: 1 tablespoon of ground cinnamon, 2 teaspoons of ground ginger, 2 teaspoons of ground nutmeg, 1 teaspoon of all-spice, and 1/2 teaspoon of ground cloves. Mix all the ingredients together and make sure to measure out the correct amount for these muffins.
Can I add mix-ins to these muffins?
I love adding chocolate chips, walnuts, or pecans to these almond flour pumpkin muffins. Feel free to add 1/3 to 1/2 cup of your favorite mix-in to the batter. I left a list and instructions above!
What’s 1 cup of almond flour in grams?
If you use a kitchen scale to measure your almond flour, there are approximately 112 grams in 1 cup of blanched, super-fine almond flour. However, every brand is different, so I reccomend checking the nutrition label.
Are these pumpkin muffins keto-friendly and low-carb?
These muffins have 9g of carbs, 3g of fiber, and 6g of net carbs. So yes, these almond flour pumpkin muffins are low-carb and fit in a keto diet.
Why bake with almond flour over all-purpose flour?
We love baking with almond flour over all-purpose flour because it is a gluten-free, healthier, and lower-carb alternative. Almond flour is healthy, packed with omega-3s, and high in magnesium and vitamin E. Plus, it makes baked goods extra moist and soft since it has a higher healthy fat content.
Can you freeze almond flour pumpkin muffins?
Yes, you can freeze baked almond flour pumpkin muffins. Simply let them cool to room temperature, then add them to a freezer-safe bag and freeze them for up to 3 months. When you are ready to eat them, let them defrost in the refrigerator overnight so they can enjoy in the morning.
How to store almond flour muffins:
If you have leftovers, store these almond flour pumpkin muffins in an airtight container at room temperature for up to 2 – 3 days. You can also refrigerate them for up to 5 days.
If you love this almond flour recipe, try these next!
- Almond Flour Banana Muffins
- Almond Flour Cornbread
- Peanut Butter Almond Flour Cookies
- Almond Flour Banana Pancakes
- Almond Flour Chocolate Cake
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Almond Flour Pumpkin Muffins
- 2 cup almond flour, spooned and leveled
- 1 tsp baking soda
- 1 tbsp pumpkin pie spice
- ½ tsp ground cinnamon
- ¼ tsp salt
- 3 large eggs, room temperature
- ¾ cup canned pumpkin puree, I like the Trader Joe's and Whole Foods brand
- ⅓ cup pure maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- ½ cup chocolate chips or ½ cup chopped pecans, optional
- Preheat the oven to 350°F and line a muffin tin with 12 liners.
- In a medium mixing bowl, whisk together the almond flour, baking soda, pumpkin pie spice, cinnamon, and salt. Make sure all the clumps are removed, and then set it to the side.
- In another medium mixing bowl, whisk together the eggs, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract.
- Add in the dry ingredients and mix until combined and there are no lumps of flour. Hand fold in chocolate chips or pecans with a rubber spatula.
- Then, fill each muffin liner with batter until about ⅔ full and sprinkle extra chocolate chips or pecans on top.
- Bake for 22 – 25, or until a toothpick comes out clean.
- Let cool for 10 minutes before enjoying!
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