Almond Flour Pumpkin Muffins

These super moist and fluffy almond flour pumpkin muffins are healthy, low-carb, and gluten-free. Add chocolate chips or pecans on top for a fun and simple breakfast, snack, or dessert!

Super moist almond flour pumpkin muffins

I am obsessed with everything pumpkin spiced – my favorites are this pumpkin cake, these soft pumpkin cookies, pumpkin oatmeal bars, and these muffins. You have to try these almond flour pumpkin muffins. They are super moist, fluffy, and warmly spiced. To make them, you only need simple ingredients like almond flour, eggs, coconut oil, and pumpkin puree. Plus, they are naturally sweetened with only maple syrup!

I have to say, I am a master at baking with almond flour. My almond flour banana muffins are #1 ranked on Google and are one of my most popular recipes. So that’s why I had to make this pumpkin version for you!

These healthy, gluten-free, paleo, low-carb, and dairy-free almond flour pumpkin muffins are a must-try this fall. I love meal prepping them for a quick on-the-go snack, breakfast, or dessert.

Your family, kids, and friends will LOVE these deliciously moist almond flour pumpkin muffins! I love adding chocolate chips and pecans to mine, but you can customize them to your liking. I offer so many ideas below!

Why you’ll love this pumpkin recipe

• These almond flour pumpkin muffins are pumpkin spiced and perfectly sweet.
• They are healthy, gluten-free, and low-carb.
• Only sweetened with maple syrup—no refined sugars.
• No butter!
• Easy meal prep breakfast, snack, and dessert.
• Perfect for cozy weather.
• These pumpkin muffins fit into the keto diet.
• Try these almond flour banana muffins next!

The taste and texture

These almond flour pumpkin muffins are sweet, moist, and pumpkin spiced. The main flavor comes from the pumpkin pie spice. The warm fall flavors, in combination with the sweet maple syrup and chocolate chips, is fantastic!

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!

Ingredients needed & substitutions

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.
• 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.
• Cinnamon: For that cozy fall flavor. You can substitute this with more pumpkin spice.
• 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.
• Mix-Ins: Customize these muffins by adding chocolate chips, chopped pecans, or walnuts.

Kitchen tools required

Here is a quick list of all the kitchen tools you will need to make these fluffy almond flour pumpkin muffins.

• Muffins Tin
• Cupcake Liners
• Whisk
• Mixing Bowls
• Parchment Paper
• Measuring Tools: 1/2 teaspoon, 1 teaspoon, 1/4 cup, 1/3 cup, 1/2 cup, and 1 cup.

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:

Step 1:

To start, preheat the oven to 350°F and line a muffin tin with 12 liners.

Step 2:

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.

Step 3:

Next, whisk together the eggs, pumpkin puree, maple syrup, melted coconut oil, and vanilla extract in another medium mixing bowl.

Step 4:

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.

Step 5:

Finally, bake for 22 – 25, or until a toothpick comes out clean. Let cool the muffins cool before enjoying!

Expert baking tips for almond flour pumpkin muffins

Use 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 these muffins. It is super important to measure the right amount of almond flour by spooning and leveling it in a measuring cup. You will add too much flour if you scoop the flour directly out of the bag since the flour gets compacted into the measuring cup. Too much flour will make the muffins dry.

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 eggs, flax eggs, or a vegan egg replacement. Don’t swap out the eggs!

Pumpkin muffin mix-ins ideas

You can have fun with these almond flour pumpkin muffins by adding different mix-ins. 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.

Instructions on how to make your own 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. Mix all the ingredients together and make sure to measure out the correct amount for these muffins.

• 1 tablespoon of ground cinnamon
• 2 teaspoons of ground ginger
• 2 teaspoons of ground nutmeg
• 1 teaspoon of all-spice
• 1/2 teaspoon of ground cloves

Frequently Asked Questions

What can I 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 pumpkin oatmeal bars.

What can I use instead of 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.

Are almond flour pumpkin muffins healthy?

Yes, these almond flour pumpkin muffins are healthy. Firstly, they are made with simple and wholesome ingredients. Second, they are gluten-free and low-carb. Third, they are refined sugar-free and are naturally sweetened with maple syrup. Fourth, there is no butter in this recipe; instead, we use melted coconut oil. Fifth, they have protein and healthy fats in them.

Can I add chocolate chips to these muffins?

Yes, I love adding chocolate chips to these almond flour pumpkin muffins. Feel free to add 1/3 to 1/2 cup of your favorite chocolate chips to the batter. You can also sprinkle some on top before you bake the muffins.

Can I add walnuts or pecans?

Yes! Feel free to add 1/3 to 1/2 cups of chopped walnuts or pecans to the batter. You can also sprinkle some on top before you bake the banana pumpkin muffins.

Are they 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.

Are they dairy free?

Yes, these almond flour pumpkin muffins are 100% dairy-free; there is no butter in them.

Can I 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 leftovers:

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 recipe, try these next!

• Almond Flour Banana Muffins
• Banana Pumpkin Muffins
• Pumpkin Protein Muffins
• Healthy Carrot Orange Oat Muffins
• Healthy Pumpkin Oatmeal Bars

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!

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