Almond Flour Pumpkin Muffins for your from-the-oven lovin’! <—say that five times fast.
Or, take a giant bite of muffin, and use big hand gestures combined with a series of MMMMMs to indicate that your mouth is too full for tongue twisters. I like this plan.
These almond flour pumpkin muffins are made with pure pumpkin puree. It is naturally sweetened with maple syrup and contains no butter or oil.
Even though these muffins are butter-free and oil-free, they’re still melt-in-your-mouth moist. These are some of the most tender, healthy muffins.
My Almond Butter Smoothie has a fantastic, uniquely moist texture and crumb. It’s a product of the almond flour itself.
Almond Flour Pumpkin Muffins
Almond flour is made solely from ground almonds. However, the healthy fats, combined with the moisture of the pumpkin puree, keep the pumpkin muffins moist, without the need of adding any additional fat or liquid.
In addition to the delicate, deliciously moist texture, these healthy pumpkin muffins are also deeply spiced.
Pumpkin on its own is actually quite bland. Taste a little bit of it from the can next time you are baking, and you’ll see what I mean.
However, These almond flour pumpkin muffins do not skimp in the pumpkin spice arena.
Because they are made with almond flour, these pumpkin muffins are low carb, gluten-free, and they qualify as Paleo pumpkin muffins too. Although I don’t follow these diets specifically, I still adore baking with almond flour. It’s tasty, filling, and contains a myriad of health benefits.
How to Bake the Best Almond Flour Pumpkin Muffins
Once you take the plunge and buy almond flour, which is readily available at most grocery stores.
It opens all kinds of new recipes to you! I’ve also linked to a few of my other favorite almond flour recipes below, so you’ll have plenty of things to do with it.
You can also make your own almond flour from whole almonds (see directions below).
Once you have the almond flour in hand, this recipe is easy and breezy!
- Almond Flour. Almond flour is made of ground almonds. That’s it! I like to use super fine almond flour but you can use flour where the almonds still have the skins on if you like. The muffins will be more rustic in appearance and texture, but still delicious
- Pure Pumpkin. While it’s not very tasty on its own, pumpkin SHINES when mixed with spices! The pumpkin helps make these muffins incredibly moist without using any oil
- Spices! The secret to the warmth and flavor behind these delicious little muffins. Cinnamon, cloves, and nutmeg will perfectly complement the pumpkin flavor
- Eggs. The eggs are needed to bind the bread and help it rise
- Pure Maple Syrup. In order to make these naturally sweetened, I used maple syrup in place of refined sugar. If you have not tried pairing pumpkin with maple syrup, you’re in for a real treat!
- Mix-ins! I am a sucker for chocolate and pumpkin together, so I make my almond flour pumpkin muffins with chocolate chips. Toasted nuts such as pecans or walnuts, dried cranberries, or pumpkin seeds are all scrumptious too
Directions for Almond Flour Pumpkin Muffins
- Grab a standard 12-cup muffin tin, and place paper liners in 10 of the wells
- Now, you’ll need two mixing bowls. In one bowl, stir your dry ingredients and spices together. In the other bowl, whisk your wet ingredients together. Then, make a well in the middle of your dry ingredients, and slowly add in your wet ingredients
- Stir all the ingredients together until no flour is visible. Now, it’s time to add in those yummy mix-ins
- Time to fill those paper liners. Divide the batter evenly between each of the 10 cups, and fill almost to the top. Bake for 22 to 24 minutes at 350 degrees F, until a toothpick inserted in the center of a muffin comes out clean
- When they’re done baking, set the muffin pan on a wire rack, and let the muffins cool in the pan for 5 minutes. Then, remove each muffin and set it on the wire rack to cool
Why Bake with Almond Flour?
I promise, it really is worth adding almond flour to your pantry. Here’s why.
- Almond flour is rich in Vitamin E and magnesium
- Almond flour is better for blood sugar levels than conventional flour. It’s high in healthy fats and fiber, but low in carbs. With a low glycemic index, it slowly releases sugar into your blood for long-term, sustained energy
- It’s naturally gluten-free and grain free
- It’s packed with Omega-3s and healthy fats
- Almond flour yields DELISH baked items with incredible flavor!
If you’ve never baked with almond flour, the texture of these muffins may surprise you. The muffins are super moist, almost to the point of seeming dense, but that is because they are not springy the way traditional wheat flour-based muffins are. By no means are they tough or heavy?
What to Substitute for Almond Flour
If you’re planning to bake almond flour pumpkin muffins, my best advice is: to use almond flour!
That said, you can also make this recipe with a different ground trees nut flour, such as hazelnut flour or cashew flour.
Almond flour cannot be substituted with wheat flour, oat flour, or coconut flour. These flours each have very different protein and fat contents, weigh different amounts, and more. They absorb moisture differently, rise differently, and will behave completely differently in baked goods.
How to Make Almond Flour
If you have almonds and a food processor, you can make almond flour right at home!
- To make homemade almond flour, place blanched, slivered almonds in a food processor and pulse them until you have a fine powder (it will look similar to flour)
- You’ll want to use 1 1/2 cups of slivered almonds to make the 1 1/2 cups of flour needed for this recipe. To be safe, make sure you measure the almond flour before baking
- You may also want to process the almonds in two batches to ensure they blend evenly
- Don’t over-blend, or you’ll end up with almond butter, instead of almond flour
Storing Almond Flour Pumpkin Muffins
I recommend storing these muffins in the refrigerator. Because they are so moist, they fair better when kept cool.
- To Refrigerate. Store in an airtight container lined with paper towels for up to 5 days
- To Freeze. Let your muffins come to room temperature, then place them in a freezer-safe airtight storage container for up to 2 months. Thaw them overnight in the refrigerator
- My favorite way to freeze them is to wrap them individually and thaw them one at a time (or two at a time) as I need a yummy treat
- To Reheat. Place your thawed muffin on a plate, and heat in the microwave for about 30 seconds until warmed through
Recommended Tools to Make Almond Flour Pumpkin Muffins
- 12 cup muffin tin. I love all of the bakeware from this brand
- Paper liners. Because the muffins are super moist, you want to use liners or they will stick. These reusable silicone liners work well too
- Scoop. My favorite way to perfectly portion muffins. A scoop also will give you the best “dome” tops
Almond flour is made from ground almonds and is a popular gluten-free alternative to wheat flour. It is low in carbs and high in healthy fats and protein.
Yes, you can, but the muffins will not be gluten-free or low-carb anymore. You’ll need to adjust the amount of flour as almond flour absorbs more liquid than regular flour.
No, pumpkin pie filling has added sugar and spices that are not necessary for making pumpkin muffins. You should use pure pumpkin puree instead.
Store the muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze them for up to 3 months.