Easy Almond Flour Pumpkin Muffins

Indulge in the irresistible warmth of fall with Almond Flour Pumpkin Muffins! Elevate your baking with the perfect blend of rich, nutty almond flour and the comforting essence of pumpkin spice. These moist and wholesome muffins are a gluten-free delight that embodies the spirit of autumn in every bite.

When it’s pumpkin season I love anything and everything that’s pumpkin flavored, whether it’s something sweet like Pumpkin Bread or savory like Pumpkin Pasties. I also love a variety of nutritious muffins that are gluten-free like these almond flour ones or these Gluten Free Pumpkin Muffins.

Why these are the best Almond Four Pumpkin Muffins

• Nutrient-Rich and Wholesome: Packed with the goodness of almond flour, these muffins offer a boost of essential nutrients like protein, healthy fats, and vitamins.
• Gluten-Free Goodness: These almond flour pumpkin muffins are a wonderful gluten-free option. Almond flour lends its naturally gluten-free properties to create a muffin that’s both satisfying and delicious.
• Moist and Irresistible: Almond flour not only adds nutrition but also ensures a moist and tender texture that’s hard to resist. Each bite is a delightful combination of nutty richness and pumpkin-infused moistness, making these muffins a true pleasure to savor.

Ingredients Needed

• Almond Flour – You’ll need blanched almond flour, which uses peeled almonds, instead of almond meal for its fine texture, neutral flavor, and even distribution to enhance your baked goods’ consistency, taste, and appearance. With almond skins removed, blanched almond flour ensures a smoother crumb and lets your recipe’s flavors shine without bitterness.
• Spices – Almond flour pumpkin muffins blend four aromatic spices for a flavor symphony. Ground Cinnamon brings warmth, while Cloves add depth. Ginger provides zest, and Nutmeg a delicate nutty touch. Sometimes I like to make my own Pumpkin Pie Spice and swap it out for the individual spices (you will need 1 1/2 tablespoons).
• Eggs – Eggs serve as both a binding agent and a source of moisture. Their proteins help hold the muffin’s ingredients together, ensuring a cohesive texture. Additionally, eggs contribute to the muffins’ moistness, resulting in a tender and satisfying bite.
• Pumpkin – Canned pumpkin is a key ingredient to infuse moistness, flavor, and the quintessential essence of fall. The canned pumpkin contributes both a rich taste and desirable moisture content, creating muffins that are irresistibly tender.
• Maple Syrup – Almond flour pumpkin muffins with maple syrup are actually sugar-free. The maple syrup imparts a rich sweetness that complements the pumpkin’s flavor while adding a touch of depth to the overall taste profile.
• Mix-ins – Enhance your almond flour pumpkin muffins with delightful mix-ins like chopped nuts for added crunch and a nutty depth, and chocolate chips that infuse a touch of sweetness and indulgence into every bite. Some other ideas are dried cranberries, raisins, pumpkin seeds, or white chocolate chips.

How to Make Almond Flour Muffins

1. Prep. Line a muffin tin with 10 paper liners and set aside. Preheat the oven to 350ºF.

2. Combine the dry ingredients. In a large mixing bowl whisk the almond flour, baking soda, salt, cinnamon, ground cloves, ground nutmeg, and ground ginger together until fully combined.
3. Mix the wet ingredients. Using a separate medium bowl, beat the eggs, pumpkin, maple syrup, and vanilla together until mixed.

4. Combine the wet and dry ingredients. Make a well in the center of the dry ingredients and pour the wet ingredients in. Combine the two mixture until smooth and no lumps remain. Stir in any mix-ins such as chocolate chips.
5. Bake. Pour the batter into the prepared muffin tin filling the liners to a little more than 3/4 full. Sprinkle some additional chocolate chips (or whichever mix-in you choose) on top. Bake for 25 to 28 minutes.

Storage Information

For optimal storage, I suggest refrigerating these muffins due to their high moisture content, as they maintain their freshness and texture more effectively in cooler conditions

• Refrigerate: Keep your muffins fresh by placing them in an airtight container lined with paper towels, maintaining their deliciousness for up to 1 week.
• Freeze: After allowing your muffins to reach room temperature, transfer them to a freezer-safe airtight container, preserving their goodness for a span of up to 2 months. They can also be individually wrapped to make it easier to grab them as needed.
• Thawing: To thaw the muffins, simply place them in the refrigerator overnight.

Frequently Asked Questions

Recipe Notes and Tips

• Don’t substitute the almond flour. Substituting almond flour with coconut flour, gluten-free flour, chickpea flour, and oat flour is not advisable due to their distinct protein and fat compositions, varying weights, and disparate characteristics. You also don’t want to use almond meal, which has a grainy texture compared to almond flour.
• Spoon and level the almond flour. To ensure precise measurements of almond flour, use a spoon to fill a measuring cup and level off the top. Avoid scooping from the bag, which can lead to compacting and dryness in the muffins.
• Don’t replace the eggs. Utilizing chia eggs, flax eggs, or vegan egg alternatives will impede the proper rise of these almond flour pumpkin muffins. It’s essential to retain the original egg component for the best outcome.
• Cool the muffins evenly. After baking, place the muffin pan on a wire rack and allow the muffins to cool within the pan for 5 minutes. Then, transfer each muffin onto the wire rack to complete the cooling process.

Equipment Needed

• Muffin Tin
• Paper Liners
• Mixing Bowls
• Whisk

More Pumpkin Recipes

Pumpkin Spice Waffles

Pumpkin Banana Bread

Easy Healthy Pumpkin Pancakes

Almond Flour Pumpkin Muffins Recipe

Experience the delightful warmth of fall with our Almond Flour Pumpkin Muffins! Elevate your baking with the perfect blend of rich, nutty almond flour and the comforting essence of pumpkin spice. These moist and wholesome muffins are a gluten-free delight that embodies the spirit of autumn in every bite.

5 from 2 votes

Print Pin Rate

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 10 Muffins

Calories: 400kcal

Author: Aimee Mars

Equipment

• ▢
  Muffin Pan
• ▢
  Cupcake Liners
• ▢
  Whisk
• ▢
  Mixing Bowls

Ingredients

• ▢ 2 cups Blanched Almond Flour spooned and leveled
• ▢ 3/4 teaspoon Baking Soda
• ▢ 2½ teaspoons Cinnamon
• ▢ 1/2 teaspoon Ground Nutmeg
• ▢ 1/4 teaspoon Ground Cloves
• ▢ 1/4 teaspoon Ground Ginger
• ▢ 1/2 teaspoon Salt
• ▢ 4 large Eggs
• ▢ 3/4 cup Pumpkin canned, not pumpkin pie mix
• ▢ 1/3 cup Maple Syrup
• ▢ 1 teaspoon Vanilla Extract
• ▢ 1/2 cup Chocolate Chips or other mix-ins

Instructions

• Prep. Line a muffin tin with 10 paper liners and set aside. Preheat the oven to 350ºF.
• Combine the dry ingredients. In a large mixing bowl whisk the almond flour, baking soda, salt, cinnamon, ground cloves, ground nutmeg, and ground ginger together until fully combined.
• Mix the wet ingredients. Using a separate medium bowl, beat the eggs, pumpkin, maple syrup, and vanilla together until mixed.
• Combine the wet and dry ingredients. Make a well in the center of the dry ingredients and pour the wet ingredients in. Combine the two mixture until smooth and no lumps remain. Stir in any mix-ins such as chocolate chips.
• Bake. Pour the batter into the prepared muffin tin filling the liners to a little more than 3/4 full. Sprinkle some additional chocolate chips (or whichever mix-in you choose) on top. Bake for 25 to 28 minutes.

Notes

• Don’t substitute the almond flour. Substituting almond flour with coconut flour, gluten-free flour, chickpea flour, and oat flour is not advisable due to their distinct protein and fat compositions, varying weights, and disparate characteristics. You also don’t want to use almond meal, which has a grainy texture compared to almond flour.
• Spoon and level the almond flour. To ensure precise measurements of almond flour, use a spoon to fill a measuring cup and level off the top. Avoid scooping from the bag, which can lead to compacting and dryness in the muffins.
• Don’t replace the eggs. Utilizing chia eggs, flax eggs, or vegan egg alternatives will impede the proper rise of these almond flour pumpkin muffins. It’s essential to retain the original egg component for the best outcome.
• Cool the muffins evenly. After baking, place the muffin pan on a wire rack and allow the muffins to cool within the pan for 5 minutes. Then, transfer each muffin onto the wire rack to complete the cooling process.

Nutrition

Serving: 1serving | Calories: 400kcal | Carbohydrates: 25g | Protein: 14g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 76mg | Sodium: 234mg | Potassium: 95mg | Fiber: 6g | Sugar: 14g | Vitamin A: 131IU | Vitamin C: 0.2mg | Calcium: 141mg | Iron: 3mg

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