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Almond flour pumpkin muffins with chocolate chips.
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5 from 2 votes

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.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Servings: 10 Muffins
Calories: 400kcal
Author: Aimee Mars

Equipment

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