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Fall is here and it’s time for all things pumpkin! These almond flour pumpkin muffins are the perfect snack or dessert—and just as good as our gluten-free pumpkin crumb muffins. I keep the recipe simple by using canned pumpkin purée, tapioca starch, and almond flour, making them a gluten-free and grain-free seasonal treat!
Almond Flour Pumpkin Muffin Recipe
One of my favorite things about making muffins is they’re delicious any time of the day. While gluten-free blueberry muffins and gluten-free banana muffins will always have a place on my breakfast table, once the cooler months hit, I start craving all things pumpkin!
Almond flour serves as the gluten-free (not to mention, protein-packed!) base of this recipe and the rest of the ingredients are pantry staples, too. The batter comes together in one bowl so clean-up is also a breeze. I love topping these muffins with butter or a little drizzle of honey for extra sweetness!
Check out how quickly you can make this recipe in the step-by-step photos below.
Ingredients
- Almond Flour: Fine, blanched almond flour makes this recipe gluten-free—you may need to sift if there are lumps. Don’t use almond meal!
- Tapioca Starch: Adds texture.
- Salt: To balance out sweetness.
- Baking Soda: Keeps the muffins light and fluffy.
- Fall Spices: A combination of cinnamon, ground ginger, cloves, and nutmeg that pair perfectly with pumpkin.
- Eggs: Bind together the ingredients to make the batter.
- Pure Pumpkin Puree: Be sure to use pumpkin puree and not pumpkin pie filling!
- Maple Syrup: Natural sweetener.
- Light Brown Sugar: Adds a caramel-like sweetness.
- Vanilla Extract: Brings flavors together.
- Chocolate Chips: For chocolate flavor.
Tips and Suggestions
- You can use store-bought or make your own almond flour from scratch. Make sure to store any leftovers in the fridge to keep it from going rancid.
- If you’re a pumpkin purist and prefer a plain muffin, feel free to leave out the chocolate chips.
- If you don’t have maple syrup on hand, you can opt for honey instead.
- Instead of using milk chocolate chips, use dark chocolate or white chocolate chips.
- Add nuts for additional texture.
Why Are My Muffins Crumbly?
These homemade almond flour pumpkin muffins should be naturally very moist from the pumpkin puree, but if yours have come out of the oven a bit dry and crumbly, it’s likely a problem with measuring the ingredients. Be sure to follow the directions for this recipe as written, including sifting the flour if it looks lumpy.
Allowing the muffins to cool down before eating should also help prevent them from being crumbly.
Does Almond Flour Affect Baking Time?
In comparison to recipes using regular flour, ones that call for almond flour (like this one!) tend to bake at a quicker pace. I recommend paying attention to the cooking time and doing the toothpick test to ensure you’re not overcooking the muffins.
Storage Instructions
This recipe for almond flour pumpkin muffins is a great make-ahead treat! Let them cool completely before storing in an airtight container in the fridge for up to 4 days.
More Almond Flour Recipes to Try!
Almond Flour Pumpkin Muffins Recipe
Ingredients
- 4 eggs
- ¾ cup pure pumpkin puree
- ⅓ cup maple syrup
- ¼ cup light brown sugar
- 1 tsp vanilla
- 1½ cups almond flour
- 1 tbsp tapioca starch
- ½ tsp salt
- ¾ tsp baking soda
- 2½ tsp cinnamon
- 1 tsp ground ginger
- ¼ tsp cloves
- ½ tsp nutmeg
- ½ cup chocolate chips
Instructions
- Preheat the oven 350°F. Line a 12 cavity muffin tin with liners and set aside.
- In a large mixing bowl, add the eggs, pumpkin, maple syrup, brown sugar and vanilla.
- Whisk together until smooth.
- Add in all remaining ingredients aside from the chocolate chips. Whisk until well combined.
- Fold in the chocolate chips.
- Transfer the batter to the prepared muffin tin, filling each cup about ¾ of the way up.
- Bake for 22 to 27 minutes, or until a toothpick comes out clean.
- Let cool in the pan for about 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
- Feel free to leave out the chocolate chips for a pumpkin only muffin.
- Dark chocolate or white chocolate chips will also work.
- Maple syrup can be substituted for honey.
- To store: Place in an airtight container in the fridge for up to 4 days.
- Mama says, “Make sure to always check your labels!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Almond Flour Pumpkin Muffins Step-by-Step
Preheat the oven 350°F. Line a 12 cavity muffin tin with liners and set aside. In a large mixing bowl, add 4 eggs, ¾ cup pure pumpkin puree, ⅓ cup maple syrup, ¼ cup light brown sugar and 1 teaspoon vanilla.
Whisk together until smooth.
Add in 1½ cups almond flour, 1 tablespoon tapioca starch, ½ teaspoon salt, ¾ teaspoon baking soda, 2½ teaspoons cinnamon, 1 teaspoon ground ginger, ¼ teaspoon cloves, and ½ teaspoon nutmeg. Whisk until well combined.
Fold in ½ cup chocolate chips.
Transfer the batter to the prepared muffin tin, filling each cup about ¾ of the way up. Bake for 22 to 27 minutes, or until a toothpick comes out clean.
Let cool in the pan for about 15 minutes, then transfer to a wire rack to finish cooling. Enjoy!
I just made these and they are delicious!! I love them so much! They are fluffy, moist and the spices are perfect!
this is a great recipe. I made a few substitutions. I only had enough for 1 cup of almond flour so the half cup I combined casava flour, I also used baking powder because I didn’t have baking soda, I used pumpkin spice instead of the individual spices that made it up and I used Caron chips instead of chocolate because I don’t do well with caffeine. It still came out very good.
Yum! Tastes delicious! Instead of chocolate chips I made your crumble topping and they are great! Thanks for another terrific recipe!