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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.
Almond Flour Pumpkin Muffins
The great thing about making muffins is that they’re delicious any time of the day. While classic Blueberry Muffins and Banana Muffins will always have a place on the breakfast table, once the cooler months of the year come around, we 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 come from the pantry, too. The batter comes together in one bowl so clean-up is also a breeze.
Once these soft and delicious muffins are baked, you can top them with butter or a little drizzle of honey for extra sweetness.
Check out how quickly you can make a batch of these muffins in the step-by-step photos below.
Ingredients in Almond Flour Pumpkin Muffins
- Almond Flour: This makes the muffins gluten-free—you may need to sift if there are lumps.
- 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 muffin 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.
How to Make Almond Flour Pumpkin Muffins
- Preheat the oven to 350°F. Line a 12-cavity muffin tin with liners and set aside. In a large mixing bowl, whisk together the eggs, pumpkin, maple syrup, brown sugar, and vanilla until smooth.
- Add in all remaining ingredients aside from the chocolate chips. Whisk until well combined.
- Fold in the chocolate chips.
- Transfer 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!
Tips for Making the Best Almond Flour Pumpkin Muffins
- You can use store-bought almond flour, or make your own 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.
Why Are My Almond Flour Muffins Crumbly?
Be sure to follow the directions on the recipe card to avoid this issue, including sifting the almond 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 tend to bake at a quicker pace. It’s a good idea to pay attention to the cooking time and to do the toothpick test to make sure that you’re not overcooking the muffins.
Ingredients Substitutions
- If you 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.
One-Bowl Almond Flour Pumpkin Muffins
These simple and delicious almond flour pumpkin muffins are perfect for fall, especially when paired with a hot cup of coffee.
More Almond Flour Recipes to Try!
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Almond Flour Pumpkin Muffins
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, whisk together the eggs, pumpkin, maple syrup, brown sugar and vanilla 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
- You can use store-bought almond flour, or make your own 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.
- Instead of using milk chocolate chips, use dark chocolate or white chocolate chips.
- If you have maple syrup on hand, you can opt for honey instead.
- Add nuts for additional texture.
- 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.
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!