These Almond Flour Pumpkin Muffins are perfect any time of year! So warm and comforting with delicious pumpkin flavor!
These Almond Flour Pumpkin Muffins are…
- Yummy
- Egg-Free
- Gluten-Free
- Vegan-Friendly
- The best fall breakfast!
Pumpkin Perfection
Feel the autumn vibes every time you make these amazing Almond Flour Pumpkin Muffins! They are soft, sweet, and an excellent partner with your morning coffee on a brisk fall day (or a warm summer morning!). Really any time of year is a great time to enjoy these muffins – yum!
This recipe uses a combination of almond and coconut flours to be completely gluten-free! People who have trouble digesting gluten can happily indulge in these perfect pumpkin pastries. If you don’t have either type of flour, you can swap gluten-free all purpose flour or oat flour 1:1. Or test out a more unique variety, like walnut or sunflower seed flours!
Ingredients for the Almond Flour Pumpkin Muffins
Dry Ingredients
Almond Flour – Almond flour is finely ground almonds and a wonderful ingredient for gluten-free baking. The flavor is slightly nutty and sweet.
Coconut Flour – Coconut flour, like almond flour, is finely ground dried coconut meat. It also has a subtle nut-forward flavor with mild sweetness.
Pumpkin Spice – Pumpkin spice is a blend of several different spices, such as cinnamon, nutmeg, and ginger. It boosts the flavor of the pumpkin purée and blends deliciously with the other ingredients.
Baking Powder – Baking powder is one of the leavening agents for the muffins to help them rise.
Baking Soda – Baking soda is the secondary leavening agent. Both almond and coconut flours are very absorbent and need extra support to lift in the oven.
Salt – Just a touch is needed! If on a low sodium diet, eliminate completely.
Wet Ingredients
Milk – Use whichever milk you like: dairy, oat, almond, coconut, or any other! The ingredients just need a liquid to blend together.
Pumpkin Purée – You need pumpkin to make pumpkin muffins! Pumpkin purée adds both flavor and moisture to the batter, creating fluffy and soft bakes.
Maple Syrup – Maple syrup has such a delicious fall flavor, but feel free to use granulated or brown sugar instead. The taste of the muffins will change slightly, but will still be yummy!
Vanilla Extract – Vanilla is a flavor accepted year-round and enhances the warm, comforting spices of these Almond Flour Pumpkin Muffins.
Apple Cider Vinegar – Apple cider vinegar is the catalyst that reacts with the leavening agents to give the muffins rise in the oven.
Topping
Slivered Almonds – Adding slivered almonds on top of the muffins offers a delectable crunch to these delicate bakes.
Brown Sugar – A bit of extra sweetness comes from the brown sugar, which has a deeper, molasses essence compared to maple syrup.
Butter – A few tablespoons of butter helps blend the slivered almonds and brown sugar together so the topping can be more evenly distributed over all the muffins.
How to Make Almond Flour Pumpkin Muffins
Step One: Heat oven to 350 degrees. Prep your a muffin tin with muffin liners.
Step Two: Add all dry ingredients in a bowl and mix.
Step Three: Make a well in the dry ingredients and pour in the wet ingredients. Mix until just combined.
Step Four: Add topping ingredients into a small bowl and mix.
Step Five: Scoop batter into the muffin liners until 3/4 full. Spread some of the topping over each muffin.
Step Six: Bake in oven for 20-25 minutes, until the tops are golden brown. Remove from the oven and let cool 15 minutes in the pan, then remove and cool on a rack.
Step Seven: Serve still warm with a pat of butter, enjoy!
Diet compatibility and allergens
Diet | Recipe compatible as written? | Recommended substitutions |
Keto | No. | Use keto-friendly sweeteners. |
Paleo | No. | Use paleo-friendly sweeteners. |
Whole30 | No. | N/A |
Gluten-free | Yes. | N/A |
Vegetarian | Yes. | N/A |
Vegan | No. | Use vegan milk & butter. |
Low Sodium | No. | Eliminate salt. |
Dairy-free | No. | Use non-dairy milk & butter. |
Mediterranean | No. | N/A |
Low FODMAP | Yes. | N/A |
Atkins | No. | Use Atkins-friendly sweetener. |
Allergen | Present in recipe? | Recommended substitutions |
Milk | Yes. | Use non-dairy milk. |
Eggs | No. | N/A |
Fish | No. | N/A |
Shellfish | No. | N/A |
Tree nuts | Yes. | Use oat flour instead of coconut flour. |
Peanuts | No. | N/A |
Wheat (Gluten) | No. | N/A |
Soy | No. | N/A |
Sesame | No. | N/A |
Watch the video version…
FAQ
Almond flour muffins can be crumbly due to not enough liquid ingredients or over-baking.
The amount of carbs in a pumpkin muffin differs by recipe. Our Almond Flour Pumpkin Muffins have 18 carbs per muffin.
Almond flour needs a secondary flour and adequate liquid ingredients to bind better in a recipe.
Homemade pumpkin muffins are best eaten the same day, but can last up to a week when stored in an airtight container in the fridge.
Related Articles
PrintPumpkin Muffins (with Almond Flour!)
These Pumpkin Muffins (with Almond Flour!) are perfect any time of year! So warm and comforting with delicious pumpkin flavor!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 10 muffins 1x
Ingredients
Dry Ingredients
2 cups almond flour
1/2 cup coconut flour
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Wet Ingredients
1 cup milk
1/2 cup pumpkin purée
3 tbsp maple syrup
2 tsp vanilla extract
1 tsp apple cider vinegar
Topping
1/2 cup slivered almonds
1 tablespoon brown sugar
1 tablespoon butter, melted
Instructions
Heat oven to 350 degrees. Prep your a muffin tin with muffin liners.
Add all dry ingredients in a bowl and mix.
Make a well in the dry ingredients and pour in the wet ingredients. Mix until just combined.
Add topping ingredients into a small bowl and mix.
Scoop batter into the muffin liners until 3/4 full. Spread some of the topping over each muffin.
Bake in oven for 20-25 minutes, until the tops are golden brown. Remove from the oven and let cool 15 minutes in the pan, then remove and cool on a rack.
Serve still warm with a pat of butter, enjoy!
Nutrition Facts
- Serving Size: 1
- Calories: 166
- Sugar: 15g
- Sodium: 76mg
- Fat: 7.6g
- Saturated Fat: 1.8g
- Carbohydrates: 22g
- Fiber: 3.8g
- Protein: 4g
- Cholesterol: 5mg
Leave a Comment