Almond Flour Pumpkin Muffins: You’ll Obsess Over These!

Who doesn’t love a moist fluffy pumpkin muffin? Now imagine one that’s gluten-free nutritious and so delicious you’ll want to eat three in one sitting. These Almond Flour Pumpkin Muffins are exactly that—easy to make packed with cozy fall flavors and perfect for breakfast or a snack. Let’s bake!

Why You’ll Love These Muffins

✔ Gluten-free & grain-free – Made with almond flour for a protein boost.
✔ Naturally sweetened – Just enough maple syrup or honey to keep it wholesome.
✔ Super moist – Thanks to pumpkin puree (no dry muffins here!).
✔ Quick & easy – Ready in under 30 minutes.

Pro Tip: Swap in coconut flour if you’re nut-free but you’ll need to adjust the ratios—almond flour works best here!

Ingredients You’ll Need

Here’s what makes these muffins magic:

• 1 ½ cups almond flour – Not almond meal—it’s finer and works better.
• ½ cup pumpkin puree – Canned or homemade (just not pumpkin pie filling!).
• 2 eggs – Room temperature for best mixing.
• ¼ cup maple syrup or honey – Adjust to taste.
• 1 tsp pumpkin pie spice – Or make your own with cinnamon nutmeg and cloves.
• 1 tsp baking soda – For that perfect rise.
• Pinch of salt – Balances the sweetness.
• Optional add-ins: Chocolate chips walnuts or a sprinkle of cinnamon on top!

How to Make Almond Flour Pumpkin Muffins

1. Preheat & Prep – Heat oven to 350°F (175°C) and line a muffin tin with liners (or grease well).
2. Mix Wet Ingredients – Whisk pumpkin puree eggs and maple syrup in a bowl.
3. Add Dry Ingredients – Stir in almond flour pumpkin pie spice baking soda and salt until just combined. Don’t overmix!
4. Fold in Extras – If using chocolate chips or nuts gently stir them in.
5. Bake – Divide batter into 9-10 muffin cups and bake for 20-22 minutes or until a toothpick comes out clean.
6. Cool & Enjoy – Let them cool for 5 minutes before devouring.

Pro Tip: These muffins taste even better the next day as the flavors meld! Store in an airtight container for up to 4 days.

FAQs & Tweaks

Can I use coconut flour instead?
Yes but you’ll need way less (about ½ cup) since coconut flour absorbs more liquid. Add an extra egg to keep them moist.

Can I make these vegan?
Try flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg) and swap honey for maple syrup.

Why are my muffins dense?
Overmixing or packing the almond flour can make them heavy. Spoon the flour into your measuring cup lightly!

Final Thoughts

These Almond Flour Pumpkin Muffins are a game-changer—healthy enough for breakfast but sweet enough to feel like dessert. Plus they’re so easy you’ll want to bake them weekly.