Almond flour pumpkin muffins are a delightful twist on a classic fall treat, infusing the warm, spiced flavors of pumpkin with the nutritious benefits of almond flour. Unlike traditional muffins made with refined wheat flour, these muffins offer a gluten-free alternative that doesn’t skimp on taste or texture. The incorporation of almond flour not only adds a subtle nutty flavor but also a tender, moist crumb that makes each bite satisfyingly soft. This recipe is perfect for those looking to indulge in the seasonal joy of pumpkin-flavored baked goods while adhering to dietary preferences or restrictions.

Almond Flour Pumpkin Muffins

The magic of almond flour pumpkin muffins lies in their simplicity and the wholesome ingredients used. Pumpkin puree, a staple in autumnal cooking, provides a natural sweetness and moisture to the muffins, alongside a generous dose of fall spices like cinnamon, nutmeg, and clove that warm the soul. When combined with the rich, buttery texture of almond flour, these muffins become a symphony of flavors that celebrate the essence of fall. Moreover, the use of almond flour increases the protein content, making these muffins a more nutritious option for breakfast or a snack.

Crafting these muffins is an enjoyable process that fills the kitchen with the inviting aromas of pumpkin and spices, signaling the arrival of cooler weather and cozy gatherings. They are incredibly versatile, easily adaptable with additions like nuts, chocolate chips, or a crumb topping for extra texture and flavor. Almond flour pumpkin muffins are not just a treat; they’re a celebration of seasonal change, offering a gluten-free, nutritious option that doesn’t compromise on the comforting flavors and textures that make pumpkin muffins a beloved autumn staple. Whether enjoyed with a morning coffee or as a sweet afternoon pick-me-up, they promise warmth and satisfaction with every bite.

Prep time10 minutes
Cook time20-25 minutes
CourseDessert, Breakfast, Snacks
Servings4 servings

Kitchen Tools Needed

  • Mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Silicone spatula
  • Muffin tin
  • Paper muffin liners (optional)
  • Cooling rack
  • Food processor (optional, for making homemade almond flour)

Ingredients for Almond Flour Pumpkin Muffins

  • 1 1/2 cups almond flour
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1/4 cup maple syrup or honey
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/8 tsp ground cloves
  • Optional: 1/4 cup chopped nuts or chocolate chips for mixing in or topping

How To Make Almond Flour Pumpkin Muffins?

Preparing the Muffin Batter

  • Preheat Oven and Prep Muffin Tin: Begin by preheating your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the cups to prevent sticking.
  • Mix Dry Ingredients: In a large mixing bowl, whisk together the almond flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves until well combined, ensuring there are no lumps.
  • Combine Wet Ingredients: In a separate bowl, mix the pumpkin puree, maple syrup (or honey), eggs, and vanilla extract until smooth.
  • Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Use a silicone spatula to fold the mixture together gently until just combined, being careful not to overmix. If you’re adding any optional ingredients like nuts or chocolate chips, fold them in now.

Baking the Muffins

  • Fill Muffin Cups: Distribute the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
  • Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins are golden on top and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Almond Flour Pumpkin Muffins

Cooling and Serving

  • Cool Muffins: Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire cooling rack to cool completely. This step ensures the muffins don’t become soggy from condensation.
  • Serve: Once cooled, the almond flour pumpkin muffins are ready to be served. They can be enjoyed warm or at room temperature, perfect for a cozy autumn snack or breakfast.

Why make with Almond Flour?

  • Gluten-Free: Almond flour is naturally gluten-free, making it an excellent option for those with celiac disease or gluten sensitivity. This allows more people to enjoy pumpkin muffins without worrying about gluten-related health issues.
  • Nutrient-Dense: Almond flour is rich in vitamins and minerals, including vitamin E, magnesium, and potassium. It also provides a good source of dietary fiber and healthy fats. These nutrients contribute to heart health, support blood sugar control, and can help maintain a healthy weight.
  • Lower in Carbs: Compared to wheat flour, almond flour has a lower carbohydrate content, making it a preferred option for those following low-carb or ketogenic diets. It can help maintain stable blood sugar levels, which is especially beneficial for people with diabetes.
  • Moist and Tender Texture: The natural fats in almond flour give baked goods a moist and tender crumb, which is perfect for pumpkin muffins. The result is a satisfyingly soft muffin that doesn’t dry out as quickly as some traditional flour-based recipes might.
  • Rich Flavor: Almond flour adds a subtle nutty flavor that complements the sweet and spiced notes of pumpkin muffins beautifully. This enhances the overall taste experience, making the muffins more complex and enjoyable.
  • Easy to Use: Almond flour can be used in a one-to-one replacement for all-purpose flour in many recipes, making it an easy alternative for those new to gluten-free baking. Its fine texture and consistency work well in muffins, creating a product that doesn’t feel grainy or dense.
Almond Flour Pumpkin Muffins

How to make Almond Flour at home?

  • Blanch Almonds (Optional): If you prefer blanched almond flour (which is almond flour made from almonds with their skins removed), you’ll need to blanch your almonds first. Boil the almonds in water for 1-2 minutes, then drain and rinse them with cold water. The skins should slip off easily when pinched. Dry the almonds thoroughly before proceeding.
  • Prepare the Almonds: If you’re using raw almonds with skins on (for almond meal, which is slightly different but can be used similarly), simply ensure they are completely dry. Blanched almonds should also be dried completely if you’ve just blanched them.
  • Pulse the Almonds: Place the almonds in your food processor or high-speed blender. Pulse the almonds in short bursts, stopping frequently to prevent the oils from releasing and turning the mixture into almond butter. Aim for a fine, sandy texture. Be patient and pulse slowly to ensure an even grind.
  • Sift the Flour: Transfer the ground almonds to a large bowl through a fine mesh sieve or sifter. This will help separate any larger pieces or clumps. The fine powder that passes through is your almond flour.
  • Re-process Large Pieces: Take any larger pieces that didn’t sift through and pulse them again in the food processor. Repeat the sifting process until you’ve processed all the almonds into a fine flour.
  • Store the Almond Flour: Transfer the almond flour to an airtight container. Store it in a cool, dry place or in the refrigerator for longer shelf life. Almond flour can also be frozen to extend its freshness even further.

What to serve with Almond Flour Pumpkin Muffins?

  • Spiced Chai Tea: The warm spices in chai tea complement the cinnamon, nutmeg, and cloves in the muffins, enhancing their autumnal flavor profile.
  • Creamy Greek Yogurt: A dollop of Greek yogurt on the side or on top of a muffin adds a refreshing contrast to the rich, moist texture of the muffins, especially when drizzled with a bit of honey.
  • Sliced Fresh Fruit: Serve with a side of fresh fruit like apple slices, pears, or a berry mix to add a refreshing, light component to your meal.
  • Nut Butter: Spread almond butter or cashew butter over warm muffins for a nutty, protein-rich addition that complements the almond flour base.
  • Pumpkin Seed Granola: Sprinkle pumpkin seed granola on top for a crunchy texture that echoes the pumpkin theme and adds a delightful bite.
  • Maple Cream Cheese Spread: Mix cream cheese with a little maple syrup for a sweet and tangy spread that elevates the muffins to a decadent treat.
  • Hot Apple Cider: A mug of hot apple cider pairs wonderfully with the muffins, offering a sweet and spiced beverage that matches the fall mood perfectly.
  • Savory Scrambled Eggs: For a heartier breakfast or brunch, serve the muffins alongside softly scrambled eggs seasoned with a touch of salt and pepper.
  • Bacon or Sausage Links: Add some savory protein to the meal with a side of crispy bacon or sausage links, offering a satisfying contrast to the sweetness of the muffins.
  • Cottage Cheese: For a high-protein, low-fat option, serve with cottage cheese either on the side or topped with a spoonful, possibly with a sprinkle of cinnamon or pumpkin pie spice for extra flavor.
Almond Flour Pumpkin Muffins

Making Ahead, Storage and Reheating

Making Ahead

Almond flour pumpkin muffins can be prepared in advance, making them a perfect grab-and-go option for busy mornings or a quick snack. If you plan to bake them ahead of time, consider underbaking them by a minute or two. This slight underbaking helps retain moisture, ensuring they don’t dry out when reheated. Once cooled, wrap each muffin individually in cling film or place them in an airtight container, separating layers with parchment paper to prevent sticking.


  • Room Temperature: Almond flour muffins can be stored in an airtight container at room temperature for up to three days. Ensure the container is not placed in direct sunlight or near any heat source to maintain freshness.
  • Refrigeration: For longer storage, refrigerate the muffins in an airtight container for up to a week. The cooler temperature helps preserve their moisture and prevents spoilage.
  • Freezing: Freezing offers the longest storage option. Wrap each muffin individually in freezer-safe wrap or place them in a single layer in a freezer-safe bag or container. They can be frozen for up to three months. Label the container with the date to keep track of freshness.


  • Room Temperature Thawing: If the muffins were frozen, let them thaw overnight in the refrigerator or at room temperature for a few hours before reheating.
  • Microwave: For a quick reheating method, unwrap a muffin and microwave it on high for about 20-30 seconds. If it’s still not warm enough, heat in 10-second bursts until it reaches your desired temperature. The microwave is convenient but watch closely to avoid overheating, which can dry out the muffin.
  • Oven: Preheat your oven to 350°F (175°C). Wrap the muffin in aluminum foil to prevent it from drying out and warm it for about 10-15 minutes. This method works well for bringing back that just-baked warmth and texture, especially for frozen muffins.

Health Benefits

  • High in Nutrient Density: Almond flour provides a rich source of vitamin E, magnesium, and iron, essential nutrients that support skin health, energy production, and immune function.
  • Rich in Healthy Fats: The healthy monounsaturated fats in almond flour contribute to heart health by helping to lower bad cholesterol levels and increase good cholesterol.
  • Low in Carbohydrates: These muffins are a great option for those on a low-carb diet, as almond flour has significantly fewer carbs compared to traditional wheat flour, aiding in blood sugar control.
  • Gluten-Free: Ideal for individuals with gluten intolerance or celiac disease, almond flour pumpkin muffins offer a delicious, worry-free treat.
  • Fiber-Rich: Both almond flour and pumpkin add dietary fiber to the muffins, promoting digestive health, satiety, and helping in the management of blood sugar levels.
  • Antioxidant Properties: Pumpkin is high in beta-carotene, an antioxidant that the body converts into vitamin A, which is crucial for eye health and immune function. Additionally, the vitamin E from almond flour acts as an antioxidant, protecting cells from oxidative damage.
  • Protein-Packed: Almond flour is higher in protein compared to traditional flour, providing a muffin that can help keep you full longer and support muscle repair and growth.
  • Lower Glycemic Index: Thanks to the low carbohydrate content and high fiber, these muffins have a lower glycemic index, making them a better choice for maintaining steady blood sugar levels.
  • Versatile in Nutrient Boosts: The basic recipe can be easily enhanced with the addition of nuts, seeds, or additional spices, further increasing the nutritional profile with omega-3 fatty acids, antioxidants, and more.
Almond Flour Pumpkin Muffins

Tips and Tricks

  • Ensure Ingredients Are at Room Temperature: Ingredients like eggs and pumpkin puree should be at room temperature to mix more thoroughly and create a smoother batter, leading to evenly cooked muffins.
  • Sift Almond Flour for Lightness: Almond flour can be clumpy. Sifting it before use ensures your muffins have a light, uniform texture without dense spots.
  • Do Not Overmix the Batter: Mix the batter just until the wet and dry ingredients are combined. Overmixing can lead to dense muffins because it starts the gluten development process in any flour present and can also compact the batter.
  • Customize Your Spice Level: Feel free to adjust the spice quantities based on your preference. Love cinnamon? Add an extra sprinkle. Not a fan of ginger? Reduce the amount or omit it entirely.
  • Use High-Quality Pumpkin Puree: For the best flavor, use high-quality pumpkin puree or make your own. Ensure it’s pumpkin puree, not pumpkin pie filling, which contains added sugars and spices.
  • Fill Muffin Cups Evenly: Use an ice cream scoop or a measuring cup to fill muffin cups evenly. This ensures that all muffins will bake uniformly and finish at the same time.
  • Check for Doneness Correctly: Since almond flour can be moister than wheat flour, insert a toothpick into the center of a muffin. If it comes out with a few moist crumbs (not wet batter), they’re done.
  • Let Them Cool Before Removing: Almond flour muffins can be delicate fresh out of the oven. Let them cool in the pan for about 5-10 minutes before transferring them to a wire rack to cool completely. This helps them set and makes them easier to remove without breaking.
  • Store Properly to Maintain Freshness: If you’re not eating them immediately, store the muffins in an airtight container. You can keep them on the counter for a couple of days or in the fridge for up to a week.
  • Experiment with Add-Ins: Feel free to add nuts, chocolate chips, or dried fruit to your batter for extra texture and flavor. Just be sure to fold these in gently at the end of mixing.
  • Adjust Baking Time for Mini Muffins: If making mini muffins, start checking for doneness around 10-12 minutes into baking since they’ll cook faster than standard-sized muffins.


  • Chocolate Chip Addition: Stir in a handful of dark chocolate chips into the batter before baking for a sweet, chocolatey twist.
  • Nutty Crunch: Mix in chopped walnuts or pecans for added texture and a nutty flavor that complements the pumpkin perfectly.
  • Spice It Up: For a spicier muffin, increase the amount of cinnamon or add a pinch of allspice to enhance the warm flavors.
  • Pumpkin Seed Topping: Sprinkle raw pumpkin seeds on top of the muffins before baking for a crunchy topping and a boost of zinc.
  • Orange Zest: Add the zest of one orange to the batter for a citrusy note that brightens the muffin’s flavor profile.
  • Cranberry Fold-In: Fold in dried cranberries for a tart contrast to the sweet muffin, adding a pop of color and a chewy texture.
  • Mocha Flavor: Incorporate a tablespoon of instant coffee or espresso powder to the batter for a subtle mocha flavor that pairs well with pumpkin.


  • Coconut Flour: Replace almond flour with coconut flour, but remember that coconut flour is more absorbent, so you’ll need to adjust the amount (use about 1/4 cup of coconut flour for every cup of almond flour called for).
  • Maple Syrup/Honey for Sweetener: If you don’t have maple syrup, honey works as a great alternative, offering a similar moisture and sweetness level.
  • Egg Alternatives: For a vegan version, substitute eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg, let sit for 15 minutes).
  • Pumpkin Pie Spice: Don’t have the individual spices? Use an equal amount of pumpkin pie spice blend instead for a similar flavor profile.
  • Apple Sauce for Pumpkin Puree: In a pinch, apple sauce can replace pumpkin puree, offering a different but equally moist and flavorful result.
  • Butternut Squash Puree: Similar to pumpkin in texture and taste, butternut squash puree can be used as a direct substitute for a slightly different flavor twist.
Almond Flour Pumpkin Muffins

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Frequently Asked Questions – FAQ’s

Yes, you can easily make these muffins vegan by substituting the eggs with flax eggs (a mixture of ground flaxseed and water) or any other vegan egg replacement. Also, ensure your sweetener, like maple syrup, is vegan-friendly.

To avoid dry muffins, make sure not to overbake them. Start checking for doneness a few minutes before the recipe’s suggested baking time. Additionally, ensure your almond flour is fresh and not packed too tightly when measured. Using ingredients like pumpkin puree helps maintain moisture.

It’s best to stick with pumpkin puree rather than pumpkin pie mix, as the pie mix contains added sugars and spices. Using puree gives you control over the sweetness and spice levels in your muffins, allowing you to adjust them to your taste.

Muffins can sink for a few reasons, such as opening the oven door too early, which lets out heat and disrupts the baking process, or from undermixing or overmixing the batter. Ensure your leavening agents (like baking soda) are fresh, and mix just until the ingredients are combined for best results.

Store your muffins in an airtight container at room temperature for up to three days or refrigerate them for up to a week. For longer storage, you can freeze the muffins for up to three months. To enjoy, thaw overnight in the refrigerator or gently warm them in the microwave or oven.


Almond flour pumpkin muffins emerge as a delightful fusion of nutritious baking and seasonal indulgence. These muffins not only cater to a broad spectrum of dietary preferences, including gluten-free and low-carb, but also encapsulate the essence of autumn with their warm spices and pumpkin flavor. The use of almond flour enhances the nutritional profile, offering a guilt-free treat that doesn’t compromise on taste or texture.

Perfect for breakfast, a snack, or a dessert, these muffins are versatile and sure to be a hit with all who try them. Their easy adaptability means you can tweak the recipe to suit your taste, making them a staple in your baking repertoire. As the leaves start to turn and the air becomes crisp, almond flour pumpkin muffins stand out as a comforting, wholesome, and irresistibly tasty way to welcome the fall season.

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