Almond Flour Pumpkin Muffins
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This almond flour pumpkin muffin recipe yields light and fluffy muffins with a gorgeous crumb! They’re grain-free and gluten-free.
Pumpkin-spiced muffins are a year-round staple in my house. This pumpkin version of my almond flour muffins has quickly become one of my most requested recipe. My friends love them because they’re gluten-free and have the perfect balance of spices, and I love them because they’re so darn easy to make.
One of my final assignments in culinary school was to explore almond flour in baked goods, and I learned early on that pairing it with another gluten-free flour is the key to rising and structure. After testing dozens of variations, I found that adding tapioca flour yielded the lightest crumb and maintained its moisture, something gluten-free flours often struggle with. This blend consistently delivers the fluffiest texture, which is why my partner and family prefer it over standard muffins!
Table of Contents
Why make my pumpkin muffins with almond flour
- They’re gluten-free! Like my almond flour blueberry muffins, these contain no grains, wheat, or gluten, making them suitable for individuals with celiac disease.
- Easy to make. Heck, they’re almost as easy as 2-ingredient pumpkin muffins.
- The perfect texture. I use two kinds of alternative flours to recreate the texture of AP flour, and pumpkin puree gives the muffins plenty of moisture.
What readers are saying
★★★★★ – “I made these this morning and they are excellent! I did not have tapioca flour but used cornstarch (1/4 cup) instead. Fluffy and delicious!” – Chris
★★★★★ – “These muffins are a staple during the fall season- my kids gobble them up.” – Hollie
Key Ingredients
Find the printable recipe with measurements below.
- Almond flour and tapioca flour. Almond flour adds richness but lacks binding power. Pairing it with a starch, such as tapioca flour, balances the structure, mimicking how gluten works in wheat flour. I like the Costco or Bob’s Red Mill brands of almond flour- it’s the least gritty.
- Sugar. I used coconut sugar, but you can use regular brown sugar, brown sugar sweeteners, or liquid sweeteners like maple syrup or agave.
- Baking soda. Gives the muffins some rise.
- Salt. Balances out the sweet ingredients.
- Pumpkin pie spice. A must for true pumpkin flavor! If you don’t have any on hand, you can use a mix of cinnamon, nutmeg, cloves, allspice, and ginger powder.
- Pumpkin puree. Canned pumpkin, not pumpkin pie filling. I love using homemade pumpkin puree.
- Eggs. Room temperature eggs.
- Almond butter. Smooth and drippy almond butter with no added sugar or salt. It not only adds healthy fats but also acts as a binder, keeping the muffins moist.
- Almond streusel. A combination of almond flour, butter, brown sugar, chopped pecans, and cinnamon.
How to make almond flour pumpkin muffins
Step 1- Make the batter. In a small bowl, combine the dry ingredients. In a large bowl, whisk the wet ingredients together until smooth. Add the dry ingredients and stir until combined.
Step 2- Make the crumb topping. Mix the streusel ingredients together until a crumbly texture remains.
Step 3- Bake. Using an ice cream scoop, scoop the batter into the muffin pan, add the streusel on top, and bake the muffins for 15-20 minutes, or until a toothpick comes out mostly clean.
Step 4- Cool. Let the muffins cool in the tin for 10 minutes, and then transfer them to a wire rack to cool completely.
Arman’s recipe tips
- Sift your dry ingredients. Almond flour tends to clump due to its higher fat content, and sifting ensures even distribution. This step also aerates the mixture slightly, helping the muffins rise more evenly- a technique I relied on heavily during recipe testing.
- The streusel topping is completely optional, and these muffins taste fab with or without it. During testing, I found that the crumb topping helped lock in a bit of extra moisture as the muffins cooled.
- Does your almond flour look crumbly? If you notice that the almond flour is dense, you can blend it until it has a finer texture. This is also a good hack if you only have almond meal.
- Try not to overbake the muffins. Because almond flour is high in fat, these muffins can go from perfectly moist to dry quickly. Pull them from the oven as soon as a toothpick comes out mostly clean. The residual heat will finish setting the crumb without drying them out.
- Add vanilla extract to complement the pumpkin flavor.
Frequently asked questions
You can, but I don’t really recommend it. I tested these with flax eggs and a commercial egg replacer, and the muffins turned out dense and didn’t really rise at all. I have had success without eggs in these almond flour banana muffins. You could swap out half the banana with pumpkin.
Because almond flour contains more natural oils than wheat flour, overmixing can release too much fat, leading to greasy muffins. To avoid this, mix the batter until just combined and use room temperature eggs.
Leftover muffins can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to one week.
Yes! Transfer muffins to a freezer-safe container and freeze them for up to six months.
✅ Nutrition reviewed
Since these muffins discuss health benefits and dietary swaps, the nutrition information has been reviewed by registered dietitian Felicia Newell, MScAHN, RD, CPT.
Almond Flour Pumpkin Muffins
Video
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1/4 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 cup pumpkin puree
- 3 large eggs
- 1/2 cup almond butter * See notes
Streusel topping
- 2/3 cup almond flour
- 1/4 cup butter melted
- 1/3 cup brown sugar
- 1/3 cup pecans chopped
- 1/2 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F (180°C). Grease and line a 12-count muffin tin with muffin liners and set aside.
- In a small bowl, mix the almond flour, tapioca flour, brown sugar, baking soda, salt, and pumpkin pie spice and set them aside. In a large mixing bowl, whisk together the pumpkin, eggs, and almond butter until smooth. Gently add the dry ingredients and mix until combined.
- Make the streusel topping. Combine the almond flour, melted butter, brown sugar, chopped pecans, and cinnamon and mix until a crumbly texture remains.
- Using an ice cream scoop, scoop the batter into the muffin liners and sprinkle with the streusel topping. Bake the muffins for 15-20 minutes, or until a skewer comes out mostly clean.
- Remove the muffins from the oven and let them cool for 10 minutes, before carefully transferring them to a wire rack to cool completely.
Notes
- Almond butter sub: Any smooth and creamy nut or seed butter.
- Tapioca flour sub: You can use cornstarch (cornflour to my Australian and UK readers).
- Leftovers: Keep at room temperature for 3 days or in the fridge for one week. They can be frozen for up to 6 months.
Nutrition
More pumpkin muffin recipes
Originally published October 2021, updated and republished September 2025
Excellent looks delicious gotta try this!💕🥰❤️
Please do! And let us know how you go 🙂
So many recipes with pumpkin. I want to try all of them. So tasty they seem.
On photo they look amazing. Is almond flour really that healthy?
If I were to use coconut flour instead of tapioca flour, how much should I use?
Could the 3 eggs be replaced with a flax egg?
Haven’t tried, you are welcome to experiment and see
Thank you! I plan to try this recipe when family is here for the Thanksgiving holidays… if not sooner. 🙂
The description before the recipe says, “Pumpkin pie spice– A must for any recipe calling for pumpkin! If you don’t have any on hand, you can use a mix of cinnamon, nutmeg, and cloves.” However, the recipe does not list this spice. Was it accidentally omitted? Also, could raisins be used instead of chocolate chips? Thanks!
Hi Donna- apologies, it is 1 teaspoon of pumpkin pie spice added to the dough. And yes, raisins work well too.
And your bulleted list of the ingredients in their explanations, you list pumpkin pie spice. This is not listed in the recipe itself, it would be helpful to know how much to use for this specific recipe.
Hi! Yes it is 1 teaspoon!
Can anything be used in place of tapioca flour??
Cornstarch or arrowroot powder
Loved these
I made these this morning and they are excellent! I did not have tapioca flour but used cornstarch (1/4 cup) instead. Fluffy and delicious!