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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.
Love almond flour recipes? Try my almond flour banana muffins, almond flour muffins, and almond flour blueberry muffins next.
Pumpkin-spiced muffins are a year-round staple in my house, and my almond flour version is quite possibly my most requested muffin 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.
Table of Contents
Why I love this recipe
- They’re gluten-free! There are no grains, no wheat, and no gluten in these muffins, making them suitable for celiacs.
- 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.
Ingredients needed
- Almond flour. I used blanched almond flour. Avoid using almond meal, as it can yield gritty muffins.
- Tapioca flour. Balances out the almond flour to create the perfect texture. Cornstarch or arrowroot powder can be substituted.
- 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.
- Almond streusel. A combination of almond flour, butter, brown sugar, chopped pecans, and cinnamon.
How to make almond flour pumpkin muffins
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
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. To remove any clumps.
- The streusel topping is completely optional, and these muffins taste fab with or without it.
- Does your almond flour look crumbly? If you notice the almond flour is dense, you can blend it until it has an even finer texture. This is also a good hack if you only have almond meal.
- Try not to overbake the muffins. They’ll continue to cook as they cool down. Once a toothpick comes out mostly clean, they’re done!
- Add vanilla extract to complement the pumpkin flavor.
Storage instructions
To store: 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.
To freeze: Transfer muffins to a freezer-safe container and freeze them for up to six months.
Frequently asked questions
Almond flour tends to give baked goods a lighter crumb and a mild flavor. It needs to be paired with a binding agent or a low-moisture flour (like tapioca flour) to ensure the baked goods rise and hold together well.
Almond flour does not rise like all-purpose flour. It needs another flour AND a rising agent (like baking powder and/or baking soda) to achieve the same texture as traditional baked goods.
More pumpkin muffin recipes
Almond Flour Pumpkin Muffins
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 180C/350F. 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
Nutrition
Originally published October 2021, updated and republished August 2024
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!