These almond flour pumpkin muffins are light, fluffy, and have a gorgeous crumb! Made in just one bowl, you won’t believe these muffins are gluten free and paleo!
Almond Flour Pumpkin Muffins
Why you need these pumpkin muffins-
- Made with almond flour. Kind of stating the obvious, but using almond flour provides multiple benefits. It makes these muffins suitable for a paleo and gluten free diet, but it also gives them a lighter crumb.
- No refined sugar. The entire recipe uses coconut sugar to sweeten them, which is a refined sugar free sweetener. You can even opt to keep them completely sugar free.
- One bowl. Skip all the clean up and preparation as everything is made in just one bowl.
- No butter or oil. Most muffins need at least some oil or butter in them, but these need neither of them, but you’d never tell.
Now, these aren’t your usual pumpkin muffin recipe. It doesn’t need any white flour or wheat, and instead, uses almond flour. As such, the texture is soft and moist in the middle and has a tender crumb. They are pleasantly sweet and full of pumpkin flavor, with a few chocolate chips added in for good measure!
How do you make almond flour pumpkin muffins?
- Almond flour– Either blanched almond flour or superfine 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.
- Coconut sugar– I used coconut sugar to keep it paleo, but brown sugar or even a brown sugar substitute can be used.
- Baking soda– Gives the muffins some rise, along with the gorgeous tender crumb.
- Salt– Balances out the sweet ingredients.
- 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.
- 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.
- Mix-ins– Walnuts, coconut flakes, or chocolate chips.
Start by mixing together your dry ingredients in a small bowl then set it aside. In a mixing bowl, add the remaining ingredients and whisk together until smooth. Slowly add in the dry ingredients and mix until combined. If using chocolate chips or nuts, fold them through at the end.
Now, distribute the batter evenly amongst a 12-count muffin tin lined with muffin liners. Bake the muffins for 15-20 minutes, or until a skewer comes out mostly clean. Let the muffins cool in the tin for 10 minutes, before carefully transferring them to a wire rack to cool completely.
Tips to make the best almond flour pumpkin muffins
- I use an ice cream scoop to portion out the muffin batter into the muffin liners.
- Do not overbake the muffins as they continue to cook as they are cooling down. Once a skewer comes out mostly clean, they are done.
- If you notice the almond flour or tapioca flour having clumps, sift them thoroughly for the best results.
- Any creamy nut or seed butter works. I like almond butter as it is mild flavored, but peanut butter, tahini, and sunflower seed butter are all great alternatives.
Storing and freezing paleo pumpkin muffins
- To store: Muffins will keep at room temperature for up to 3 days in an airtight container. If you’d like them to keep longer, store them in the refrigerator, covered, and they will keep well for up to 1 week.
- To freeze: Place leftover muffins in a ziplock bag and store them in the freezer for up to 6 months.
More almond flour recipes to try
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 or coconut flour) to ensure the baked goods rise and hold together well.
If you notice your almond flour is a little dense, you can run it through a blender until it has an even finer texture.
Almond flour does not rise like all purpose flour. It needs another flour AND a rising agent (baking powder and/or soda) to achieve the same texture as traditional baked goods.
Almond Flour Pumpkin Muffins
- 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 dry ingredients together 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. Fold through the chocolate chips.
- Using an ice cream scoop, scoop the batter into the muffin liners and 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.