Almond Flour Pumpkin Muffins

This almond flour pumpkin muffin recipe yields light and fluffy muffins with a gorgeous crumb! They’re grain-free and gluten-free.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 229kcal

Author Arman Liew

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

* Or any smooth and creamy nut or seed butter.

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 STORE: Transfer muffins to a freezer-safe container and freeze them for up to six months.

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