Almond Flour Pumpkin Muffins

Wholesome pumpkin muffins made with almond flour! Gluten-free, grain-free, and full of cozy spices, these quick and easy muffins stay moist and light- perfect for breakfast, snacks, or freezing ahead. Watch the video below to see how I make it in my kitchen!

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 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.

Video

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