Go Back
To make Almond Flour Pumpkin Muffins, you need simple and wholesome ingredients. Here’s a list of what you will need: - 2 cups almond flour - 1 cup canned pumpkin puree - 3 large eggs - 1/4 cup pure maple syrup - 1/4 cup coconut oil, melted - 1 teaspoon vanilla extract - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 tablespoon pumpkin pie spice - 1/2 teaspoon salt - 1/2 cup chopped walnuts (optional) - 1/4 cup dark chocolate chips (optional) Each ingredient plays a key role in the recipe. Almond flour adds a nice texture and nutty flavor. Canned pumpkin puree keeps the muffins moist and gives them a lovely fall taste. Eggs bind the ingredients together, while maple syrup adds sweetness. Coconut oil brings healthy fats and moisture. Vanilla extract enhances the overall flavor. Baking soda and baking powder help the muffins rise. Pumpkin pie spice gives that warm, cozy flavor we love in fall. Salt balances the sweetness. Adding walnuts or dark chocolate chips can give your muffins some extra crunch and sweetness. You can mix and match these ingredients to make the muffins your own. Enjoy creating this healthy fall delight! 1. Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or greasing each cup lightly with coconut oil. 2. In a large mixing bowl, add 2 cups of almond flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 tablespoon of pumpkin pie spice, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they mix well. 3. In a separate bowl, combine 1 cup of canned pumpkin puree, 3 large eggs, 1/4 cup of pure maple syrup, 1/4 cup of melted coconut oil, and 1 teaspoon of vanilla extract. Mix these wet ingredients until they are smooth and well-blended. 4. Gradually pour the wet mixture into the bowl with dry ingredients. Stir gently until combined. Be careful not to overmix. If you want, fold in 1/2 cup of chopped walnuts and 1/4 cup of dark chocolate chips for extra taste. 5. Evenly divide the batter into the muffin cups, filling each about three-quarters full. This allows them to rise nicely while baking. 6. Bake the muffins in the preheated oven for 20 to 25 minutes. Check for doneness by inserting a toothpick into a muffin. It should come out clean when they are done. 7. Let the muffins cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely before serving. These steps will help you create delightful almond flour pumpkin muffins that are perfect for fall! - Avoid overmixing: When you mix, do it gently. Overmixing can make your muffins dense. Stir until the wet and dry ingredients just blend. - Properly measure almond flour: Use a spoon to scoop almond flour into your measuring cup. This helps you get the right amount. Too much flour can change the texture. - How to check for doneness: Insert a toothpick into the center of a muffin. If it comes out clean, they are done. If there’s batter on it, bake a few more minutes. - Drizzle of honey or Greek yogurt: These toppings add flavor and creaminess. Honey gives a nice sweetness, while yogurt adds a tangy twist. - Optional toppings like walnuts and chocolate chips: Sprinkle these on top before baking. Walnuts add crunch, and chocolate chips bring sweetness. You can mix them into the batter too for extra flavor. {{image_4}} Almond flour offers a great gluten-free option. Many people enjoy it for this reason. It works well in many recipes, including our muffins. Almond flour has more protein and healthy fats than regular flour. This means it can help you feel full longer. It also has fewer carbs, which is good for those watching their intake. When you compare almond flour to regular flour, you see key differences. Almond flour has more vitamin E, magnesium, and fiber. These nutrients help support heart health and digestion. Switching to almond flour can be a smart choice for a healthy lifestyle. Pumpkin is a superfood packed with benefits. It has a lot of fiber, which aids digestion and keeps you feeling full. Eating pumpkin can help regulate blood sugar levels too. It’s also rich in vitamins A and C. These vitamins are great for your skin and immune system. Pumpkin is full of antioxidants. These fight free radicals in your body. This can help reduce inflammation and lower the risk of chronic diseases. Adding pumpkin to your diet is a simple way to boost your health. Enjoying these muffins gives you a tasty treat and all these amazing benefits. You can change the flavor of your almond flour pumpkin muffins easily. Try adding different spices to spice things up. Here are some ideas: - Cinnamon: A classic addition that warms the flavor. - Nutmeg: Adds a nice depth and a bit of sweetness. - Ginger: Offers a spicy kick that pairs well with pumpkin. You can also mix in other ingredients for extra taste. Here are some options: - Chopped apples: Adds natural sweetness and moisture. - Dried cranberries: Provides a tart contrast to the sweet muffins. - Chocoloate chunks: For a richer and indulgent treat. If you want to cut down on sugar, you have options. You can use sugar substitutes like: - Stevia: A natural sweetener with no calories. - Erythritol: A low-carb sweetener that works well in baking. - Agave syrup: A sweetener that is lower on the glycemic index. For those following a vegan diet, you can swap out eggs. Here are some good replacements: - Flaxseed meal: Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes to thicken. - Applesauce: Use 1/4 cup of unsweetened applesauce for each egg. - Chia seeds: Similar to flax, mix 1 tablespoon of chia seeds with 2.5 tablespoons of water. These adjustments help you enjoy this fall treat while meeting your dietary needs. Yes, you can. You can use coconut flour, but you will need less of it. Almond flour has a unique texture and moisture. Other flours may change how the muffins bake. Store them in an airtight container at room temperature. This keeps them fresh for a few days. For longer storage, place them in the fridge to extend their life. These muffins last about 3 to 5 days at room temperature. If you refrigerate, they can last up to a week. Always check for any signs of spoilage before eating. Yes, you can freeze these muffins. Wrap them tightly in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. To reheat, you can use the microwave for about 15 to 20 seconds. You can also warm them in the oven at 350°F for 5 to 10 minutes. Enjoy them warm for the best taste! These almond flour pumpkin muffins are easy to make. We covered all the key steps, from the right ingredients to tips for perfecting your bake. Think about the health benefits too; pumpkin and almond flour boost nutrition. You can also try different flavors or make dietary swaps. With these muffins, there’s something for everyone. Enjoy your baking adventure, and remember to share your results!

Almond Flour Pumpkin Muffins

Indulge in the cozy flavors of fall with these delicious Almond Flour Pumpkin Muffins! Perfect for a healthy treat, these muffins combine almond flour, pumpkin puree, and warm spices for a delightful bite. Easy to make and ready in just 40 minutes, they are an ideal snack for any time of day. Click through to explore the full recipe and elevate your baking game this autumn! Enjoy a taste of the season today.
Print Recipe Pin Recipe

Ingredients
  

2 cups almond flour

1 cup canned pumpkin puree

3 large eggs

1/4 cup pure maple syrup

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

1 teaspoon baking soda

1 teaspoon baking powder

1 tablespoon pumpkin pie spice

1/2 teaspoon salt

1/2 cup chopped walnuts (optional)

1/4 cup dark chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lining it with paper liners or lightly greasing each cup with a bit of coconut oil.

    In a large mixing bowl, combine the almond flour, baking soda, baking powder, pumpkin pie spice, and salt. Whisk these dry ingredients together thoroughly until they are evenly mixed.

      In a separate bowl, combine the canned pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract. Mix these wet ingredients until smooth and uniform in texture.

        Gradually pour the wet ingredients into the bowl of dry ingredients. Stir gently until just combined; avoid overmixing to maintain a light texture. If desired, carefully fold in the chopped walnuts and dark chocolate chips for added flavor and texture.

          Evenly divide the batter into the prepared muffin cups, filling each about three-quarters full to allow for rising during baking.

            Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they're fully baked.

              After baking, let the muffins cool in the tin for approximately 5 minutes. Then transfer them to a wire rack to cool completely before serving.

                Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins

                  - Presentation Tips: Serve the warm muffins with a drizzle of honey or a dollop of Greek yogurt on top. For an enticing finish, sprinkle some additional chopped walnuts and dark chocolate chips over the top before serving. Enjoy your delightful autumn treat!