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These almond flour pumpkin muffins are gluten free and made with no refined sugars. They’re a healthy breakfast or snack and perfect for lunch boxes!
Well, I finally perfected a recipe I’ve been meaning to add to the blog for quite some time! I am a huge fan of pumpkin with muffins, not only in the fall but year round. There are a few different pumpkin muffins on the blog already, including my mini pumpkin chocolate chip muffins and my healthy blender pumpkin muffins! These almond flour pumpkin muffins deserve a spot in the ranks, as they’re super delicious and also made with the best ingredients!
Baking with almond flour can be tricky, as it does not contain gluten like regular flour and can fall apart if not prepared right. But the beauty of it is that it’s VERY good for you! And delicious I might add.
What ingredients do you need for these almond flour pumpkin muffins?
I always like to keep my ingredient lists fairly simple, especially for baked goods. No one has time for anything complicated! You’ll need the following pantry ingredients for these muffins:
- pumpkin puree (canned or fresh)
- eggs
- almond flour
- maple syrup
- vanilla extract
- baking soda
- baking powder
- pumpkin pie spice
- salt
- chocolate chips
For this recipe, ensure you are using pure pumpkin puree and not pumpkin pie filling. You can use puree from a can (my favourite choice) or you can use homemade pureed pumpkin, as as long as it’s smooth! I love the ED Smith canned pumpkin!
You could also replace the maple syrup for honey if you have a preference for one or the other.
How do you make these almond flour muffins?
You don’t even need a mixer for these muffins! Everything can be done by hand.
1. Preheat the oven to 350 F and line a 12-count muffin tray with parchment liners or spray the muffin cavities very well with nonstick spray. In one large bowl, whisk together the almond flour, baking soda, baking powder, pumpkin pie spice, and salt.
Tip: If the almond flour seems to have a lot of lumps when you measure it out, I recommend using a flour sifter to make sure you remove all of the lumps before whisking it together with the other ingredients.
2. In another bowl, whisk the 3 eggs vigorously for 1-2 minutes or until they start to look a bit foamy. Add in the pumpkin puree, maple syrup and vanilla extract and whisk until combined.
3. Pour the wet ingredients into the dry and use a large mixing spoon to gently mix everything together, until there are no dry streaks remaining. Add in the chocolate chips and stir to combine.
4. Using a spoon or a cookie dough scoop, fill the 12 muffin cavities evenly. The muffin cavities will be about 3/4 full. Sprinkle a bit of brown sugar on the tops of the muffins if you’d like a little touch of sweetness on the muffins. Bake the muffins for 18-20 minutes or until a toothpick inserted in the centre comes out clean.
5. Allow the muffins to cool for 5-10 minutes in the muffin tin before removing them to a wire rack to cool completely.
Are these pumpkin almond flour muffins healthy?
I’m always cautious to declare something “healthy” as everyone has a different opinion of what that means – BUT I would say from my perspective, these are really great. I believe almond flour is extremely good for you, and I love that these muffins have no refined sugars (other than the chocolate chips) and no extra oil or butter.
If you wanted to keep these muffins super clean, you could omit the chocolate chips or use sugar-free chocolate chips. I would definitely recommend keeping the chocolate chips in though!
Can these muffins be made vegan?
There may be a way to make vegan almond flour pumpkin muffins, but unfortunately this particular recipe relies heavily on the eggs for the structure and to keep everything together.
If you do happen to have any suggestions for substituting the egg for something else in the recipe, please let me know in the comments below!
How freezer friendly are these healthy pumpkin muffins?
Yet another reason to LOVE these muffins, these are completely freezer friendly! When I was testing this recipe to get it just right, I stored all of the extras in the freezer. I would actually take them out in the morning to pack into my kiddos’ lunches and they said they were perfect by afternoon snack time!
These muffins can be stored (once cooled to room temperature) in an airtight container for up to 2 months. I would recommend thawing them overnight in the fridge before enjoying them!
If you’re not freezing the muffins, they can be kept at room temperature for 2-3 days.
Some of my other favourite recipes from the blog that I know you’ll love:
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Almond Flour Pumpkin Muffins
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Gluten Free
Description
These almond flour pumpkin muffins are gluten free and made with no refined sugars. They’re a healthy breakfast or snack and perfect for lunch boxes!
Ingredients
- 1 1/2 cups almond flour*
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 3 large eggs
- 2/3 cup pure pumpkin puree**
- 1/3 cup pure maple syrup
- 1 tsp pure vanilla extract
- 1/2 cup chocolate chips
- optional: 1 tsp brown sugar
Instructions
- Preheat the oven to 350 F and line a 12-count muffin tray with parchment liners or spray the muffin cavities very well with nonstick spray. In one large bowl, whisk together the almond flour, baking soda, baking powder, pumpkin pie spice, and salt.
- In another bowl, whisk the 3 eggs vigorously for 1-2 minutes or until they start to look a bit foamy. Add in the pumpkin puree, maple syrup and vanilla extract and whisk until combined.
- Pour the wet ingredients into the dry and use a large mixing spoon to gently mix everything together, until there are no dry streaks remaining. Add in the chocolate chips and stir to combine.
- Using a spoon or a cookie dough scoop, fill the 12 muffin cavities evenly. The muffin cavities will be about 3/4 full. Sprinkle a bit of brown sugar on the tops of the muffins if you’d like a little touch of sweetness on the muffins. Bake the muffins for 18-20 minutes or until a toothpick inserted in the centre comes out clean.
- Allow the muffins to cool for 10 minutes in the muffin tin before removing them to a wire rack to cool completely before enjoying.
Leftover muffins can be stored in at room temperature, in an airtight container, for 2-3 days. The muffins are fairly moist so after 2-3 days they may start to mold.
Muffins are also very freezer-safe! Freeze the muffins for up to 2 months.
Notes
*If the almond flour seems lumpy when you’ve measured it out, be sure to use a flour sifter to remove all of the lumps before adding it to the other ingredients.
**Use pure pumpkin puree instead of pumpkin pie filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: muffins
- Method: oven bake
- Cuisine: american
You can replace the eggs with 2 tablespoons of chia seeds – they will need to be pre-soaked in warm water for 5-10 minutes. It works great in every recipe that I have tried it with, including pumpkin muffins 🙂
Thanks T! I have tried the chia seeds before to replace eggs but never with almond flour. I’ll have to give it a try!!