Almond Flour Pumpkin Muffins Recipe:– Say it five times quickly: “Almond Flour Pumpkin Muffins for your from-the-oven lovin’!”
Or, grab a huge muffin and use big hand movements and MMMMMs to signify that your mouth is too full for tongue twisters. I like the plan.
Ingredients
- 1 1/2 cups blanched almond flour*
- ½ teaspoon kosher salt
- 3/4 teaspoon baking soda
- 2 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 4 large eggs
- 3/4 cup canned pumpkin not pumpkin pie filling
- 1/3 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- Up to 1/2 cup mix-ins: chocolate chips cranberries, toasted and chopped walnuts or pecans, or a mix
Instructions
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Place a rack in the center of your oven, and preheat the oven to 350 degrees F. Line 10 of the wells of a standard 12-cup muffin pan with paper liners.
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In a large bowl, stir together the almond flour, kosher salt, baking soda, cinnamon, cloves, and nutmeg.
- In a separate bowl, whisk together the eggs, pumpkin, maple syrup, and vanilla. Make a well in the center of the dry ingredients, then pour in the wet. Gently stir, just until combined and the flour disappears. Fold in any desired mix-ins.
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Divide the batter evenly between the cups, filling them nearly all the way to the top. Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean. Place the muffin pan on a wire rack, and let cool in the pan for 5 minutes. Gently lift the muffins out of the pan, and place on the rack to finish cooling for as long as you can stand the suspense. Enjoy!
Notes
- Use blanched almond flour, which is finely crushed from blanched almonds without the skin, not coarse almond flour (commonly called “meal”), which has brown skins. Due of its unique qualities, almond flour cannot be substituted.
- Making almond flour: Pulse blanched, slivered almonds in a food processor to powder. The recipe requires 1 1/2 cups of slivered almonds to make 1 1/2 cups of flour. Measure before baking. You may need to process the almonds in two batches depending on your food processor to combine evenly.
- Veganizing the bread has yet to be tried. You could experiment by using flax eggs instead of eggs. Due to the number of eggs in this recipe, this replacement is riskier. I want to know about your experiment!
- Store leftovers in an airtight jar with paper towels in the fridge for 5 days.
Nutrition
Almond Flour Pumpkin Muffins Recipe
Almond flour pumpkin muffins are baked with pure pumpkin puree, maple syrup, and no butter or oil.
Butter- and oil-free muffins are melt-in-your-mouth moist. This is one of the most tender, nutritious muffins I’ve ever made!
Like my Paleo Pumpkin Bread, the muffins have a particular moistness and crumb from almond flour. It comes from almond flour.
Almond flour just contains pulverized almonds. Healthy lipids and pumpkin puree moisture keep pumpkin muffins moist without added oil or drink.
Healthy pumpkin muffins are delicate, moist, and heavily spiced.
Pumpkin alone tastes tasteless. Try a nibble from the can next time you bake to see what I mean. I warned you, so don’t be furious at me if you try it and don’t like it.
Pumpkin spices—usually cinnamon, nutmeg, cloves, ginger, and allspice—give pumpkin recipes like this Pumpkin Granola, Healthy Pumpkin Bread, and Pumpkin Snickerdoodles its cozy flavors.
These almond flour pumpkin muffins are spiced to the max. Every bite of these Healthy Pumpkin Muffins will wrap you like the extra-thick, fuzzy plaid scarf in the back of your closet for the first cool fall day.
Almond flour makes these pumpkin muffins low carb, gluten-free, and Paleo. I love baking with almond flour even if I don’t follow these diets. The filling, flavorful food has several health benefits.
How to Bake the Best Almond Flour Pumpkin Muffins
When you buy almond flour, which is available at most grocery shops and online here, you can try new dishes! I have linked to some of my favorite almond flour recipes below, so you’ll have lots of ideas.
You can manufacture almond flour from whole almonds (see below).
With almond flour, this dish is simple!
The Ingredients
- Almond Flour. Nuts are ground up to make almond flour. There you have it! I like super fine almond flour, which is made from roasted almonds with the skins taken off. But if you’d rather, you can use flour where the almonds still have their skins on, which is sometimes called almond meal. The muffins will look and feel more homemade, but they will still taste great.
- Pure Pumpkin .Pumpkin isn’t very tasty by itself, but when you mix it with spices, it’s AMAZING! Without any oil, the pumpkin helps make these muffins very moist.
- Spices!The key to making these tasty little muffins warm and flavorful. The pumpkin taste will go well with cinnamon, cloves, and nutmeg.
- Eggs. The eggs hold the bread together and help it rise. If you want to make pumpkin bread without eggs, you should not use this recipe. Instead, try making this Vegan Pumpkin Bread or these Vegan Pumpkin Muffins. Use a 1:1 GF baking blend like this one in either of those two vegan pumpkin bread recipes if you want your bread to be both gluten-free and vegan.
- Pure Maple Syrup. I switched out the refined sugar for maple syrup so that these were naturally sweet. It’s a real treat to try pumpkin and maple syrup together if you haven’t already. Note: Do not use fake maple syrup. Real maple syrup tastes better and works better in baking, but this stuff doesn’t compare.
- Mix-ins! Because I love chocolate and pumpkin together, I add chocolate chips to my almond flour pumpkin muffins. Not only are roasted nuts like pecans and walnuts tasty, but so are dried figs and pumpkin seeds.
Dietary Note: If you need Paleo pumpkin muffins, be sure to use Paleo-compliant chocolate chips (same with dairy free pumpkin muffins) or swap the chocolate for a different mix-in.
The Directions
- Fill 10 wells of a 12-cup muffin tray with paper liners.
- Two mixing bowls are needed. Mix dry ingredients and spices in one basin.
- Whisk wet ingredients in another basin. Next, make a well in your dry ingredients and carefully add your wet components.
- Mix everything till flour is gone. Add those tasty mix-ins now. As indicated, I like chocolate chips!
Time to refill paper liners. Spread batter evenly into 10 cups and fill almost to the top. - Bake muffins until a toothpick inserted in the center comes out clean, 22–24 minutes at 350 degrees F.
- Let the muffins cool in the pan for 5 minutes on a wire rack after baking. Remove each muffin and cool on the wire rack (don’t judge if you’re hungry by now). And, enjoy!
How to Make Almond Flour
If you have almonds and a food processor, you can make almond flour right at home!
- To make homemade almond flour, place blanched, slivered almonds in a food processor and pulse them until you have a fine powder (it will look similar to flour).
- You’ll want to use 1 1/2 cups of slivered almonds to make the 1 1/2 cups flour needed for this recipe. To be safe, make sure you measure the almond flour before baking.
- You may also want to process the almonds in two batches to ensure they blend evenly.
- Don’t over blend, or you’ll end up with almond butter, instead of almond flour.
More Almond Flour Recipes
Buy a bag of almond flour? Here are a few of my favorite recipes that use it!
- Almond Flour Banana Bread
- Almond Flour Bread
- Almond Flour Cookies
- Vegan Pumpkin Pie
- Paleo Pumpkin Bread
- Vegan Apple Crisp
Storing Almond Flour Pumpkin Muffins
I recommend storing these muffins in the refrigerator. Because they are so moist, they fair better when kept cool.
- To Refrigerate. Store in an airtight container lined with paper towels for up to 5 days.
- To Freeze. Let your muffins come to room temperature, then place them in a freezer-safe airtight storage container for up to 2 months. Thaw them overnight in the refrigerator.
- My favorite way to freeze them is to wrap them individually and thaw them one at a time (or two at a time) as I need a yummy treat.
- To Reheat. Place your thawed muffin on a plate, and heat in the microwave for about 30 seconds until warmed through.