These gluten-free Almond Flour Pumpkin Muffins are a delicious sweet treat, incredibly moist and fluffy, and taste a bit like pumpkin pie. These paleo muffins are easy to make, and are topped with chocolate chips for extra goodness.
Muffins are have now become a staple snack at our home. My girls love them. I love to make muffins with almond flour, which makes them healthier too!
Almond flour is also an easy way to add more protein to your diet. The gluten-free pumpkin muffins are so light, fluffy and low on carbs. So, it becomes a guilt-free and gluten-free snack.
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You will love these Healthy Pumpkin Muffins
✔ They are fully and moist.
✔ Easy to make in just 30 minutes.
✔ Healthy choice for breakfast or snack (for both kids and adults)
✔ Paleo, gluten-free and low carb.
Ingredients
The recipes has just a few ingredients:
Almond flour: For this recipe, I prefer almond flour made from blanched almonds. Almond flour is finely ground and is used as a gluten-free substitute in baking. I generally avoid using almond meal as it can result in grainy muffins.
Pumpkin puree: You can use canned or homemade pumpkin puree.
Pumpkin spice: This spice blend adds in that signature pumpkin taste to the muffins.
Eggs: They should be at room temperature while mixing them the flour.
Sugar: I added white granulated sugar. You can replace it with equal amount of agave, maple syrup or honey if following a paleo diet.
Vanilla: that mixes easily with the spice and pumpkin.
Baking soda - Makes the muffins fully!
Chocolate chips: These are optional, but always delicious.
How to make?
- Before you start mixing in all the ingredients, pre-heat the oven to 350°F (177°C).
- Line a 12-count muffin pan with liners.
- In a bowl, add the dry ingredients - Almond flour, pumpkin spice, pinch of salt and baking soda. Mix well.
- Then take another large bowl, add the pumpkin puree along with the eggs, oil, vanilla and maple syrup.
- Combine and blend all the ingredients till they become fluffy.
- Next add the dry ingredients to the wet ingredients.
- Stir them all together until they are well-combined. Make sure that you don't overmix the batter.
- Finally, add half of the chocolate chips to the batter and gently fold them. I used dark chocolate chips, you can use the ones you prefer.
- Now take the muffin pan and spoon the batter evenly into each liner.
- Top every muffin with a few chocolate chips.
- Bake the mufins in the preheated oven for 20-22 minutes.
- You can use a toothpick to test whether the center of the muffins is done.
- Just insert the toothpick in the muffin's center and if it comes out clean, your muffins are ready.
- Remove them from the pan and let them cool completely before you serve them.
Here is my little one completely engrossed in the muffins.
Tips for Perfect Almond Flour Pumpkin Muffins
- Use almond flour to make the muffins.
- I have used avocado oil, but you can use other neutral oils too.
- You can use nuts like pecans, walnuts or chopped almonds instead of chocolate chips.
- It is best to have all of the ingredients at room temperature.
- Do not overmix the wet and dry ingredients once combined.
- You can use an ice-cream scoop to fill equal measure of batter in the muffin pan.
Paleo Pumpkin Muffins
Skip the chocolate chips or use paleo-friendly brands.
Keto Pumpkin Muffins
I am not an expert on keto sugars; however, here is a great resource you can use for maple syrup conversion. Skip the chocolate chips. All other ingredients in this recipe are keto-friendly.
Common Questions
In this recipe, I highly recommend using almond flour (prepared from blanched almonds). The muffins have a much better texture and are light and moist.
If you have any leftovers, you can store them in an airtight container to keep them fresh for up to two days. Put it in the fridge to keep them fresh for up to a week.
It's also possible to freeze them for up to 3-4 months. Place on the counter or in the refrigerator to thaw.
I hope you enjoy these Almond Flour Pumpkin Muffins as much as I do.
You might also enjoy my other muffin recipes.
- Banana Flaxseed Muffins
- Almond Flour Banana Muffins
- Almond Flour Blueberry Muffins
- Healthy Carrot Muffins
- Whole Wheat Pumpkin Oatmeal Muffins
Almond Flour Pumpkin Muffins (Gluten-free)
Equipment
Ingredients
- 2 ½ cups Almond Flour 8.5oz
- 1 teaspoon Pumpkin Spice
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- ¾ cup Pumpkin Puree ripe
- 3 Eggs large, at room temperature
- 1 teaspoon Vanilla extract
- ¼ cup Oil I used avocado oil
- ½ cup Maple syrup or agave syrup
- ⅓ cup Chocolate chips I used dark, optional
Instructions
- Preheat the oven to 350°F (177°C). Line a 12-count muffin pan with liners.
- In a bowl, add the dry ingredients - Almond flour, pumpkin spice, salt and baking soda. Mix well.
- In another large bowl, add pumpkin puree, eggs, oil, vanilla, and maple syrup. Stir until the ingredients are combined and fluffy.
- Add the dry ingredients to the wet ingredients. Stir until they are combined. Do not overmix.
- Add half of the chocolate chips and fold them in the batter gently.
- Spoon the batter evenly into each liner on the muffin pan. Top each muffin with a few chocolate chips.
- Bake in preheated oven for 20-22 minutes. Use a toothpick to test whether the center of the muffins is done.
- Remove from muffin pan and let the muffins cool completely on a wire rack, and enjoy! Store muffins in an airtight container.
Notes
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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