Almond Flour Pumpkin Muffins for your from-the-oven lovin’! <—say that five times fast.

Low carb, healthy, and sugar free (the refined kind) Almond Flour Pumpkin Muffins in a muffin tin with chocolate chips.

Or, just take a giant bite of muffin, and use big hand gestures combined with a series of MMMMMs to indicate that your mouth is too full for tongue twisters. I like this plan.

These almond flour pumpkin muffins are made with pure pumpkin puree, naturally sweetened with maple syrup, and contain no butter and no oil.

Even though these muffins are butter free and oil free, they’re still melt-in-your-mouth moist. In fact, these are some of the most tender, healthy muffins I’ve ever baked!

Like my Paleo Pumpkin Bread (which is also made with almond flour), the muffins have a fantastic, uniquely moist texture and crumb. It’s a product of the almond flour itself.

Almond flour is made solely from ground almonds. The healthy fats, combined with the moisture of the pumpkin puree, keeps the pumpkin muffins moist, without the need of adding any additional fat or liquid.

In addition to the delicate, deliciously moist texture, these healthy pumpkin muffins are also deeply spiced.

Pumpkin on its own is actually quite bland. Taste a little bite of it from the can next time you are baking, and you’ll see what I mean. (Also, please don’t be mad at me if you do try it and find it less than palatable—I did warn you.)

Many of the cozy flavors we associate with pumpkin recipes, whether it’s this Pumpkin Granola, this classic Healthy Pumpkin Bread, or these Pumpkin Snickerdoodles are thanks to the pumpkin spices, usually some combination of cinnamon, nutmeg, cloves, ginger, and allspice.

These almond flour pumpkin muffins do not skimp in the pumpkin spice arena. Just like with these Healthy Pumpkin Muffins, every bite will wrap you up like the extra-thick, cozy plaid scarf that’s waiting in the back of your closet for the first chilly fall day.

Because they are made with almond flour, these pumpkin muffins are low carb, gluten free, and they qualify as Paleo pumpkin muffins too. Although I don’t follow these diets specifically, I still adore baking with almond flour. It’s tasty, filling, and contains a myriad of health benefits.

Healthy Almond Flour Pumpkin Muffins recipe in a muffin tin with chocolate chips

How to Bake the Best Almond Flour Pumpkin Muffins

Once you take the plunge and buy almond flour, which is readily available at most grocery stores and online here, it opens all kinds of new recipes to you! I’ve also linked to a few of my other favorite almond flour recipes below, so you’ll have plenty of things to do with it.

You can also make your own almond flour from whole almonds (see directions below).

Once you have the almond flour in hand, this recipe is easy breezy!

Batter for low carb, healthy Almond Flour Pumpkin Muffins in a bowl

The Ingredients

  • Almond Flour. Almond flour is made of ground almonds. That’s it! I like to use super fine almond flour (which is made of almonds that are blanched with the skins removed), but you can use flour where the almonds still have the skins on (often called almond meal), if you like. The muffins will be more rustic in appearance and texture, but still delicious.
  • Pure Pumpkin. While its not very tasty on its own, pumpkin SHINES when mixed with spices! The pumpkin helps make these muffins incredibly moist without using any oil.
  • Spices! The secret to the warmth and flavor behind these delicious little muffins. Cinnamon, cloves, and nutmeg will perfectly complement the pumpkin flavor.
  • Eggs. The eggs are needed to bind the bread and help it rise. If you are looking for a pumpkin bread with no eggs, I recommend skipping this recipe and baking this Vegan Pumpkin Bread recipe or these Vegan Pumpkin Muffins instead. (If you need your pumpkin bread to be gluten free AND vegan, use a 1:1 GF baking blend like this one in either of those two vegan pumpkin recipes.)
  • Pure Maple Syrup. In order to make these naturally sweetened, I used maple syrup in place of refined sugar. If you have not tried pairing pumpkin with maple syrup, you’re in for a real treat! Note: do not use imitation maple syrup. It does not taste the same or perform the same in baking as pure (real) maple syrup.
  • Mix-ins! I am a sucker for chocolate and pumpkin together, so I make my almond flour pumpkin muffins with chocolate chips. Toasted nuts such as pecans or walnuts, dried cranberries, or pumpkin seeds are all scrumptious too.

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.

Healthy, low carb Almond Flour Pumpkin Muffins recipe in a muffin tin with chocolate chips

The Directions

  1. Grab a standard 12-cup muffin tin, and place paper liners in 10 of the wells.
  2. Now, you’ll need two mixing bowls. In one bowl, stir your dry ingredients and spices together. In the other bowl, whisk your wet ingredients together. Then, make a well in the middle of your dry ingredients, and slowly add in your wet ingredients.
  3. Stir all the ingredients together until no flour is visible. Now, it’s time to add in those yummy mix-ins. (As mentioned above, I’m partial to chocolate chips!)
  4. Time to fill those paper liners. Divide the batter evenly between each of the 10 cups, and fill almost to the top. Bake for 22 to 24 minutes at 350 degrees F, until a toothpick inserted in the center of a muffin comes out clean.
  5. When they’re done baking, set the muffin pan on a wire rack, and let the muffins cool in the pan for 5 minutes. Then, remove each muffin and set on the wire rack to cool (no judgement if you can’t wait to dig into one by this point). And, ENJOY!

Why Bake with Almond Flour?

I promise, it really is worth adding almond flour to your pantry. Here’s why.

  • Almond flour is rich in Vitamin E and magnesium.*
  • Almond flour is better for blood sugar levels than conventional flour. It’s high in healthy fats and fiber, but low in carbs. With a low glycemic index, it slowly releases sugar into your blood for long-term, sustained energy.*
  • It’s naturally gluten free and grain free.
  • It’s packed with Omega-3s and healthy fats.
  • Almond flour yields DELISH baked items with incredible flavor!

If you’ve never baked with almond flour, the texture of these muffins may surprise you. The muffins are super moist, almost to the point of seeming dense, but that is because they are not springy the way traditional wheat flour based muffins are. By no means are they tough or heavy.

Almond flour recipes like this one are unique and definitely worth experiencing, especially given all of the health benefits of almond flour mentioned above.

IMPORTANT NOTE: Store almond flour in your refrigerator or freezer. Because of its high fat content, it can go rancid more easily (just like nuts). Keeping it chilly will prolong its life considerably.

Healthy and low carb Almond Flour Pumpkin Muffins in a muffin tin with chocolate chips

What to Substitute for Almond Flour

If you’re planning to bake almond flour pumpkin muffins, my best advice is: use almond flour!

That said, you can also make this recipe with a different ground tree nut flour, such as hazelnut flour or cashew flour.

Almond flour cannot substituted with wheat flour, oat flour, or coconut flour. These flours each have very different protein and fat contents, weigh different amounts, and more. They absorb moisture differently, rise differently, and will behave completely differently in baked goods.

If you’d like to use a different flour for baking a special pumpkin treat, I recommend trying one of these healthy pumpkin recipes that is already suited to the type of flour you’d like to use.

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 ½ cups of slivered almonds to make the 1 ½ 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!

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.

Healthy Almond Flour Pumpkin Muffins recipe individually wrapped on a plate

Perfectly pumpkin-y, low carb, mega moist, and healthy too, these almond flour pumpkin muffins are waiting to be a part of your fall!

Recommended Tools to Make Almond Flour Pumpkin Muffins

  • 12 cup muffin tin. I love all of the bakeware from this brand.
  • Paper liners. Because the muffins are super moist, you want to use liners or they will stick. These reusable silicone liners work well too.
  • Scoop. My favorite way to perfectly portion muffins. A scoop also will give you the best “dome” tops.
A muffin tin of almond flour pumpkin muffins

Almond Flour Pumpkin Muffins

5 from 53 votes
Amazingly moist Almond Flour Pumpkin Muffins are so easy to bake and taste absolutely scrumptious! These healthy muffins are low carb Paleo and gluten free.

Prep: 15 mins
Cook: 22 mins
Total: 40 mins

Servings: 10 Muffins

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
 

  • 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.
  • 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.
  • 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

  • *Be sure to use blanched almond flour, which is finely ground from blanched almonds that have the skin removed, not coarse almond flour (often called “meal”), which has the brown skins. No other flour can be substituted, as almond flour has very unique properties.
  • TO MAKE ALMOND FLOUR: Place blanched, slivered almonds in a food processor and pulse until you have a fine powder. About 1 1/2 cups of slivered almonds will yield the 1 1/2 cups flour needed for the recipe. Be sure to measure before baking. Depending upon your food processor, you may also want to process the almonds in two batches to ensure they blend evenly.
  • I have not yet experimented with making the bread vegan. If you’d like to play around, you could try swapping the eggs for flax eggs. Please note that because this recipe does have a large number of eggs, this is a riskier substitution. If you decide to experiment, I’d love to hear how it comes out!
  • TO STORE: Keep leftovers in an airtight container lined with paper towels in the refrigerator for up to 5 days.

Nutrition

Serving: 1muffin (without mix-ins)Calories: 158kcalCarbohydrates: 13gProtein: 6gFat: 10gSaturated Fat: 1gCholesterol: 65mgPotassium: 86mgFiber: 3gSugar: 8gVitamin A: 2955IUVitamin C: 1mgCalcium: 67mgIron: 1mg

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*Health benefits of almond flour mentioned in this article were sourced from Healthline and are meant to be for general information, not any kind of specific medical advice. For specific dietary needs, I always recommend contacting your doctor or seeking professional advice.

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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148 Comments

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  1. I have been a fan of your recipes for quite awhile – I have had to make some changes to my diet which resulted in the elimination of gluten, dairy, and soy. I cannot begin to tell you how much I appreciate you sharing recipes that can be used by people with food allergies. With many of the recipes that you post that include ingredients like dairy and gluten, you frequently will make suggestions on how it may be able to be altered. I just wanted to take the time to thank you – I was an avid baker before these changes and it makes me so happy to be back at it with safe recipes.

      1. Hi Erin,  I made these muffins this afternoon and they are delicious!  I made a streusel topping with gf flour, cinnamon, brown sugar, white sugar and vegan butter. Even my non gluten free husband and son loved them!!!  And my house smells like fall ~ Thank you so much for another wonderful recipe!!!5 stars

  2. Sounds delicious! I have hypoglycemia, and even though these muffins are pretty low in carbs, I’d like to use a sugar substitute. Can you recommend one that will have the least effect on the baking process and still have good taste? Thanks do much! Love your blog!

    1. Hi Rhonda! Thank you for your kind words! Unfortunately, I have not tried these muffins without the syrup and cannot say for certain how it might alter the outcome. You could try using a sugar-free maple syrup to lower the sugar in the recipe. I hope this helps and that you love the recipe!

  3. Going to make these right now. I have all the ingredients on hand and like the fact that almond flour is used in this recipe.

  4. 9/26/2019
    Hi Erin,
    I’ve got all of the ingredients and I’m definitely gonna be making some of these tomorrow and taking some to my Dad’s house on Saturday.
    I may also make a couple batches and freeze a few, & give some to my neighbor.

    Thank you for sharing this recipe.

  5. I too have many food intolerances. Fortunately nuts and seeds are not one of them. Love your recipes . Just the way I like to cook. Incredibly healthy5 stars

  6. Hi Erin! Is there any particular reason why the recipe states to leave 2 muffin cups empty? Should I put water in the empty cups while baking to even out the pan or is this not necessary? Thanks so much, can’t wait to try this!

    1. Hi Annie! When making this recipe, I had just enough batter to fill 10 wells. You can certainly add a couple tablespoons of water to the empty wells if you’d like. I hope you love the recipe as much as I do!

  7. I wish I could hug you for creating this recipe. My son has Celiac and Type 1 Diabetes so finding recipes that are gluten free but don’t spike his blood sugar can be really tricky. These muffins are absolutely delicious!! I have made 2 batches in the last 24 hours. My entire family loved them. These will be a staple in our house for sure! Thank you again for making such a yummy recipe that I can feel good about feeding my family.5 stars

  8. These are incredible! I admittedly did use almond meal because it’s what we had, but they’re still tender & tasty. They stuck on the bottom due to me not having liners, but they still turned out beautifully. I topped ours with roasted salted pepitas. Thank you for another great recipe!5 stars

      1. Hi Avery! Unfortunately, I have not tried these muffins without the syrup and cannot say for certain how it might alter the outcome. You could try using a sugar-free maple syrup. I hope this helps and that you love the recipe!

  9. Can’t wait to make these for my house full of teenage boys that are very healthy eaters.  I was just wondering if you could confirm what size of canned pumpkin puree to use?  Thanks so much for all the wonderful recipes.

  10. These were INCREDIBLE! So easy, so delicious, and such wholesome ingredients. I am telling everyone who will listen about this recipe! Thanks for sharing, Erin!5 stars

  11. This was so easy to make and tastes just like fall! I used Bob’s Red Mill Super-Fine Almond Flour and carob chips. I also only had enough for 1/2 teaspoon of vanilla extract so I added 1/2 teaspoon of almond extract as well. 5 stars

  12. Wow….so delish. I made the Pumpkin muffins with a 1/3 of a cup of coconut flour as I ran out of almond flour! No problem! I also as a tip used Walden Farms calorie free pancake syrup (no carbs). I added pecans to the mix! Thanks so much!!! I have with my Pumpkin pie coffee ☕️?

  13. Tried these muffins today and they are delicious! The only problem I had was that the muffin was difficult to remove from the paper liners. Some of the muffin stuck to the paper. I followed the recipe as written except that I was not able to find blanched almond flour. I used super fine natural almond flour from whole almonds. I don’t think this could have been the reason for my problem. I will definitely make these again — very tasty, light and healthy.5 stars

    1. Hi Arlene! I’m so happy to hear that you enjoyed these muffins! To keep the muffins from sticking, you could try lightly spraying your paper liners with cooking spray. Thank you for taking the time to share this kind review!

    1. Hi Denise! The ingredients and quantities are listed in the recipe box above. If you click the “Jump to Recipe” button at the top of the blog post, it will take you right to it. I hope you love the recipe if you give it a try!

  14. I’ve made these almond flour pumpkin muffins three times now and am OBSESSED! They are so tasty and filling, great for breakfast, a snack or even dessert, without all the guilt. They taste like pumpkin pie, but better. I’ve made them with both white chocolate chips and dark chocolate chips and my husband and I both prefer the white chocolate chips…I never thought that would be the case because I’m addicted to dark chocolate, but it just works well in these babies. If you like pumpkin and delicious Fall flavors, go make these right now! 5 stars

  15. Wow, these are so tasty. I substituted 1 tablespoon pumpkin pie spice for the spices, since I already had it. Added Lily’s sugar free chocolate chips with a mix of chopped pecans. It will be difficult not to eat too many! 5 stars

    1. Hi Carolyn! The maple syrup is an important liquid component in this recipe, so unfortunately, I would not recommend this swap. I hope you enjoy the recipe if you try it!

  16. Excellent recipe with delicious results, thank you for the great content. I come to your blog for all almond flour recipes that I make because your results are the best. We can tell you craft and test these recipes diligently, cheers!5 stars

  17. I slightly helped a 7 year old make these for her parents who cannot have wheat. She put chopped walnuts on the top and a few chocolate chips in the mix. The recipe made 10 muffins and were so good we had to make a 2nd batch. They were the go-to after school snack for a few days. I plan on making these in my house because they are low in carbs. I am going to try to incorporate almond flour into some other recipes. (Has anyone popped a few of these in the freezer, with success?) Thanks5 stars

  18. Can the pumpkin be fresh, steamed and mashed? Can one egg be replaced with one banana? Las question, can maple syrup be replaced with Dates and/or honey?

    1. Hi Desiree! You can certainly use homemade pumpkin puree for this recipe and swap in honey for the maple syrup. However, I would not recommend using banana, as I have not tested this substitution in an almond flour recipe. I hope you enjoy the muffins if you try them!

  19. Made these for a family brunch today and they were a big hit! I didn’t have enough maple syrup, so I substituted liquid agave for the diabetics in the family and they were so yummy! Only problem was they stuck to the papers really badly. I’ll try spraying them next time or just use a silicone muffin pan.5 stars

    1. Hi Desiree! I have not tried to make this recipe as a cake, so I’m afraid I don’t have specific advice. If you decide to experiment with it, I’d love to hear how it goes!

  20. I love making these muffins!! I always add pumpkin seeds and cranberries or chocolate chips. This time I couldn’t decide so I made 2 batches – 1 made with Maple Syrup and 1 with Honey (I didn’t have enough maple syrup for the second batch) I really didn’t notice a difference in texture or taste so I was happy with that. All of your recipes are amazing! I enjoy cooking new dishes but I’m not one to create recipes myself. I make a meal from your site literally every week so thank you!! You are amazing Erin!!!5 stars

  21. These were absolutely delicious! I was not expecting the light texture considering they are made with almond flour. I don’t think most people could tell they were made with almond flour if you didn’t tell them. If you’re gluten free – this is as good as it gets! I am about to make another batch. Thanks!5 stars

  22. I already commented how good these were but forgot to mention a slight change I made that might help others. I used a 1/3 cup of dextrose sugar instead of the maple syrup due to dietary reason. So to make up for the liquid/moisture I used a full 8 oz can of pumpkin which I think is about 1 cup instead of the 3/4 cup called for in the recipe. If you read my earlier review, you’ll see they turned out wonderful. So I would think if you’re substituting a different sweetener for thy syrup (Stevia or whatever), you could just add more pumpkin. It worked for me. Just go for it and see what happens. Can’t imagine they’d be inedible…5 stars

    1. Thank you for taking the time to share this kind review and your adaptations, Steve! I’m so happy to hear that this recipe was a hit!

  23. I was looking for pumpkin muffin recipes and came across this recipe. I made them and am enjoying them. Not as sweet as I thought it would be or what I’m used to but I like them. I want to lose some weight and hope this is a great start.

  24. Fantastic muffins!  Since I’m diabetic I substituted 1/2 cup of a granular sugar substitute and added about 1tbsp of olive oil to give them a little fluff. Could use a little more of cinnamon and nutmeg.  I’ll be eating these forever!5 stars

  25. I thought these were good for an almond flour muffin, but will add more cinnamon next time. I added 1/4 C chopped pecans and 1/4 C dark chocolate. After reading the other reviews, I sprayed my tin pan well before adding batter rather than using liners, and was able to make 12 nice sized muffins. A couple of them still stuck a little, but not too bad. I really like these muffins cold (right out of fridge) with a little bit of Coconut Reddi-Wip on top! Thanks so much for the easy, flavorful recipe!5 stars

    1. Hi Dyan! Mini muffins will be done a lot faster than a standard-size muffin, so I recommend starting to check for doneness about halfway to the recommended baking time. I hope you love the recipe!

  26. Erin – I’ve made these twice now… so good cold out of the fridge with Redi-Whip! Do you think this recipe would work for banana muffins (just swap bananas for pumpkin)? I would love to know your thoughts! Thanks!

    1. Hi Karen, I’m so happy you’ve enjoyed them! I have not tried this swap, but you could experiment with it. If you decide to try it, I’d love to hear how it goes!

  27. Just finished eating TWO yummy muffins! I only had almond flour, so I used 3/4 c of that and 3/4 c of coconut flour. That was the only difference! Thank you!5 stars

  28. I tried your pumpkin muffins and I must say they are wonderful.  I didn’t have maple syrup so I used honey and added raisins.  Made the second batch today because the first batch disappeared!

    Linda from IN5 stars

    1. These look delicious! If I use a six muffin tin ( like in the photo), how long do I bake it for? And can you swap agave for maple syrup?

      1. Hi Nicole! I’ve never tried this recipe in a large muffin pan, so I can’t offer any specific advice on the timing. I also haven’t experimented with agave, but another reader has reported success with it. If you decide to try it, I’d love to hear how it goes!

  29. These were a big hit with my 17 month old sous chef! She couldn’t shove it in her mouth fast enough!5 stars

    1. I love pumpkin anything! So I was really happy to try this recipe! I did leave out the maple syrup, and increased the pumpkin to 1 c. I also added 2 TBSP of sour cream. I used a powder sweetener in the dry ingredients and they came out fantastic! Thank you for the recipe!5 stars

  30. Oh my goodness…just made these Almond Flour Pumpkin Muffins…so AWESOME! I love the spices and the texture is so light and fluffy. My husband is a farmer (not Gluten Free) and RAVED about these muffins! I am looking for healthy alternatives, as I am Gluten free, Dairy free and Corn free, and these are incredible! THANK YOU for this wonderful recipe!5 stars

    1. Linda, I am so so pleased to hear it! Thanks for sharing this kind review. It means a lot to me and is so helpful to others!

  31. I can’t wait to try this. I wish the recipe were closer to the top. I don’t even read the pages and pages of other info 

    1. Hi Audrey! For the future, you can always click the “Jump To Recipe” button at the top of the page, and it will take you straight to it. I hope this helps and that you enjoy the recipe!

  32. I love finding new almond flour recipes.
    They are very tasty and super easy to make. 
    Looking forward to having these for breakfast this week! Will make again!5 stars

    1. Hi Mindy! I’ve never tried this recipe in a giant muffin pan, so I can’t offer any specific advice on the timing. If you decide to try it, I’d love to hear how it goes!

  33. My dad had to cut dairy and gluten out of his diet, so I shared this recipe with him last year. He has made it dozens of times since then! They are a great dessert or snack and help fill the hole in his heart from missing bread :) My nieces also love them, and they have no idea they are different from any other kind of muffin. We have substituted applesauce for part of the pumpkin when I ran out of pumpkin. Thanks for the great recipes, Erin!5 stars

  34. Hi.  I thoroughly enjoyed the almond flour pumpkin muffins, but we are having some issues with cholesterol and wondered if you tried less eggs or egg whites instead of 4 large eggs? 

    1. Hi Lynda! While I’ve never tried it myself, you could experiment with flax eggs instead. If you decide to try it, I’d love to hear how it goes!

  35. DELICIOUS!  I found an unopened bag of almond flour in my freezer and a can of pumpkin in my pantry, did a little search and found this recipe.  Prepared just as directed.  This recipe is a total winner!  I’ve also been looking for creative ways to get a better breakfast into my teen daughters before they start school (still important even if they are currently doing school remotely) or go to band practice.  5 stars

  36. These were delicious! I wanted to use up some roasted sweet potatoes that I had so I used that instead of pumpkin. I used coconut sugar instead of the maple syrup and added 1/4 c more of the mashed sweet potatoes (as suggested by another reviewer) and they came out great! Definitely pinning this to make again!5 stars

  37. Thank you for a great recipe! So moist, just right-not too fluffy, not dense, but packed with flavor! We like these even better than our old well-loved, less healthy recipe.
    I didn’t have maple syrup so I used a scant 1/4c of brown sugar, a few tablespoons of golden monkfruit and a couple drops of maple flavoring. Following other reviews that used dry sweetener, I increased the pumpkin to 1 cup. I skipped the add-ins this time. Fantastic with cream cheese and pecans.5 stars

  38. I made these for the first time tonight, and I am pleased! They aren’t overly sweet, which is fine. I wanted a good healthy snack to take on the go, or eat between meals. They did the trick! I just ate two! Thank you!!

    I do have a question. I used paper muffin liners, and the muffin stuck to the Iiner quite a bit. Have you tried making these just in a greased muffin pan, no liners? Any tips?? I felt like I was losing a lot of the muffin when I took it out of the liner.5 stars

    1. I’m so happy that you enjoyed them, Heather! Thank you for sharing this kind review! To keep the muffins from sticking, you could try lightly spraying your paper liners with cooking spray.

  39. Hi Erin,
    Thank you for a wonderful recipe – this is our new go-to! We’ve made with #flaxeggs and find a 1:1 substitution a bit soggy, so here are our modifications:
    Sub for 4 eggs: 3T ground flax + 4T boiling water
    Sub pumpkin seed flour for almond
    Add ~1T fresh lemon juice
    Add 1T cassava flour (absorb moisture, give structure)
    Add-in coarse pumpkin seed, sunflower seeds
    Great recipe!5 stars

  40. Can you hear me “Mmmmm” alll the way to Canada? Oh my gosh, these muffins are so delicious! Moist, flavourful – I would never guess they were GF! I was recently diagnosed with diabetes, and my dear friend has Celiac, so I am learning a whole new way to bake. I came across your site, and am HOOKED! Baked a batch of your pumpkin muffins today and they DISAPPEARED! I used my mini muffin pan in the toaster oven for 16min. I ran out of Almond flour and had to use 1/2c GF flour, sugar free maple syrup, a few cinnamon coated diced almonds on a bunch, 3-4 chocolate chippies in the others. Tried to keep true to your recipe Erin, thank you so much. i was feeling incompetent, not knowing how to adapt to non-wheat baking… and then I found your blog. I am inspired, determined and grateful knowing how delicious your recipes are. Thank you!5 stars

  41. Thank you so much for this recipe! I am 30 wks pregnant and just diagnosed with gestational diabetes. These muffins were perfect for my low carb restrictions and to satisfy my pumpkin muffin craving.5 stars

  42. These were amazing!  Thx for the recipe. I can’t have a ton of egg so replaced two eggs with egg replacer and they still cake out moist and perfect!!!  Yummers5 stars

  43. I tried your almond flour pumpkin muffins!!! SO good. I added 1tsp of apple cider vinegar to react with the baking soda and give them some extra spongy fluff but then also added 1/3 cup ground flax to make sure they were still dense to balance. WIN!!5 stars

  44. These are the best gluten-free muffins I have ever had. They are perfectly moist, not dry and not too moist. The flavor is excellent. I boiled a pie pumpkin and mashed with a fork instead of using canned. For mix-ins, I used 1/2 cup chocolate chips and 1/2 cup cranberries. This made twelve muffins. Thank you for a great recipe!5 stars

  45. Delicious! Our 4 year old son had so much fun making these for a snack to have after school with his sister. New family favorite and it’s even better that I feel good giving it to my kids.5 stars

  46. Just made these for boss for Boss’s Day..he is gluten and dairy sensitive..they are so good! They are very moist and flavorful. Its nice to have a ‘treat” that you can feel good about.5 stars

  47. These muffins are amazing! I make a lot of GF muffins for my guests at my B&B but I have never made a fluffier muffind that’ GF before. Even if you don’t need a GF muffin these are fantastic. I will be making many more of these.5 stars

  48. This is best almond flour pumpkin muffin I have tried. They rise up nicely. I storr in fridge and always double that recipe they dissapear fast.5 stars

  49. I used flax eggs instead of real eggs, I didn’t increase the almond flower to compensate for the additional liquid and added in vegan chocolate chips. Also, baked them an additional 10minutes. The results were a cross between muffin and mini pumpkin cheesecake. Absolutely delightful for this diabetic and a fairly low carb count.5 stars

  50. Highly recommend this recipe! I tweaked it a bit and reduced the almond flour to 1 cup and added 1/2 old fashion oats and they turned our perfectly. Also since there is very little fat in this I suggest using silicon cupcake molds.5 stars

  51. Fabulous muffins! First time using almond flour. I did make one change. I used honey instead of maple syrup. I also added craisin dried cranberries and walnuts! So yummy and made a complete dozen 😀.5 stars