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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 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!

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.

Almond Flour Pumpkin Muffins

4.95 from 173 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 minutes
Cook: 22 minutes
Total: 40 minutes

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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434 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

    1. This made my day! I’m so happy to hear that these were a hit, Sara! Thank you for taking the time to share this kind review!

  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! Is there any substitutes for the maple syrup? I can’t have any added sugar unfortunately but I really wanna try these! 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

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

  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 ☕️?

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

  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. Thank you for taking the time to share this kind review! I’m so happy to hear that you enjoyed these muffins!

    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

    1. YAY! Thank you for taking the time to leave this awesome review, Molly! I’m so happy you enjoyed this recipe!

  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

    1. I’m so happy that these were a hit, and they do freeze very well! Thank you for taking the time to share this kind review!

  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!

      1. Erin, I am getting ready to make these muffins, since I am using home made pumpkin purée I just wanted to know the measurement. Is it a cup, 3/4 cup? I am in Mexico and have never seen or used a canned version. Thank you!5 stars

  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. Omg! These are so Good! They turned out light, fluffy and moist! Thank you for the recipe! Definitely a keeper.5 stars

  21. 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

    1. This made my day! Thank you for taking the time to share this kind review, Evelynn! I’m so happy this recipe was a hit!

  22. 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

  23. 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!

  24. 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.

  25. 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

  26. 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!

  27. 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!

  28. 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

  29. 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!

  30. 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’m so pleased that these were a hit, Caitlin! Thank you for sharing this kind review!

    2. 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

  31. 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!

  32. 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!

  33. 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!

  34. 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

    1. I’m so happy that you’ve enjoyed the muffins, Andrea! Thank you for sharing this kind review!

  35. 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!

  36. 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

  37. 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

  38. Can you use regular granulated sugar in replace of maple syrup or should I use honey. Need help asap for tomorrow dekivery

  39. 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

  40. 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.

  41. 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

  42. 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

  43. 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

  44. 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

  45. I was short on eggs so I did two eggs and two flax eggs. Super moist and delicious! The perfect fall grab and go breakfast :)5 stars

  46. 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

  47. 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

  48. 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

  49. 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

  50. 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

  51. 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

  52. 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

  53. 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

  54. 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

  55. WHY ARE THESE SO GOOD?!! My batter seemed a little thin, so the muffins weren’t ready at 25 minutes. I left them in longer and then lost track and overcooked a bit, but they are still SO good!5 stars

  56. These were delicious! Made them with walnuts and about to make another batch with chocolate chips! Thanks for a great fall recipe :)5 stars

      1. My daughter is on a limited diet due to health issues and trying to find food that all my kids can enjoy together has been a challenge. This recipe was delicious and met her dietary criteria. The batter was real easy to put together. I doubled the recipe hoping to have leftovers for a snack another day. My kids gobbled these up. Everyone approved. The muffins were super moist and flavorful. Will make again! Thanks for the recipe ?5 stars

  57. These muffins are delicious! So moist and sweet even though there is little sugar. A healthy finish to dinner that seems like dessert.5 stars

  58. So excited to try this. If I want to use regular white sugar in place of maple syrup, would you recommend increasing the pumpkin to replace the liquid? Or adding something else as a liquid (like oil?) Thanks!

    1. Janine, I’m afraid I can’t provide guidance there without redoing/retesting the recipe (I know that’s not the answer you were hoping for, but the liquid vs. dry sweeteners do play out differently, so I’m hesitant to give you an amount). You are always welcome to experiment, or try checking out a different recipe that is more in line with what you are looking for. I don’t have a specific one, but I am sure there are lots of options online. Otherwise, this recipe really is great with the maple syrup. You could use honey if you prefer.

    2. I’m a Jeanine with a similar question! I can’t have added sweeteners at all right now due to an eating plan I have to follow, so I’m curious about how the batter would change if I omitted the maple syrup. I was in the middle of writing a comment to ask the same thing when I found this one. Janine, if you experiment and have any success, I’d be curious to know how it turned out!

  59. WHAT. Okay I’m typing this as I devour a muffin that I was too impatient to wait even 5 minutes for it to cool because it just looked too beautiful and smelled too heavenly when I first put it in the oven. I’m not even a particularly big pumpkin fan but I love the pumpkin in this. Overall so satisfied because I love me a delicious and healthy dessert recipe!! Thank you :)5 stars

  60. I appreciate your recipe! The batter was too thin, so I added about 1/4-1/3 cup more almond flour – then 1 TBSP coconut flour to absorb moisture (I’ve done a fair amount of GF/Almond flour baking, so am familiar with consistency that has turned out best for me). Then the batter seemed more appropriate (more like your photo). I prefer if ingredients can be listed in weights, to get more precise measurements (I did use a scale and transposed your flour 1.5 cups to grams -that is w/o my additional flour added)
    I needed to bake for 25 min even with my adding more flour. Many things can impact bake time besides flour wetness – like temp of eggs and maple syrup, and oven temp accuracy. We store eggs an syrup in the fridge – if the time is based on room temp – all things change. Baking is a science so all things matter.
    Flavor is good with nice spice – not very sweet, which I prefer. With the chocolate chips – that made it the perfect combo for sweetness. I’d like to see a similar recipe, but with less egg and some coconut or other healthy oil and more flour. Thanks for making healthy recipe alternatives!4 stars

    1. I’m so happy that you enjoyed the muffins, Angela! Thank you for trying the recipe and sharing your adaptations!

  61. These were fabulous. I swapped 1/4 cup golden monkfruit for the maple syrup and added 3/4 tsp baking powder (for no apparent reason other than out of habit when adding baking soda). I also used Lily’s no sugar added dark chocolate chips and did not use muffin liners (I sprayed muffin tins with oil). Great flavor and great texture.5 stars

  62. Always looking for good gluten free recipes and this one was awesome. Nice and moist. No dairy either. All on hand ingredients. Don’t be alarmed by the runnier than normal consistency. It just made for a nice moist muffin. I cooked for about 25 min. Thanks Erin!5 stars

    1. Hi Natalie! 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!

  63. These are absolutely AMAZING! You cannot even tell the difference from using a regular white flour. My kids LOVED them. I also added a packet of Enrichables protein to give it an extra boost since my kids don’t always eat a decent breakfast. I get cravings for muffins or breakfast baked treats and these for sure satisfied that craving without the guilt and upset tummy!! I cannot wait to make more variations of these!5 stars

  64. Hello Erin! So, I have good news and bad news. My bad news is that while the muffins were baking in the oven, my baby girl had increased the oven temperature without me knowing. Dangerous, I know. I then noticed that the muffins were turning really dark fast. I was a bit upset because I wanted the muffins to come out perfect. My good news is that even though the muffins had over cooked a bit, they still tasted good, and my family enjoyed it as well. It was also a good way to use up the almond flour that I had left. I’ll be making these healthy muffins again. Thank you, Erin.5 stars

  65. These are delicious! I tried them in a large muffin tin (6 large muffins) and was able to make 5 and were done in about 30 minutes. They were a hit with my family too!5 stars

    1. I’m sorry to hear that this recipe wasn’t to your tastes, Duane. I (and many other readers) have really enjoyed it, so I wish it would’ve been a hit for you too!

  66. Turned it into a pumpkin pudding accidently by not reading your notes.
    Used almond meal instead of almond flour. Served it warm with a dollop of yogurt. It was delicious!5 stars

    1. Hi Russie! I haven’t tried this swap myself, so it would be an experiment. You could also try making my Almond Flour Banana Bread into muffins. If you decide to try one of these experiments, I’d love to hear how it comes out!

  67. These turned out soooo good! The only change I made was adding ginger instead of cloves. Such an easy gluten free recipe, will definitely make again!5 stars

  68. Hi Erin,
    My 2nd time making these muffins. So easy to put together. I have found that the batter is too runny, but I just add a bit more almond flour or even coconut flour and they come out fine. These are perfect for a gluten free treat. Thank you!5 stars

    1. I’m sorry that these didn’t turn out as you hoped, Hellie. I haven’t heard of this happening before. I (and other readers) have enjoyed these muffins, so I truly wish you would’ve too!

  69. Hi :) I was looking for a quick, healthy and yummy treat to make with pumpkin and almond flour and I found these. Yea! You made the recipe super simple to follow and had helpful, commentary, mixed in with some very funny comments, like that about trying the plain pumpkin :D “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.)”
    I didn’t have muffin liners or a good alternative so I used a regular cake making dish and loved how it turned out even though I needed a longer cooking time. Even though I doubled the recipe it is going fairly fast so I look forward to making this again in the nearish future. Thank you so much for this recipe. I shall look around your site some more and perhaps find even more treats to make!5 stars

  70. Have been trying to limit sugar and white flour. Made this recipe several times adding 100% cacao chips, pumpkin seeds and almond slivers. Always satisfies my sweet tooth in a healthy way!5 stars

  71. These were so yummy and moist! I added a little too much pumpkin and the mixture was a little runny so I threw in some oats (in case you make the same mistake) and they turned out perfect! I also added dark chocolate chips.5 stars

  72. I made these today except added 1/2 cup oat bran meal, 1/4 t more baking soda, lots of artisan chocolate chips and pecan pieces. Also subbed pumpkin pie spice for the cloves and nutmeg and topped with pepitas. I baked them much longer than 22 minutes—more like 40 minutes.5 stars

  73. Made exactly as written without any additions. Could use a little more sweetness. Texture was nice. I would add walnuts, cranberries or some grated carrots next time and maybe some all spice.

    1. Hi Madison! While I’ve never tried it myself, another reader has reported success with it. If you decide to try it, I’d love to hear how it goes!

  74. I absolutely love these. I make them a couple of times month. I freeze them and they still are delicious when I heat them. This week I wasn’t paying attention and used coconut flour instead. The batter was too think so I doubled the basic recipe (not flour) and they turned out good. Have you tried them with the proper proportion of coconut flour?5 stars

    1. I’m so happy that you’ve enjoyed them, Margarita! Thank you for sharing this kind review! I don’t recommend swapping coconut flour for almond flour (since they’re so different), so I can’t offer any advice on using it instead.

  75. Delicious! I could have used more spice in ours. I think next time I will use pumpkin pie spice. Also I used avocado oil to grease the cupcake pan and they turned out great. Hubby says thumbs up!5 stars

  76. These turned out pretty good but I didn’t pay attention to the amount of pumpkin and assumed it called for 1 Can of Pumpkin which is 15 oz. It wasn’t until everything was mixed that I caught that it was 1 Cup.
    So I had to go back and revise/start over adding more ingredients and that messed things up a bit.
    It would be nice to have the measurements tailored to the use of 1 can pumpkin – I don’t know anyone who save half a can of pumpkin after opening it.
    I noticed there are measurements for 2x which would be 16 oz of pumpkin so a bit over what 1 can yields.
    Otherwise I would try this recipe again – I like the texture and added walnuts and chocolate chips.
    Thanks for sharing!4 stars

  77. Hi Erin,

    Loved your recipe. I tried a version of this recipe with the addition of olive oil and jaggery powder, and needless to say, those were the best muffins I have ever tasted. Thank you so much for sharing such wonderful and delicious creations :)5 stars

  78. Very soft and moist pumpkin cupcake and best is you don’t feel guilty eating it! Thanks for the recipe!5 stars

  79. not sure if I’ve commented before but have to again anyway! this recipe is so flavorful, low carb and fat free which is basically all I ever wanted. I’ve shared it with my niece and my sister and they love it too!5 stars

  80. I made these tonight but only used 1/4 teaspoon cloves and added raisins and walnuts. They came out SO good!! Already ate 2! Thank you for the recipe, it’s a keeper!5 stars

  81. These are excellent! Thank you for coming up with this. I also appreciate to calorie count and nutritional info.5 stars

    1. Hi Sandra, unfortunately, I have not tried these muffins without by reducing the amount of syrup and cannot say for certain how it might alter the outcome if you reduce it. If you give it a try, let me know!

      1. Excellent muffins! I’ve never baked with almond flour until this recipe and I’m impressed. Definitely will be making again in the future :)5 stars

  82. Hi Erin, I love this recipe and have been making them almost every week for months. They’re a great low carb treat. They turn out great with canned or homemade, frozen pumpkin puree. I’ve also used bananas instead of pumpkin and they are delicious. Thanks for sharing your wonderful recipes.5 stars

  83. These are easy and sooooo good! I put mini chocolate chips in some, and walnuts in some. I also baked them in sprayed muffin tins, they worked out great! Thank you for the recipe!5 stars

  84. These were so good, Erin! I have gestational diabetes and finding treats I can tolerate is really challenging. These were great for me and taste just as good as the much-higher-carb-and-sugar ones I love to eat every fall. I’ll definitely be making them on repeat this year. In case it’s helpful for other folks, I swapped half the maple syrup for powdered Swerve (sugar free sweetener) and they were still perfect.5 stars

  85. These are SOOOOOO good!! I chose this recipe because gluten irritates an autoimmune condition I have. But usually, I am no stranger to unhealthy food or treats. I was worried that these would not be sweet enough, so I did add a tiny bit of refined sugar (maybe 1/4 cup) and a good amount of chocolate chips. I also used pumpkin pie spice instead of nutmeg and cloves because I didn’t have any. I also gave an extra couple shakes of the pumpkin pie spice. But man were these were moist and delicious!! I’m totally going to the store to make more!5 stars

  86. This recipe was so easy and delicious. I am not on a Gluten/Dairy free diet but have many friends who are. I took these muffins to a dinner with a group of friends (which included those on a gluten/dairy free diet) and everyone gave these muffins rave reviews. I added walnuts and golden flax seeds for added crunch and loved both the taste and the texture! Thank you so much for sharing this recipe. I will make these pumpkin muffins again and again in the near FALL season.5 stars

  87. This came out so good. I made it in a loaf pan and it came out perfectly. I used pecan bits for my mix-in. I will make again!5 stars

  88. I make these almost weekly once fall comes around. Everyone who has tried them love them! And the smell, TO DIE FOR!
    Great recipe! The only thing I changed is that I use unblanched almond flour. I’ve never used blanched so I can’t say what the difference is but they taste fantastic. And I added in some mini dark chocolate chips! Yummm thank you!5 stars

  89. I made this is a load pan and it came out perfectly. I used chopped pecans for my mix in. I love that it’s healthy and tasty. I will make again.5 stars

  90. I followed the directions, but made 12 instead of 10. I did half toasted pecans and half chocolate chips (topped with some chocolate chips too). These are delish and will freeze well!5 stars

  91. These muffins will be a Fall staple in my kitchen! I made mine with toasted walnuts (with cinnamon) and baked them for only 20 min (I like my baked goods on the undercooked side) and they were delicious! Super moist with great flavor without being too sweet. Definitely recommend this recipe!5 stars

  92. Before I started spooning this into the muffin tins, I thought “Should I add some oil or butter?” – I decided not to tweak it at all…and they are so good just as you have it. I have lost 2 silicone muffin cups so I baked 10 in silicone and 2 in the greased muffin tin alone/no liner. I must say that the ones in the silicone cups came out MUCH more moist. I made 3 different variations, sprinkled on top – Lily’s chips, walnuts and toasted coconut. Butter was VERY good on them when warm. I used Bob’s Red Mill super fine blanched almond flour and then were a wonderful consistency. Sometimes I feel like almond flour is too grainy – these were soft and fluffy. Thank you for the yumminess. Liz5 stars

  93. Wow these are SO good! I’m so surprised my 2 year old ate them! He doesn’t like anything with flavor 😂. I ended up making my own pumpkin spice because I didn’t have clove and wasn’t sure how’s the kids would like it and he loves them! I was gonna replace the maple syrup but decided not to and I’m so glad I didn’t! So yummy! Making another batch to use up my canned pumpkin LOL who wants some?5 stars

  94. I have tried different recipes and ways to make healthy GF muffins and baked goods however they usually come out grainy or too dense… these are PERFECT!! i love them and the ingredients in them, my family who is not gluten free loves them and i cant wait to share the recipe with more people.
    ( i added 1 scoop of collagen powder and pumpkin seeds on top)5 stars

  95. I used flax eggs. Even with a longer cook time they turned out a bit mushier than the regular version, and did not rise as well, but still very yummy. 7/10, will do again when I need an egg-free treat.

    1. Hi Anna! Flax eggs would definitely change the outcome. In my notes I definitely warned that it would be risky substitution. Thanks for letting me know how it worked out!

  96. Even my picky 3 year old grandson loved these! Made them as a treat for him, now making a batch for me. Great recipe.5 stars

  97. Hi Erin,

    Excellent gluten and sugar free pumpkin muffin recipe! Almond flour, and maple syrup for sweetening, is the only way I make muffins and breads so your recipe was one I had to try. The spices made my kitchen smell of fall and the flavors with the addition dark chocolate chips are delicious. The muffins came out perfect and I will make your recipe again. I will be trying some more of your recipes. These muffins deserve all the five stars you have received from hundreds of reviewers. Thank you for posting your recipes!5 stars

    1. I made these with a slight modification. I used one less egg and added a 1/2 co of Icelandic yogurt. The muffins were moist, tasty and perfect for the sweet tooth! I will make these again. I modified the recipe out of need- thought I had enough eggs, but didn’t. The texture was perfect, springy and did not crumble at all.5 stars

  98. This is my second time making these and they are delicious as well as easily modifiable and forgiving. Both times, I’ve made them with ½ chocolate chips and ½ without. I also added a bit more pumpkin spice because I like mine really cinnamon-y. They are VERY moist which is not a bad thing at all, but the 2nd time I added ½ cup of gf oats and they were PERFECTION! I also reduced the maple syrup to ¼ cup and they were still sweet enough for my liking. Thanks for the yummy recipe 🎃🧡5 stars

  99. I made these tonight on a whim, trying to find a recipe to use the left over canned pumpkin on! I decided to use 2 tsp of pumpkin pie spice instead of the individual spices. They turned out pretty good! I will definitely be making this recipe again!5 stars

  100. Omg, these are amazing! The almond flour gives them a mild nutty flavor. This was my first time trying almond flour. This recipe is a keeper.5 stars

      1. Hi Rita! 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.

  101. Went to test them after the allotted baking time and they were mush. Turned oven up to 525 cooled them 10 more min, turned oven off left them in for 5 more. Were still just a bit too moist but ok

    1. Hi Patricia! I’m so sorry that the recipe didn’t come out for you! It’s hard to know what went wrong without being in the kitchen with you. I know it’s disappointing to try a new recipe and not have it work out, so I truly wish you would have enjoyed this.

    2. Is your oven Fahrenheit or Celsius? I ask because no Fahrenheit oven even goes that high? Might have been the issue.

  102. Always looking for easy and healthier dessert recipes, and this one is so yummy! I have made this one several times and have also made in a loaf pan, which turns out well.5 stars

  103. We are currently doing an elimination diet to determine food sensitivities. It’s been a challenge finding recipes that are gluten, dairy, soy, egg free, but I thought this one would work. I subbed flax eggs for the 4 eggs. At the end of the baking time, they were still very wet. We baked an additional 5-6 minutes and they were still very moist. We packed them up in the fridge and then re-heated in the toaster convection oven for breakfast in the morning. They stuck completely to the muffin papers and the centers were still almost raw. I would definitely not recommend the flax egg substitute. The parts we scraped off the papers were okay, but I was hoping for more of a pumpkin bread/muffin flavor that I had been craving. This didn’t do it for me. Sorry, but I appreciate that you tried.

    1. Hi Carolyn, as stated in my notes: I have not yet experimented with making the muffins 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. Thank you for your feedback on using the flax eggs.

  104. These turned out perfectly for me. I was very happy to find this recipe as I’ve recently become intolerant of gluten and cannot make my old pumpkin muffin recipe anymore. I did not use maple syrup as my husband is diabetic and I’m supposed to avoid sugar, so I used 1/4 cup of Xylitol instead. I also included 1/2 cup of walnuts instead of chocolate chips. These muffins make a really lovely snack!5 stars

  105. I didn’t have maple syrup so had to use brown sugar. They were still amazingly delicious and texture was perfect— moist and tender! I wasn’t sure how much to add so I just guessed. :). Making them again now but with maple syrup.5 stars

  106. Incredible!! 1st time baking w/Almond flour. This recipe is impressive. I added toasted walnuts.. for a winter option I may use hazelnuts. I have a bag of carob chips I think might blend nicely. Thank you for sharing such delicious healthy recipes.5 stars

  107. These are excellent! I did make a couple changes, though, for my “diet”!
    I like a blend of almond flour and coconut flour, so I used 1 1/4 C of almond flour and 1/4 C of coconut flour. I also do not use maple syrup, so I used 1/4 C packed brown Swerve and 1 T Truvia.
    Boy am I glad I picked your recipe to try!!
    Thanks for sharing!5 stars

  108. These are delicious. I substituted the maple syrup for 1/4 cup of monkfruit sweetener to lower the carbs and they turned out beautifully. Nice texture and flavour. Thanks for sharing the recipe.5 stars

  109. I just made these tonight. They were outstanding. I followed the recipe with everything …but … I made 12 muffins, instead of 10 and it worked out just fine. I used Enjoy Mini Chocolate Chips. These were very yummy and so moist. Thanks for sharing this lovely recipe.5 stars

  110. I’ve been making these vegan for a few months now with great success!! Bob’s Red Mill egg replacer has worked perfectly for me, so I recommend that over flax or chia eggs. These are super delicious and do not last long in our house even with a double batch – thank you for a great recipe!!5 stars

    1. Hi Kathy! There is a rough nutritional count at the end of the recipe card. For anything else you can calculate the calories for free at MyFitnessPal (there are other similar sites too). I hope that can be a helpful resource for you! When in doubt, you should definitely check them out yourself with the ingredients you use at home!

  111. These are delicious full favor muffins. They are easy to make and freeze well. I like to sprinkle pumpkin seeds on top of the muffins before I bake them. These are also very satisfying muffins so you only need to eat one.

  112. I will be making these muffins time and time again! They are SO good. And easy to make! Thank you for such a delicious recipe. If you’re thinking about making it, just do it!5 stars

  113. These muffins were gone before I could take a picture. We are a family of 9. They were fluffy, moist and delicious!!! I used honey for the sweetener, white chocolate chips and dried cranberries. I don’t have any pumpkin thawed out, so I’m baking these muffins with applesauce today without any mix-ins. We’ll see how it goes. Thank you for a wonderful muffin recipe with almond flour!5 stars

  114. These are delicious!! I didn’t have cloves so I used cardamon and added in 1/8 tsp dried ginger. I put some choc chips on top with crushed pecans…wowsa!!5 stars

  115. Wow. These were so moist and tender, I was blown away. I didn’t have ground cloves, so I substituted all the spices for 1 tbls of pumpkin pie spice. I didn’t want to have add-ins so I worried if that would effect the final product, but it was perfect. A keeper of a recipe for sure.5 stars

  116. These muffins are so satisfying and low carb. Love the combo of blueberries and pumpkin. I use 2 tsp pumpkin pie spice and 1/8 tsp clove.5 stars

  117. Love it!! Super moist and delicious, I live in high altitude and I did not make any adjustments and they turn out great!! I can’t wait to try more of your recipes5 stars

    1. Hi Josh, that is why there is a “jump to recipe” at the top, so you can skip right to the recipe if you don’t want to scroll. FYI you had to scroll right past the recipe in order to leave this comment.

  118. I am confused recipe calls for 3/4 cup of pumpkin but in comments you said you used a 15 Oz is which 1 3/4 cups ? Should recipe say 1 and 3/4 cups ?

    1. Hi Linda, in the comments someone asked me which size can I used. I told them it was the 15 ounce can, but you only need to use 3/4 cup of the pumpkin. I think they are just trying to figure out which size 8oz or 15oz is best to buy in order to get that 3/4 cup. When in doubt you need to always follow the recipe card.

  119. Super moist, decreased bake time since I live in CO and used mini muffin pans. These were perfect for my mom since she’s a diabetic, will definitely make again!5 stars

    1. Hi Kim! I haven’t tried it in a loaf pan myself, but other readers have reported success with it. I hope you enjoy the recipe if you try it!

  120. Love this recipe! I made a keto version today by subbing the maple syrup for 1/3 cup monkfruit golden sweetener (keto brown sugar) and adding sugar free chocolate chips that I got at Whole Foods. It came out delicious!5 stars

  121. These muffins are (were) great! This recipe was perfect for 6 jumbo size muffins, and I had two of them! LOL! Next time I might try it with a bit of raisins stirred in and pumpkin seeds on the tops!5 stars

  122. I made this twice this past weekend and my family and friends were amazed. I did replace the maple syrup for a zero natural sugar, Allulose as some are watching weight and my MIL is diabetic. I added a splash of oat milk for moistness the first time and some extra pumpkin purée the second, since I didn’t use maple syrup. Milk chocolate chips paired perfectly. Great recipe! I will try to add pumpkin seeds next time for some additional protein and texture.5 stars

  123. Well, they turned out great despite the fact that I made so many changes! I didn’t have any cloves, so I used some Allspice. I doubled the recipe and still had some canned pumpkin left over I didn’t want to waste, so I used it all but added some chia seeds and collagen powder to balance out that extra wetness. I did not have high hopes considering the risks I took, but they turned out awesome! They are very moist and my kids love them!5 stars

  124. I followed the recipe exactly except I used some leftover sweet potatoes instead of pumpkin. I mixed in chocolate chips. They were moist and fluffy and the spices were great! I will definitely be making again — probably with pumpkin next time.5 stars

  125. Thank you for this great muffin recipe!
    I added 1 cup chocolate chips plus 1/2 cup walnuts & 1/2 cup pecans and they came out wonderfully! Next time I’m going to top it with some pumpkin seeds too! They are very filling muffins, so they’re perfect for when you need a quick breakfast.5 stars

  126. These sound amazingly delicious! What is the sodium content per muffin? With a new health diagnosis for my Hubs, I need low cholesterol low sodium recipes. Thanks!

    1. Hi Deb! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

  127. Texture threw me off a bit but overall they are tasty. I put the batter in a glass loaf pan and topped it with unsweetened coconut the last few minutes of baking. It toasted the coconut and made them a little sweeter. Overall I like them and see the benefits. They may be hard to take anywhere for people expecting a more traditional (unhealthy) pumpkin bread or muffin.4 stars

  128. I like adding quick oats to my muffins and cookies so I adapted this recipe slightly. I changed the almond flour to 1-1/2 c, and added 3/4 c. quick oats. I also found the number of eggs to be more than I would like in any recipe so I exchanged one egg for 3 tbsp. sugar free peanut butter. I also added 1/2 c. Sugar free chocolate chips. The end result was awesome! My recipe yielded 15 muffins. I baked them for a full 24 minutes. The muffins really were great tasting. I will definitely use this recipe again!5 stars

  129. Outstanding. Instead of chocolate chips, I added minced candied ginger and topped with a sprinkle of chopped pecans and turbinado sugar. This is a keeper.5 stars

  130. My absolute favorite pumpkin muffin recipe!! So easy to make and such a healthy recipe! Absolutely wonderful texture and taste!5 stars

  131. This has become our “go to” muffin recipe. I was short on eggs today however, and decided to give it a go with some egg changing…I reduced it to 2 eggs and added 1 chia-egg. It worked beautifully! I hope this helps others who might be trying to increase flax or chia seed. (Flax seed especially good for prostate cancer patients so we try to add it often).
    Thanks for a top-shelf muffin recipe!5 stars

    1. Hi LaDonna! A reader makes this all the time using Bob’s Red Mill egg replacer and it has worked perfectly for her, she recommends that over flax or chia eggs. Hope this helps!

  132. These muffins were delicious and not mushy in the center like some almond flour baked goods. I added a few things for extra nutrition and those were collagen powder, chia seeds and walnuts. I also swapped out half the maple syrup for coconut sugar. Thanks for the recipe. I will make them again.5 stars

  133. I have made these twice and they are delicious. The second time I made them with sweet potatoes instead of pumpkin as that’s what I had. I add pecans, chocolate chips and chia seeds as well. Thank you.5 stars

  134. Thank you so much for this amazingly delicious recipe! I replaced the eggs with Bob’s egg replacer and they were scrumptious. Hard not to eat more than one!5 stars

  135. Just baked my muffins! Really surprised with the flavour! It was my first try and they turned out sooooo great! I made a few adaptations since where I live it’s kinda hand to find canned pumpkin. So I baked about 400g pumpkin removed the seeds and made a purée myself :) I only used 3 large eggs too.I did not roasted pecans tho and I don’t think it impacted on the flavour. Apart from these adaptations I followed it as instructed. Really yummy! I wish I remembered to buy the paper linen next time I will. Thank for this amazing recipe :)5 stars

  136. I’m not always good at remembering to come back and rate your recipes, but I’ve made so many of them and love them. These muffins were moist and delicious. I added some chopped walnuts and diced (fresh) peaches and they were super yummy. Thanks for all your recipes!5 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Vanessa. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

    1. Hi Rosie! So glad you enjoyed the muffin. It is going to depend on how much you reduce it. It could result in a drier muffin.

  137. I made these and put roughly chopped pecans on top and they were fantastic; soft, fluffy and flavorful. I’m not sure how long they will last but I hope they hold up when not fresh from the oven.5 stars

  138. These sound so yummy! I’m wondering if I could use erythritol brown sugar or some type of granulated non-caloric sweetener (i.e. monk fruit) in place of the maple syrup?

    1. Hi Audrey! I haven’t tried it myself but other readers have made it with monk fruit with great success. Enjoy!

    2. These were EXCELLENT!!! They tasted like they came from some fancy bakery! Not sure if using a “sugar baby” pie pumpkin (cooked in my instant pot) was what kicked it up to gourmet bakery level, but wow! Added chocolate chips to them and were they a HUGE hit!
      Definitely making these again….I will see if they still rate a 6 out of 5, when using canned pumpkin, but I HIGHLY suggest buying a pie pumpkin and cook it yourself…super easy in an instant pot, let it cool overnight, and then make the muffins the next day using the pumpkin you cooked! Awesome recipe…a definite keeper!!!!! 👏👏👏❤️5 stars

    3. I have made this many times with erythritol, allulose, monkfruit or other sugar free blends and they have turned out fantastic5 stars

  139. These turned out great! Balanced sweetness and pumpkin flavor. I used 1 tsp pumpkin pie spice mix (I didn’t have cloves or nutmeg) and Ceylon cinnamon. I think because we have high humidity I had to bake them a bit longer, closer to 26 minutes.
    Next time I’ll double the batch, so good! Thank you!5 stars

  140. Just made these! They turned out great. I subbed out the maple syrup with dark brown sugar and added more spices. Also used home made pumpkin puree. They have a really nice texture and taste amazing!5 stars

  141. These are amazing! I tried to cut down on carbs by substituting brown sugar monkfruit for the syrup. I added about 1/4 cup almond milk to make up for the loss of liquid (I had it on hand). They came out beautifully from my air fryer (325 for 20 minutes). They aren’t real sweet and are so moist! Thanks for the recipe.5 stars

  142. Excellent recipe; very nice flavor; had to sub honey for the maple syrup as that’s what was on hand. Mixed in chopped walnuts. Definitely will make them again.5 stars

  143. Oh my gosh, these are even better than I could have imagined.
    Since I didn’t have maple syrup, I used molasses and I did not add any mix-ins. I am so happy to have found this recipe. This is definitely going to be made again and again!5 stars

  144. These were amazingly delicious! I was a little skeptical to try such a “healthy” muffin but these are the best pumpkin muffins I’ve ever had!5 stars

  145. My first pumpkin muffins of the season and they were delicious! I did not alter the recipe. I have been experimenting with almond flour muffins recipes, but have not liked the texture, too grainy. These had a moist, fluffy texture. Maybe due to the 4 eggs? The spice levels were right on for my taste buds, normally I have to add to the spice amounts on my pumpkin recipes. I had not used maple syrup, for the sweetener, before and found I really liked the flavor. This is why you should not alter the recipe, you find out new ways to cook. :) Next time, I will add walnuts with my mini chocolate chips AND spray the cup cake liners liberally. Heed the warnings we were given about the stickiness of the recipe. I will be making these again soon.5 stars

  146. I’ve been making this recipe for a couple of years at least. Everyone loves these and I so appreciate having such a yummy gluten free pumpkin recipe. I never used the ground cloves as I’ve never had on hand and always add 1/2 cup of chocolate chips. Thanks for such a terrific recipe!5 stars

  147. Loved these muffins!! I through in a whole bunch of add in’s… dried cherries, coconut, walnuts and chocolate chips …YUM5 stars

  148. Super easy recipe! It is different from other gluten free recipes in that there is no butter or sugar in it, other than the maple syrup. They came out delicious and very “clean” feeling. But I would say that someone who is not used to eating “sugar free” would probably not like them. I will have to add some honey or banana next time to improve the flavor.4 stars

  149. These are so good! Been making them on repeat with my toddler – I think this is our third time. Our chickens just started laying so its good to use up a lot of eggs with something sweet but not too sweet. Thank you for sharing!5 stars

  150. I made these this morning for a friend who cannot have any type of grain and really misses bread. The texture is amazing and they taste so good! She will be thrilled to receive these!5 stars

  151. I am going to try these muffins today as I can’t use all -purpose white flour due to dietary restrictions. I have used almond flour previously and find it easy to use. Can Agave be substituted for the Maple Syrup? If so how much should be used?

    1. Hi H! I 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!

  152. Really loved this recipe!! I wanted mine a little sweeter, so I bumped up the maple syrup to 1/2 c and added 3/4 c of dark chocolate chips. I’m a bit cardamom fan, so I substituted half of the cinnamon amount for cardamom. So moist, delicious and great gluten free yummy!!5 stars

  153. I had Gestational diabetes and was looking for a treat I could handle, this really hit the spot! I did 85% dark chocolate and sliced almonds, with plenty of butter 🥰 thanks!5 stars

  154. I just made these this morning. A friend of mine was coming over for lunch, and she cannot have gluten. I wanted to make something special for the lunch and found this recipe. These are absolutely amazing! These were super moist. I don’t have a muffin tin, so I just baked them in an 8×8 pan. This recipe was super easy to whip up. And not having more than one piece is not an option. These turned out beautiful! I chopped up a dark chocolate bar. I also love the combination of pumpkin and chocolate. I highly recommend this recipe!5 stars

  155. These are delicious, I’ve mades these few times as written and a vegan batch using Bob’s Red Mill Egg Replacer. The vegan came out well but didn’t rise as much as original recipe but it still tastes great. I might try adding a tablespoon of baking powder to the vegan batch to see if will rise more next time.5 stars

  156. LOVE this recipe!!! These muffins are a staple in my house!! Super easy to prepare. My favorite add in is mini dark chocolate chips and I love sprinkling them with nuts or seeds 😋5 stars