Lu-Ann Simon October 18, 2025

This post may contain affiliate links, please see our Disclosure for details.

Pumpkin Almond Flour Muffins

Name: Pumpkin Almond Flour Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 1/2 cups fine almond flour; 2 tsp pumpkin pie spice; 1 tsp ground cinnamon; 1 tsp baking soda; 1/2 tsp salt; 1 cup pumpkin puree; 3 large eggs; 1/4 cup maple syrup; 3 tbsp coconut oil (melted); 1 tsp vanilla extract; 1/2 cup mix-ins of choice (chocolate chips, chopped nuts, or dried cranberries)

Jump to Recipe·Print Recipe

As the air turns crisp and the leaves begin to change, the scent of freshly baked Pumpkin Almond Flour Muffins wafts through the kitchen, bringing warmth and comfort. These delightful muffins, packed with the cozy flavors of fall, are perfect for Saturday morning breakfasts, afternoon snacks, or even a special addition to a brunch gathering. Their satisfying texture and subtle sweetness will make your home feel inviting and peaceful, filling it with a sense of joy and anticipation for the season ahead.

Reasons to Love Pumpkin Almond Flour Muffins

Pumpkin Almond Flour Muffins are not just another baked treat; they are a celebration of autumn’s rich flavors and wholesome ingredients. These muffins stand out for their unique texture and nutty flavor, thanks to the almond flour, which brings a wonderful lightness that complements the moist pumpkin well.

Here are some reasons why this recipe is a must-try:

Gluten-free delights that everyone can enjoy
Moist and fluffy texture with just the right amount of spice
Easy to whip up with minimal prep time
Perfect for breakfast, snacks, or dessert
Can be customized with your favorite add-ins

Gather These Ingredients

Before diving into the baking process, it’s essential to gather all the ingredients that will work together to create these delicious muffins. Feel free to play around with certain ingredients to suit your taste preferences; for instance, maple syrup can easily be swapped with honey for a different flavor profile.

You’ll need:

2 1/2 cups fine almond flour (blanched works best for lighter texture)
2 tsp pumpkin pie spice
1 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 cup pumpkin puree (not pumpkin pie filling)
3 large eggs (room temperature)
1/4 cup maple syrup (or honey for a different flavor profile)
3 tbsp coconut oil (melted)
1 tsp vanilla extract
1/2 cup mix-ins of choice (chocolate chips, chopped nuts, or dried cranberries)

Step By Step

Preheat your oven, setting it to 350°F (175°C). To prepare your muffin tin, line a standard 12-cup muffin pan with parchment liners or grease it generously with coconut oil. Position your oven rack in the center for the most even baking.
In a large bowl, whisk together the almond flour, pumpkin pie spice, cinnamon, baking soda, and salt. Make sure to break up any clumps with your fingers to create a smooth batter.
In a separate medium bowl, whisk together the pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until everything is completely smooth and uniform.
Pour the wet ingredients into the dry ingredient mix. Gently fold them together with a spatula until combined. The batter will be thick and slightly fluffy, which is just what you want for these muffins.
If you are using mix-ins, fold them into the batter now, doing your best not to overmix to keep the muffins light.
Using an ice cream scoop or ¼ cup measure, fill each prepared muffin cup about ¾ full with the batter. For an extra touch, sprinkle a few additional mix-ins on top of each muffin.
Bake the muffins in your preheated oven for 22-25 minutes. They’re done when a toothpick inserted into the center comes out clean and the tops are golden brown.
Allow the muffins to cool in the pan for about 5 minutes, then carefully transfer them to a wire rack to cool completely.

Prep ~ 15 minutes, Cook ~ 22–25 minutes, Total ~ 40 minutes, Servings ~ 12 muffins, Kcal ~ 200 (approx.)

Make-Ahead and Prep Tips

To make your baking experience easier, you can prep these muffins in advance. Both the dry and wet ingredients can be measured out and stored separately in airtight containers. Just remember to combine them when you’re ready to bake. Once you’ve made the muffins, they can be stored in an airtight container at room temperature for a few days, or in the fridge if you want them to last longer.

How to Store Leftovers

These muffins can be stored in a few different ways. Keep any leftovers in an airtight container at room temperature for up to three days. If you want to extend their life, consider freezing them. Wrap each muffin tightly in plastic wrap, then place them in a freezer bag. They should stay fresh in the freezer for up to three months. When you’re ready to enjoy them again, gently reheat in the microwave or oven until warm. For best results, add a little butter on top to enhance their flavor.

Perfect Pairings

These Pumpkin Almond Flour Muffins are delicious on their own, but here are some ideas to elevate your experience:

A dollop of yogurt for added creaminess
A tall glass of cold milk to cut the sweetness
A hot cup of spiced chai for a lovely afternoon treat
A smear of nut butter for a protein boost
Fresh fruit like apple slices or pears for a refreshing contrast

Flavor Twists and Substitutions

The beauty of Pumpkin Almond Flour Muffins lies in their versatility. Here are some ideas to make this recipe your own:

Substitute half of the almond flour with oat flour for a different texture.
Add a splash of orange juice for a zesty citrus twist.
Use different spices like ginger or nutmeg alongside pumpkin pie spice for added warmth.
Fold in some shredded coconut for a tropical note.
Try adding chopped apples or pears for a fruity spin.
Replace almond flour with a seed flour for nut allergies.
Experiment with different sweeteners, such as agave nectar.

Cook’s Notes and Secrets

Achieve muffin perfection with these streamlined tips:

Bake them fresh for the best aroma and texture, but make them in batches for convenience.
Let the muffins cool slightly in the tin to prevent them from sticking.
Use an oven thermometer to ensure the correct baking temperature.
Ideally, you want a fluffy texture that springs back when gently pressed.
For a crisp top, broil the muffins for a minute after they are baked, watching closely to prevent burning.

Your Questions, Answered

Can I substitute regular flour for almond flour?
While regular flour can be used, the taste and texture will differ. Almond flour is crucial for the gluten-free element and the unique flavor.
Do I need to refrigerate these muffins?
It is not necessary to refrigerate them unless you have leftovers. They can be stored at room temperature for several days.
Can I double the recipe?
Absolutely! Simply double all ingredients and use two muffin tins. Just ensure your oven can accommodate both.
Can I add fruit to the muffins?
Yes, fruits such as blueberries or chopped apples can be great additions. Just be cautious not to overload the batter.
What can I use instead of pumpkin puree?
Applesauce or mashed bananas can work as substitutes, though they will give a slightly different flavor profile.

Final Thoughts

In the world of fall baking, Pumpkin Almond Flour Muffins are an absolute must-try. Their irresistible aroma, delightful texture, and warm, comforting flavors make them a perfect treat for any occasion. Whether you whip up a batch for a family gathering, a cozy breakfast, or just to enjoy with your afternoon tea, these muffins are sure to become a favorite in your home. Give them a try, and relish in the joy they bring!

Pumpkin Almond Flour Muffins

Author: lu-ann
Total Time: 40 minutes
Yield: 12 servings 1x
Diet: Gluten-Free

Print Recipe

Description

Delightful and gluten-free muffins packed with the cozy flavors of fall, made with almond flour and pumpkin puree.

Instructions

Preheat your oven to 350°F (175°C) and prepare a 12-cup muffin pan with liners or grease with coconut oil.
In a large bowl, whisk together almond flour, pumpkin pie spice, cinnamon, baking soda, and salt.
In a separate bowl, whisk together pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
Combine the wet ingredients with the dry ingredients, folding gently until just mixed.
If using mix-ins, fold them into the batter without overmixing.
Fill each muffin cup about ¾ full with batter, and sprinkle additional mix-ins on top if desired.
Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.