These Pumpkin Almond Flour Muffins are a tasty way to enjoy fall flavors! They’re moist, fluffy, and filled with warm spices that make your kitchen smell amazing.
Plus, they’re made with almond flour, so they have a nice texture and are gluten-free. I love having them for breakfast or as a snack with my coffee. Delicious and easy—what’s not to love?
Key Ingredients & Substitutions
Almond Flour: This is the star ingredient, giving the muffins a delightful texture. If you need a nut-free option, you can use oat flour or a gluten-free all-purpose flour blend. Just remember, it might change the texture a bit!
Pumpkin Puree: Canned pumpkin is super convenient, but feel free to use fresh pumpkin that’s been cooked and pureed. Both options give the muffins moisture and flavor. If you don’t have pumpkin, you could try unsweetened applesauce instead for a similar consistency.
Maple Syrup or Honey: These add natural sweetness. If you’re looking for a lower sugar option, use a sugar substitute like stevia or erythritol, but check the conversion on the packaging, as they can vary.
Nuts: Chopped pecans or almonds add a great crunch. If you want to skip nuts, try adding chocolate chips or dried fruit like cranberries for added sweetness without the nutty flavor.
How Do I Get the Best Rise with Almond Flour Muffins?
Getting muffins to rise without gluten can be tricky! Here are a few tips:
- Use both baking powder and baking soda in the recipe; they work together to help your muffins rise nicely.
- Ensure your ingredients are at room temperature—especially eggs and wet ingredients—as this will help the batter mix more evenly.
- Don’t overmix the batter; just stir until everything is combined. Overmixing can lead to dense muffins.
- Fill each muffin cup nearly full. Almond flour doesn’t rise as much as wheat flour, so a fuller cup gives you that nice dome shape.
With these tips, you should end up with light, airy Pumpkin Almond Flour Muffins every time!
How to Make Pumpkin Almond Flour Muffins
Ingredients You’ll Need:
For The Muffins:
- 2 cups almond flour
- 1/2 cup pumpkin puree (canned or fresh)
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup melted coconut oil or butter
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves or allspice
- 1/4 teaspoon salt
- 1/3 cup chopped pecans or almonds (plus more for topping)
How Much Time Will You Need?
You’ll need about 10 minutes for prep and 20-25 minutes for baking, so in total, you’re looking at approximately 35 minutes to enjoy these delicious muffins. They’re quick, easy, and totally worth it!
Step-by-Step Instructions:
1. Prepare the Muffin Tin:
First, preheat your oven to 350°F (175°C). While it heats up, grab your muffin tin and line it with paper liners or give it a light grease with cooking spray or butter. This helps your muffins come out easily after baking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, baking soda, baking powder, ground cinnamon, nutmeg, ginger, cloves, and salt. This is your dry mixture, and whisking it well will help combine all the flavors evenly.
3. Combine the Wet Ingredients:
In another bowl, crack the eggs and whisk them until smooth. Then add the pumpkin puree, maple syrup (or honey), melted coconut oil (or butter), and vanilla extract. Mix everything together until it’s combined nicely.
4. Combine Wet and Dry Mixtures:
Now, pour the wet mixture into the dry ingredients. Gently stir until just combined. Be careful not to overmix—stir just until there are no dry spots. Fold in the chopped pecans or almonds for some delightful crunch!
5. Fill the Muffin Cups:
Using a spoon or a scoop, divide the batter evenly among your muffin cups. For a nice look and extra texture, sprinkle some more chopped nuts on top of each muffin before baking!
6. Bake the Muffins:
Pop the muffin tin into your preheated oven and bake for about 20-25 minutes. To check if they’re done, insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they’re ready!
7. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5-10 minutes. Then transfer them to a wire rack to cool completely. Enjoy your fluffy, moist Pumpkin Almond Flour Muffins as a delightful breakfast or a sweet snack!
These muffins are perfect for a healthy treat, packed with flavor and nutritious ingredients. Enjoy!
Can I Use Regular Flour Instead of Almond Flour?
While you can substitute regular all-purpose flour, the muffins won’t be gluten-free, and the texture will differ. Almond flour gives them a denser, moist texture that regular flour can’t replicate. If you want a gluten-free option, stick to almond flour or a gluten-free flour blend.
Can I Substitute the Pumpkin Puree?
Yes, if you don’t have pumpkin puree, you can use unsweetened applesauce or mashed bananas for a similar moisture and sweetness. Just keep in mind that the flavor will change a bit, but they will still be delicious!
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Just wrap each muffin in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge before enjoying them!
Can I Add Other Mix-Ins?
Absolutely! Feel free to add chocolate chips, dried fruit, or even seeds to customize your muffins. Just keep in mind that adding too many extra ingredients may affect the texture and baking time, so adjust accordingly!
