Almond Flour Pumpkin Muffins
These Almond Flour Pumpkin Muffins are the perfect grab-and-go breakfast and healthy gluten-free snack. The muffins are made from scratch with paleo-friendly ingredients like grain-free almond flour, coconut sugar, dates, and nuts -so they’re equally nutritious and delicious! Makes 12 muffins.
Look no further if you’re looking for the ultimate pumpkin muffin recipe to add to your fall baking list. This recipe yields a sweet, warmly spiced, and SUPER tender batch of gluten-free and paleo pumpkin muffins impossible to resist.
These homemade pumpkin muffins are made with almond flour and a short list of gluten-free and dairy-free ingredients, but you’d never know the difference. They are soft and fluffy with a moist, delicate crumb packed with pumpkin and warm and cozy fall flavors.
As for mix-ins, the options are endless. I added chopped walnuts and dates to the batter, but there is always room for chocolate and personalizing these pumpkin muffins with additional goodies. Let’s get started!
I’ve been craving pumpkin muffins lately, so I came up with a grain-free version made with almond flour and dates. These gluten-free muffins turned out moist and flavorful. They also freeze well in an airtight container. Just wrap individually before freezing, then thaw overnight in the refrigerator and enjoy. These grain-free pumpkin muffins make the perfect snack.
Why You’ll Love This Recipe
- These muffins are a great breakfast-on-the-go and afterschool snack
- The texture is soft and fluffy yet perfectly moist with the help of pumpkin puree.
- Add in your favorite dried fruit, chocolate chips, or nuts to add texture and flavor.
- They are grain-free, gluten-free, naturally sweetened, and can easily be made dairy-free and paleo.
- They freeze and thaw well, so they’re perfect for baking a batch to enjoy now and a batch for later.
Ingredients You’ll Need
- Oil or butter – Gives the muffins a moist texture and adds depth to the flavor. Coconut oil is paleo, but if dairy isn’t a concern, you can use butter instead (my preference).
- Coconut sugar – Sweetens naturally without the need for refined sugar. This is a great paleo granulated sugar option. You can also use maple sugar.
- Eggs – Helps bind the batter together and set properly as it bakes. Be sure to use room temperature eggs.
- Pumpkin puree – Canned pumpkin puree is cooked, blended pumpkin without any added sugar or spices. Be sure to use pumpkin puree and NOT pumpkin pie filling (pie filling is already sweetened and spiced).
- Coconut milk – This is the liquid element of the muffin batter that binds the wet batter and the dry ingredients into a thick, cohesive batter.
- Almond flour – This gluten-free and paleo flour alternative is easy to bake with (even for beginners)!
- Shredded coconut– you’ll need unsweetened shredded coconut for this recipe.
- Baking soda & baking powder – This pair of leavening agents creates a reaction that helps the muffins rise. As s result, thy are fluffy yet pleasantly dense and moist.
- Cocoa powder – Adds a hint of chocolate flavor.
- Cinnamon & pumpkin pie spice – The quintessential flavors of fall!
- Salt – Salt strengthens the batter and enhances the naturally sweet flavors.
- Chopped nuts – I used pecans, but feel free to use almonds or walnuts instead.
- Dates – Nature’s candy! Dates enhance the rich, indulgent flavors.
How To Make Pumpkin Muffins with Almond Flour
Step 1: Prepare for baking. Preheat the oven to 325F, and line a 12-cup muffin tin with paper or silicone liners.
Step 2: Cream butter and sugar. Add softened butter and coconut sugar to a large bowl and mix with a mixer on medium speed until the butter is light and fluffy. Use a spatula to scrape the bowl once or twice while mixing.
Step 3: Mix wet muffin batter. Add the eggs, pumpkin, and coconut milk to the bowl, and combine.
Step 4: Mix dry ingredients. Whisk the almond flour, shredded coconut, baking powder, baking powder, baking powder, cocoa powder, spices, and salt together in a separate large bowl.
Step 5: Combine batters. Add the dry mixture to the wet batter and mix with a sturdy spoon or the stir setting on a stand mixer. Then, stir in the nuts and dates (the batter should be thick).
Step 6: Bake. Spoon the batter into the muffin tin and bake for 30 minutes. Check for doneness with a toothpick. If it doesn’t come out clean, bake for 5 more minutes. Let the muffins cool for 5 minutes in the pan, and enjoy!
Recipe Tips
- Make sure all of your perishable ingredients are at room temperature before mixing the batter so the ingredients absorb and bake evenly.
- Don’t overmix! Once the wet ingredients are thoroughly combined, pour the batter into the muffin pan, and get it in the oven.
- For fluffy muffins with a moist and tender crumb, don’t let the batter sit once it’s mixed. Instead, it’s best to immediately pour it into the pan and get the pan into the oven asap.
- Five minutes should be enough time for the muffins to cool before you pop them out of the tin. Any longer, and the muffins may get soggy.
Variations
Add chocolate – Pumpkin and chocolate go great together! Fold in mini milk chocolate, semi-sweet chocolate, or dark chocolate chips, or use your favorite Paleo baking chocolate.
Enhance the warm, fall spices – In addition to cinnamon and pumpkin pie spice, you can add a dash of nutmeg, cloves, allspice, or ginger to boost the fall flavors.
Add extra crunch – Scatter pumpkin seeds, sunflower seeds, chopped nuts, chia, or flax seed over the top of each muffin before baking.
Toppings – These almond flour pumpkin muffins are delicious warm with pastured butter, peanut butter, almond butter, pumpkin butter, or apple butter. You can also drizzle warm maple syrup or honey over the top.
Storing & Freezing
Storing: The best way to keep almond flour muffins is in an airtight paper towel-lined container on the countertop for 3-4 days. Refrigerating the muffins will potentially dry them out and change the flavor and texture.
Freezing: To freeze, wrap the muffins in plastic wrap and then keep them frozen in a freezer-safe bag or airtight container for up to 3 months. Let the muffins thaw at room temperature.
Recipe FAQ
Yes! You can switch up the squash with any pureed winter squash. Butternut squash is the best substitution for pumpkin, but you can also use pureed sweet potato, acorn, kabocha, and butternut squash.
They’re similar. Almond flour is made from blanched and ground almonds that are sifted into fine flour, and almond meal comes from almonds ground with the skins intact, so it has a more coarse consistency.
More Ways To Use Pumpkin Puree
If you have extra pumpkin puree, use it in one of these healthy pumpkin recipes:
This post was originally published on April 28, 2013 and has been updated with helpful tips and new photos. The delicious recipe remains the same.
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Almond Flour Pumpkin Muffins
Equipment
- Muffin Pan
- Oven
Ingredients
- 1/3 cup butter can sub with coconut oil
- 1 cup coconut sugar
- 2 large eggs
- 1 cup pumpkin puree
- 1/4 cup full-fat coconut milk use canned coconut here
- 2 cups blanched almond flour
- 1/4 cup unsweetened coconut
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cocoa powder
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp salt
- 1/2 cup chopped pecans (go with your favorite nuts here-walnuts and almonds are also delicious additions)
- 3.5 oz pitted and chopped dates about 1/2 cup
Instructions
- Preheat oven to 325 degrees F.
- In a large bowl, cream softened butter and coconut sugar for a minute or so and then add eggs, pumpkin and coconut milk. Blend well.
- In a separate bowl mix all dry ingredients, except nuts, with a whisk until well incorporated. Add dry mixture to wet mixture and stir with a large spoon or use the stir setting on a stand mixer until combined. Stir in nuts and dates. Batter will be pretty thick.
- Spoon the batter into the muffin tin and bake for 30 minutes. Check for doneness with a toothpick. If it doesn't come out clean, bake for 5 more minutes. Let the muffins cool for 5 minutes in the pan, and enjoy!
Notes
- Make sure all of your perishable ingredients are at room temperature before mixing the batter so the ingredients absorb and bake evenly.
- Don’t overmix! Once the wet ingredients are thoroughly combined, pour the batter into the muffin pan, and get it in the oven.
- For fluffy muffins with a moist and tender crumb, don’t let the batter sit once it’s mixed. Instead, it’s best to immediately pour it into the pan and get the pan into the oven asap.
- Five minutes should be enough time for the muffins to cool before you pop them out of the tin. Any longer, and the muffins may get soggy.
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Oh I love pumpkin too! These look fabulous 🙂
love the muffins.
These are amazing! The flavor and the texture are perfect! I’m going to make double since they were such a big hit. For reference, I used coconut oil instead of butter and walnuts instead of pecans. Also, thank you for stating they may need an extra 5 minutes in the oven, as that is what mine needed.
I’m so glad that you enjoyed them Laura! Love your swaps! 🙂
These are the BEST! Not too dry, not too soggy. You can taste the pumpkin and its so good even with coconut oil instead of butter!
These are the BEST! Not too dry, not too soggy. You can taste the pumpkin and its so good even with coconut oil instead of butter!
So glad that you enjoyed them!