Home Food Almond Flour Pumpkin Muffins | Gimme Delicious

Almond Flour Pumpkin Muffins | Gimme Delicious

Almond Flour Pumpkin Muffins | Gimme Delicious

Healthy Almond Flour Pumpkin Muffins are incredibly soft and packed with flavor in every bite. These delicious low-carb muffins make the perfect guilt-free breakfast or snack and are sure to become a family favorite!

As soon as I see the leaves changing colors and falling from the trees, I start whipping out all the pumpkin recipes I can make. There is something so delicious about pumpkin-flavored treats, which is why these Almond Flour Pumpkin Muffins are one of my favorite fall treats. I’ll make these multiple times throughout the season, not just for myself but also for the entire family.

What You’ll Need to Make Almond Flour Pumpkin Muffins

You’re going to need several essential ingredients to make these wholesome and fresh Almond Flour Pumpkin Muffins. The following ingredients are absolute must-haves:

Almond Flour – The base of these delicious muffins is almond flour. It’s one of my favorite flour replacements because it’s low in carbs. You must use blanched almond flour, not almond meal.

Pumpkin Puree – As the base of these muffins, you can’t skip out on the pumpkin puree. Make it yourself or purchase premade pumpkin puree to mix with the other ingredients.

Pumpkin Spice- The pumpkin spice powder adds more pumpkin flavor to the muffins. Alternatively, you can also replace this with your own pumpkin spice blend.

Vanilla Extract – Notes of vanilla blend perfectly with the pumpkin puree and the pumpkin spice powder.

Maple Syrup- Maple syrup or honey is used to naturally sweetness these muffins and add another layer of flavor and moisture. You can use either but I highly recommend maple syrup as the flavor pairs perfectly with pumpkin and spice.

Along with these ingredients, you will need baking powder, salt, eggs, and your favorite add-ins! If you like baking, you may already have many of these ingredients at home.

How to Make the Almond Flour Pumpkin Muffins

These almond flour pumpkin muffins are SO EASY to make! I promise you will be able to whip up a batch in just 15 minutes.

You’ll want to start by combining your dry ingredients in a medium bowl.

Next, whisk your wet ingredients in another bowl and simply combine and mix until well blended!

Lastly, add in your favorite muffin add-ins. I like to add chocolate chips or chunks or chopped nuts.

Next, simply bake and be sure to wait for them to cool all the way! The muffins do stick to the side of the liners (which I don’t mind!) so be sure to cool for at least 30 minutes to one hour.

How to Store Your Almond Flour Pumpkin Muffins

There are two easy ways to store your Almond Flour Pumpkin Muffins. You can put them in a food storage container with a lid or place them in a food storage bag with a zipper seal. Make sure to use parchment paper to separate rows of muffins to keep them from sticking together.

Once you put your muffins in a container or food storage bag, you can leave them on the kitchen table and keep them for up to five days. You may put them in the fridge to keep them fresh for up to a week. And, if you have more than enough muffins that you do not want to go to waste, pop them in the freezer where you can store them for months at a time before eating them.

I always like to make several batches of the Almond Flour Pumpkin Muffins in advance because I can pull them out whenever the kids ask for them or whenever I have a craving for them.

More Delicious Healthy Muffins

  • In a large bowl whisk the dry ingredients, almond flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt.

  • In another bowl, whisk the eggs, pumpkin puree, maple syrup, and vanilla. Add the dry ingredients to the wet ingredients and gently stir until combined.

  • Divide the batter evenly between the cups and bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before enjoying!

Serving: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.