These easy Almond Flour Pumpkin Muffins are low-carb, gluten free and include no refined sugars. Using only one bowl, these low-carb pumpkin muffins are sweetened naturally and can be frozen for a convenient breakfast!
Happy first day of fall! To celebrate, I’m sharing my first pumpkin recipe of the season. You all love my Almond Flour Banana Muffins I shared at the beginning of this year, so I tweaked the recipe to make these Almond Flour Pumpkin Muffins! They’re just as yummy and are healthy pumpkin muffins!
What you need for this recipe is simple. Gather these ingredients:
- Pumpkin puree (1/2 cup)
- Almond flour (2 cups)
- Baking powder
- Baking soda
- Eggs (3 large)
- Unsweetened applesauce (1/2 cup)
- Coconut cream (1/4 cup)
- Vanilla extract
- Pumpkin pie spice
You can find superfine almond flour at almost any grocery store. I actually buy the Walmart almond flour and have great luck with it!
How to make this recipe
I first made these gluten-free pumpkin muffins last fall but wanted to test them out for a year before sharing them with you. I can confidently say these have stood the test of time! A batch is currently in my freezer — I ate two this morning!
- Preheat oven to 350°F. Line muffin tin with paper liners.
- Whisk pumpkin and eggs. Stir in remaining ingredients.
- Spoon batter into muffin cups.
- Bake 20 minutes. Let cool.
Click here for full recipe ingredients and instructions.
Like the banana muffins, you can store these almond flour pumpkin muffins in the freezer and pop one into the microwave for a quick thaw. Or, grab one from the freezer and sit it on the counter so it can thaw while you’re showering and getting ready in the morning. It’ll be ready to eat on your way out the door!
When I’m not following a strict diet, I like to throw on a slab of apple butter to further sweeten the muffin. Try stirring in chocolate chips, cinnamon chips, or drizzle an icing or honey over top. When I am following a Whole30 and want to add more sweetener, I use the fruit jellies that are naturally sweetened with fruit juices.
One bowl recipe
It only takes ONE BOWL to make these muffins! Simply mix all ingredients at once into the bowl and then spoon into the muffin tins. It literally takes 5 minutes to throw these gluten free pumpkin muffins together!
These almond flour pumpkin muffins are hearty and filling. They’re a little more dense than a regular muffin, but satisfy that pumpkin muffin craving even though it’s made with almond flour. You feel a little better after eating it, too!
Other recipes that use almond flour:
Print the recipe for later. Leave a comment or star rating to let us know what you think! Enjoy!
Almond Flour Pumpkin Muffins
- 1/2 cup canned pumpkin puree
- 3 large eggs , lightly beaten
- 1/2 cup unsweetened applesauce (or a 4 oz. individual container)
- 1/4 cup coconut milk or cream (from a can)
- 1 teaspoon vanilla extract (omit for Whole30)
- 2 cups almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice (more or less to taste)
- 1/4 teaspoon salt
- Preheat oven to 350°F. Line 12-cup muffin tin with paper liners; set aside.
- In a large bowl, whisk together the pumpkin and eggs until fluffy. Stir in the rest of the ingredients.
- Spoon mixture evenly into prepared muffin cups. (I use my medium sized cookie scoop.) Bake 20 minutes, or until set in the middle.
- Allow to cool for 10 minutes before removing muffins from pan.