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!
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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!
Ingredients
What you need for this recipe is simple. Gather these ingredients:
Grocery List
- Pumpkin puree (½ cup)
- Almond flour (2 cups)
- Baking powder
- Baking soda
- Eggs (3 large)
- Unsweetened applesauce (½ cup)
- Coconut cream (¼ 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.
Storing tips
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:
Almond Flour Banana Muffins
Almond Crusted Skillet Pork Chops
Almond Wheat Sliced Bread
Avocado Tuna Patties
Whole30 Sausage Balls
Print the recipe for later. Leave a comment or star rating to let us know what you think! Enjoy!
Almond Flour Pumpkin Muffins
Ingredients
- ½ cup canned pumpkin puree
- 3 large eggs , lightly beaten
- ½ cup unsweetened applesauce (or a 4 oz. individual container)
- ¼ 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)
- ¼ teaspoon salt
Instructions
- 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.
Ryan Baker says
If you are used to eating food with absolutely no flavor at all you will love these muffins. I guess I shouldn’t expect a sweet dessert treat from something without dairy or sugar, but man I think I’d rather eat salted soggy cardboard. Hard pass on these next time! There are plenty of whole 30 options that hit the spot better.
Erin says
These were amazing !! They hit the spot for my Whole30.. even though it’s “cheating” SWYP.. “the pancake rule” still all compatible ingredients and just what you need sometimes to get you through a day!! I used homemade Cinnamon Apple Sauce (no sugar added) and still added the pumpkin pie spice! Love!!
Nikki Gladd says
Thanks, Erin! And I agree -- I "cheated" and wasn't a Whole30 purist because of my muffins, but I did what I had to do to get through it! ha!
Lianne says
Can you use egg replacer, like physillium husk egg substitute I'm allergic to egg whites thank you
Nikki Gladd says
Hi Lianne. Unfortunately I'm not familiar with using egg replacer for this recipe, but maybe another reader who's tried could chime in!
Jess says
You can definitely use a flax egg!
Meggo says
I’m currently doing whole 30 and figured I’d give this recipe a try. Followed it exactly and the muffins are super bland. It tastes like eggy pumpkin, nothing else. Even adding ghee hasn’t salvaged these yet.
Erin says
Quite literally one of the worst muffins I’ve ever had
Leah says
Love these muffins! Perfect sweet snack for when you are watching / don’t want too much sugar. Think they’re delicious!
Nikki Gladd says
Thank you, Leah! I definitely feel less guilty about eating these! 🙂
Debbie says
These are awful. They need some type of sweetener. I made cream cheese icing to add some taste and they were still inedible. Blah!!
Nikki Gladd says
Hi Debbie,
I'm sorry to hear you didn't like them. These muffins are definitely catered more to those who are not used to sweets and on a regular no-sugar diet. They've received good feedback from that community as you can see here: https://www.pinterest.com/pin/213076626109774620/activity/tried
I would recommend regular pumpkin muffins for you: https://www.seededatthetable.com/easy-pumpkin-muffins/
Thanks! -Nikki
Suzanne says
Have you used Monk Fruit to sweeten them up? Also can you substitute extra light olive oil to replace the applesauce?
I am on a restricted sugar diet and trying new recipes!
Nikki Gladd says
Hi Suzanne! I haven't tried monk fruit, as I'm not super familiar with many sugar alternatives. I wouldn't use olive oil because of the taste, but I'm also not familiar with substitutes like that so if you've done that with extra light olive oil before, then it wouldn't hurt to give it a try! I just know extra virgin wouldn't be a good alternative. 🙂 Please let us know if you try any of these because others might be wondering the same!
Megan says
My family loved these and they are almost gone after just 2 days, and I am the only person who is keto/low carb! They aren’t overly sweet like other people have mentioned, but I covered 3/4 of them with a cream cheese frosting. Will be making more this weekend.
Nikki Gladd says
Thank you, Megan! Glad your entire family loved them! 🙂
Karen says
I have to agree with the first comment. They were very bland with no taste. Needs something to sweeten them up.
Kimberly says
Can you substitute almond milk for the coconut cream?
Nikki Gladd says
Hi Kimberly,
I have not tested almond milk with this recipe, so I am not sure. Since coconut cream is a little thicker/creamier, I may try using a little less of the almond milk. If you try it, come back and let us know what you think! Thanks!
Jenny says
These are our favorites! I use coconut yogurt instead of applesauce so I add a little bit of sweetener. Delicious! Thank you!
Nikki Gladd says
Thank you, Jenny! I'll have to try the yogurt sometime! 🙂
Jenn says
I made this recipe exact but it tasted completely bland. I couldn’t even taste the pumpkin or spice. It definitely needs more flavor. Tried maple syrup on top but the grittiness and crumbly texture , we couldn’t get past.
Mallory F. says
I used 2 blended bananas instead of apples sauce to add more sweetness and a whole lotta cinnamon. It helped a lot!
Nikki Gladd says
Thanks for the feedback, Mallory!
Heather says
Just for those counting carbs. Bananas are very high in carbs.