• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Game Day Food
  • More Recipes
    • Breakfast
    • Easy Dinner Recipes
    • Appetizers/Snacks
    • Side Dishes
    • Best Dessert Recipes
    • Cookies
    • All Recipes
    • Categories
  • Travel
  • Shop

Easy Recipes for Family Time - Seeded At The Table logo

menu icon
go to homepage
search icon
Homepage link
  • About
  • Game Day Food
  • Cookies
  • Easy Dinner Recipes
  • All Recipes
  • Travel
  • Shop
  • Contact
×

Home » Cuisine » American » Almond Flour Pumpkin Muffins

September 23, 2019

Almond Flour Pumpkin Muffins

This post may contain affiliate links. Read my disclosure policy.

Pin
Share
Tweet
Share
18981Shares
Jump to Recipe
These easy Almond Flour Pumpkin Muffins are low-carb, gluten free and include no refined sugars. Using only one bowl, these Paleo pumpkin muffins are sweetened naturally and can be frozen for a convenient breakfast!

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!

Click here to PIN this recipe!

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!

Two muffins stacked

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!

Overhead view of pumpkin muffins on a cutting board

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!

  1. Preheat oven to 350°F. Line muffin tin with paper liners.
  2. Whisk pumpkin and eggs. Stir in remaining ingredients.
  3. Spoon batter into muffin cups.
  4. 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!

stacked pumpkin muffins

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

stacked pumpkin muffins

Print the recipe for later. Leave a comment or star rating to let us know what you think! Enjoy!

Two muffins stacked
Print Recipe
4.31 from 79 votes

Almond Flour Pumpkin Muffins

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!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: American, Paleo, Whole30
Keyword: Almond Flour Pumpkin Muffins, Gluten Free Pumpkin Muffins, Paleo Pumpkin Muffins
Servings: 12 muffins
Calories: 147kcal
Author: Nikki Gladd

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.

Notes

Nutritional information is an estimate only.

Nutrition

Serving: 1muffin | Calories: 147kcal | Carbohydrates: 7g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 162mg | Potassium: 95mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1665IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg
Tried this recipe?Take a pic and tag @seededtable or #SeededAtTheTable to be featured!

Pin
Share
Tweet
Share
18981Shares
« Healthy Sweet and Sour Meatballs
Peanut Butter Chex Protein Bars »

Favorite Recipes

crinkle cut fry dipped in zax sauce
round cookies on cooling rack
cheesy broccoli in a wooden spoon
bowl of butter mashed potatoes with wooden spoon

More Family Favorites

Seed at the table family photo

About Seeded At The Table

Thanks for visiting! We’re the Gladd family! We love donuts, Disney, LEGO and Jesus. Not in that order, of course. 🙂 Ben shares DIY wood-working projects and Nikki shares delicious recipes. You’ll also find a sprinkling of travel adventures and other family fun ideas!

Learn more about me →

Reader Interactions

Comments

  1. Ryan Baker says

    September 19, 2021 at 7:01 pm

    2 stars
    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.

    Reply
  2. Erin says

    September 09, 2021 at 2:30 pm

    5 stars
    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!!

    Reply
    • Nikki Gladd says

      September 09, 2021 at 3:59 pm

      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!

      Reply
  3. Lianne says

    July 19, 2021 at 8:22 pm

    Can you use egg replacer, like physillium husk egg substitute I'm allergic to egg whites thank you

    Reply
    • Nikki Gladd says

      July 20, 2021 at 10:47 am

      Hi Lianne. Unfortunately I'm not familiar with using egg replacer for this recipe, but maybe another reader who's tried could chime in!

      Reply
    • Jess says

      October 23, 2021 at 4:38 pm

      You can definitely use a flax egg!

      Reply
  4. Meggo says

    March 04, 2021 at 7:51 pm

    1 star
    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.

    Reply
  5. Erin says

    January 19, 2021 at 8:10 pm

    1 star
    Quite literally one of the worst muffins I’ve ever had

    Reply
  6. Leah says

    November 16, 2020 at 6:21 pm

    Love these muffins! Perfect sweet snack for when you are watching / don’t want too much sugar. Think they’re delicious!

    Reply
    • Nikki Gladd says

      November 17, 2020 at 3:09 pm

      Thank you, Leah! I definitely feel less guilty about eating these! 🙂

      Reply
  7. Debbie says

    November 05, 2020 at 5:56 pm

    These are awful. They need some type of sweetener. I made cream cheese icing to add some taste and they were still inedible. Blah!!

    Reply
    • Nikki Gladd says

      November 06, 2020 at 10:04 am

      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

      Reply
  8. Suzanne says

    October 16, 2020 at 8:17 am

    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!

    Reply
    • Nikki Gladd says

      October 16, 2020 at 2:19 pm

      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!

      Reply
  9. Megan says

    September 30, 2020 at 10:45 pm

    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.

    Reply
    • Nikki Gladd says

      October 04, 2020 at 10:35 am

      Thank you, Megan! Glad your entire family loved them! 🙂

      Reply
  10. Karen says

    September 15, 2020 at 9:36 pm

    1 star
    I have to agree with the first comment. They were very bland with no taste. Needs something to sweeten them up.

    Reply
  11. Kimberly says

    April 11, 2020 at 12:53 am

    Can you substitute almond milk for the coconut cream?

    Reply
    • Nikki Gladd says

      April 12, 2020 at 3:07 pm

      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!

      Reply
  12. Jenny says

    February 02, 2020 at 8:38 am

    5 stars
    These are our favorites! I use coconut yogurt instead of applesauce so I add a little bit of sweetener. Delicious! Thank you!

    Reply
    • Nikki Gladd says

      February 02, 2020 at 10:48 am

      Thank you, Jenny! I'll have to try the yogurt sometime! 🙂

      Reply
  13. Jenn says

    January 24, 2020 at 8:05 pm

    1 star
    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.

    Reply
    • Mallory F. says

      February 01, 2020 at 8:11 pm

      I used 2 blended bananas instead of apples sauce to add more sweetness and a whole lotta cinnamon. It helped a lot!

      Reply
      • Nikki Gladd says

        February 02, 2020 at 10:49 am

        Thanks for the feedback, Mallory!

        Reply
      • Heather says

        September 18, 2020 at 8:54 pm

        Just for those counting carbs. Bananas are very high in carbs.

        Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search for Recipes

© 2023 · Seeded at the Table · Home · About · Contact · Privacy Policy