Almond Flour Pumpkin Muffins

Part snack, part perfect coffee counterpart,  these almond flour pumpkin muffins are another fantastic bake made with just with almond flour! Like my almond flour banana muffins and almond flour apple cake, you need just one naturally gluten-free flour to make them - a win!

Simple ingredients and an equally simple method rule here. You'll need just a whisk and two bowls, and the batter comes together in literally a couple of minutes. I use brown sugar and maple syrup interchangeably here, depending on what I am in the mood for. The protein-richn almond flour keeps me satisfied and the hit of chocolate (because pumpkin and chocolate also just belong together) makes this little snack into something decadent.

Gluten-free recipes that call for just one gluten-free flour are my jam. Of course it's not always possible to achieve this, but when it is it makes life so much easier and, yes, very delicious. For an extra nice finish, drizzle a sweet maple glaze over the muffins and allow it to set before serving.

Why You'll Love Almond Flour Pumpkin Muffins

• Too easy. It almost feels like cheating to make the batter, it really does take mere minutes to put together. I love a recipe like this!
• They have staying power. I like slipping in extra protein where possible (check out my higher protein chocolate cake for a protein-boosted dessert), especially in a morning bake. One almond flour pumpkin muffin makes the best mid-morning snack, especially after a run, to keep me going well into lunchtime.
• Deliciously flavorful. A nice amount of fall spices, mellow pumpkin, and bits of semisweet chocolate make each bite a delight.

Recipe Ingredients

I've outlined the ingredients for these almond flour pumpkin muffins below, along with some notes. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Almond flour - Fine-ground almond flour is my preferred type here (I buy Blue Diamond brand because I find it more economical, but you can use any brand you like!), but you can absolutely grind your own almonds for homemade almond meal. Make sure to weigh the flour after grinding if you go this route - you will need 240 grams of almond flour.
• Baking powder
• Salt - I use fine sea salt and table salt also workd.
• Spices - An autumnal mix of ground cinnamon, cloves, nutmeg, and ginger adds warmth to the muffins. Swap in homemade pumpkin spice blend or my apple pie spice recipe instead if you like.
• Pumpkin puree - Use homemade opumpkin puree or crack open a can of pure pumpkin puree (not pumpkin pie filling).
• Sweetener - Use maple syrup , light or dark brown sugar, or coconut sugar.
• Oil - I llke melted coconut oil in these muffins but you can use any other oil you prefer, including olive oil, vegetable oil, avocado oil, etc.
• Semisweet chocolate chips - This is an optional but highly recommended by me addition!

Almond Flour Pumpkin Muffins Variation Ideas

• Add nuts - I don't usually add nuts because there are so many nuts in the form of almond flour already! However, I acknowledge that nuts would be nice :) Pecans and walnuts would be my choice, instead of or alongside the chocolate chips.
• Other chocolate - Make these extra sweet and rich by using milk chocolate chips or white chocolate chips.
• Add a little cornstarch - If you prefer a little more lift, substitute 1 tablespoon of the almond flour for cornstarch (or tapioca flour).

Almond Flour Pumpkin Muffins Tips

• Add a topping. Look, I'll be the first one to admit that these muffins might not win any beauty contests. That's the nature of almond flour - it's more dense and just doesn't result in highly domed muffin tops. If that's a bother, mix together a little streusel with butter or oil, oats, and a little brown sugar. Sprinkle it over the tops of the muffins before baking.
• No need to rest the batter. Unlike other gluten-free flours - in particular oat flour, but really, all of them - nut flours like almond flour don't need a hydration period before baking. So go ahead and pop the muffin tin in the oven as soon as you make up the batter.
• Other add-ins - Stir in 1 teaspoon of pure vanilla extra or ¼ teaspoon of almond extract, ¼ cup unsweetened shredded coconut, dried fruit like raisins or cranberries.

How to Store Almond Flour Pumpkin Muffins

• Counter - Place the cooled muffins in an airtight container and store on the counter for up to 2 days.
• Fridge - Transfer to the fridge and store them for up to 5 days.