These healthy almond flour pumpkin muffins are moist and chewy with a delicious pumpkin flavor. They're made with almond flour, sweetened with maple syrup and loaded with miniature dark chocolate chips. They're the perfect fall breakfast muffin - paleo friendly, gluten free and dairy free.
I love baking with pumpkin puree because it brings so much moisture to baked goods. Plus, pumpkin is my favorite fall baking ingredient! I love adding it to everything from low carb pumpkin bread to grain free cupcakes, homemade protein bars and vegan cookies.
These healthy almond flour pumpkin muffins are completely oil free, but moist and tender thanks to the pumpkin. They have a mildly sweet pumpkin flavor and are loaded with chunks of dark chocolate.
Why You'll Love these Almond Flour Pumpkin Muffins
- Made with healthy ingredients - these pumpkin muffins are made with low inflammatory ingredients such as almond flour, maple syrup and pumpkin puree. They don't contain dairy, refined sugar, wheat flour or vegetable oils.
- Gluten free and grain free - made with a combination of almond flour and tapioca starch
- Paleo friendly - a great paleo pumpkin muffin to enjoy as part of breakfast or for snack
- Easy to make - a one bowl batter that's scooped into a lined muffin tin and bakes in less than 30 minutes
- Kid friendly - all of my kids gave these almond flour pumpkin muffins their full approval
Ingredients
Here's what you need to make these healthy almond flour pumpkin muffins:
- blanched almond flour: make sure to use blanched for this recipe
- tapioca starch: needed for texture purposes. The best sub would be arrowroot starch
- baking powder: I make my own paleo baking powder, which is corn free and aluminum free
- baking soda
- cinnamon: or pumpkin spice
- salt: for added flavor
- eggs: you'll need 3 whole eggs. I have not tested this recipe with an egg replacement.
- pumpkin puree: make sure to use pumpkin puree, not pumpkin pie filling
- maple syrup: may swap with a liquid, sugar free sweetener if you prefer
- vanilla extract
- dark chocolate chips: I used 85% dark miniature chocolate chips
How to Make Pumpkin Muffins with Almond Flour
These gluten free pumpkin muffins are made in a bowl, baked in the oven and ready to eat in less than an hour. Here's the step by step process:
First, preheat your oven to 350 degrees F. Line a muffin tin with 12 silicone muffin liners.
Next, combine the dry ingredients. This includes the almond flour, tapioca starch, cinnamon, baking powder, baking soda and salt.
Whisk in the wet ingredients. This includes the eggs, pumpkin puree, maple syrup and vanilla.
Lastly, fold the chocolate chips into the batter. The batter is fairly thick, as shown in the photo below.
Scoop the batter into the lined muffin pan, filling each slot about ¾ full.
Place the muffins in your oven and bake at 350 degrees F for 23-25 minutes.
Once the pumpkin muffins have finished baking, remove them from the oven. Let them cool a couple minutes in the baking pan, then transfer them to a wire cooling rack (removing them from the silicone muffin liners).
Storage
These almond flour pumpkin muffins should be kept in an airtight storage container or sealed baggie. They will last a day at room temperature, but need to be placed in the fridge after that.
You can also keep them in the freezer for longer storage. Simply place them in a sealed baggie and then defrost at room temperature or warm in the microwave before eating.
More Pumpkin Recipes with Almond Flour
Frequently Asked Questions
I have not tested this recipe without eggs, but don't think they'll bake as well with an egg replacement. If you try, please let me know how they turn out in the comments below.
Tigernut flour or ground sunflower seeds would be the best substitute for almond flour, but both will slightly change the taste and texture.
Yes, you can freeze these almond flour pumpkin muffins. First, cool them to room temperature. Then place them in a baggie and keep them in the freezer for up to one month. To eat, defrost them in the fridge overnight, at room temperature for an hour or two, or in the microwave.
Yes! Feel free to swap the chocolate chips for chopped nuts, dried fruit, shredded coconut or seeds.
Healthy Almond Flour Pumpkin Muffins (Paleo)
- Prep Time: 5 minutes
- Cook Time: 23 minutes
- Total Time: 28 minutes
- Yield: 12 muffins
Description
Healthy pumpkin muffins made with almond flour and sweetened with maple syrup. Gluten free, dairy free and paleo friendly.
Ingredients
- 2 cups almond flour (190g)
- ½ cup tapioca starch (60g)
- 1 tsp cinnamon
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 3 large eggs
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ⅓ cup dark chocolate chips (I used 85% dark mini chips)
Instructions
- Preheat your oven to 350 degrees F. Line a muffin tin with 12 silicone muffin liners.
- Combine the dry ingredients. This includes the almond flour, tapioca starch, cinnamon, baking powder, baking soda and salt.
- Whisk in the wet ingredients. This includes the eggs, pumpkin puree, maple syrup and vanilla.
- Fold the chocolate chips into the batter. The batter is fairly thick.
- Scoop the batter into the lined muffin pan, filling each slot about ¾ full.
- Place the muffins in your oven and bake at 350 degrees F for 23-25 minutes.
- Once the muffins have finished baking, remove them from the oven. Let them cool a couple minutes in the baking pan, then transfer them to a wire cooling rack (removing them from the silicone muffin liners).
Katie
My family and I love these almond flour pumpkin muffins! Enjoy!
Bakernberner
Great muffin! Wonderful fluffy texture. Only lightly sweet. My three year old did approve. I used 30g ground flax and 30g tapioca flour; added 20g paleovalley bone broth protein powder; used 122g fresh baked mashed pumpkin. Will make again.
Katie
Love the addition of bone broth protein! So glad you and your child liked them 🙂