These almond flour pumpkin muffins are soft, fluffy, and warmly spiced, with pumpkin purée and pure maple syrup. Tapioca starch gives the almond-flour batter extra structure, helping the muffins stay tender without becoming wet, heavy or overly fragile.
The batter comes together in one bowl, and the primary version is naturally gluten-free, grain-free and rice-free. Use butter for the richest flavor or dairy-free butter or coconut oil for a dairy-free version. Add chocolate chips or leave the muffins plain for breakfasts, snacks and freezer meal prep.
Recipe Overview: Almond Flour Pumpkin Muffins
- ⭐️ Difficulty: Easy
- 🕓 Prep time: 10 minutes
- Bake time: 18-25 minutes
- Yield: 11 muffins
- Method: One-bowl
- Texture: Soft, moist and fluffy
- Sweetener: Pure maple syrup
- ✅ Gluten-free: Yes
- Grain-free and rice-free: Yes, when made with tapioca starch
- Dairy-free option: Dairy-free butter or coconut oil
- Freezer-friendly: Yes, for up to 3 months
Summarize & Save this Content on:
FEATURED REVIEW ★★★★★
"Had to give these a try and they were a total hit with my toddler. Definitely fluffier than other almond flour pumpkin muffin recipes I've tried."
- Greta
While these almond flour pumpkin muffins are most popular during the fall pumpkin season, they get visitors year round. They make a great freezer-friendly treat for meal prep, easy breakfasts, and take-along snacks for school or work.
If you love pumpkin baking, browse all my gluten-free pumpkin recipes here.
Jump to:
Why This Recipe Works
- Blanched almond flour creates a tender crumb. Its finely ground texture produces softer muffins than coarse almond meal.
- Tapioca starch adds structure. Pumpkin and almond flour both contribute substantial moisture and tenderness. Tapioca starch helps the muffins set and gives the crumb a lighter texture.
- Two eggs bind the batter. The eggs work with the starch to hold the muffins together without requiring a rice-based flour blend.
- Thick pumpkin purée controls excess moisture. A thick purée helps the muffins bake more evenly and develop rounder tops.
- Butter adds flavor and tenderness. Melted butter produced a richer flavor in my testing, while coconut oil also works for a dairy-free version.
- Maple syrup supplies sweetness and moisture. It complements the pumpkin and warm spices without using granulated sugar in the base batter.
My Testing Notes
I have made this recipe with several brands of canned pumpkin purée. The consistency varies: thicker purées help the muffins hold their shape and generally bake more quickly, while thinner purées may require several additional minutes.
Thicker pumpkin purées are also best for my Pumpkin Coffee Creamer, Gluten-Free Vegan Pumpkin Pie, and Crustless Pumpkin Pie, so I recommend stocking up on your favorite brand early in the season before it sells out.
I also tested the recipe with butter and coconut oil for when a dairy-free muffin recipe is needed. Butter gives the muffins a richer flavor, while coconut oil also works well and gives a crisper outer texture.
For the most consistent texture, use finely ground blanched almond flour and weigh it when possible. Almond meal has a coarser texture and has not been tested in this recipe.
Key Ingredients
Blanched almond flour
Use finely ground blanched almond flour, which is made from almonds with the skins removed. It creates a softer, more uniform texture than almond meal. I've been using Anthony's brand and really like it! I also use this brand of almond flour for my Vegan Gluten-Free Chocolate Cake and Gluten-Free Apple Coffee Cake.
For the most consistent result, use 156 grams. I do not recommend substituting coconut flour, which absorbs liquid very differently.
Tapioca starch
Tapioca starch, also called tapioca flour, supplies starch and structure to the almond-flour batter. It is the key ingredient that helps these muffins bake up lighter and less fragile.
For the primary gluten-free and grain-free recipe, use 87 grams of tapioca starch.
Pumpkin purée
Use canned pumpkin labeled 100% pure pumpkin or pumpkin purée. Do not use pumpkin pie filling, which already contains added sweeteners and spices.
A thick pumpkin purée works best. If yours is visibly thinner than the purée shown in the ingredient photo, expect the muffins to need additional baking time.
I've noticed that organic pumpkin purees are often thinner and you may need to increase the baking time by a few minutes. Libby's brand is thick and works nicely with this recipe. You can also make these almond flour pumpkin muffins with homemade pumpkin puree.
Butter
Use melted butter that has cooled enough that it is no longer hot. Hot butter can begin cooking the eggs before the batter reaches the oven.
Dairy-free butter or melted coconut oil can be substituted in the same quantity.
Maple syrup
Use pure maple syrup. Honey can replace the maple syrup, although the flavor will be different.
Pumpkin pie spice
Use a prepared pumpkin pie spice blend or my homemade pumpkin spice. This recipe uses one teaspoon.
See the recipe card for the complete quantities.
Substitutions and Dietary Notes
Dairy-free
Replace the butter with an equal amount of dairy-free butter or melted coconut oil. If adding chocolate chips, choose a dairy-free brand like Enjoy Life.
Gluten-free and celiac notes
The primary recipe is naturally gluten-free. Because I have celiac disease, I check packaged almond flour, tapioca starch, pumpkin spice and chocolate chips for gluten-containing ingredients and cross-contact according to my needs.
Tapioca-starch substitute
A 1:1 gluten-free baking flour can replace the tapioca starch. The texture may vary depending on the flour blend.
Regular all-purpose flour may also work, but the muffins will no longer be gluten-free.
Egg-free
For a recipe developed specifically without eggs, make my Vegan Gluten-Free Pumpkin Muffins instead.
I've also had success replacing the 2 eggs in this recipe with 2 tablespoons of potato starch and 6 tablespoons of water. Add the starch to the dry ingredients and whisk in. Add the water when adding the wet ingredients.
Chocolate chips and other mix-ins
Fold up to ½ cup chocolate chips, chopped pecans or chopped walnuts into the batter.
For a split batch, fill some muffin cups with the plain batter first. Stir chocolate chips into the remaining batter and fill the rest of the muffin cups.
Nut-free
Almond flour is essential to this particular recipe. For a nut-free option, make my Vegan Gluten-Free Pumpkin Muffins or Gluten-Free Pumpkin Bread instead.
Paleo Option
To make these almond flour pumpkin muffins Paleo, use tapioca starch as written and replace the butter with an equal amount of melted coconut oil like I did in my Gluten-Free Mango Muffins. Choose Paleo-compatible chocolate chips or omit the mix-ins.
How to Measure Almond Flour
For the most reliable result, weigh 156 grams of almond flour.
When using measuring cups:
- Stir or fluff the almond flour in its container.
- Spoon it lightly into the measuring cup.
- Level the top without packing it down.
Do not press the measuring cup directly into the bag and pack the flour. Too much almond flour can make the muffins dense or dry.
How to Make Almond Flour Pumpkin Muffins
- Dry Ingredients: Preheat the oven to 350 degrees F (175 C) and lightly grease one 12-cup muffin pan (muffin liners work well too). To a large bowl, add the almond flour, tapioca starch, pumpkin pie spice, baking soda, and salt. Whisk together .
- Wet Ingredients: To the whisked dry ingredients, add the butter or coconut oil, pumpkin puree, maple syrup, and eggs. Mix together until smooth and well combined.
- Muffin Pan: Evenly distribute the batter into the muffin pan until each muffin cup is about ¾ full. This recipe makes 11 muffins.
- Bake: Bake for 18-25 minutes or until the pumpkin muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Allow these almond flour pumpkin muffins to cool for 10 minutes before gently removing them from the pan and placing on a wire rack to cool.
Expert Tips
Use a thick pumpkin puree.
A thick pumpkin puree helps these muffins hold their structure and keep round tops. I like Libby's brand for my pumpkin baking and found it to be the thickest. Check out this post on best pumpkin puree brands for other alternatives.
Don't overfill the muffin cups.
Fill each muffin cup about three-quarters full. Overfilled cups may spread across the pan instead of forming rounded tops, especially when the pumpkin purée is thin.
Hot butter or coconut oil can prematurely cook the egg.
Use soft or melted but not hot butter or coconut oil for this recipe. Allow it to cool before adding it to the batter if it seems very warm
Make plain and chocolate-chip muffins in one batch.
These almond flour pumpkin muffins are delicious with or without chocolate chips. To make a split batch, spoon half of the batter without chocolate chips into the muffin cups. Then add chocolate chips to the rest of the batter and bake them at the same time.
Almond Flour Pumpkin Muffins Recipe FAQs
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freeze for up to 3 months. To defrost, simply let the pumpkin muffin warm to room temperature. Alternatively, microwave from frozen for 30 seconds or less and increase as needed.
You can substitute a blend of cinnamon, ginger, nutmeg, and allspice for pumpkin spice. Use this Homemade Pumpkin Spice Recipe for approximately 1 teaspoon of pumpkin spice.
I do not recommend it for this recipe. Almond meal includes almond skins and generally has a coarser texture. It may produce heavier, more rustic muffins, and I have not tested it in this formula.
No. Coconut flour is substantially more absorbent than almond flour and cannot be substituted one-for-one.
"Healthy" depends on your dietary needs and the rest of your diet. These muffins are made with almond flour, pumpkin purée and maple syrup.
The current nutrition estimate per muffin is approximately 236 calories, 19 grams of carbohydrates, 5 grams of protein, 2 grams of fiber and 10 grams of sugar. They are gluten-free but should not be described as low-carb.
More Gluten-Free Pumpkin Recipes
When you make this recipe, please leave a review in the comments below! I appreciate your feedback ❤️
📖 Recipe
Almond Flour Pumpkin Muffins
Ingredients
- 1 ½ cups finely ground blanched almond flour (156 grams)
- ½ cup + 2 tablespoons tapioca starch (87 grams)
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter , melted and cooled (120 ml)
- ¾ cup 100% pure pumpkin puree (175 ml)
- ½ cup pure maple syrup (120 ml)
- 2 large eggs
- ½ cup chocolate chips, chopped pecans, or chopped walnuts , optional
Instructions
- Dry Ingredients: Preheat the oven to 350 degrees F (175 C) and lightly grease one 12-cup muffin pan. To a large mixing bowl, add the almond flour, tapioca starch, pumpkin pie spice, baking soda, and salt. Whisk together .
- Wet Ingredients: To the whisked dry ingredients, add the butter or coconut oil, pumpkin puree, maple syrup, and eggs. Mix together until smooth and well combined. Fold in optional chocolate chips or nuts.
- Muffin Pan: Evenly distribute the batter into the muffin pan until each muffin cup is about ¾ full. This recipe makes 11 muffins.
- Bake: Bake for 18-25 minutes or until the pumpkin muffin tops are golden brown and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Cool: Cool in the pan for 10 minutes. Gently remove the muffins and transfer them to a wire rack.
Beverly says
These pumpkin muffins were delicious!!! Made them according to the recipe. Loved them.
Jamie says
I'm so glad you enjoyed them!
Jennifer says
Added chocolate chips and they were a hit! Love the healthy ingredients.
Greta says
Had to give these a try and they were a total hit with my toddler. Definitely fluffier than other almond flour pumpkin muffin recipes I’ve tried.
Tina says
My son said these were the best "cupcakes" he's ever had 😉 I kept them vegan by replacing the eggs with flax eggs: 2 Tbs of ground flax with 5 Tbs of warm water let it sit for 5 minutes. They just needed to bake a little longer. They're so delicious and healthy!
Jamie says
Thanks so much for sharing your tip to make them vegan Tina! I'm so glad your family enjoyed them.
Anna says
This is the recipe I’ve been making for years! So glad to see this blog really take off!
Felicity says
We’ve been trying to have less rice and rice flour based gluten-free goods so we loved that these pumpkin muffins are made with almond flour! The texture is great and they’re super flavorful.
Nana Jan says
My grandkids are loving these in their lunches. I make almond flour pumpkin muffins on the weekend and give them to my daughter for school lunches.