These one-bowl Almond Flour Pumpkin Muffins use only 9 ingredients and make an awesome healthy snack or to-go breakfast! Packed with nutritious gluten-free, dairy-free, and paleo ingredients like coconut butter, pumpkin, and almond flour, they are sure to please the palate and satisfy cravings.
We make this healthy pumpkin muffin recipe on the weekends and enjoy them for breakfasts and afternoon snacks all year round. Try with or without chocolate chips -- we usually make half and half in my house.
The spiced pumpkin flavor and fluffy texture of these delicious healthy gluten-free pumpkin muffins is enough to get me preheating the oven! While I usually take a baking break in the heat of summer, I always look forward to the first amazing Fall batch.
This healthier version makes an excellent substitute for expensive gluten-free snack bars with protein-packed ingredients. We bring them on hiking trips and enjoy them for afternoon snacks, grab-and-go breakfasts, and sharing with friends.
Why you'll fall in love with this recipe:
- super fluffy and perfectly spiced
- almond flour packs in protein and satisfies cravings
- full of healthy nutrient-dense ingredients
- gluten free, dairy free, refined sugar free, and paleo
- the perfect dessert-like substitution for a snack bar on the go
- great with or without chocolate chips!
With only 9 ingredients and one bowl, this recipe is easy to whip up in no time!
What makes these muffins light and fluffy?
The addition of pumpkin puree gives muffins a lighter texture. Additionally, eggs and tapioca starch help keep the muffin texture fluffy.
While almond flour alone is often grainy, combining it with tapioca starch gives it that extra softness and fluff that we all love about the perfect pumpkin muffin.
Pumpkin Muffin Ingredients
- Almond flour
- Tapioca flour
- Pumpkin pie spice
- Baking soda
- Coconut oil, soft or melted but not hot
- Pumpkin puree
- Maple syrup
See the recipe card for ingredient quantities.
How to make Paleo Pumpkin Muffins
- Preheat the oven to 350 degrees F (175 C) and grease a 12-cup muffin pan.
- Whisk together dry ingredients.
- Add wet ingredients and mix well.
- Distribute batter in the muffin pan.
- Bake for 20-25 minutes
- Cool for 10 minutes before removing from the pan.
Store in an airtight container in the refrigerator for up to 5 days. Or freeze for up to 3 months. To defrost, simply let the pumpkin muffin warm up to room temperature. It's usually warm enough to eat within 10-15 minutes.
Hot coconut butter can prematurely cook the egg.
For me, these gluten-free pumpkin muffins are a one-bowl operation. However, if you add hot melted coconut oil, you can cook the egg prematurely. I specify "soft or melted but not hot" coconut oil for this reason.
I like my Pumpkin Pie Spice blend better.
And I think you will too! For a quick throw together, use 1 teaspoon of pre-made pumpkin pie spice. If you have the time, use this blend instead:
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 pinch allspice
I normally put chocolate chips in all things possible, however...
These taste awesome without chocolate chips too. I spoon half of the batter (without chocolate) into muffin tins. Then I add chocolate chips to the rest of the batter and bake them together.
I don't think I'll ever change this ritual because I always crave both regular and Almond Flour Pumpkin Chocolate Chip Muffins!
More Sweet Pumpkin Recipes:
- Easy Pumpkin Spice Chia Pudding (paleo)
- Gluten Free Pumpkin Donuts with spiced sugar topping (paleo)
- Gluten Free Pumpkin Pancakes (paleo)
- Crustless Gluten Free Pumpkin Pie (paleo)
Savory Pumpkin Recipes:Print
Healthy Almond Flour Pumpkin Muffins
These one-bowl paleo and gluten-free Almond Flour Pumpkin Muffins with 9 ingredients make an awesome healthy snack or to-go breakfast! Dairy-free.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 11-12 muffins 1x
- Category: Baking
- Method: Muffins
- Cuisine: American
- Diet: Gluten Free
- 1 ½ cups (150 grams) almond flour
- ½ cup + 2 tablespoons (80 grams) tapioca flour*
- 1 teaspoon pumpkin pie spice (see notes for my blend)
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100 grams) coconut oil, soft or melted but not hot
- ¾ cup (180 grams) pumpkin puree
- ½ cup (150 grams) maple syrup
- 2 eggs
- Prep: Preheat the oven to 350 degrees F (175 C) and lightly grease one 12-cup muffin pan.
- Dry Ingredients: In a large mixing bowl, add all dry ingredients. Whisk/stir well.
- Wet Ingredients: Add all wet ingredients to the bowl. Mix batter well.
- Muffin Pan: Pour batter into the muffin pan until each muffin cup is about ¾ full.
- Bake: Bake for 18-25 minutes or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
- Cool: Allow to cool for 10 minutes before removing muffins from the pan. We like them best plain, with cream cheese, or with coconut butter.
* The original recipe used ½ cup (60 grams) of tapioca flour. I updated it on 9/24/21 to add an extra 2 tablespoons (20 grams) of tapioca flour. The extra flour makes sure you have rounded tops.
If your coconut oil is too hot, it will prematurely cook the egg. Make sure it's melted and not too warm when you add it to the mix.
My Pumpkin Pie Spice Blend: If you have the time, use this blend in place of 1 teaspoon Pumpkin Spice listed in the recipe:
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground ginger
- 1 pinch allspice
Be careful not to overcook these muffins!
Storage: Store in an airtight container in the refrigerator for up to 5 days. Or freeze for up to 3 months. To defrost, simply let the pumpkin muffin warm up to room temperature. It's usually warm enough to eat within 10-15 minutes.
Keywords: gluten free baking, muffins, paleo baking, paleo recipes
Frequently Asked Questions
In baking, pumpkin creates a light and moist texture. Pumpkin is sometimes used as a substitute for oil or butter for a lower fat muffin. By itself, the addition of pumpkin has a subtle flavor. However, it is usually accompanied by pumpkin pie spices like cinnamon, nutmeg, ginger, and allspice.
Canned pumpkin and pumpkin puree are the same thing. Both refer to pumpkin that has been steamed and then pureed. There are no additional ingredients. If a recipe calls for pumpkin puree, choose a can of pure ingredients and be careful of ones labeled “Pumpkin Pie Filling” as they have additional additives.
If making pumpkin puree from scratch, be sure to use a pumpkin labeled Sugar Pumpkin or Pie Pumpkin. These pumpkins are smaller than the traditional carving pumpkins, which can be bitter by comparison
Pumpkin spice is traditionally made of cinnamon, ginger, nutmeg, and allspice. Sometimes cloves are included in this mix too. Most mixes have more cinnamon and ginger with a lesser amount of nutmeg and allspice.
You can substitute a blend of cinnamon, ginger, nutmeg, and allspice for pumpkin spice. Use this recipe for approximately 1 teaspoon of pumpkin spice: ½ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon allspice. Mix these four spices together before adding them to the recipe.
Since Pumpkin Spice can be harder to find in the UK, use our recipe of four simple spices as a substitute.
I generally prefer to make my own combination anyway!
Whether you're feeling festive or making them for year-round snacking, I hope you love these gluten-free pumpkin muffins!
I just made my first double batch of the season! I made one with chocolate chips and one without. I’ll be freezing them for the start of school. Love this recipe!
These have become one of my go-to recipes. So simple and SOOOO delicious! Better than any mix out there and definitely worth it!
Thank you so much for the review Michelle! They are definitely one of my go-tos too!
I saw these on social media and couldn't believe they were made with almond flour! Naturally I had to try it and they really do end up that soft on the inside. I kind of wish I had photography skills so I could have taken a good picture and shared it. But honestly I was too busy eating them to remember to take a photo. Basically, these are super good and I keep recommending them to friends!
These are the best pumpkin muffins! Better than starbucks or the ones I used to make with regular flour. I'll be making them all year for snacks so thank you!
This has been my go-to recipe for years! I thought you may have changed the recipe when the picture changed and I'm really glad it's still the same. This is my favorite pumpkin muffin recipe and I love that it's healthy too.
Just made these for the first time with your Tuscan soup! Perfect combination for the first cool day of fall. Thank you!!
I make these a lot - add chocolate chips, nuts, and a tsp of cinnamon to the recipe. Amazing!
These are too good to be true! I am a relatively new celiac, and missed my pumpkin muffins around the holidays - until I found these. These will become a year-round staple in my kitchen!