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    Home » Baking

    Fluffy Almond Flour Pumpkin Muffins

    Published: Dec 17, 2020 · Modified: Oct 25, 2022 by Jamie · This post may contain affiliate links · 9 Comments

    Jump to Recipe·Print Recipe
    Three overhead images of different batches of amazing paleo and gluten free pumpkin muffins to show how easy it is to reproduce this perfect soft texture!
    Overhead view of gluten free pumpkin muffins freshly baked and still in the muffin tin!
    Multiple images of paleo and gluten free pumpkin muffins overhead and from the size to show the soft texture.
    Gluten Free Pumpkin Muffins PIN 6
    Pumpkin Muffins pin (2)

    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.

     Overhead view of a muffin pan with 12 paleo and Gluten Free pumpkin muffins fresh out of the oven.
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    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.

    Jump to:
    • Healthy Ingredients
    • How to make Paleo Pumpkin Muffins
    • Storage
    • Chef's Tips
    • Healthy Almond Flour Pumpkin Muffins
    • Frequently Asked Questions

    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!
    Overhead view of a hand picking a chocolate gluten free pumpkin muffin off a wire cooling rack.

    Side view of a cooling rack of gluten-free pumpkin muffins sitting beside a vase of fresh sunflowers.

    Healthy Ingredients

    With only 9 ingredients and one bowl, this recipe is easy to whip up in no time!

    Overhead view of the 9 ingredients you need to make this recipe measured and ready to use.
    The 9 ingredients you need to make this recipe.

    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
    • Salt
    • Coconut oil, soft or melted but not hot
    • Pumpkin puree
    • Maple syrup
    • Eggs

    See the recipe card for ingredient quantities.

    How to make Paleo Pumpkin Muffins

    1. Preheat the oven to 350 degrees F (175 C) and grease a 12-cup muffin pan. 
    2. Whisk together dry ingredients.
    3. Add wet ingredients and mix well.
    4. Distribute batter in the muffin pan. 
    5. Bake for 20-25 minutes
    6. Cool for 10 minutes before removing from the pan. 

    Side view of a hand holding a gluten-free pumpkin muffin with a bite removed to show the soft pillowy texture!

    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.

    Chef's Tips

    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:

    • Savory Pumpkin Stew
    • Pumpkin Curry with Chicken
    Print

    Healthy Almond Flour Pumpkin Muffins

    Side view of a hand holding a gluten-free pumpkin muffin with a bite removed to show the soft pillowy texture!
    Print Recipe
    Pin Recipe

    ★★★★★

    5 from 8 reviews

    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.

    • Author: Jamie
    • 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

    Ingredients

    Units Scale

    Dry Ingredients:

    • 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

    Wet Ingredients:

    • 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

    Instructions

    1. Prep: Preheat the oven to 350 degrees F (175 C) and lightly grease one 12-cup muffin pan.
    2. Dry Ingredients: In a large mixing bowl, add all dry ingredients. Whisk/stir well.
      Overhead view of a glass mixing bowl with well-mixed dry ingredients.
    3. Wet Ingredients: Add all wet ingredients to the bowl. Mix batter well.
      Overhead view of smooth orange pumpkin muffin batter.
    4. Muffin Pan: Pour batter into the muffin pan until each muffin cup is about ¾ full.
      Overhead view of a 12 cup muffin pan with 11 cups filled with batter.
    5. 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.
      Side view of a hand holding a gluten-free pumpkin muffin with a bite removed to show the soft pillowy texture!
    6. 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.

    Notes

    * 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

    Did you make this recipe?

    Please leave a ⭐️⭐️⭐️⭐️⭐️ rating in comment field further down. Thank you!

    Frequently Asked Questions

    What does pumpkin do in baking?

    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.

    Is canned pumpkin the same as pumpkin puree?

    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.

    What type of pumpkin for pumpkin puree?

    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

    What is pumpkin spice made of?

    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.

    What can I substitute for pumpkin spice?

    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.

    What is Pumpkin Spice in the UK?

    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!

    xo, Jamie

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    Comments

    1. Bailey

      August 27, 2022 at 11:21 pm

      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!

      ★★★★★

      Reply
    2. Michelle K

      November 14, 2021 at 1:51 pm

      These have become one of my go-to recipes. So simple and SOOOO delicious! Better than any mix out there and definitely worth it!

      ★★★★★

      Reply
      • Jamie

        November 18, 2021 at 8:35 am

        Thank you so much for the review Michelle! They are definitely one of my go-tos too!

        Reply
    3. Olivia

      October 14, 2021 at 4:23 pm

      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!

      ★★★★★

      Reply
    4. Candice May

      September 24, 2021 at 10:06 am

      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!

      ★★★★★

      Reply
    5. Katrina

      September 24, 2021 at 9:52 am

      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.

      ★★★★★

      Reply
    6. Kayla

      September 17, 2021 at 5:57 am

      Just made these for the first time with your Tuscan soup! Perfect combination for the first cool day of fall. Thank you!!

      ★★★★★

      Reply
    7. Corelle

      February 06, 2021 at 3:36 pm

      I make these a lot - add chocolate chips, nuts, and a tsp of cinnamon to the recipe. Amazing!

      ★★★★★

      Reply
    8. Celiac Nana

      January 27, 2021 at 5:03 pm

      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!

      ★★★★★

      Reply

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