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
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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.
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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.
Leah says
These almond flour pumpkin muffins are delicious! I love that they use healthier ingredients and are refined sugar-free. Will be making them again.
Mandi says
Fall is coming and with kids back in school, I’m in pumpkin mode again. Seriously, all your pumpkin recipes are OUTSTANDING!!! Please keep them coming! These are one of our favorites for breakfast and an after school snacks. Thank you!!!
Jamie says
Thank you so much Mandi! I'm so glad you're enjoying the pumpkin recipes!
Michelle says
My family makes these gluten free pumpkin muffins every year and all year. They’re a great quick breakfast and the whole family loves them.
Katie says
These almond flour pumpkin muffins are a great edition to my daughter’s lunch box. We like them with chocolate chips.
Nataly says
Perfect recipe for snacks on the go!
Liz says
Loved these gluten free pumpkin muffins with almond flour! Will make again soon.
Margaret says
I love that these almond flour pumpkin muffins are healthier but taste really good! I prefer them over regular ones. Thanks for the recipe.
Mark says
Easy, healthy, great flavor and texture. A great recipe. Will make again.
Nora says
This is my family’s favorite pumpkin muffin recipe! We make it with gluten free flour in addition to the almond flour. My toddler absolute loves them! It’s the food we keep around when she’s a picky eater.
Chandra says
These are delicious! I’m not a fan of coconut, but it really hits the spot in this recipe! Everybody loves them!!
Clara says
I’ve made this recipe so many times over the years that I just wanted to pop in and say thank you!
Mae says
My whole family loved these! We actually enjoyed the almond flour pumpkin muffins more than our old recipe. We’ll be making these all year. Thank you!
Bailey says
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!
Michelle K says
These have become one of my go-to recipes. So simple and SOOOO delicious! Better than any mix out there and definitely worth it!
Jamie says
Thank you so much for the review Michelle! They are definitely one of my go-tos too!
Olivia says
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!
Candice May says
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!
Katrina says
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.
Kayla says
Just made these for the first time with your Tuscan soup! Perfect combination for the first cool day of fall. Thank you!!
Corelle says
I make these a lot - add chocolate chips, nuts, and a tsp of cinnamon to the recipe. Amazing!
Celiac Nana says
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!