Almond Flour Pumpkin Muffins

A muffin tin filled with cooling healthy pumpkin muffins with golden tops.

These one-bowl Healthy Almond Flour Pumpkin Muffins use only 9 ingredients for the perfect gluten-free snack or to-go breakfast!

Course Baking

Cuisine American

Keyword healthy pumpkin muffins, gluten-free pumpkin muffins, almond flour pumpkin muffins, paleo pumpkin muffins

Prep Time 10

Cook Time 20

Total Time 35

Servings muffins

Calories 317kcal

Author Jamie

Ingredients

Dry Ingredients

1 ½ cups almond flour (150 grams)
½ cup + 2 tablespoons tapioca flour (80 grams)
1 teaspoon pumpkin pie spice see notes for my blend
¾ teaspoon baking soda
¼ teaspoon salt

Wet Ingredients

½ cup coconut oil (120 ml) soft or melted but not hot
¾ cup pumpkin puree (175 ml)
½ cup maple syrup (120 ml)
2 eggs

Instructions

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 of dry ingredients. Mix the batter well.
Muffin Pan: Distribute the batter into the muffin pan until each muffin cup is about ¾ full.
Bake: Bake for 18-25 minutes or until the pumpkin muffin tops are golden brown and a toothpick inserted in the center of a muffin comes out clean. If your pumpkin puree is thick, these muffins will cook on the faster side. And if your pumpkin puree is more watery, they will take a bit longer.
Cool: Allow these healthy pumpkin muffins to cool for 10 minutes before gently removing them from the pan. We like them best plain, with cream cheese, or with coconut oil.

Notes

Storage: Store these healthy pumpkin muffins 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.

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.

Be careful to not overcook these muffins! They will cook faster if you use a thick pumpkin puree. Watch them closely after about 16 minutes.

Tapioca flour substitute: If you do not have tapioca flour, gluten-free all purpose flour or regular all purpose flour can be used as a 1-for-1 substitute.

Pumpkin Pie Spice Recipe: We use this blend in place of the 1 teaspoon Pumpkin Pie Spice listed in the recipe:

½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground allspice

Recipe update note: 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 your pumpkin muffins have rounded tops.

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