Almond Flour Pumpkin Muffins

Soft Almond Flour Pumpkin Muffins made with pumpkin puree, warm spices, and maple syrup. These moist, fluffy muffins come together in one bowl and bake up perfectly tender.

Course Baking

Cuisine American

Keyword almond flour pumpkin muffins, paleo pumpkin muffins

Prep Time 10

Cook Time 20

Total Time 35

Servings muffins

Calories 236kcal

Author Jamie

Ingredients

1 ½ cups blanched almond flour (156 grams)
½ cup + 2 tablespoons tapioca starch , all purpose flour, or gluten-free flour (87 grams)
1 teaspoon pumpkin pie spice
¾ teaspoon baking soda
¼ teaspoon salt
½ cup butter , vegan butter, or coconut oil, soft or melted but not hot (120 ml)
¾ cup pumpkin puree (175 ml)
½ cup maple syrup (120 ml)
2 eggs

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.
Muffin Pan: Evenly distribute the batter into the muffin pan until each muffin cup is about ¾ full. This recipe makes 11-12 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.

Notes

If the butter or 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.

Storage: 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.

Pumpkin puree consistency: If your pumpkin puree is thick, these muffins will cook on the faster side. And if your pumpkin puree is thinner, they will take a bit longer. Be careful to not overcook them. If using a thick pumpkin puree, watch them closely after 16 minutes.

Paleo: Use the variation with coconut oil and tapioca starch.

Egg-Free: Replace the 2 eggs with 2 tablespoons of potato starch or cornstarch and 6 tablespoons of water. Add the starch to the dry ingredients and whisk in. Add the water when you add the wet ingredients.

Vegan: Use the egg-free sub above and either vegan butter or coconut oil.

Nutrition