Almond Flour Pumpkin Muffins

Soft, fluffy almond flour pumpkin muffins made in one bowl with pumpkin puree, tapioca starch, and maple syrup. Naturally gluten-free with dairy-free and Paleo options.

Course Breakfast, Snack

Cuisine American

Keyword almond flour pumpkin muffins, pumpkin muffins with almond flour

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 236kcal

Author Jamie Monkkonen

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.

Notes

Measuring almond flour: For the most consistent result, weigh 156 grams. When using cups, spoon the flour lightly into the measuring cup and level it without packing.

Pumpkin consistency: Thick pumpkin purée generally bakes more quickly. Begin checking at 18 minutes. Thinner purée may require closer to 25 minutes.

Dairy-free: Replace the butter with the same amount of dairy-free butter or melted coconut oil.

Tapioca substitute: Replace the tapioca starch with the same volume of a 1:1 gluten-free baking flour. The texture may vary by blend.

Gluten-free: Check packaged almond flour, tapioca starch, spice blends and optional chocolate chips for ingredients and cross-contact according to your needs.

Paleo option: Replace the butter with melted coconut oil and use Paleo-compatible mix-ins.

Split batch: Fill several muffin cups with plain batter, then mix chocolate chips into the remaining batter.

Storage: Refrigerate in an airtight container for up to five days. Freeze for up to three months.

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