All-thing-pumpkin season is upon us! And for us, it only means one thing – fluffy Almond Flour Pumpkin Muffins! Sweetened with honey with no other added sugar, these Gluten-Free Pumpkin Muffins are not only extremely moist and flavoursome, but they are a breeze to make! With all the fall flavours and warming spices, these little treats are amongst our favourite things to eat this time of year!
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Why You Will Love These Almond Flour Pumpkin Muffins
You will love these Almond Flour Pumpkin Muffins for several compelling reasons:
- Paleo Pumpkin Muffins: If you’re following a paleo diet, these muffins are a fantastic treat that aligns with your dietary preferences. They use almond flour instead of all-purpose flour, making them grain-free.
- Keto Pumpkin Muffins: For those on a keto journey, these low-carb pumpkin muffins are a wonderful option. Try out Gluten-Free Sesame Biscuits too.
- Healthy Fats: These muffins provide a dose of healthy fats, thanks to the almond flour. They help you feel fuller for longer!
- Refined Sugar-Free: These muffins are sweetened naturally with honey, ensuring they are free from refined sugars. Have a look at our Refined Sugar-Free Oat Cookies as well as Chocolate Tart.
- Moist but Fluffy Texture: One of the key features of these muffins is their delightful texture. They strike a perfect balance between being moist and fluffy, creating a mouthwatering experience.
- Healthy Pumpkin Muffin Recipe: These muffins showcase a healthier take on a classic favourite. They are loaded with wholesome ingredients that still deliver on taste
- Pumpkin Flavor: While a lot of people may not be fond of pumpkin flavor, these muffins manage to capture the pumpkin flavor in a way that even those who typically despise it will be pleasantly surprised. Just like our Pumpkin Cheesecake and Pumpkin Cheesecake Cookies – these muffins are delicious!
What Does Almond Flour Do In Baking?
Almond flour plays a crucial role in baking, particularly when aiming for a moist texture, accommodating specific dietary preferences and managing net carbs. It is a great replacement for the typical type of flour, especially for those wanting paleo muffins, as this recipe is grain-free!
Almond flour contributes to a moist texture in baked goods, including these keto almond flour pumpkin muffins. Its natural fats and moisture content help retain moisture during baking, resulting in muffins that are tender and less prone to drying out. As a result, they will taste fresh for longer if stored correctly.
You will need a few simple ingredients for these delicious gluten-free pumpkin muffins (find the quantities and full instructions in the recipe card at the bottom of the post).
- pure pumpkin puree: not to be confused with canned pumpkin pie filling.
- eggs: we used large eggs.
- clear honey: can be replaced with pure maple syrup, but the taste of bicarbonate of soda will be stronger.
- vegetable oil: use melted coconut oil or avocado oil, if you wish.
- vanilla bean paste: or vanilla extract.
- ground almonds: or almond flour or dried almond meal. Whilst there are slight differences between the three products (texture, inclusion or exclusion of almond skins etc.), you can use any of them.
- bicarbonate of soda: also known as baking soda.
- baking powder.
- spices: ground cinnamon, ground ginger, nutmeg. you can replace these with pumpkin spice flavours.
- pecans: roughly chopped.
Where To Buy Pumpkin Purée? Whilst you can get canned pumpkin puree in any grocery store in the US, it may be a bit more of a challenge in other parts of the world. Here in the UK, you can typically get it in the American Food aisle in larger supermarkets, or online. We typically get America’s Finest Pumpkin Puree from either Sous Chef or Amazon.
Where To Buy Almond Flour? Almond flour is often referred to as ground almonds. You will likely find it in the baking ingredient aisles. You can also buy larger packs online. We absolutely love Stock’d line of nuts from Amazon (their ground almonds are even fine and dry enough to make great Macarons).
Variations And Extras
The recipe below is my favourite. I like my pumpkin muffins simple, with just the right amount of spice and topped with buttery pecans. However, we made a variety of versions of these muffins during the pumpkin spice season last year, and there are things you can change up next time you make these gluten-free pumpkin muffins.
Spices: Skip the cinnamon, ginger and nutmeg and add all the pumpkin spice goodness instead! Or make your own homemade pumpkin pie spice blend! You can also substitute spices in this recipe with mixed spice.
Toppings: If you are not a fan of pecans, try scattering pumpkin seeds or dark chocolate chips on top of the muffins. You may also choose to sprinkle some coconut sugar for a darker, more caramelised muffin top.
Make Almond Flour Pumpkin Bread: Use a small loaf pan and bake the bread for about 40-50 minutes. We recommend mixing the pecans into the batter, as the pecans will burn in the oven over the longer cooking time.
Here’s what you will need to make these muffins:
- A large bowl (we love metal bowls, as they are perfect for whisking in without the fear of them shattering)
- Electric handheld mixer
- Rubber spatula
- Silicone muffin liners or a muffin pan and some liners
- A large baking sheet
- Cooling rack
Preheat the oven to 170°C Fan. Line a muffin tin with paper liners or use silicone cupcake moulds.
Add the canned pumpkin puree and eggs to a large mixing bowl. Using an electric handheld mixer, beat the mixture for 1 minute.
Add honey, oil, vanilla and salt, and beat again to combine.
In a separate medium bowl, mix almond flour, bicarbonate of soda (baking soda), baking powder and spices.
Tip the dry ingredients into the wet ingredients and fold them in gently, ensuring not to overmix the batter.
Divide the pumpkin muffin batter between muffin moulds and scatter pecan nuts on top of each muffin.
Bake Almond Flour Pumpkin Muffins in the centre of the oven for 18-22 minutes.
Leave them to cool down slightly, then remove them from the tin (and silicone muffin cups, if using) and place them on a wire rack to cool down completely.
Tips and Recipe FAQs
These muffins are extremely moist, but if they turned out dry, the reason may be that you used a measuring cup instead of weighing your ingredients (always weigh your ingredients for best results). Wrong ratios, like too much almond flour or not enough liquid, could have affected the texture. What is more, overmixing or overbaking may also lead to a drier, crumblier muffin, but it is unlikely given the ingredients used in this recipe.
Healthy eating means a lot of different things to different people. In our opinion, these are healthy pumpkin muffins, especially when compared to many other muffin recipes. The recipe is for low carb pumpkin muffins that contain no refined sugar, dairy or preservatives.
Absolutely, but make sure it is roughly the same consistency as you would get in the can. If your puree is a lot thinner, the texture of the muffins may suffer.
These are delicious with brown sugar cream cheese frosting! Skip the pecan topping and scatter some toasted pecans on the frosting instead. Note though, that your pumpkin dessert will no longer be sugar- or dairy-free (but it’s worth it…)
Make sure to cool your gluten-free pumpkin muffins to room temperature. Place them in an airtight container and store them in a dark cool cupboard for up to 3 days.
Alternatively, wrap each pumpkin muffin tightly in plastic wrap, then place them in a freezer-friendly air-tight container or ziplock bag and store them in the freezer for up to 3 months. Thaw them thoroughly before enjoying them again.
Other Pumpkin Recipes
In the mood for more pumpkin goodness? Here are some delicious recipes to see you through the season:
- Oat Flour Pumpkin Pancakes
- Pumpkin Cheesecake With Gingersnap Crust
- Pumpkin Cream Cheese Cookies
- Pumpkin Pie (Without Evaporated Milk)
Almond Flour Pumpkin Muffins (Gluten-Free)
- 165 g pumpkin puree
- 2 eggs large
- 70 g clear honey
- 20 ml vegetable oil
- 1 teaspoon vanilla bean paste
- 150 g ground almonds almond flour
- 1 teaspoon bicarbonate of soda baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 40 g pecans roughly chopped
- Preheat the oven to 170 C Fan. Line a muffin tin with paper wrappers or use silicone cupcake moulds.
- Add the canned pumpkin puree and eggs to a large mixing bowl. Using an electric handheld mixer, beat the mixture for 1 minute.
- Add honey, oil, vanilla and salt, and beat again to combine.
- In a separate large bowl, mix almond flour, bicarbonate of soda (baking soda), baking powder and spices.
- Tip the dry ingredients into the pumpkin mixture and fold them in gently, ensuring not to overmix the batter.
- Divide the batter between muffin moulds and top each muffin with pecan nuts.
- Bake Almond Flour Pumpkin Muffins in the centre of the oven for 18-22 minutes.