These pumpkin almond flour muffins are a tasty treat that’s perfect for fall! They are soft, moist, and have a lovely pumpkin spice flavor that warms your heart.
I love how easy they are to make, and the almond flour gives them a nice nutty crunch. Enjoy them as a snack or breakfast, just make sure to save one for later! 🎃
Key Ingredients & Substitutions
Almond Flour: This is the star ingredient that gives these muffins their nutty flavor and moist texture. If you’re allergic to nuts, you can try using oat flour or a gluten-free all-purpose flour instead, though it may change the flavor slightly.
Pumpkin Puree: Canned pumpkin makes this recipe super convenient, but you can also use homemade puree from roasted pumpkin. Just make sure it’s well-drained to avoid excess moisture.
Maple Syrup or Honey: Both are great sweeteners, but maple syrup adds a nice depth of flavor. If you’re looking for a sugar-free option, consider using stevia or monk fruit sweetener, adjusting the amount to taste.
Coconut Oil or Butter: Coconut oil gives a lovely light flavor, but butter provides a rich taste. If you’re dairy-free, stick with the coconut oil.
Pumpkin Pie Spice: If you don’t have this on hand, you can mix your own with cinnamon, nutmeg, ginger, and cloves. Feel free to adjust the spices based on your taste.
How Can I Ensure My Muffins Rise Well?
Getting the perfect rise in muffins can be tricky! Here are some important tips:
- Check Expiry Dates: Make sure your baking soda and baking powder are fresh. Old leavening agents won’t give the muffins the lift they need.
- Measure Accurately: Measure almond flour properly. Too much can weigh down the muffins, preventing them from rising.
- Don’t Overmix: When combining wet and dry ingredients, mix just until there are no dry pockets. Overmixing can lead to dense muffins.
- Use the Right Temperature: Preheat your oven properly. An oven that’s too cool can prevent proper rising.
Following these tips will help you achieve beautifully risen muffins that are soft and fluffy! Enjoy your baking!
Delicious Pumpkin Almond Flour Muffins
Ingredients You’ll Need:
- 2 cups almond flour
- 1 cup pumpkin puree (canned or fresh)
- 2 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup melted coconut oil or butter
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1/2 cup chopped pecans or almonds (plus extra for topping)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and another 18-22 minutes to bake. So, set aside around 30-35 minutes for a delicious batch of pumpkin muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is important for getting your muffins cooked evenly and thoroughly! Grease your muffin tin or line it with paper liners to prevent sticking.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the eggs, pumpkin puree, maple syrup (or honey), melted coconut oil, and vanilla extract. Keep whisking until everything is smooth and combined—this will be the base of your delicious muffins!
3. Combine the Dry Ingredients:
In a separate bowl, sift together the almond flour, baking soda, baking powder, salt, and pumpkin pie spice. This will ensure that all the dry ingredients are evenly mixed and that there are no lumps.
4. Combine Wet and Dry Ingredients:
Gradually add your dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix—this will help your muffins stay light and fluffy!
5. Add the Nuts:
Fold in the chopped pecans or almonds into the batter. This adds some nice crunch and almond flavor to your muffins!
6. Fill the Muffin Cups:
Evenly divide the batter among the muffin cups, filling each about 2/3 full. This gives them room to rise while baking. If you like, sprinkle some extra nuts on top of each muffin for a nice finish!
7. Bake:
Now it’s time to bake! Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Your kitchen will smell amazing!
8. Cool Down:
After baking, let the muffins cool in the pan for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely. This prevents them from getting soggy.
Now you’re ready to enjoy these moist and flavorful pumpkin almond flour muffins! Perfect for breakfast, snacks, or any time you’re craving a tasty treat!
Can I Use Other Flours Instead of Almond Flour?
Yes, you can substitute almond flour with oat flour or a gluten-free all-purpose flour. Keep in mind that this may alter the texture and flavor slightly, so adjustments may be needed for moisture or leavening.
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in a zip-top bag for up to 3 months. To enjoy, simply thaw overnight in the fridge or toast gently in the oven.
Can I Add Other Mix-Ins?
Absolutely! Feel free to add chocolate chips, dried cranberries, or even chopped apples for an extra flavor twist. Just make sure not to overload the batter to maintain the desired texture!
What Should I Do If My Batter Is Too Thick?
If your batter seems too thick, you can add a little bit of dairy-free milk (such as almond milk) or water, one tablespoon at a time, until you reach your desired consistency. Just be cautious not to make it too runny.
