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Almond Flour Pumpkin Muffins
4.6 from 75 votes

Almond Flour Pumpkin Muffins

These almond flour pumpkin muffins combine pumpkin puree, almond and tapioca flours, and warm pumpkin spice for a moist and tender muffin. Sweetened with maple syrup and optionally studded with chocolate chips, the muffins are baked until golden and can be easily tested for doneness with an internal temperature check.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 12 Muffins
Calories: 205 kcal
Course: Breakfast, Baked Goods
Cuisine: American

Ingredients

  • 3 large egg
  • ½ cup pure maple syrup
  • 2 Tbsp avocado oil
  • 1 teaspoon vanilla extract pure
  • 1 cup pumpkin puree
  • 2 cups almond flour
  • ½ cup tapioca flour
  • 2 teaspoons baking powder
  • 2 tsp pumpkin spice
  • 3/4 teaspoon salt sea salt
  • 1/2 to 1 cup chocolate chips optional

Instructions

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  1. Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with muffin papers.
  2. In a large mixing bowl, combine the eggs, pure maple syrup, avocado oil, vanilla extract, and pumpkin puree and mix until the wet ingredients are completely smooth.
  3. In a separate bowl, stir together the almond flour, tapioca flour, baking powder, pumpkin spice, and sea salt until the dry ingredients are combined.
  4. Transfer the dry ingredients to the mixing bowl with the wet ingredients and mix well until a thick muffin batter forms.
  5. If adding, stir in the chocolate chips.
  6. Transfer the pumpkin muffin batter to the prepared muffin tin and fill the holes ⅔ of the way up. You can also make large muffins by filling the muffin liners all the way up.
  7. Bake on the center rack of the preheated oven for 20 to 30 minutes, or until the muffins test clean.
  8. Muffins are fully baked once they reach an internal temperature of 190 degrees Fahrenheit. Insert a digital thermometer into the center of a muffin and wait until the numbers stop moving to determine if it is fully cooked. This step is optional; however, it takes the guesswork out of whether or not the muffins are fully baked.
  9. Allow the muffins to cool to room temperature before peeling off the muffin papers. If you peel the paper liners when the muffins are still warm, you’ll lose much of the muffin to the muffin paper.

Notes

  • Store leftover muffins in an airtight container or zip lock bag in the refrigerator for up to 1 week.
  • Freeze muffins in a freezer bag for up to 3 months for longer storage.
  • Using a thermometer to check internal temperature (190°F) helps determine doneness accurately.
  • Nutrition facts provided are based on 12 muffins without chocolate chips.

Nutrition Information

Serving 1muffin (of 12) Calories 205kcal (10%) Carbohydrates 19g (6%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 1g (5%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 2g (10%) Cholesterol 47mg (16%) Sodium 246mg (10%) Fiber 3g (12%) Sugar 11g (22%)

Nutrition Facts

Serving: 12 Muffins

Amount Per Serving

Calories 205

% Daily Value*

Serving 1muffin (of 12)
Calories 205kcal 10%
Carbohydrates 19g 6%
Protein 6g 12%
Fat 13g 20%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Cholesterol 47mg 16%
Sodium 246mg 10%
Fiber 3g 12%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.