5 from 210 votes
Almond flour pumpkin muffins recipe
These almond flour pumpkin muffins combine pumpkin puree and golden syrup to create moist muffins with a soft yet slightly grainy texture. The addition of pumpkin pie spice brings warm autumnal flavors, enhanced optionally with mixed nuts and dried fruits for added texture. Baking at a moderate temperature yields lightly golden, tender muffins perfect as a snack or breakfast treat where almond flour gives a nutty backdrop.
Prep Time
10 mins
Cook Time
18 mins
Servings:
6
muffins
Calories:
318 kcal
Course:
Breakfast
Cuisine:
American, International
Ingredients
- ½ cup pumpkin or canned pumpkin puree, pureed
- ½ cup golden syrup or honey
- ¼ cup vegetable oil or light olive oil
- 2 egg large
- ¾ cup almond flour also known as ground almond
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice see the note
- ¼ cup mixed dried fruits roughly chopped. (Optional, see the note
- ¼ cup mixed nuts roughly chopped. (Optional, see the note
Instructions
- Line and prepare your muffin tins with muffin cases.
- Preheat the oven to 338°F/ 170°C or at gas 4.
- In a mixing bowl, place the pumpkin puree, golden syrup or honey, and eggs. Mix them all together. You can use a fork or a handheld mixer/ blender. Set it aside.
- In another bowl, put the almond flour, all-purpose flour, baking powder, salt, and pumpkin pie spice. Stir well with a wooden spoon.
- Pour the flour mixture into the pumpkin mixture and mix well until all is fully combined. The batter will be slightly runny and grainy.
- Spoon the batter into muffin cases. Scatter some chopped nuts and/or dried fruits if using.
- Bake for about 20 minutes. Or until the muffins are lightly golden and firm to the touch.
Cup of Yum
Notes
- Ground cinnamon can replace pumpkin pie spice if you don't have it on hand.
- Use your preferred nuts; almonds, walnuts, and pecans are all appropriate choices.
- Dried fruits such as sultanas, raisins, or dried cranberries can be used to add texture and flavor.
Nutrition Information
Calories
318kcal
(16%)
Carbohydrates
36g
(12%)
Protein
6g
(12%)
Fat
18g
(28%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.1g
(5%)
Cholesterol
55mg
(18%)
Sodium
190mg
(8%)
Potassium
76mg
(2%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Vitamin A
3258IU
(65%)
Vitamin C
1mg
(1%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 muffins
Amount Per Serving
Calories 318
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 36g | 12% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 55mg | 18% |
| Sodium | 190mg | 8% |
| Potassium | 76mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 3258IU | 65% |
| Vitamin C | 1mg | 1% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.