Almond Flour Pumpkin Muffins (Gluten Free)

Almond flour pumpkin muffins are made with a one and a half cups of canned pumpkin! These muffins are definitely a fall favorite so whip up a batch for you, your family, and your friends.

Almond flour pumpkin muffins

One of the best about fall, besides the weather, is pumpkin! It’s a time for pumpkin EVERYTHING – pumpkin bread, pumpkin pie, pumpkin lattes, pumpkin cookies, pumpkin muffins (of course), pumpkin you name it.

You’re going to love how fluffy and soft these muffins are. The combination of oil, almond butter and pumpkin really enhances the texture of these muffins. Also, even if you aren’t a fan of coconut, you won’t taste the refined coconut oil in this recipe as it is neutral in taste and smell. You can also use any other neutral oil like light olive oil, avocado oil, or canola oil.

Ingredients in almond flour pumpkin muffins

Here are the ingredients in this recipe. You will need a couple paleo baking flours, fall spices, eggs, almond butter, oil and sweetener (just to name a few). Keep reading to find all the details!

• Almond flour and tapioca flour will be used as the two main flours

• Cinnamon, pumpkin pie spice and nutmeg give these muffins the fall flavor and spice

• Baking soda helps puff up these muffins

• Three eggs help bind everything together

• One and a half cups of pumpkin puree is used in these muffins

• Almond butter adds texture and flavor, must be creamy!

• Coconut sugar adds the perfect amount of sweetness

• Refined coconut oil or olive oil is used as the baking fat

• A teaspoon of vanilla extract and apple cider vinegar

• Finally, chocolate chips or pumpkin seeds! These dairy free chocolate chips are my favorite.

Why you’ll love gluten free pumpkin muffins

These pumpkin muffins are going to be high up on your list of favorite fall muffin recipes! Also, these muffins are also healthier than most as they are made from almond flour and tapioca flour. Almond flour is made with just one ingredient: ground almonds! Which makes it a healthy alternative from traditional flour. As for tapioca flour, it’s a great starchy gluten free flour that is very versatile in baking. Here are a few other reasons why you’ll love this recipe.

• This muffin recipe is gluten free and dairy free.

• They are made from a mixture of almond flour and tapioca flour. These gluten free flours pair nicely together to create perfectly textured muffins.

• These paleo pumpkin muffins are super easy to make. Just combine, mix, bake and enjoy!

• They are moist and fluffy due to the pumpkin, oil and almond butter.

• Almond flour pumpkin muffins are loaded with a few of our favorite fall spices like cinnamon, pumpkin pie spice and nutmeg.

• Or if you’re in the mood for a sweet treat try these pumpkin cupcakes with pecan frosting!

How to make these paleo pumpkin muffins

Your whole house is going to smell amazing when you whip up a batch of these muffins. Brace yourself for the delicious smell of fall spices!

STEP 1

Preheat your oven to 350 degrees and grease 12 muffin tins.

STEP 2

In a medium bowl add all the dry ingredients and mix until combined: almond flour, tapioca flour, cinnamon, pumpkin pie spice, baking soda and nutmeg. Set aside.

STEP 3

Now, in a large bowl cream or whisk together the eggs, pumpkin, almond butter, coconut sugar, coconut oil, vanilla and apple cider vinegar until smooth.

STEP 4

Using a spoon fold the dry flour mixture. And then fold in the chocolate chips.

STEP 5

Bake at 350 for 25-28 minutes. Remove the muffins from the oven, let them cool for ten minutes and enjoy!

Frequently asked questions

Are these muffins gluten free?

Yes! They use a combination of almond flour and tapioca flour making them gluten and grain free.

What type of almond flour can I use?

I recommend using blanched almond flour as it is typically much finer in texture. Which creates nicely texture baked goods.

Can I make these muffins ahead of time?

Of course! These muffins can be stored in the fridge or freezer. Please read storing instructions down below.

What toppings can I add?

These gluten free pumpkin muffins are a great base for a wide variety of toppings. Chocolate chips are always a great choice but here are a few other crowd favorite toppings: pumpkin seeds, walnuts, raisins, or dried cranberries.

Can I add more spice?

Definitely! If you’re a fall and pumpkin spice lover like me, you can definitely turn the seasonings up a notch. You can add an additional teaspoon of pumpkin pie spice or cinnamon. Or you can add a half teaspoon more of nutmeg or all spice. You can even add ground ginger! I recommend adding one half to one full teaspoon of ground ginger.

How to store

Once the muffins have cooled, store them in an airtight container in the fridge for 3-4 days. Additionally, you can store these muffins in the freezer. Store the muffins in a freezer friendly container or bag for up to 3 months. To reheat the muffins, let them thaw at room temperature or defrost them in the microwave.

Other pumpkin recipes you’ll love

If you love these almond flour pumpkin muffins, certainly try a few of my other pumpkin recipes below.

Healthier Pumpkin Marinara Pasta (with protein pasta)

Healthy Vegan Pumpkin Cookies (whole wheat flour)

Pumpkin Cream Cheese Muffins

Almond Flour Pumpkin Bread

Pumpkin Pie Overnight Oats

Oat Flour Pumpkin Waffles

Did you make these muffins?

Please let me know how you like these gluten free pumpkin muffins. I would really appreciate a rating and review below. It helps support Brae’s Bites so I can continue create delicious recipes for you! If you’re looking for more recipe inspiration and want to follow along with my daily life, you can find and tag me on instagram.

I hope you love these muffins as much as I do. Happy baking!