Almond Flour Pumpkin Muffins

Love almond flour recipes? Try my almond flour banana muffins, almond flour muffins, and almond flour blueberry muffins next. Pumpkin-spiced muffins are a year-round staple in my house, and my almond flour version is quite possibly my most requested muffin recipe. My friends love them because they’re gluten-free and have the perfect balance of spices, and I love them because they’re so darn easy to make.

Why I love this recipe

They’re gluten-free! There are no grains, no wheat, and no gluten in these muffins, making them suitable for celiacs. Easy to make. Heck, they’re almost as easy as 2-ingredient pumpkin muffins. The perfect texture. I use two kinds of alternative flours to recreate the texture of AP flour, and pumpkin puree gives the muffins plenty of moisture.

Ingredients needed

Almond flour. I used blanched almond flour. Avoid using almond meal, as it can yield gritty muffins. Tapioca flour. Balances out the almond flour to create the perfect texture. Cornstarch or arrowroot powder can be substituted. Sugar. I used coconut sugar, but you can use regular brown sugar, brown sugar sweeteners, or liquid sweeteners like maple syrup or agave. Baking soda. Gives the muffins some rise. Salt. Balances out the sweet ingredients. Pumpkin pie spice. A must for true pumpkin flavor! If you don’t have any on hand, you can use a mix of cinnamon, nutmeg, cloves, allspice, and ginger powder. Pumpkin puree. Canned pumpkin, not pumpkin pie filling. I love using homemade pumpkin puree. Eggs. Room temperature eggs. Almond butter. Smooth and drippy almond butter with no added sugar or salt. Almond streusel. A combination of almond flour, butter, brown sugar, chopped pecans, and cinnamon.

How to make almond flour pumpkin muffins

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Arman’s recipe tips

Sift your dry ingredients. To remove any clumps. The streusel topping is completely optional, and these muffins taste fab with or without it. Does your almond flour look crumbly? If you notice the almond flour is dense, you can blend it until it has an even finer texture. This is also a good hack if you only have almond meal. Try not to overbake the muffins. They’ll continue to cook as they cool down. Once a toothpick comes out mostly clean, they’re done! Add vanilla extract to complement the pumpkin flavor.

Storage instructions

To store: Leftover muffins can be stored in an airtight container at room temperature for up to three days or in the refrigerator for up to one week. To freeze: Transfer muffins to a freezer-safe container and freeze them for up to six months.