These Pumpkin Almond Flour Muffins are tasty little treats packed with warm pumpkin flavor. They’re soft, moist, and made with healthy almond flour that gives them a nice nutty twist!
Perfect for breakfast or a snack, these muffins are a great way to enjoy fall flavors anytime. I love grabbing one with my coffee—it’s like a cozy hug in a muffin! ☕️🧁
Key Ingredients & Substitutions
Almond Flour: This is the star of the muffins! It gives them a great texture. If you don’t have almond flour, you can use all-purpose flour, but the muffins won’t be gluten-free.
Coconut Sugar/Brown Sugar: I prefer coconut sugar for its lower glycemic index. You can also use brown sugar if that’s what you have on hand. Honey or maple syrup could work too, but you’ll need to reduce other liquids in the recipe.
Pumpkin Puree: Canned pumpkin puree is super convenient! If you want to use fresh pumpkin, just roast it, blend, and strain to get a smooth texture.
Eggs: They help bind the muffins and keep them moist. You can substitute with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water per egg) if you want a vegan option.
Coconut Oil/Butter: I opt for coconut oil for a slight coconut flavor, but melted butter can give a rich taste instead. Choose what you enjoy more!
How Do I Fold in Ingredients Properly?
Folding might sound tricky, but it’s easy! This technique helps keep the muffins light and fluffy. Here’s how to do it:
- After mixing wet and dry ingredients separately, pour the wet into the dry.
- Use a spatula to gently scoop from the bottom and fold over the top.
- Don’t stir vigorously; just continue folding until no dry flour is visible. It’s okay if the batter is a bit lumpy!
By folding, you incorporate air, which helps your muffins rise beautifully. Have fun with it!
How to Make Pumpkin Almond Flour Muffins
Ingredients You’ll Need:
- 2 cups almond flour
- 1/4 cup coconut sugar or brown sugar
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1/4 tsp salt
- 3/4 cup pumpkin puree (canned or fresh)
- 3 large eggs
- 1/4 cup coconut oil or melted butter
- 1 tsp vanilla extract
- 1/4 cup chopped almonds or chocolate chips (optional, plus some for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and 18-22 minutes for baking. Don’t forget to let them cool for about 10 minutes before enjoying them. In total, you’re looking at around 40 minutes from start to delicious finish!
Step-by-Step Instructions:
1. Prepping the Oven and Muffin Tin:
Start by preheating your oven to 350°F (175°C). While it’s heating up, line a muffin tin with paper liners or lightly grease it to prevent sticking. This makes for easy cleanup later!
2. Mixing Dry Ingredients:
In a large mixing bowl, combine the almond flour, coconut sugar, baking soda, ground cinnamon, ground nutmeg, optional ground cloves, and salt. Use a whisk or a fork to mix everything together well. This helps ensure the spices are evenly distributed throughout the batter.
3. Combining Wet Ingredients:
In a separate bowl, take the pumpkin puree, eggs, melted coconut oil (or butter), and vanilla extract. Whisk these ingredients together until everything is smooth and well combined. This is where the magic of moisture happens!
4. Bringing It All Together:
Pour the mixture of wet ingredients into your bowl of dry ingredients. Gently stir them together until just combined; be careful not to overmix, as this keeps your muffins soft! Then, fold in the chopped almonds or chocolate chips, saving a few for the tops.
5. Filling the Muffin Cups:
Use a scoop or spoon to divide the batter evenly among the muffin cups. Fill each one about 3/4 full and sprinkle any reserved almonds or chocolate chips on top for an extra treat!
6. Baking Your Muffins:
Pop the muffin tin in the oven and bake for 18-22 minutes. Keep an eye on them, and use a toothpick to test for doneness; it should come out clean when the muffins are ready.
7. Cooling Down:
Once baked, remove the muffins from the oven and let them cool in the pan for about 10 minutes. After that, transfer them to a wire rack to cool completely. This keeps them fluffy and prevents sogginess!
Enjoy these moist and flavorful Pumpkin Almond Flour Muffins warm, or at room temperature. They’re perfect for any time of the day!
Can I Use Another Type of Flour Instead of Almond Flour?
Yes, you can substitute almond flour with all-purpose flour. However, keep in mind that the muffins will no longer be gluten-free and may have a different texture. If you’re looking for a gluten-free option, consider using oat flour or a gluten-free flour blend.
What’s the Best Way to Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also refrigerate them for a longer shelf life, but they may lose some moisture. For extended storage, consider freezing them in a freezer-safe bag for up to 3 months.
Can I Make These Muffins Vegan?
Absolutely! To make these muffins vegan, substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg) and ensure you use coconut oil instead of butter. Additionally, make sure any sugar you use is vegan-friendly.
How Can I Make These Muffins Sweeter?
If you prefer a sweeter muffin, feel free to increase the amount of sugar in the recipe by a couple of tablespoons. You can also add a bit of maple syrup or honey for added sweetness—just keep in mind you may need to adjust other liquid ingredients slightly for consistency.
