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GET IT NOWBake Healthier This Fall With My Almond Flour Pumpkin Muffins
When I first made these almond flour pumpkin muffins, I started with a much simpler version: less pumpkin, no milk, and even a different sweetener. They were good, but a little dry. After re-testing (and plenty of cozy fall breakfasts at my house), I found that adding more pumpkin puree, a splash of almond milk, and swapping in Besti made them so much softer and more moist. Here’s why I keep making them every fall:
- Soft and moist, with all the pumpkin flavor – Between the real pumpkin puree, cozy pumpkin pie spice, and my blend of clean-ingredient flours, these almond flour pumpkin muffins are super moist and taste like pure fall in every bite.
- I feel good about eating them – These are refined sugar free, gluten free, and naturally low carb and keto, with a dairy free option. I feel light after eating them.
- Easy to customize – I like sprinkling pumpkin seeds on top, but chocolate chips, walnuts, or pecans also work well. The almond flour base keeps the muffins sturdy enough for add-ins. And, I’ve even got an idea below for a creamy filling!
So grab a can of pumpkin, warm up your oven, and make these almond flour pumpkin muffins with me!
Reader Review
“This is the best pumpkin muffin recipe I have EVER made! It’s moist and fluffy and everything you could want in a pumpkin treat.” –Carol
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my almond flour pumpkin muffins recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Wholesome Yum Almond Flour – My finely milled almond flour gives the best texture. If you need nut-free, sunflower seed meal works better than flaxseed meal, but almond flour still has the best flavor and crumb. I don’t recommend using almond meal, which is more coarse and will make your muffins grainy.
- Wholesome Yum Coconut Flour – This is key here because pumpkin adds so much moisture, and the absorbent coconut flour soaks up the excess. But if you want to make these pumpkin muffins with almond flour alone, you can replace the coconut flour with an extra 1 1/2 cups of almond flour. (Yes, it’s quite a bit more.)
- Besti Monk Fruit Allulose Blend – I originally made these almond flour pumpkin muffins with erythritol sweetener, but updated the recipe to use Besti instead, because it makes them more moist and gives them a much better texture. That’s because Besti locks in moisture and makes muffins softer! Other sweetener options (like ones labeled “monk fruit” or “stevia”) typically contain erythritol as well, so will make these more dry. I also reduced the sweetener amount from 2/3 cup to 1/2 cup, based on reader feedback and my own re-testing. I don’t recommend using a liquid sweetener because it’ll make the batter too wet; make my regular almond flour muffins instead if you want to use a liquid one.
- Pumpkin Puree – I usually grab canned to save time. Just be sure it’s plain puree, not pumpkin pie filling with added sugar. You can certainly roast your own pumpkins (I recommend sugar pie pumpkins if you do this) if you have time.
- Pumpkin Pie Spice – I like using my homemade pumpkin spice blend of cinnamon, nutmeg, ginger, cloves, and allspice, but store-bought works fine.
- Eggs – Bind the batter and give structure. Feel free to substitute flax eggs.
- Milk – I usually use almond milk (plain or vanilla both work), but have had success using coconut milk beverage (the kind in a carton, not the thick canned one) and even regular dairy milk.
- Ghee – I used this as a dairy-sensitive option for a friend. You can use unsalted butter if you like, or coconut oil for a completely dairy-free version.
- Baking Powder, Vanilla Extract, and Sea Salt – Don’t confuse baking powder with baking soda, they are not the same!
- Add-Ins – I used pumpkin seeds (pepitas) this time, but have also enjoyed walnuts, pecans, or sugar free dark chocolate chips.
How To Make Pumpkin Muffins With Almond Flour
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Mix the dry ingredients. In a large bowl, whisk together the almond flour, coconut flour, Besti, baking powder, pumpkin pie spice, and sea salt. I used a spatula in my picture below, but these days prefer a whisk because it breaks up clumps without requiring me to sift ingredients.
- Add the wet ingredients. Crack in the eggs, then stir in the pumpkin puree, almond milk, melted ghee (or your fat of choice), and vanilla. The batter will be thicker than a classic muffin batter.
- Scoop the batter. Use a spoon to divide the pumpkin muffin batter into a lined muffin tin. I like to add a sprinkle of pepitas for crunch.
- Bake in the preheated oven. These almond flour pumpkin muffins are ready when the tops are golden and a toothpick comes out clean.
My Tips For The Best Texture
- Use room temperature ingredients. They’ll mix more smoothly. Plus, cold almond milk or eggs can solidify your melted ghee.
- Expect a thicker batter, and don’t thin it out. The combo of pumpkin and coconut flour naturally makes the batter thicker. Your muffins won’t set properly if you add extra liquid.
- Some readers prefer an extra 1/2 cup of almond flour. These almond flour pumpkin muffins turn out firmer that way, but personally I prefer them as written with an extra moist texture.
- A lighter-colored muffin tin works best. I bake mine in this USA-made muffin pan, because it doesn’t get the muffins as dark. It also cleans up really easily in case of any batter spills.
- For the photos, I used parchment liners, but lately I’ve been using silicone ones. I like these because they have notches to help lift them out.
- Fill the liners almost to the top. Almond flour and coconut flour don’t rise like wheat flour does, so I make sure the cups are nice and full.
- Watch the bake time. Ovens can vary, so while mine take about 25 minutes, I start checking at 22. Pull them as soon as a toothpick comes out clean so they stay moist.
- If the tops are browning too quickly, just tent the pan loosely with foil. That way they can finish baking without getting darker.
- It’s normal for the tops come out a little flat. You can see that in my pictures here. They still taste moist and fluffy!
- Cooling on a wire rack improves the inner texture. I always let my almond flour pumpkin muffins cool before enjoying, but do usually reheat them in the microwave or the oven. And a pat of butter on a warm muffin is just perfect!
- Want a more dessert-like vibe? You can add the filling from my cinnamon cream cheese muffins here, or just pipe cream cheese frosting on top after baking.
Almond Flour Pumpkin Muffins
My almond flour pumpkin muffins are moist, sweet, and naturally low carb and gluten-free. A feel-good, cozy bite of fall in every bite!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat the oven to 350 degrees F (177 degrees C). Line 10 muffin cups with parchment liners (I use this muffin tin).
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In a large bowl, stir together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt. Make sure there are no clumps.
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Stir in the the eggs, pumpkin puree, almond milk, melted ghee, and vanilla, until completely incorporated.
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Spoon the batter evenly into the muffin cups and smooth the tops. (They should be almost full, not 2/3 or 3/4 full.) If desired, sprinkle pumpkin seeds on top and press gently.
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Bake for about 25 minutes, until an inserted toothpick comes out clean and the muffins are very slightly golden around the edges.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 muffin
- Recipe update: I updated this recipe to make the muffins more moist. The original version had 1/3 cup ghee, 1/2 cup pumpkin puree, and no almond milk. The ingredient list above and photos show the updated version.
- Tips: Check out my recipe tips above to help you get the best texture in these almond flour pumpkin muffins, plus my favorite dessert-like variation.
- Storage: I usually keep these in a covered container on the counter for 2–3 days, or the fridge up to a week.
- Freeze: Keep them in the freezer for up to 3 months. Thaw on the counter, or you can reheat from frozen with a little butter or coconut oil.
📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Almond Flour Pumpkin Muffins
383 Comments
Laurie
0Wow! These taste unbelievable! Thank you so much for this recipe! I was hoping to get a good recipe for this thanksgiving season, and this is the one! I hope I can just stop at one. I didn’t have pumpkin seeds, so I chopped up some almonds for the crunch, tastes great.
Maya | Wholesome Yum
0I am so happy to hear that, Laurie! Thank you!
Kitti Dee
0I made these today but use pure maple syrup and stevia. I also added macadamia nuts. They were the BEST gluten-free muffins I have ever tasted!!!! Thank you for this wonderful recipe!
Maya | Wholesome Yum
0I love that, Kitti! Thank you!
Stephanie
0I’m astounded at how delicious and easy this was not to mention weight loss friendly!
I added pecans because they were on hand. I chopped some up and just eyeballed it. Put a pecan half on top. Beautiful, light and fluffy! WOW!
Thanks so much !
Maya | Wholesome Yum
0I am so happy to hear that, Stephanie! Please come back soon!
Wendy
0I made these into donuts with the addition of some Lily’s mini chocolate chips, and tipped it with a confectioners Swerve and pumpkin pie spice glaze! Super yummy!
Maya | Wholesome Yum
0I am so happy the muffins, Wendy! Thank you!
Elizabeth
0I’m obsessed with my boyfriends moms’ pumpkin muffins, but wanted something with low sugar and low carbs to enjoy them with a little less guilt! Came across this recipe and it turned out AMAZING! I threw in some 72% dark chocolate chips which sweetened it up a bit more.
Maya | Wholesome Yum
0I am so happy to hear that, Elizabeth! Thank you!
Ronda
0Made these this morning. Delicious! Couldn’t even tell they were healthy. The best pumpkin muffin recipe I’ve tried yet.
Maya | Wholesome Yum
0I am so happy to hear that, Ronda! Have a great day!
ARDwyer
0I’d like to add flax meal to this recipe. Should I swap out the almond flour or just add 1/2 flax meal?
Maya | Wholesome Yum
0You can replace either some or all of the almond flour with flax seed meal. However, the flax seed meal makes the muffins a bit more gritty/grainy after cooling. If you are nut-free, I recommend sunflower seed meal instead. If you do use flax seed meal anyway, I recommend using it for some of the almond flour replacement but not all.
Becky
0Do you think it is possible to get 12 muffins instead of 10? If so what would be the nutrition info 12 muffins? And if you added pecans what would the nutrition be? Thanks
Maya | Wholesome Yum
0Hi Becky, You could make 12 muffins, but you’d have much less “muffin top”. The baking time might be reduced a little. I don’t have nutrition info for substitutions or modifications, but if you want to change something you can enter the ingredients you use and the number of servings changed into an online calculator.
Haley
0These are fabulous!!! Definitely saving the recipe. Do you know the saturated fat content?
Maya | Wholesome Yum
0Thank you so much, Haley! I don’t have that off-hand but you can enter the ingredients you used into an online calculator.
Patti
0I made these this morning. They were very good, but for me I am going to cut back on the pumpkin pie spice. They were also VERY moist inside, I cooked them for almost 25min and they were brown on top. I let them sit for about 5 min as they seem to recommend with any Keto baking recipe.
Maya | Wholesome Yum
0I am so happy you liked the muffins, Patti! Have a great day!
Terri
0These were amazing. I doubled the recipe (to share), and added 1/4 cup of avocado oil so they would be more moist. I also used Sukrin brown sugar substituted, and reduced the amount of that by 1/3. They were delicious!
Maya | Wholesome Yum
0I love to hear that, Terri! Thank you!
Lauri
0My kitchen is filled with scents of Fall. Fresh out of the oven just minutes ago – delicious muffins! The only substitution I made – I used pure maple syrup for my sweetener and only used 1/2 cup. Otherwise, followed recipe as written. Truly DELICIOUS and nutritious. A great way to begin a chilly day.
Maya | Wholesome Yum
0Yay for Fall, Lauri! Thanks for stopping by!
Christina James
0I am allergic to coconut, so would I just replace it with the same amount of almond flour?
Maya | Wholesome Yum
0Hi Christina, No, sorry, they are not interchangeable. Coconut flour absorbs a lot of liquid, so replacing it with the same amount of almond flour would make the muffins too wet. You could try replacing the 1/2 cup coconut flour with 1 1/2 cup almond flour (yes, triple the amount), but you’d end up with a lot more muffins and I can’t say for sure if that’s the right consistency. I have a video that will be posted shortly and you can check that to see what the batter consistency should be like.
Julie
0I replaced the eggs with flax eggs and they turned out great! I did have to cook them a little extra, but all worth the wait!
Maya | Wholesome Yum
0I am so happy you liked the muffins, Julie! Have a nice day!
Marion Buller
0I’m baking these now. They definitely do not have the smooth tops like your pictures. The batter was very thick. Is there something to make them moister? I added the extra oil already.
I just took them out of the oven and they are soft and moist on the inside, a little grainy. I used Swerve powdered sweetener because it’s what I had available. Any suggestions or do I just find a new recipe?
Maya | Wholesome Yum
0Hi Marion, Yes, the batter should be thick – BUT I did update the recipe recently to make it more moist. Finally, I recommend using almond flour or sunflower seed meal over flax seed meal, due to possible issues with graininess. I hope you’ll try the current version on the recipe card. I think you’ll like it much better!
Aron
0I made these today and they’re fantastic! I saw the recipe on your site a few months ago, but wanted to wait to make them until it was closer to fall weather. I love pumpkin anything. These are soft and moist, and they have a great pumpkin flavor. Thanks for sharing all these wonderful ideas!
Maya | Wholesome Yum
0I am so happy you liked them, Aron! Have a great day!
Lexi Sickafoose
0These were so yummy! I’m ready for fall!!! My kids loved them too! Thank you!
Maya | Wholesome Yum
0I am so happy you and your kids liked the muffins, Lexi! Have a great day!
Ashley
0I made these last night and they’re perfect! I made them with butter instead of ghee, and used only 1 teaspoon of baking powder. I used a leveled ice cream scoop to fill the cups and got exactly 10 muffins.
The flavor is amazing, this is the best low carb recipe I’ve made yet!
Maya | Wholesome Yum
0I am so happy that you liked them, Ashley! Thanks for stopping by!
Jean
0I tried these but all I could taste was the baking powder. Can I reduce or not even use it?
Maya | Wholesome Yum
0Hi Jean, Did you by chance use baking soda instead of baking powder? They aren’t the same, and baking soda would have a strong taste. Baking powder is different, and necessary to make the muffins rise.
Jessica Beatty
0If using erythritol, wouldn’t the sugar be less than 2g, bringing the net carbs significantly down? This recipe looks awesome and I cannot wait to try it.
Maya | Wholesome Yum
0Hi Jessica, No, the nutrition info is already based on using erythritol. The small amount of carbs comes from the other ingredients (pumpkin, almond flour and coconut flour).
Aimee
0This recipe is awesome!! You nailed the texture by using almond flour and coconut flour together. They were moist but not gummy. This will be in my regular rotation. Thanks!
Maya | Wholesome Yum
0I am so happy you liked it, Aimee! Have a nice day! Please come back again soon!
Valerie Baker
0These are really good. I added more butter and pumpkin puree to get them a little more runny, and they turned out great, really yummy with a dollop of butter and warmed in microwave. I think these would be really good with a streusal topping.
Maya | Wholesome Yum
0I am so happy you liked the muffins, Valerie! Thanks for stopping by!
Rachael Ross
0I’m going to try these but for the sweetener… is it granular or confectioner’s? Thanks!
Maya | Wholesome Yum
0You use granular erythritol in this recipe, Rachael! I hope you like them!
Nichol
0My daughter and i just recently started this low carb way of eating and we have been experimenting on new ideas to curb our cravings. Tried your recipe tonight because I love pumpkin everything. These are to die for!!! Do you think this could be made into a bread?! Definitely hit the spot! Thank you so much.
Maya | Wholesome Yum
0Thank you so much, Nichol! I’m glad you like them. I haven’t tried these as a bread but I’m sure you can – you’d just need to bake it for longer. You may need to tent the top with foil if it browns before the inside is done. I also have a separate pumpkin bread recipe here you can try.
Lindsay
0These were incredible! My super picky 7 year old loved them too. The recipe is perfect. Thanks so much 🙂
Maya | Wholesome Yum
0I am so happy you and your 7 year old liked the muffins, Lindsay!
Tammi J Riley
0The pumpkin muffins are amazing! Very moist even without adding extra butter.
Maya | Wholesome Yum
0I am so happy you liked the pumpkin muffins, Tammi!
Joy
0Well they smell great. I can’t wait to see how well they turn out. You’re recipe was very easy. Thank you!
Maya | Wholesome Yum
0I hope they taste as delicious as they smell, Joy!
Alice
0I was able to get 12 medium sized muffins from the recipe cutting the net carb down to 2g! I also added a tablespoon of low carb brown sugar sweetener hoping to get that molassesy flavor! Fingers crossed!
Maya | Wholesome Yum
0Let me know how you like them, Alice! Have a great day!
Mystel Winters
0Hi Maya! I ADORE your website and recipes 🙂 I tried these this morning, and noticed though that the batter was super thick – more like cookies instead of muffins. It may be my fault for using coconut oil instead of ghee, because I’ve noticed that ghee is liquid at room temperature but coconut oil is solid. Anyhow, I added too much *extra* liquid to the batter and the muffins turned out really soft, but they taste amazing, so I don’t mind the softness 😉 Thank you for a great nut free recipe!
Maya | Wholesome Yum
0Hi Mystel! I am so happy you liked them! I hope to see you back soon!
Deena Jones
0Delish!. I tried it with one less egg since most of the low carb baked goods tend to taste too “eggy” in my opinion. They turned out just fine, but my batter only made 7 muffins.
I filled the cups of the tin completely full, so that may account for the lesser number of finished product. Also, 20 minutes at 350 was perfect for the one less egg batter.
I will try adding in walnuts or sliced almonds next time.
Thanks for the recipe!
Maya | Wholesome Yum
0Walnuts and almonds sound like wonderful additions, Deena!
Charlene Miller
0These are perfect! I threw in 1/2 cup each of raisins and walnuts for while I’m at work…. delicious!! Thanks for a great recipe!
Maya | Wholesome Yum
0I love your additions, Charlene! I am so happy you liked them!
Chris
0How long will they stay good on the counter?
Maya | Wholesome Yum
0Hi Chris, They will stay good on the counter for a few days. They keep in the fridge for a bit longer beyond that, and you can also freeze them if you want to.
Helene Denny
0Hi Maya, I like your gluten-free recipes. Question – what can I use to substitute eggs in your bread or cookie recipes?
Maya | Wholesome Yum
0Thank you, Helene! Substitutions would depend on the recipe. For this one I have not tested it without eggs, but you might be able to do it using flax eggs instead. Let me know how it goes if you try!
Cindy
0These are the best muffins! They are a regular go-to recipe for me. I bake a lot with Erythritol since trying to stay away from sugar, and find it to be very satisfying. Thank you so much for posting the recipe.
Maya | Wholesome Yum
0Thank you, Cindy! I’m glad you like them!
Brenda
0This is a great recipe. I added a tsp of xanthan gum, seemed to make them not as “heavy”, made 8 muffins and baked them 20 min. I keep them in a plastic container in the fridge with a bowl of cream cheese that has been whipped with whipping cream, a bit of sweetener and a dash of cinnamon right beside to use as a spread!
Maya | Wholesome Yum
0Thank you, Brenda! That spread sounds delicious!
Nikki
0I am single so only cook for myself. Do these freeze well? Or would it be better to freeze the batter and only cook what I can eat at once?
Maya | Wholesome Yum
0Hi Nikki, I would recommend increasing the butter to 1/2 cup and then freezing them after baking the full batch. Then just reheat one at a time as you want. 🙂
DEBORAH STONE
0Love the muffins but I got only 6, not 10. I will double the recipe next time.
Maya | Wholesome Yum
0Thank you!
Mary Money
0Hi Maya, I am new to your web site. I have been trying to print the Healthy Pumpkin Bars. I found the first print tab which took me to the second screen. That is were I cannot find the print.
Maya | Wholesome Yum
0Hi Mary, After you tap the print button, that should take you to a printer-friendly page. After that, you would need to use the print function of your browser. The fastest way is the Ctrl+P keyboard shortcut on PC or Apple+P shortcut on Mac.
Heather Martyn
0Taste good, but definitely did not rise at all.
Maya | Wholesome Yum
0Hi Heather, I’m glad you liked the taste. That might be due to older baking powder or not mixing the batter enough to incorporate air into it. However, keep in mind that low carb baked goods never rise as much as traditional wheat flour ones.
Samantha
0I made the pumpkin muffins last weekend and they are so good! I’ve been asked to bring mini muffins to a work event and I thought your pumpkin muffins would be perfect. How long do you suggest baking the mini muffins?
Maya | Wholesome Yum
0Thank you, Samantha! I’m glad you liked them. I haven’t tried them as mini muffins, but it should work fine. The time will be a little less. I’d start checking around 18 minutes and go by the toothpick insertion test to determine when they are done.
Irene
0Do you take Dietary Fiber from Carbohydrates to get Net Carbs? What is the difference and why?
Maya | Wholesome Yum
0Hi Irene, Yes, net carbs are total carbs minus fiber and sweetener. This is because they are generally not absorbed (or mostly not absorbed), so do not increase blood sugar. It does vary for some people, and some people say that you can subtract insoluble fiber but not soluble fiber when calculating net carbs. The separate amounts of soluble and insoluble are usually not easy to find, though. You may have to experiment to see what works best for you. For me personally, net carbs is a reasonable calculation that works well. My recipe card lists both the regular nutrition label with total carbs, and the net carbs below it, so you can refer to what works best for you.
Amy
0Can you replace the coconut flour with something else? I am allergic and am trying to find great recipes but most of them have coconut in them in some form.
Maya | Wholesome Yum
0Hi Amy, You may be able to replace the 1/2 cup coconut flour with an additional 1 1/2 to 2 cups almond flour. (You’ll end up with more muffins, but it will make the right consistency.) That is usually the ratio, but I haven’t tried it. Let me know how it goes if you give that a try!
Betty E Harris
0Have been baking low carb for almost a year, and finally found a muffin that tastes wonderful. Only thing I added was a little cream to make the batter a little thinner. MUY BIEN.
Maya | Wholesome Yum
0Thank you, Betty!