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Bake 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- Besti Monk Fruit Allulose Blend – I originally made these almond flour pumpkin muffins with erythritol sweetener, but updated the recipe to use Besti instead, because it makes them more moist and gives them a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. This recipe doesn’t use the whole can, so you can save the extras to make my pumpkin banana bread. 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.
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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
By
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!
Instructions
[ See step photos See my tips ]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.
Did you make it? Leave a review or tag me @wholesomeyum on Instagram!
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
385 Comments
Alicia
0Divine recipe! I’m on keto to lose weight, and this totally satisfied that sweet craving. I also used Earth Balance Vegan Butter (Soy free), and baked it in my convection oven for thirty minutes at three hundred twenty five degrees. Thank you, Maya, for posting this.
Carola
0These were absolutely delicious. They were very light and fluffy with great taste.
Karen
0Followed the recipe exactly (used butter) but too much butter/oil on the bottom of the muffin pan left after baking. Toothpick dry. Put them back in the oven as still too moist and cooked an additional 5 minutes. Once cooled, they were still too moist in my opinion. Next time should I reduce butter, almond milk or pumpkin purée.
Robert
0Most muffin pans are for 12 or 6 muffins. Wondering why the recipe was sized for 10 muffins. Thanks.
Wholesome Yum D
0Hi Robert, I wanted larger muffins so I only made 10, if you want to make 12 you can also do that.
Leslie Butta
0I am going to make these this week. They sound wonderful! Can I substitute heavy cream for the almond milk?
Dan H
0I tried these with heavy cream and they came out amazingly light and fluffy. Thanks for the recipe!
Maya | Wholesome Yum
0Hi Leslie, That should work, but I’d probably water it down a bit (and measure after watering down).
Kathy
0So good! Yummy and moist. I will DEFINITELY be making these again – might try some chocolate chips, or white chocolate chips next time.
Sullivan Family
0DELISH. I am always looking for delish low carb muffins. I make muffins every week! I will be adding this to my repartee of low carb muffins.
Kat
0Can I use heavy cream instead of almond milk? Can’t use anything nut based.
Wholesome Yum D
0Hi Kat, Yes, heavy cream would work.
Cecilia
0Yummy, is this recipe good for diabetics?
Wholesome Yum D
0Hi Cecilia, Yes, this recipe is low carb and suitable for a diabetic diet, but as always, consult your doctor for any medical advice.
Sandy
0Delicious. I didn’t have pumpkin seeds, so I used chocolate chips sweetened with Stevia on top.
Amy
0I love everything about these muffins! So moist and flavorful!
Anne
0Pumpkin muffins are my favorite, they are so tender and tasty.
Katie
0I love that there is a keto option for one of my favorite fall treats! Such great pumpkin and fall flavors!
Katie
0I love that these are still festive and fun for fall, but still in line with keto! So flavorful and delicious!
Natalie
0I am making these this week!! They are absolutely the best!! I have never added the pepitas on top, but what a great idea!
Rory
0I make these weekly now, they are so delicious!
Melissa in Seattle
0Simply delicious! After trying a number of keto/low carb muffin recipes, I had all but given up on finding something that I could enjoy along with my non-k/lc family. After 2.5 years, I am delighted to have the lovely aroma of baking in my home again! I also appreciate that the ingredients are all real, whole foods, unlike most of the highly processed “keto” labeled items in stores.
Note: I ended up with 13 full-sized muffins that needed 30 minutes to bake.
Thank you so much!
Janna
0Hello!
Can I make this into a loaf?
Wholesome Yum D
0Hi Janna, Yes, you can. The baking time would be a lot longer. You can also try this low carb pumpkin bread recipe.
Charlie
0These are so good Maya!!! I have been on keto/low carb for almost 4 years. Whenever I look up a recipe and see results for your page, I pretty much go straight for yours. I really love the way you combine different flours and sweeteners to get the best texture and taste possible. Allulose has become one of my favorite sweeteners too. I made my muffins a little too large I’m afraid. But very yummy. I am baking at a high altitude and find that my baked goods seem to rise a bit more than when I bake at lower altitudes. Thank you once again.
Heidi
0This is my go-to recipe in the fall! One question, I made these countless times last fall and I don’t recall the almond milk included, is that new? Thanks!
Wholesome Yum D
0Hi Heidi, This recipe has not been updated recently, maybe you are thinking of this Low Carb Pumpkin Bread that does not include almond milk.
Patricia
0Excellent recipe! Made exactly 10 muffins. Very moist and fluffy!
Baked an extra 3 minutes as my oven is new but temperamental.
This recipe is a keeper.
Thanks so much!