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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- Besti Monk Fruit Allulose Blend – I originally made these almond flour pumpkin muffins with erythritol sweetener, but updated the recipe to use Besti instead, because it makes them more moist and gives them a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
Kate
0This is a go to, favourite recipe of ours. I have the old version, without almond milk, which works well with my homemade pumpkin purée, which is a bit thinner and moister than canned. Today I added a few chopped walnuts and grated orange Peel. Absolutely delicious!
Yahaira
0These literally are the best I make these now all the time your recipes are literally on point
Bree
0Can you make with just almond flour and not coconut flour?
Wholesome Yum D
0Hi Bree, Almond flour cannot be substituted for coconut flour.
Jo
0Awesome muffin recipe. I made half with pecans and half without. I much prefer with pecans as it gave the very light and airy muffins some crunch.
mommato2
0Great recipe and I kicked it up a notch with orange zest and subbed OJ for the milk (it will increase the carbs by 3 per muffin) but the smell and taste with the orange was heavenly.
SHERRI
0Fantastic. Love when a low carb baked good actually tastes good.
Joan
0I was gifted some Silk unsweetened coconut milk. Can I use that in place of almond milk?
Wholesome Yum D
0Hi Joan, Yes, that would work.
lynnita
0Do these muffins freeze well? There are just two of us here!
Wholesome Yum D
0Hi Lynnita, You can store in a freezer-safe container. Thaw at room temperature before serving.
Karen
0These are WONDERFUL!! They are so moist and flavorful. I feel like I’m cheating. Thank you for sharing this recipe.
Jessica
0The taste is there! But mine were a bit too moist. I baked for 25-26 mins, and the toothpick came out clean. But the texture is a bit squishy. After cooling, they almost fell apart in my hand trying to put them in a container. Will try again and bake longer!
Patty
0Way too much liquid a soggy Mess
Wholesome Yum D
0Hi Patty, Sorry this recipe didn’t meet your expectations. Did you follow the recipe a written? As you can see in my video, the batter shouldn’t be runny.
Jen
0Would this still work if I used pumpkin premier protein instead of the almond milk? Would like to add some protein to them!
Wholesome Yum D
0Hi Jen, I have never tried that but it should work.
Lou
0Tastes yummy – didn’t have that sweetener so used 1/2 maple syrup and added walnuts. I liked using the two flours.
Marilyn Sullivan
0I’ve tried this recipe twice. Love the flavour, but in no way does this batter turn out thick, let alone heavy. Originally I had left them to cool in their silicone cupcake holders, but they turned out soggy bottoms. So this time, I turned them out immediately only to discover they cooked with a custard like bottom. Does the recipe call for too much liquid or too many eggs? Looking for a solution ?
Maya | Wholesome Yum
0Hi Marilyn, It sounds like they needed to bake for longer.
Christina
0Muffins were too wet and soggy, probably less eggs, milk n more flour will help and cooking temp n time.
Maya | Wholesome Yum
0Hi Christina, This sounds like they needed to bake for longer. Ovens can vary, so use the toothpick test to check when they are done.
Traci
0An alternate way I make them is 1/2 C maple syrup in place of the alluse and almond milk. The best add ins are 2 pkgs “‘Nature’s Path Superfood Oatmeal” – they’re GF and Vegan.
Always get requests for this recipe!!
Jane
0These muffins are really good and have a wonderful pumpkin flavor. I feel like they are a little too moist. I would prefer that they were a little denser. If that is the case would it be better for me to follow the old recipe? Thank you so much for your wonderful recipes!
Wholesome Yum D
0Hi Jane, If you still have that recipe feel free to use it but it is no longer on my site.
MJ Sauer
0These are fantastic. The first time I made them they were so moist they stuck to the muffin wrappers a bit. The second time I made them I put them directly into the muffin pans so that I wouldn’t lose any of the delicious muffins on the paper and they came out nicely from the pan. I also added cocoa nibs to the batter because I had them and they added a nice flavor and crunch and for me they come with less guilt than the sugar free chocolate chips 🙂 Thank you for the wonderful recipe!!
MD Houghton
0These are a Life saver for Keto Diet!
Mandy K
0I used this recipe to make breakfast bread. I was certain I had pumpkin in the cupboard but discovered I did not at the last moment. Instead, I substituted the pumpkin for unsweetened 5-seed butter and swapped the pepitas for the topping with a fine sprinkle of Serve brown sugar replacement. I baked it in a standard loaf pan at 350°F at 35mins.
Rhonda
0These sound delicious but I don’t use almond milk. Could I use no fat dairy milk instead?
Thank you!
Wholesome Yum D
0Hi Rhonda, Yes, you could use an alternate milk.
JoAnne
0This was quite tasty and I loved the nutrition profile but I didn’t love the texture. They fell apart pretty quickly, especially the next day. Is there something I’m missing? My ingredients matched your exactly (except for brands, which aren’t always the same in Canada).
Wholesome Yum D
0Hi JoAnne, The brands you use could have affected the texture of your muffins. Wholesome Yum Almond Flour and Coconut Flour are available in Canada.
Lori
0So delicious! I served them to my non-keto guests and they asked me for the recipe they liked them so much! The texture was great, light and fluffy muffins with just the right amount of ‘sweet’. I used my own blended kabocha squash in place of the pumpkin. Thank you for such a delicious treat!