Shop
My
Custom
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- Besti Monk Fruit Allulose Blend – I originally made these almond flour pumpkin muffins with erythritol sweetener, but updated the recipe to use Besti instead, because it makes them more moist and gives them a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.
FREE 5-Ingredient Recipe EBook
GET IT NOW
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.
-
Preheat the oven to 350 degrees F (177 degrees C). Line 10 muffin cups with parchment liners (I use this muffin tin).
-
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.
-
Stir in the the eggs, pumpkin puree, almond milk, melted ghee, and vanilla, until completely incorporated.
-
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.
-
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.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Almond Flour Pumpkin Muffins
385 Comments
Lisa
0can i make this recipe in a springform pan or other size cake pan?
Maya | Wholesome Yum
0Hi Lisa, Yes, you could do that. The baking time would be longer, and would vary depending on the size and shape of your pan.
Pam Wilson
0I made these and they taste delicious, but I could not get the bottom of the muffin to really firm up. I even took them out of the muffin pan and baked an additional 12 minutes. What am I doing wrong???
Maya | Wholesome Yum
0Hi Pam, Sorry to hear that! I’ve never had this happen before. It could be that the batter wasn’t mixed well enough and too much of the wet ingredients were at the bottom?
K
0Can you use oat flour instead of coconut flour?
Maya | Wholesome Yum
0Possibly, I haven’t tried that. Oat flour is more absorbent than other flours but usually not quite as absorbent as coconut flour. Let me know how it goes if try it. Just be aware that the muffins would no longer be keto friendly with oat flour in them.
Carol
0OK< I know it was mentioned several times in comments, but I am concerned about the 1 TABLESPOON of baking powder for 1 cup of flour.
Confirm 1 TBSP please.
Also, I have just been reading about oat FIBER being used in keto/low carb recipes as it does not have carbs.
Have you used oat fiber before?
Lots of questions about coconut flour…maybe oat fiber could be the sub for that?
One other comment: I might try adding some cooked bacon to these to make more of a breakfast muffin…..
Maya | Wholesome Yum
0Hi Carol, Yes, that is the correct amount. Coconut flour is very absorbent, so the 1/2 cup in this recipe essentially functions like 2 cups of another type of flour. I’ve used oat fiber a bit, but it’s more dense than coconut flour, so I wouldn’t recommend replacing all the coconut flour with oat fiber. You could try replacing a few tablespoons of it. Feel free to add cooked crumbled bacon to these pumpkin muffins, that sounds delicious!
Holly
0Made these pumpkin muffins and they are delicious!!!! My husband and kids love them. They want me to keep making them. I made some pumpkin cream cheese icing to go on top of them. Will default make these again. I love pumpkin
Maya | Wholesome Yum
0Thank you, Holly! I’m so glad your family likes these. Pumpkin cream cheese icing sounds delicious!
Baker Jenn
0Very tasty and really easy to make! It was my first time using coconut flour and monkfruit with allulose in my baking. I bought the pumpkin seeds but forgot to add them. Satisfied my fall pumpkin craving. It made 12 muffins for me, and took 30 minutes. I would make again and will try your other recipes. Thank you for sharing your recipes!
Michelle Reyes
0My husband really enjoyed these muffins and asked me to make them bigger next time. 😁😊 so, I would say 5 stars from him too. *****
Sonia
0This is the second time I’ve made this recipe! Definitely a winner! The first batch I put the pumpkin seeds on half of them to see if I liked them on top. I loved them! So, this time I doubled the batch and am putting seeds on all of them. (I’m using Go Raw Sprouted Pumpkin Seeds with Sea Salt. ☺️) BTW, She’s my favorite Keto cook!
Beverly
0These were delicious. Great texture and flavor! And I love that they freeze nicely so I can make a large batch and keep them in the freezer until we want to use them.
Vien
0It’s the first time I’ve ever left a review for a recipe. These muffins are fantastic! Thanks for sharing!
Sasha
0These were so delicious and moist! Made for a perfect breakfast this week!
Max
0These came out great! I love the mix of almond and coconut flours. Even my son loved them and he doesn’t like pumpkin. Thanks so much!
Therese
0This recipe was easy to make, and the muffins came out perfect! I can’t wait to try this recipe with fresh pumpkin when the first pumpkins are ready to harvest!
fredmcgillicutty
0These were more savory than sweet. Nothing wrong with that. I opted for the seeds on top and strongly recommend that option. I will make again but use my own cinnamon, nutmeg and allspice in enough quantity to bring out those flavors. I like these with a little keto honey on top.
Lidia
0Very good recipe, healthy and not expensive . Thank you for giving this recipe.
Carol
0These pumpkin muffins are so delicious. They are moist and easy to make. Will certainly be making more of Maya’s recipes.
Grace C
0Hi – can the coconut flour be replaced with flaxseed meal?
Wholesome Yum D
0Hi Grace, I do not suggest that substitute for this recipe.
Kim C
0Do not use the suggested amount of baking powder or salt this came out terrible I had to throw these away. Further, the texture was more like a flan than a muffin. So cook beyond the suggested time.
Wholesome Yum D
0Hi Kim, This recipe only calls for 1 tbsp of baking powder, is that what you used?
Leanne
0I sprinkled some monk fruit sugar/cinnamon on top of the muffins before placing in the oven. Used butter for ghee and cream for almond milk. Very moist and delicious ?
Jane Taylor
0Delicious! Topped some with Lily’s chocolate chips, some with pepitas and left the rest to frost. Big hit at my house!