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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- Besti Monk Fruit Allulose Blend – I originally made these almond flour pumpkin muffins with erythritol sweetener, but updated the recipe to use Besti instead, because it makes them more moist and gives them a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
Kayla Mcintyre
0Hi I’ve been trying to find a recipe with just almond flour and couldn’t!! I don’t use coconut flour, and was wondering if I can just use almond flour? Thank you. I’ve been dying to try this recipe
Wholesome Yum A
0Hi Kayla, the coconut flour is necessary in this recipe to absorb moisture from the pumpkin. You might have better luck modifying this recipe to include pumpkin pie spice and pumpkin seeds instead of blueberries.
Karen Shaw
0If I were to add a non-keto sweetener, e.g. maple syrup, brown sugar, or honey, do you know how much I should use in this recipe? Thanks!
Wholesome Yum A
0Hi Karen, I don’t work with those sweeteners much so I’m not sure. Be aware that substituting granulated sweeteners with liquid ones may also change the final texture.
Natalie
0Had these muffins at a friend’s & asked for the recipe because they’re soo good! I added 60% cacao chips too. I used monkfruit sweetener. They came out really well & I cant wait to try your other recipes. I’ve been reducing my carb intake recently-paying attention to the numbers. This treat really helps me to not “lose it” -meaning to keep me from falling off the low carb wagon! Thanks for your research & sharing your recipes! Thank you?
Tonia
0I’ve been exploring options for my 4 year old, who was recently diagnosed with Type 1 diabetes & is the pickiest eater alive! I have tried sooo many recipes but this is the only thing he’s actually liked (& eaten)! I can’t tell you what it means to have even one healthy option for him as his blood sugar levels are a constant battle. I look forward to trying more of your recipes!
Sierra
0Hi! I’m a huge fan of your pumpkin bread recipe and thought I would use this one for muffins! However, it calls for 1 tbsp of baking powder, which is almost double what your bread recipe uses.. could this be a typo? I made the recipe last night and am noticing that the taste seems off.
Wholesome Yum M
0Hi Sierra, Thanks for checking! The amount of baking powder listed is correct.
Peg
0All I can say is, “WOW!” These were absolutely amazing! They were fluffy, flavorful and such a great treat for a lazy Saturday. I substituted xylitol for the sweetener, which did add a few carbs but I’m a little burned out on the taste of Swerve. I also topped the muffins with walnuts instead of pumpkin seeds and used butter instead of ghee. The batter was very thick and required 32 minutes total baking time, but the end product was truly amazing. Thanks for letting me have a little treat without blowing my low carb eating plan!
Nineveh
0Wonderful! Thank you for sharing! I added a teaspoon of cream cheese to each muffin before putting in the oven.
Brenda
0Hi made the recipe first just as it was and the second batch used only almond flour , no coconut flour and I used olive oil instead of coconut oil and the second batch are as good as first even slightly better . I live in high altitude area sometimes I mix it up!
Sallie
0Are you sure this is gluten free? I’ve developed a gluten allergy after learning about gluten. Also, what’s keto? Would love to see more about it on your blog
Maya | Wholesome Yum
0Hi Sallie, Yes, these are definitely gluten-free. You can learn more about keto here.
Madison
0Loved this. I Doubled the recipe, so I could use the whole can of pumpkin. And I added mini chocolate chips to the batter. Turned out great. Very moist and flavorful!
Pamela Bakka
0I have a similar recipe for gluten free pumpkin muffins which contains 6 eggs instead of for coconut flour and coconut oil along with the spices- I also add a cup of chopped walnuts it makes 12 Muffins and they are absolutely delicious! Just wish I knew how much protein was in them since I’m not drinking protein powder anymore…
Susan Stroud
0Wow! These are really yummy. I haven’t had much luck with low carb baked goods but these are good enough to share with friends who aren’t low carb
France
0I Just made these, double recipe. OMG delicious… it is very hard to stop at one… thank you for sharing… this will be breakfast, snack, dessert…
Nita
0I absolutely love your Keto pumpkin muffin recipe. I’ve made it twice now. It satisfies my craving for something with bread like consistency. It is also very quick and easy to put together. I made two little changes as I had monk fruit sweetener in a bag, which is really only part monk fruit but known to be very very sweet. I used half the amount listed for sweetener. I also just sprayed my muffin pan the second time and put the muffin mix straight in the pan with no paper cups. They just pop right out after cooling for a few minutes. The first batch in paper cups left too much of that good muffin stuck to the paper.
They are a delightfully moist treat, warmed up for 20 seconds in the microwave, to have with coffee or for dessert after dinner, with tea.
Vickie M
0Hubby and I have been trying to find more coconut flour dessert recipes so when I saw this we decided to give it a try. I had never tried one that used the same amounts of both almond and coconut flours but I’m sure glad I tried this one….we just love them! They will definitely be made again and again…our new favorite. I also love just using one bowl and a spoon to mix it all up. I used a small cookie scoop (used 2 scoops each) and made 12 muffins…maybe my muffin pans are smaller. I pressed chopped walnuts into the tops of mine…yummy! Thank you so much for this recipe.
lisa
0Oh wow I love this recipe! I substituted mashed ripe bananas for the pumpkin puree and added blueberries at the end. I also used monkfruit sweetener. They came out perfectly! They are absolutely delicious! Thank you for the recipe!
Cheryl
0Made these yesterday. Good warm, even better next day. I automatically cut the sweetener and add pumpkin (recipe I saved called for less) — came out perfect anyway. Froze a few. Texture is perfect. Cheryl
Nita OBrien
0They looked so yummy, we split one that was still warm. Oh my, these are just so deliciousness. Thank you. The only change I made was to use half the sugar, (monk fruit sweetner)
Kathy
0I just realized that I’m out of butter and wondered if olive oil will work. If so, would the measurement be the same?
Michele
0I use coconut oil with the same measurement and I prefer it to the butter . I use silicone muffin molds and they slide right out. I absolutely love these muffins and try to always have some in the freezer.
Maya | Wholesome Yum
0Hi Kathy, It might work, but the texture and flavor would be different. If you have coconut oil, that’s a more similar substitute.
Kathy
0When I calculated the recipe using the My Fitness App, the nutritional value came up as 177cal, 4.1 carbs, 12.1 fiber (no idea how that could happen) 14.1 fat and 9.1 protein. It’s very similar to your calculations except for the protein and fiber. Any thoughts on this?
Maya | Wholesome Yum
0Hi Kathy, It will depend on the ingredients selected and unfortunately I can’t troubleshoot 3rd party apps. The nutrition info on this site comes from the USDA Food Database which is most accurate.
Ann Bodmer
0I just made these muffins and they were DELICIOUS!!! I will add nuts cranberries next time. I also shared your recipe with my KETO friends. Thanks for sharing your wonderful recipes. Merry Christmas and Happy New Year!!!
Courtney Adkins
0These are SOOOOOO good! They have become a staple in our house…breakfast, snack, dessert…these muffins do it all! Thank you for such an amazing recipe…love that they use both coconut and almond flour and you can make them pretty much dairy free!
Kathleen Kett
0The best keto muffin recipe ever. I’m wondering whether you can substitute full fat sour cream for the pumpkin purée and make blueberry lemon muffins—just for another variation but I don’t want to ruin a good thing.
Maya | Wholesome Yum
0Hi Kathleen, Possibly – I haven’t tried that. I have a popular recipe for keto blueberry muffins here that you can try, but it doesn’t use sour cream.
Kathy Bushey
0Just made the pumpkin muffins. They were very easy to make and are delicious. Thanks so much.
Cora
0These are great muffins! Thanks for providing this recipe. They are moist, taste great, low in carbs (I’m doing keto), filling and filled that spot for something bread like for my breakfast.
Anna
0We made these Thanksgiving Day because I wanted something with pumpkin. I left out the sweetener because we don’t like the taste of it and I’m trying to not use any in my Keto diet. Maybe because I’ve become used to non-sweet things that they tasted soooo yummy! With the pumpkin pie spice, pumpkins, and vanilla, it was enough. Smothered in Kerrygold butter and I was in heaven. So satisfying with my eggs in the morning. Thank you so much, I don’t think I’ve ever gone wrong with one of your recipes!
Nicole
0These came out amazing! I wanted something that felt like fall and this hit the spot! I added a dollop of keto friendly cheesecake better to the top before baking to make these pumpkin cheesecake muffins. This increased my servings to 16 cupcake sized muffins. So still very low carb.
Cara
0Where have these been all my life??? I don’t have (and have never cooked with) Erythritol so I used about 1/4c of maple syrup to add some sweetness. I added a few pecans on top and I substituted 1/2 of the ghee with raw cacao butter and it is AMAZING!!! The cacao butter gives a hint of chocolate, and I love chocolate and pumpkin together. The consistency of these is perfect with the blend of almond and coconut flours.
THANK YOU for such a great recipe!!! ❤️
Maya | Wholesome Yum
0Thank you for sharing, Cara! That cacao butter substitution sounds delicious.
Wendy
0These are absolutely delicious! My sweetener of choice is Monkfruit sweetener that is blended with erythritol. I actually had less on hand than I thought and intended to augment with liquid Stevia but after adding the monkfruit sweetener, I tasted and it was just sweet enough. This was about 1/3 cup, maybe a little more. I’ve been keto since March 2018 so it doesn’t take much for me to taste “sweet”. Point of the story is maybe taste-test after half the sweetener. I LOVE the texture. So moist! Thank you!
Maya | Wholesome Yum
0I am so happy to hear that, Wendy! Thank you for stopping by!
Doreen
0Hi!
Can I make this recipe in a pyrex loaf pan?
Thank you!
Maya | Wholesome Yum
0Hi Doreen, Yes, you can. The baking time would be a lot longer. You can also try this low carb pumpkin bread recipe.
Elaine
0I love these muffins! I added half a cup of pecans. And next time, I will, also, add a half cup of whole fresh or frozen cranberries.
Maya | Wholesome Yum
0I am so happy you liked them, Elaine! Have a great day!
Lisa
0Fab recipe! Made them twice in a week. I used Truvia and used the conversion factor provided in your link. I only added 2 tablespoons of Truvia rather than the 3.5 recommended as dont like things overly sweet and they were perfect. Great for lunches/travelling and nice with cream cheese.
Thanks
Maya | Wholesome Yum
0I am so happy you liked the muffins, Lisa! Please come back soon!
Lori Daly
0Hi Maya,
I made the Keto Pumpkin Muffins and they are delicious! So moist and even a little fluffy. Thank you for creating this recipe!
Maya | Wholesome Yum
0I am so happy you liked it, Lori! Thank you so much!
Barb Vinton
0Thank you so much- Bought some cashew and pistachio nutty butters – what a heavenly marriage of flavor…
Maya | Wholesome Yum
0Love that, Barb!
Michele
0Thank you for this recipe. Made a batch this morning and added a few pieces of pecans. They were delicious. I will be adding these to my other “excellent” recipes. Happy holidays!!!
Maya | Wholesome Yum
0I am so happy you liked the muffins, Michele! Thank you!
Christine Blanksvard
0Cooked these last night. With my family eating keto and my Mom a type one diabetic they were the perfect solution to our pumpkin cravings. Easy to follow recipe with great pictures. They came out moist and yummy! Going to try using creme cheese in them next! Thank you!
Maya | Wholesome Yum
0I am so happy to hear that, Christine! Thank you!
Judy
0Hi, Just saying but I used MCT oil, and also added 2 T Manuka Honey…they turned out great!
Maya | Wholesome Yum
0Thanks for sharing with us, Judy! I am glad you liked them!
Donna Curson
0I just made your pumpkin muffins and they are awesome. I used 1/3 cup Triva and butter. Also used my own spices , they are so very good. I’m Diabetic so this is great and low carb and sugarless. Thank you so much. Donna Curson
Maya | Wholesome Yum
0I am so happy to hear that, Donna! Thank you!
Christine Blanksvard
0I would like to add a cream cheese center, any suggestions? Thank you so much for all your reciepes.
Maya | Wholesome Yum
0Hi Christine, I haven’t tried that, it sounds delicious! You could probably beat cream cheese with a sweetener and vanilla, then push large pieces of that into the center of each muffin before baking. Let me know if that works!
Shirley A Phillips
0Do you have other recipes so I can use more of the coconut flour? Got a 4 pound bag.
Maya | Wholesome Yum
0Hi Shirley, Yes, I have lots of other recipes with coconut flour – just use the search box.
Shirley A phillips
0Loved the pumpkin muffins and made some changes.
Used 1/4 c butter and 1/4 c applesauce.
Used 1 c stevia.
Did not use cupcake papers. Merely sprayed my nonstick pan and they came out perfectly!
Maya | Wholesome Yum
0Thanks for sharing with us, Shirley!
Jaime Johnson
0LOVVVVVVVE the pumpkin muffins!! Would doubling this recipe affect anything?
Maya | Wholesome Yum
0Thank you so much, Jaime! You can definitely double it. 🙂
Carrie
0These turned out delicious. Thank you for yummy recipe.
Maya | Wholesome Yum
0I am so happy to hear that, Carrie! Thank you!
Jeanette
0Just made these muffins and they are wonderful! A nice fall treat.
Maya | Wholesome Yum
0I am so happy you liked the muffins, Jeanette! Have a great day!
Debra W
0I made these this morning for my women’s Bible study group. I made them mini without liners and they came out great. Instead of using erythrotol I used Monk fruit sugar and coconut sugar. I sprinkled a little Monk fruit sugar on top as well. Even the non-healthy peeps enjoyed them!
Maya | Wholesome Yum
0I’m so glad to hear that, Brenda! Have a great day!
Calbeauty1
0Made these last night and they we’re soooo good!!! Had my dinner guests try them too….who aren’t on a keto diet….and they we’re surprised how good they tasted. Bravo!!
Maya | Wholesome Yum
0I am so happy you liked the muffins! Have a great day!
Melissa Jusztin
0I was craving something pumpkin. Search the internet for low carb/keto. Came across your recipe and had all the ingredients so I baked them last night. So delicious. Even my worst critic (my daughter) thought they were yummy. Had one this morning with coffee. Great way to start the day.
Maya | Wholesome Yum
0I am happy you liked the muffins, Melissa! Thanks for stopping by!
Penny Frick
0Hi Maya, Did you use cupcake liners? When I have made muffins in the past, I have used silicone liners which make for easy removal, but the sides never seem to brown like the muffin tops. I am considering just putting these in the muffin tin with just a bit of non stick baking spray. Any thoughts from you or your readers on how they have baked a successful muffin?
Maya | Wholesome Yum
0Hi Penny, I used parchment paper liners. You could try just greasing the muffin tin directly, but I haven’t tried to say for sure if it would work. Let me know how it goes for you! It would likely be easier to remove them after cooling in this case.
Karen
0I have made these muffins four times now and LOVE them! They were my first introduction to keto baking and I was amazed at how yummy they were! Thanks for all your hard work developing and taste testing these recipes!
Nita OBrien
0I just spray the muffin tin and they come lout easy and no waste sticking to the papers.
Maya | Wholesome Yum
0I am so happy you liked them, Karen! Have a great day!
Andrea
0These were really good! A little fudgy on the inside but I loved the crunch of the pumpkin seeds. Couldn’t even wait for them to cool down. Going to try some butter on it tomorrow. I love all your recipes and you are my go to for when I want to try a new low carb recipe! Thank you!
Maya | Wholesome Yum
0Thank you, Andrea! I’m glad you liked them. You can bake them for a little longer if they are too fudgy inside. If the tops are too browned but the inside isn’t done, you can tent the top with foil to finish baking. I’m so glad you like the recipes!