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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- Besti Monk Fruit Allulose Blend – I originally made these almond flour pumpkin muffins with erythritol sweetener, but updated the recipe to use Besti instead, because it makes them more moist and gives them a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
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!
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!
Janw
0I am a little confused about which fat to use – coconut oil is not solid at room temperature, so how do you measure and is it not the best option to use?
Lindsey
0I boil some water in an electric kettle and put the boiled water into a pot and then submerge my glass jar of coconut oil into the pot of water for a minute or so and it melts it enough to pour out how much I need into a liquid measuring cup!
Wholesome Yum D
0Hello Janw, Pure coconut oil is solid before you melt it, so you would measure solid then melt. You can also use butter in the recipe if you prefer.
Kerry
0Thanks for this recipe! The mix of equal flour portions gave these muffins a more traditional bread-like texture. We added just a bit of molasses, which raised the carb count by roughly 1.3 grams (our batch made 12 muffins). We cut the sweetener to 1/3 cup instead of 1/2 (my wife likes less sweet baked goods), and this gave a slightly sweet, but still delicious, muffin. We enjoyed them with a cup of pumpkin spice coffee. A great start to a cool fall morning!
Jann
0Can I just use almond flour?
Wholesome Yum D
0Hi Jann, I haven’t tested this particular recipe without coconut flour and it’s crucial for the right consistency here, but I do have lots of keto almond flour recipes here, many of which don’t call for any coconut flour.
Susan
0The muffins turned out great and I enjoyed making them. They tasted wonderful fluffy and moist. Will definitely make it throughout fall and winter.
Nanette
0Mine came out to be a little bland and not the consistency of a typical muffin. Had to eat it with a fork. Put a bit of butter on top while still hot, that improved the taste. Disappointing. Followed the directions to a T.
Maya | Wholesome Yum
0Hi Nanette, You mentioned putting butter on while still hot, so I assume you tried the muffins while still hot. Let these cool first for best results in terms of texture. You can still reheat afterward if you prefer a warm muffin. Hope this helps!
Petra
0I’ve got these in the oven right now and can’t wait. They are rising nicely and look delicious. I’m sure they will be a delightful dessert for after dinner tonight. Thanks, Maya!
Deb
0These are delicious! I used unsalted butter and also turned the oven temperature down a bit. Will definitely make again.
Cat
0Second time making them and they were perfect each time !
Beth
0Can I use ALL almond flour rather than mixture?
Wholesome Yum D
0Hi Beth, I haven’t tested this particular recipe without coconut flour and it’s crucial for the right consistency here, but I do have lots of keto almond flour recipes here, many of which don’t call for any coconut flour.
Raven Dedola
0Can you make this recipe with all coconut flour? I have family members who are allergic to nuts, (almond flour).
Wholesome Yum M
0Hi Raven, Sorry that won’t work in this recipe. If you would like to use just coconut flour, check out this recipe for Pumpkin Pie Cupcakes.
Christina
0Excellent! No changes to recipe and came out perfect! (I used coconut oil instead of ghee) Moist and tasty. And very pretty too!
Catherine
0I never cared for pumpkin spice. I was looking at an old issue of women’s world and they had an article on Thyroid detox and a recipe for pumpkin spice thyroid booster muffins. Yum they were good. After I ate them all I looked up keto pumpkin spice muffins. You recipe came up. Just made those today. Loved those too! Thanks. And LOVE your keto ranch dressing.
Claire Anderson
0Hi, I was hoping you could clarify your point regarding the coconut oil option, recommending it not be at room temperature.
I’m a bit confused by this as In the receipe it calls for it to be measured solid then melted, so does that mean I put in in with the other ingredients hot? Really?
Thank you
Deb
0Coconut oil is liquid in a hot as in summer hot temperature but turns solid with cooler temps. We live in ny, our coconut oil is solid most of the year but liquid during the warm months.
Wholesome Yum M
0Hi Clarie, Not hot, but melted. Coconut oil is used as a liquid in this recipe and melts just above room temperature.
Doreen
0This were so delicious. A bit falling apart, but oh so yummy. I mixed up some cream cheese with stevia drops and vanilla. So good!
Stephanie
0Hi there! Just made the updated version of these and I found them a bit dry. I have made your previous recipe and they were perfect every time. So I’m not sure what I didn’t wrong here 🙁 could I add an extra 1/4 cup of pumpkin? Love your recipes btw and thank you
Wholesome Yum M
0Hi Stephanie, Yes. See the notes below the recipe that shows the changes before the updated version. Best wishes!
Sheila Porter
0I make ginger syrup by boiling fresh ginger and have used the same ginger through a couple of syrup batches. Rather than throw it away, I thought I would puree the ginger (peel on) and substitute it for the pumpkin (I also omitted the pumpkin spice since ginger is quite spicy already) and threw in a handful of walnut pieces. They turned out nice and gingery and delicious. Thank you for a delicious, adaptable recipe.
Nicolette Iannuzzelli
0Can I throw in 2 scoops of vanilla protein powder in this recipe?
Wholesome Yum M
0Hi Nicolette, It depends on what kind of protein powder. If you are using whey protein powder (or similar) then you will want to reduce the amount of almond flour by the amount of protein powder you are using. If you are using collagen peptides, then you can add some without altering the rest of the recipe.
Cynthia
0These muffins are amazing! I eat one every day (sometimes two). I use only 60g Allulose, add in 120g of sugar free dark chocolate chips and make them into 12 muffins. 25 minutes in my oven is perfect.. The flavor is amazing and they are moist and light. They are great after being in the refrigerator for the week. This will be my snack for months to come I’m sure!
Mellissa Charron
0I made these muffins this morning. I must say they are quite good. Super easy to make. Feel good about eating them. My husband likes them too. Thank you for sharing 🙂
Traci
0I’ve made these numerous times and I always turn out great! I often am asked for the recipe. I usually add a 1/2 cup of add ins (coconut; chia; oatmeal; pumpkin seads) Store in the fridge. They freeze well and remain moist.
Angie Martin
0So delicious! Loved the fluffy texture..no one would think this was keto! What a treat!