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- Besti Monk Fruit Allulose Blend – I originally made these almond flour pumpkin muffins with erythritol sweetener, but updated the recipe to use Besti instead, because it makes them more moist and gives them a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
Angie Martin
0So delicious! Loved the fluffy texture..no one would think this was keto! What a treat!
Micki Findlay
0It is such a pleasure to be able to enjoy a muffin with my coffee in the morning! This is a nice muffin recipe. It is very moist and easy to make. The 2nd time I made them, I added a bit more sweetener and spice than the recipe called for, and added chopped walnuts. The pumpkin seeds on top are a nice, tasty touch. I really like this recipe. I like them with a little butter on top. If I want an extra treat, I will mix softened, warm cream cheese with some sweetener and spread it on. It is best to let the muffins cool completely before eating because they taste better.
Arlene Geer
0These were delicious ! Even my daughter who is very picky loved these. Will be making these again and again.
Deb
0Lately I’ve been trying my hand at various low-carb muffin recipes.
Today was your pumpkin ones.
I got 11 from the batter. Used Swerve-half granulated, half brown. Pecans on top.
PERFECTION! They turned out moist after 23 min in my very unpredictable old oven. Moist, nice crumb-holds together great. Not too sweet but I wasn’t going for a cupcake here. I like grabbing one from the freezer in the mornings when i”m making scrambled eggs. Kicks things up a little from the usual low-carb toast.
Definitely adding to my Pinterest low-carb recipes.
Thanks so much, Maya for your fab recipes! Merry Christmas!
Paige
0Came out WONDERFUL, using exactly the ingredients listed; my only change was adding pecans on top rather than pumpkin seeds (which I pressed into the tops about 10 minutes from the end of baking). SO good eaten warm with some cream cheese. I’m new to keto/low-carb and I’m so happy that I can still eat things this delicious and see virtually zero increase in my blood sugar. (I checked!)
My only change for next time will be using slightly less butter and/or pumpkin, as I would have preferred the muffins to be slightly drier in the center. (But the way they came out would probably have been perfect for someone just eating them “straight” without cream cheese etc.) I think somewhere in between the original recipe and the new/improved 2018 amounts will be perfect for me.
Laura Shilliday
0Great recipe. Very moist. Even though batter seems dry. I did 2 tsp cinnamon, 1 tsp ginger and some nutmeg. I think I would add more spice next time. Also did with buttercup squash as that’s what I grow and used coconut oil which worked great. I’m LC/keto so used Erythritol/monk fruit but tbh this is my least fav part of keto baking. I find it just lingers with a yucky aftertaste. Still haven’t found a good and healthy sweetener I like yet. For those not LC I would honestly prefer organic cane sugar as it will still be less carbs than a regular muffin recipe because of the flour. 20 min in an oven that runs hot was plenty. I would at least check at 20 min. Thank you very much I love the mix of almond and coconut.
Eileen
0Mine came dry and crumbly. Only baked for 15 minutes, too.
Wholesome Yum M
0Hi Eileen, These muffins should not be dry. Did you bake these right away, or make the batter and baked them later? Coconut flour is very absorbent and will continue to thicken the longer it sits. If this happens, you can add a little almond milk (or heavy cream) to the batter to thin it to the correct consistency.
Christine Rideout
0Very much enjoyed this recipe ,super easy to make with few ingredients. I would check the muffins @ 20 minutes next time. I would certainly make them again.Christine
Cheryl
0This recipe is the best, at least my husband thinks so..i have made these every couple weeks since Sept. Thery adapt well to chocolate chips or nuts. I added a cream filling and my husband says it reminds him of a pumpkin ding dong. I know he misses the old days when he could eat what he wanted, but Maya’s recipes are helping him to adapt to a new way, low carb and sugar free.
Toni
0Woooh I just had to come back again to say how delicious these are with whipped cream – tastes exactly like pumpkin pie. Yummy!
Toni
0Wow, these are delicious. I had to use walnuts on top and they worked nicely.
Renae
0I am allergic to coconut and flax seeds and it’s very difficult to substitute coconut flour. Any suggestions? I’m trying to be grain free but it’s hard when all the recipes I find have coconut in them.
Maya | Wholesome Yum
0Hi Renae, 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.
Janis West
0These are delicious! My non-keto husband also loves them. I used 1/2 c unsalted butter and substituted chopped pecans on top. I’m making a batch every week!
Rachel
0Super easy and YUMMY! Will be making these again!
Sarah
0I made these today using erythritol rather than allulose and added Lilly’s semi-sweet chocolate chips to the batter. The muffins turned out perfectly! They are very moist with no aftertaste (my biggest complaint about Keto desserts)!
Cara
0I prefer not to eat any type of sweetener – regular, alcohols, honey, etc. I also didn’t realize I ran out of coconut flour. Instead I used unsweetened coconut flakes (small flakes) instead of the coconut flour. I added more spices as I love a lot of spice and no nuts My batter was looser than the photo. Delicious!
Nancy
0Oh my word. I was so tired of eggs for breakfast. This morning I tried this recipe and it was just wonderful. Perfect texture! Perfectly spicy. I loved them. I made your keto chocolate cookies yesterday too and they were almost as wonderful. After trying so many keto recipes that the cook raved about and having been disappointed over and over again, was just about to give up on using these products which can be pretty expensive when you compare them to plain flour and sugar. I realize they are much healthier; however, it fyou can’t eat it… I can’t wait to try others by you. Thinking about gingersnaps next. Thank you so much for all the work that went into finding the correct ingredients. I’m learning a whole new way to cook.
Sherry Chandos
0I made these today..had a pumpkin urge! I followed the directions using unsalted butter instead of Ghee they are SUPER MOIST!!! I added finely chopped pecans to the top instead of pumpkin seeds. These are delicious. I baked for exactly 25 minutes. Perfect! I will add extra pumpkin seasoning next time, did not pack the punch I was looking for.
Tracey MacLean
0Not much of a baker but these turned out amazing. On hand I used paleo flour which is coconut, almond, arrowroot and tapioca flours (Bob Mills Paleo)
Did not have pumpkin spice so I kind of went 1/4 tsp each of clove, cinnamon, nutmeg and all spice.
This was my first time using monk fruit sweetener. Tried blending into a powder form for my coconut cream cheese icing – texture was grainy. Regardless these were so good. This will definitely satiate my pumpkin cravings!
One last comment: I did have to bake mine longer for the perfect bake! Not sure if I added too much pumpkin or if it was the paleo flour. The batter pre-bake was very wet, they still turned out perfect!
Barb Verser
0Hi, are you using the miniature muffin tins or a regular cupcake size? Thanks.
Wholesome Yum M
0Hi Barb, These work best in the regular cupcake size.