These pumpkin almond flour muffins are soft, fluffy, and full of autumn flavors! They combine sweet pumpkin with nutty almond flour for a tasty treat that’s perfect any time of day.
Baking these muffins fills my kitchen with a warm, cozy smell. I love having them for breakfast or a snack—it’s like enjoying fall in every bite! 🎃
Key Ingredients & Substitutions
Almond Flour: This is the base of the muffins, giving them a lovely texture and nutty flavor. If you can’t find almond flour, you can use finely ground hazelnut flour as a great alternative, though the taste will vary slightly.
Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, for the right balance of flavor. If you prefer, you can substitute with unsweetened applesauce for a fruity twist.
Sweetener: Maple syrup adds a distinct flavor, but honey works well too. For a lower-carb option, try using a sugar substitute like erythritol or stevia, but adjust to taste.
Coconut Oil: This oil adds moisture and a hint of tropical flavor. You can easily swap it for vegetable oil or melted butter if you prefer.
How Do You Ensure Perfect Muffins Every Time?
Achieving the right texture in muffins relies on proper mixing. It’s crucial to not overmix the batter after you combine wet and dry ingredients—this keeps them light and fluffy!
- Preheat your oven before you start mixing to ensure even baking.
- Use a spatula to fold the dry ingredients into the wet mixture. It’s okay if there are a few lumps; overworking the batter can lead to dense muffins.
- Fill muffin cups about 3/4 full; this allows for proper rising without overflow.
- Check for doneness after 18 minutes. The toothpick should come out clean, but being cautious helps prevent over-baking.
These steps will help you create deliciously moist muffins every time!
How to Make Pumpkin Almond Flour Muffins
Ingredients You’ll Need:
- 2 cups almond flour
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1/4 cup maple syrup or honey
- 1/4 cup coconut oil, melted (or any neutral oil)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 cup chopped almonds (optional, for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to bake, making it a quick project that totals about 30 minutes from start to finish. Plus, they are super easy to make!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While the oven is heating, line a 12-cup muffin tin with paper liners or grease it well to prevent sticking.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the eggs, pumpkin puree, maple syrup (or honey), melted coconut oil, and vanilla extract. Mix until everything is smooth and well combined—this is where the moistness comes from!
3. Combine the Dry Ingredients:
In a separate bowl, stir together the almond flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This mix brings all the delicious flavors together!
4. Combine Wet and Dry Ingredients:
Gradually pour the dry ingredients into the wet mixture. Use a spatula to gently fold them together until just combined. Remember, don’t overmix; a few lumps are okay!
5. Fill the Muffin Cups:
Scoop the batter evenly into the prepared muffin cups, filling each about 3/4 full. If you’d like, sprinkle chopped almonds on top of each muffin for a delightful crunch.
6. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 18-22 minutes. A toothpick inserted into the center of a muffin should come out clean when they’re done.
7. Cool and Serve:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Enjoy these moist, flavorful pumpkin almond flour muffins either warm or at room temperature!
These muffins will surely please your taste buds with their tender texture and spicy aroma, making them a wonderful treat for any occasion. Enjoy! 🎃
Can I Use Different Flours Instead of Almond Flour?
Yes, you can substitute almond flour with a gluten-free blend or oat flour, but keep in mind that the texture and taste may change. Almond flour offers a moist and nutty flavor that’s hard to replicate exactly.
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If using fresh pumpkin, make sure to roast it first, scoop out the flesh, and puree it until smooth. You’ll need about 2 cups of fresh pumpkin to match 1 cup of canned puree.
How Should I Store Leftover Muffins?
To store leftover muffins, place them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe bag for up to 3 months. Just thaw at room temperature before enjoying!
Can I Make These Muffins Vegan?
Yes, you can make these muffins vegan by replacing the eggs with flax eggs (1 tbsp ground flaxseed mixed with 2.5 tbsp water for each egg). Allow it to sit for about 5 minutes to thicken before mixing it into the batter!
