Almond Flour Pumpkin Muffins: Fluffy & Gluten-Free
These almond flour pumpkin muffins are soft, fluffy, and naturally gluten-free. Made with real pumpkin puree, wholesome ingredients, and no refined sugar, they are a cozy healthy treat for breakfast or snacks.
Equipment
Muffin tin for either 12 small muffins or 6 large ones
Large mixing bolw
Blender for pumpkin pure if making your own
Whisk or hand mixer for the batter
Cooling rack or an oven wire rack
Ingredients
- 3 cups blanched almond flour
- 1½ cups pumpkin puree
- 4 large eggs
- ⅔ cup plain yogurt
- ½ cup melted butter or oil
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice optional
- ½ cup unrefined coconut sugar or allulose powder
- 1 teaspoon vanilla extract
Optional toppings
- pumpkin seeds or sliced almonds for crunch
- little maple syrup drizzle
Instructions
- If you are planning to use fresh pumpkin, start by cutting it into chunks and roasting it in the oven until soft. Allow it to cool slightly, then blend it into a smooth puree using a food processor.
- Once your pumpkin puree is ready, you can begin preparing the muffin batter.
- Preheat the oven to 170°C / 340°F and greese your muffin tray with butter or oil
- In a large mixing bowl, whip the eggs and sweetener until slightly frothy.
- Add the yogurt, melted butter or coconut oil, pumpkin puree, and vanilla extract. Stir until well combined.
- In a separate medium bowl, combine the almond flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt.
- Add the dry ingredients to the wet ingredients and mix until a thick muffin batter forms.
- Divide the batter evenly between muffin cups, filling them close to the tops of the muffins for a bakery-style rise.
- Bake for 18 minutes for smaller muffins and 22 minutes for larger ones.
- Check readiness by pushing in a skewer or a toothpick, if it comes out dry with just a few crumbs it's ready. If still wet and has batter on it, put it in for another 4-5 minutes.
- Allow the muffins to cool in the pan for about 10 minutes, then transfer them to a cooling rack before serving.
Notes
The nutritional information is for 1 smaller muffin, the size that is typically in a 12-muffin tin. For a large muffin, the calories and macros will be almost double.
Nutrition
Calories: 310kcalCarbohydrates: 14gProtein: 9gFat: 23g
Tried this recipe?Let me know how it was in the comments below.