These Pumpkin Almond Flour Muffins are so moist and delicious! Made with almond flour, they’ll give you a tasty nutty flavor while keeping your tummy happy.
I love how these muffins make my kitchen smell like fall! 🍂 They are perfect for breakfast or a snack, and I can easily grab one on busy mornings. Yum!
Key Ingredients & Substitutions
Almond Flour: This is the star of the show! It gives the muffins a lovely nutty flavor and a tender crumb. If you need a nut-free option, you can use oat flour or a gluten-free blend, but the texture will differ a bit.
Pumpkin Puree: Use 100% pure pumpkin puree, not the spiced kind. If fresh pumpkin isn’t available, canned works great too. You could replace it with sweet potato puree for a different twist.
Honey or Maple Syrup: Both add sweetness and moisture. If you’re looking to reduce sugar, try using a sugar substitute like stevia or monk fruit sweetener, but adjust the amount as needed since they can be sweeter.
Eggs: They help bind the mixture. If you want to make these vegan, you can substitute each egg with a flaxseed meal mixed with water (1 tablespoon flax meal + 2.5 tablespoons water = 1 egg).
How Do I Get the Perfect Muffin Texture?
The trick to achieving a moist, fluffy muffin lies in how you mix the ingredients. To avoid a dense texture, gently fold the wet ingredients into the dry. Overmixing can make the muffins tough.
- Mix the dry ingredients separately to ensure even distribution.
- Beat eggs properly before mixing with wet ingredients for a light batter.
- Fill muffin cups about 3/4 full to give them room to rise!
Remember to let them cool slightly before removing from the pan. This helps them set properly. Enjoy baking! 🧁
How to Make Pumpkin Almond Flour Muffins
Ingredients You’ll Need:
- Dry Ingredients:
- 2 cups almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Wet Ingredients:
- 3 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup honey or maple syrup
- 1/4 cup melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- Optional Ingredients:
- 1/4 cup chopped pecans or almonds
- Whole pecans for topping
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 20-25 minutes to bake. You’ll have warm, homemade muffins ready in no time, perfect for a cozy snack or breakfast!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). This step gets your oven nice and warm while you prepare the batter.
2. Prepare the Muffin Tin:
Line a muffin tin with paper liners or give it a good greasing with oil to prevent sticking. This will make it easy to take the muffins out later.
3. Mix Dry Ingredients:
In a large mixing bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, cloves, and salt. This helps ensure all the spices and leavening are evenly distributed.
4. Combine Wet Ingredients:
In another bowl, beat the eggs. Add the pumpkin puree, honey (or maple syrup), melted coconut oil, and vanilla extract. Stir until everything is well blended and smooth.
5. Mix It All Together:
Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together until combined. Be careful not to overmix! If you’re adding nuts, fold those in at this stage.
6. Fill the Muffin Cups:
Evenly divide the batter into the muffin cups. They should be about three-quarters full. For some extra flair, place a whole pecan on top of each muffin for garnish.
7. Bake the Muffins:
Pop the muffin tin in the preheated oven and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. The muffins will look golden and delicious!
8. Cool and Enjoy:
Once baked, let the muffins cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely. Now they’re ready to enjoy!
These Pumpkin Almond Flour Muffins are soft, flavorful, and perfect for fall! Enjoy them warm with a cup of tea or share them with friends and family! 🎃
Can I Use a Different Flour Instead of Almond Flour?
While almond flour is key for texture and flavor, you can substitute with another flour. Consider using oat flour or a gluten-free blend for similar results, but remember that this might alter the taste and consistency slightly.
How Do I Store Leftover Muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. Just make sure to cool them completely before freezing!
Can I Make These Muffins Vegan?
Yes! To make these muffins vegan, substitute the 3 eggs with flax eggs. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg, letting it sit for a few minutes to thicken before adding to your wet ingredients.
What Can I Use Instead of Pumpkin Puree?
If you don’t have pumpkin puree, sweet potato puree is a great alternative. You can also use applesauce for a different flavor. Just ensure the texture is similar for the best results!