Dessert

Almond Flour Pumpkin Muffins Recipe

Byanna orden August 4, 2026August 4, 2026

Introduction

These Almond Flour Pumpkin Muffins are a delightful seasonal treat that’s both grain-free and naturally sweetened. Perfect for breakfast or a cozy snack, they combine warm spices with moist pumpkin and a hint of chocolate. Easy to prepare and ready in just 30 minutes!

The image shows several orange pumpkin muffins with dark brown chocolate chips on top, arranged on a wooden cutting board placed on a white marbled surface. The muffins are each wrapped in light tan paper liners that show some texture from baking. Scattered chocolate chips of the same dark brown color surround the muffins on the white marbled surface. To the right, there is a grey ceramic mug filled with light brown coffee, and near the bottom, a muffin is placed on a grey ceramic plate that blends with the surface. Small white pumpkins are also placed on the surface for decoration. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups almond flour
2 teaspoons pumpkin spice
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3 large eggs
1 cup canned pumpkin (not pumpkin pie filling)
1/2 cup pure maple syrup or honey
1 teaspoon pure vanilla extract
1/2 cup chocolate chips or favorite mix-in

Instructions

Step 1: Preheat the oven to 350°F. Line a standard 12-cup muffin tin with liners and set aside.
Step 2: In a large bowl, whisk together the almond flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt.
Step 3: In another bowl, whisk the eggs, canned pumpkin, maple syrup (or honey), and vanilla extract until smooth.
Step 4: Add the dry ingredients to the wet ingredients and gently stir until just combined. Fold in the chocolate chips or your preferred mix-in.
Step 5: Divide the batter evenly among the muffin cups. Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Step 6: Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy!

Tips & Variations

For extra moisture, add a tablespoon of melted coconut oil to the wet ingredients.
Swap chocolate chips for chopped nuts or dried cranberries for a different texture.
Use pumpkin pie spice instead of separate cinnamon and pumpkin spice for convenience.
If you prefer a sweeter muffin, increase the maple syrup by 2 tablespoons.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. To reheat, warm in the microwave for 20-30 seconds or toast lightly.

How to Serve

Several golden-brown muffins with large, shiny dark chocolate chips embedded on top are placed on a wooden board and a white plate with slightly baked paper liners partly peeled away on one muffin. The muffins have a slightly rough texture with visible chocolate chip melting spots. Around the board, there are scattered dark chocolate chips and white mini pumpkins on a white marbled surface. On the right side, a beige ceramic cup filled with coffee with a light brown color sits on the same white marbled surface. A beige cloth napkin is partially visible on the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

This recipe is designed for almond flour, which provides moisture and a tender texture. Using regular flour will change the texture and may require different liquid amounts.

Can I make these muffins vegan?

To make a vegan version, substitute eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use maple syrup instead of honey. The texture may vary slightly.