These Pumpkin Almond Flour Muffins are soft, moist, and packed with cozy pumpkin flavor. They make a perfect fall treat or a wholesome breakfast on busy mornings!
Plus, they’re gluten-free thanks to the almond flour, so you can enjoy them without worry. I love grabbing one with my coffee—it’s like a warm hug in muffin form! 😊
Key Ingredients & Substitutions
Almond Flour: This flour is the star here for its nutty flavor and gluten-free benefits. If you’re looking for a different flour, coconut flour can work but use less—start with 1/2 cup and adjust moisture accordingly.
Pumpkin Puree: You can use canned pumpkin for convenience. If you prefer fresh, just bake a pumpkin, scoop out the flesh, and blend until smooth. This gives a fresh taste!
Honey or Maple Syrup: Both sweeteners work well here. If you want a lower-calorie option, consider using stevia or monk fruit, remembering to check conversion rates since they are much sweeter.
Chocolate Chips: Mini chocolate chips provide a fun touch! You can easily swap them for nuts (like chopped pecans or walnuts) to add crunch or leave them out for a less sweet muffin.
How Do I Ensure My Muffins Are Moist and Not Dry?
Moist muffins are the best! Here’s how to keep them soft:
- Don’t overmix the batter. Stir just until you see no dry flour; this keeps your muffins tender.
- Measure your ingredients accurately. Too much flour can lead to dryness.
- Check your oven’s temperature with a thermometer. An oven that’s too hot can dry out the muffins quickly.
- Cool muffins in the pan for 10 minutes; this helps them stay moist and makes them easier to remove.
Delicious Pumpkin Almond Flour Muffins
Ingredients You’ll Need:
- 2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, cloves)
- 3/4 cup pumpkin puree (canned or fresh)
- 3 large eggs
- 1/4 cup honey or maple syrup
- 1/4 cup olive oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes of prep time and 20-25 minutes of baking time. Plus, allow an additional 10 minutes for cooling in the muffin tin. In total, you’re looking at around 40-45 minutes from start to enjoying a freshly baked muffin!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your muffins bake evenly. While the oven heats, get your muffin tin ready by lining it with paper liners or giving it a light grease with cooking spray.
2. Mix the Dry Ingredients:
In a large bowl, combine the almond flour, baking soda, salt, and pumpkin pie spice. Use a whisk to mix everything together well. This helps evenly distribute the baking soda and spices, so each muffin has great flavor!
3. Combine the Wet Ingredients:
In another bowl, mix together the pumpkin puree, eggs, honey (or maple syrup), olive oil (or melted coconut oil), and vanilla extract. Stir until everything is smooth and combined nicely.
4. Combine Both Mixtures:
Pour the wet mixture into the bowl with the dry ingredients. Gently stir until just combined. Be careful not to overmix—some lumps are okay, as it will keep your muffins nice and tender.
5. Add Chocolate Chips:
Fold in the mini chocolate chips gently so they’re evenly distributed throughout the batter. Feel free to add a few more on top for decoration!
6. Fill the Muffin Cups:
Using a spoon or a scoop, divide the batter evenly among the muffin cups. Fill each cup about 3/4 full to give them room to rise.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes. Keep an eye on them; the muffins are done when a toothpick inserted in the center comes out clean.
8. Cool and Enjoy:
Once baked, let the muffins cool in the tin for about 10 minutes. Then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature!
These Pumpkin Almond Flour Muffins are perfect for breakfast or a snack! Enjoy the cozy flavors and the delightful sweetness from the chocolate chips. Happy baking! 😊
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, simply roast a small pumpkin, scoop out the flesh, and blend it until smooth. Just make sure to measure out 3/4 cup for the recipe!
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 2 days. If you want to keep them longer, refrigerate for up to a week or freeze for up to 3 months. Just thaw them in the fridge overnight before enjoying!
What If I Don’t Have Almond Flour?
You can substitute almond flour with coconut flour, but use less—start with 1/2 cup and increase the liquid slightly since coconut flour absorbs more moisture.
Can I Make These Muffins Vegan?
Yes! To make them vegan, replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water = 1 egg) and use maple syrup as your sweetener. Enjoy your vegan pumpkin muffins!