As the leaves start to turn and the air grows crisp, there’s no better way to welcome the coziness of fall than with a batch of homemade Almond Flour Pumpkin Muffins. These warm, spiced beauties are not only delightfully moist and flavorful, but they’re also a healthier alternative to traditional muffins. Join me, Chef Savori from dailycake.net, as we bake up a batch of these epic fall treats that will have your kitchen filled with the irresistible aroma of pumpkin and almond.
Table of Contents
Why You’ll Love This Almond Flour Pumpkin Muffins
These Almond Flour Pumpkin Muffins are the ultimate fall comfort food. Packed with the warm, cozy flavors of pumpkin, cinnamon, and nutmeg, they’re the perfect accompaniment to a steaming cup of coffee or tea. The use of almond flour not only makes them a healthier choice, but it also gives them a delightfully tender and moist crumb. These muffins are the perfect balance of indulgence and wholesome goodness, making them a crowd-pleasing treat that everyone can enjoy. Best of all, they come together quickly and easily, so you can whip up a batch any time the mood for something cozy and comforting strikes.
Ingredients
The star of the show in these Almond Flour Pumpkin Muffins is, of course, the pumpkin puree. You’ll also need almond flour, eggs, maple syrup, baking soda, and a medley of warm spices like cinnamon, nutmeg, and ginger. These simple, wholesome ingredients come together to create a muffin that’s bursting with flavor and nutrition.
- 1 cup (120g) – Almond flour
- 1 teaspoon (5g) – Baking soda
- 1 teaspoon (5g) – Ground cinnamon
- 1/2 teaspoon (2.5g) – Ground nutmeg
- 1/4 teaspoon (1.25g) – Ground ginger
Ingredient Substitutions
- Almond Flour: Oat flour or gluten-free all-purpose flour (provides a similar texture and baking properties)
- Maple Syrup: Honey or agave nectar (for a dietary-friendly swap)
How to Make Almond Flour Pumpkin Muffins
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. Let’s get baking!
Step 1: Prep Work
In a medium bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and ginger until well combined.
Step 2: Main Cooking Process
In a separate large bowl, beat the eggs and then stir in the pumpkin puree and maple syrup until fully incorporated. Gradually add the dry ingredients to the wet ingredients, mixing until just combined, being careful not to overmix.
Step 3: Final Steps/Assembly
Scoop the batter evenly into the prepared muffin tin, filling each cup about three-quarters full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 4: Finishing Touches
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy the cozy, comforting flavors of fall.
Recipe Variations & Tips
- Crunch Factor: Sprinkle the tops of the muffins with chopped pecans or walnuts before baking for a delightful crunch.
- Creamy Center: Swirl in a spoonful of cream cheese or almond butter to the batter for a delightful creamy center.
- Sweeter Treat: Drizzle the tops of the muffins with a simple glaze made from powdered sugar and a splash of milk or cream.
- Pumpkin Spice Twist: Add a teaspoon of pumpkin pie spice to the dry ingredients for an extra burst of fall flavor.
Serving & Storage
Serve with: A steaming cup of coffee or tea, for the ultimate cozy fall experience.
Storage: Store the muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
Reheat: You can enjoy these muffins either warm or at room temperature. To reheat, simply pop them in the microwave for 20-30 seconds.
Make-Ahead: These muffins freeze beautifully. Let them cool completely, then place them in an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw at room temperature or in the microwave when ready to enjoy.
Love cozy fall bakes? Follow DailyCake on Pinterest for more seasonal treats, creative baking boards, and healthy dessert ideas!
Nutrition Information
These Almond Flour Pumpkin Muffins are a healthier twist on a classic fall treat. Each muffin contains approximately 150 calories, 8 grams of fat, 17 grams of carbohydrates, and 4 grams of protein. The use of almond flour and pumpkin puree provides a good source of fiber, vitamins, and minerals, making these muffins a nutritious and satisfying choice.
- Serving Size: 1 muffin
- Calories: 150 kcal
- Protein: 4 g
- Carbs: 17 g
- Fat: 8 g
- Sodium: 210 mg
Delightful Almond Flour Pumpkin Muffins
These Almond Flour Pumpkin Muffins are moist, fluffy, and packed with flavor. They are gluten-free, healthy, and perfect for breakfast or a snack!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: 🥣 Healthy & Dietary Bakes
- Method: Baking
- Cuisine: American
Ingredients
– 2 cups almond flour
– 1 cup canned pumpkin puree
– 3 large eggs
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 tsp vanilla extract
– 1 tsp baking soda
– 1/2 tsp baking powder
– 1 tsp cinnamon
– 1/2 tsp nutmeg
– 1/4 tsp salt
Instructions
1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together pumpkin puree, eggs, maple syrup, melted coconut oil, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Feel free to add chocolate chips or nuts for extra flavor and texture.
Nutrition
- Serving Size: 1 muffin
- Calories: 120 kcal
- Sugar: 5g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
Keywords: pumpkin, almond flour, muffins, gluten-free, healthy
Frequently Asked Questions
Can I use canned pumpkin puree instead of homemade?
Absolutely! Canned pumpkin puree works perfectly fine in this recipe. Just make sure to use pure pumpkin puree, not pumpkin pie filling, which has added sweeteners and spices.
Can I make these muffins dairy-free?
Yes, you can easily make these muffins dairy-free by using a dairy-free milk alternative, such as almond or oat milk, in place of regular milk.
Can I use a different flour instead of almond flour?
Yes, you can substitute the almond flour with an equal amount of oat flour or gluten-free all-purpose flour. Keep in mind that the texture and flavor may vary slightly.
How can I make these muffins more indulgent?
For a decadent twist, you can top the muffins with a cream cheese frosting or a streusel topping made with brown sugar, cinnamon, and chopped nuts.
Can I freeze these muffins?
Absolutely! These Almond Flour Pumpkin Muffins freeze beautifully. Simply let them cool completely, then place them in an airtight container or freezer-safe bag and freeze for up to 3 months. Thaw at room temperature or in the microwave when ready to enjoy.
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