It’s not fall until you’ve made a batch of pumpkin muffins. Right? These muffins fill our kitchen with the wonderful fragrance of pumpkin and spice, which makes it feel like autumn, even when the weather outside is still unseasonably warm.
These almond flour-based pumpkin muffins are tender, fluffy and delicious. My daughter and I have been enjoying batch after batch.
I love these pumpkin muffins for several reasons—
- They’re easy enough to make with a three-year-old, which means they’re really easy.
- They’re wholesome but taste like a treat. I feel great about feeding these muffins to our daughter and her cousins.
- They freeze well for future snacks. Simply defrost one in the microwave until warmed through and your snack is ready in 20 seconds.
I’ve enjoyed baking with almond flour lately because it lets the other flavors shine, whereas regular flour can dull them. I’ve also been mindful of my blood sugar levels and appreciate that almond flour is lower in carbohydrates than grain-based flours, like all-purpose and whole wheat flour.
I’ll always be a huge fan of my Healthy Pumpkin Muffins, which are made with whole wheat flour and sweetened with maple syrup. This recipe has much in common with that one, but it’s gluten-free in case you need that quality or you’re looking for a worthy alternative.
Gluten-Free Pumpkin Muffin Ingredients
Mixing these simple, wholesome muffins together by hand is easy—no mixer required! You’ll find the full recipe below, but here are notes on the ingredients in case you’re interested in adjusting it.
- Almond flour: Almond flour is made from blanched, finely ground almonds. While you could use almond meal, which is made from almonds that still have their skins on, the muffins will have a more coarse texture and less of a pumpkin flavor. Per cup, almond flour varies considerably from brand to brand. I’ve successfully used between 170 to 200 grams flour for this recipe. I like Bob’s Red Mill super-fine almond flour, King Arthur’s and Whole Foods 365. If you’re looking for a nut-free pumpkin muffin recipe, make this one instead (see the recipe notes for gluten-free options).
- Warming spices and salt: Cinnamon, nutmeg, ginger and allspice or cloves reinforce the pumpkin flavor and make these muffins taste like an autumnal treat. These spices stretch out the ingredients list on first glance, but you probably have them in your pantry already (if you don’t, you could just use the cinnamon).
- Baking powder and baking soda: These help the muffins rise.
- Eggs: Eggs provide structure to these muffins. Without them, they would be a gooey mess. I don’t recommend egg substitutions like flax eggs in almond flour-based recipes.
- Pumpkin purée: We can’t make pumpkin muffins without it. For the best flavor, I like Whole Foods 365 or Libby’s.
- Maple syrup: Maple syrup naturally sweetens these muffins and tastes lovely with the pumpkin and spice. Honey works as well. If you want to reduce the sugar content, you can use 1/4 cup maple syrup for lightly sweet muffins or 2 tablespoons for almost savory muffins (I liked them, but my toddler didn’t).
- Unsalted butter: Melted butter offers a rich depth of flavor. If you’re watching your fat intake, you can use less butter, but the muffins will stick to the paper liners somewhat. For dairy-free muffins, substitute an equal amount of melted coconut oil.
- Vanilla extract: Vanilla brings all the flavors together.
- Optional mix-ins: The muffins shown here are plain, but you add up to 1/2 cup chocolate chips, toasted chopped pecans or walnuts, or a mix.
Watch How to Make Gluten-Free Pumpkin Muffins
More Pumpkin Goodness
Here are my best gluten-free pumpkin recipes. Find more pumpkin recipes here, including fun savory options.
Please let me know how your muffins turn out in the comments! I love hearing from you.
Gluten-Free Pumpkin Muffins
These gluten-free pumpkin muffins are made with almond flour! This simple recipe uses just one wholesome flour and other basic ingredients, including maple syrup as the sweetener. Recipe yields 1 dozen muffins.
- Preheat the oven to 350 degrees Fahrenheit and line all 12 muffin cups with paper liners.
- In a medium mixing bowl, combine the almond flour, cinnamon, baking powder, baking soda, salt, ginger, nutmeg and allspice. Whisk to combine, then set the bowl aside.
- In a smaller mixing bowl, whisk the eggs to break them up. Add the pumpkin, maple syrup, melted butter, and vanilla. Whisk until the mixture is fully blended.
- Pour the wet mixture into the dry ingredients, and stir with a big spoon until the mixture is evenly combined. If you’re adding mix-ins, gently stir them in now.
- Fill the muffin cups halfway and divide any remaining batter evenly between the cups. Bake for 23 to 25 minutes, until the muffins are turning golden around the edges and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for about 5 minutes until transferring to a wiring rack to finish cooling. Muffins will keep at room temperature for up to 3 days, or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Notes
Make it dairy free: Substitute coconut oil for the butter.
Leftover pumpkin? Make pumpkin chai lattes or store the rest in a freezer bag for up to 6 months.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
