With a super-moist texture, these Almond Flour Pumpkin Muffins have been my favorite low-carb and gluten-free pumpkin muffin recipe for years.
Honestly, these ultra soft and flavorful Almond Flour Pumpkin Muffins are absolutely the perfect way to start your day. I can’t stress enough how amazing these muffins are. I can say with certainty that they are the best low-carb muffins I’ve ever eaten in my life.
What to love about These Almond Flour Pumpkin Muffins?
Well, they’re super soft and not very spicy (just a good spoonful of cinnamon). You don’t need to worry about different tastes in spices. Also, it’s not greasy or very sweet like some pumpkin muffins I’ve eaten before.
These muffins are so good that they don’t even need any sort of glaze, drizzle, frosting, or dusting of powdered sugar. Believe me when I say they are pretty and delicious on their own. And they’re great for breakfast, lunchbox treat, or even after-school snack.
The texture is light, and your whole house will smell like fall as these bake away in your oven. Best ever low-carb and gluten-free almond flour pumpkin muffins for everyone!
These muffins are so perfect for breakfast! You can serve them up with these Breakfast Egg Muffins Recipe (Web Story) for an easy grab-and-go breakfast option! Want more muffins for easy mornings? Try my Almond Flour Cranberry Muffins, Healthy Pumpkin Chocolate Chip Muffins, or Gluten-free Carrot Muffins as well!
Low-carb Almond Flour Pumpkin Muffins Notes & Tips
- You will need only one bowl to make these muffins. So easy and quick!
- They’re made with almond flour and natural sweetener, so they are low-carb, gluten-free, and delicious.
- If you prefer, you can replace chocolate chips for nuts or chopped dried fruits like cranberries.
- Also, if you like a spicier pumpkin muffin, you can add ½ teaspoon of other spices, such as ginger, nutmeg, or allspice.
How do you make moist Almond Flour Pumpkin Muffins?
- To make this recipe, you just need to add all these ingredients (pumpkin puree, eggs swerve, sweetener, vanilla extract, almond flour, baking powder, baking soda, salt, and cinnamon) in a handheld or stand mixer bowl and mix for a few minutes until all are combined.
- Fold in chocolate chips and divide the batter among the prepared muffin cups, filling each muffin cup three-quarters of the way. It’s about two and a half tablespoons per muffin cup.
- Bake for 25-30 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes.
Almond Flour Pumpkin Muffins
Ingredients
- ½ cup pumpkin puree
- 3 eggs
- 1/2 cup natural Swerve sweetener
- 1 teaspoon vanilla extract
- 3 cups almond flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup + 1 tablespoon sugar-free chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Line a muffin tin with paper liners. Set aside.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the pumpkin, eggs, sweetener, and vanilla extract on medium speed until all is combined.
- Add the almonds flour, baking powder, baking soda, salt and cinammon. Mix on medium speed, stopping to scrape down and stir the ingredients once or twice if it’s necessary or until the batter is smooth.
- Fold in chocolate chips. Divide the batter among the prepared muffin cups. This is very important: fill each muffin cups three-quarters of the way. It’s about two and a half tablespoon per muffin cups. The dough will be a bit thick, but it will work perfectly. Sprinkle with additional sugar-free chocolate chips as desired.
- Bake for 25-30 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
- Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. Enjoy!
Notes
- Avoid overmixing the batter or the muffins will become tough.
- Room temperature egg mixes into the batter easier.
- Make sure you are purchasing almond flour and not almond meal.
- To store: Store the muffins in the fridge for up to a week or on the counter for 3 days. Make sure they're in an airtight container.
- To freeze: You can freeze the muffins for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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When do you add the cinnamon. Its not in the instructions.
Thanks for pointing it out. I just fixed it on the recipe box.
Make these every month! Store them in the freezer and bring them to lunch with me. I do half the sweetener because I don’t like things really sweet. Absolutely love this recipe!
So glad you enjoyed this recipe!