With its super-moist texture, this Almond Flour Pumpkin Muffins have been my favourite low-carb and gluten-free pumpkin muffin recipe for years.
Honestly, these ultra soft and flavorful Almond Flour Pumpkin Muffins are absolutely the perfect healthy 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 almond flour pumpkin muffins I’ve ever eaten in my life.
What to love about this 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 Almond Flour Pumpkin Muffins are so good that they don’t even need any sort of glaze, drizzle, frosting or a 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!
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. No one will know they are actually healthier.
- If you prefer you can replace chocolate chips for nuts or chopped dried fruits like cranberries.
- Also if you prefer a more spicy pumpkin muffin, you can add ½ teaspoon of other spices too such as ginger, nutmeg and 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, saltand cinnamon) in a handheld or stand mixer bowl and mix for few minutes until all is combined.
- Fold in chocolate chips and divide the batter among the prepared muffin cups, filling each muffin cups three-quarters of the way. It’s about two and a half tablespoon per muffin cups.
- 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
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!
Nutrition InformationAmount per serving (112) — Calories: 103, Fat: 8g, Cholesterol: 47mg, Sodium: 128mg, Potassium: 18mg, Carbohydrates: 13g, Fiber: 3g, Sugar: 1g, Protein: 4g
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