Almond Flour Pumpkin Muffins

Yield: 12 muffins
Prep Time:
5 mins
Cook Time:
30 mins
Resting Time:
10 mins
Total Time:
35 mins
With its super-moist texture, these Almond Flour Pumpkin Muffins have been my favourite low-carb and gluten-free pumpkin muffin recipe for years.
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3.37 from 36 votes

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Line a muffin tin with paper liners. Set aside.
  3. 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.
  4. 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.

  5. 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.
  6. Bake for 25-30 minutes, until the tops of the muffins are set and a toothpick inserted in the center comes out clean.
  7. Place the pan on a wire rack and let the muffins cool in the pan for 10 minutes. Enjoy!
Course: Breakfast, Snack
Cuisine: American
Keyword: Almond Flour Muffins, gluten-free, low-carb, Muffins, Pumpkin Muffins

Nutrition Information

Amount per serving (112) — Calories: 103, Fat: 8g, Cholesterol: 47mg, Sodium: 128mg, Potassium: 18mg, Carbohydrates: 13g, Fiber: 3g, Sugar: 1g, Protein: 4g

If you make this recipe, please don't forget to snap a photo and hashtag it #primaverakitchen. I really want to see!

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