Almond Flour Pumpkin Muffins

3.50 from 72 votes

With a super-moist texture, these Almond Flour Pumpkin Muffins have been my favorite low-carb and gluten-free pumpkin muffin recipe for years.

Prep Time5

Cook Time30

Resting Time10

Total Time35

Course: Breakfast, Snack

Cuisine: American

Keyword: Almond Flour Muffins, Pumpkin Muffins

Servings: 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!

You will need only one bowl to make these muffins. So easy and quick.
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.
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.