Almond Flour Pumpkin Muffins

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A squishy and moist breakfast treat is what these almond flour pumpkin muffins are about. You will surely feel indulged when you have them to start your day with.

Almond flour pumpkin muffins.

A squishy and moist breakfast treat is what these almond flour pumpkin muffins are about. You will surely feel indulged when you have them to start your day with.

Almond flour pumpkin muffins for a breakfast treat

I’d say you quickly mix the batter for these almond flour pumpkin muffins if you get up half an hour earlier in the morning. And spoil yourself with freshly baked muffins for your breakfast.

Almond flour pumpkin muffins in green muffin cases.

Because you don’t need fancy items for the ingredients, nor do you need particular equipment to make the muffins.

And they are so easy and quick to make. Just five minutes to mix the ingredients and 20 minutes to bake.

Honestly, they will be ready by the time you brew your morning coffee or tea. 

As the title says, the muffins use almond flour/ ground almond and pumpkin puree as their key ingredients. 

The two marry well in creating moist muffins with nutty texture and flavor. And with a little bit of ground spice added, the muffins are divine to enjoy in the morning.

More muffin recipes for your breakfast

If you need more recipe ideas for muffins, you can try these decadent double chocolate chip muffins, the nutty Pistachio muffins, the zesty Orange blueberry muffins or these delicious Biscoff muffins.

Promise you will have a real treat to start your day.

And if you want more breakfast ideas that uses pumpkin, try this scrumptious easy pumpkin bread by Feast and West.

Easy to substitute Ingredients

Now, let’s get back to our almond pumpkin muffins.

At a glance, there are nine ingredients plus one optional to make these almond flour and pumpkin muffins.

You will need almond flour, pumpkin puree, golden syrup, oil, eggs, all-purpose flour, baking powder, salt, and pumpkin pie spice. And the optional is nuts and/or dried fruits. 

Almond and pumpkin muffin with chopped nuts on the top.

When it comes to almond flour, you can use either shop-bought almond meal/ ground almonds from the baking aisle. Or, you can grind the almonds yourself using a food processor.

If you do the latter, ensure you soak the almonds and peel their husks before grinding them in the food processor. 

Beware that the texture of the almonds will be slightly grittier than the shop-bought almond flour. 

As for the pumpkin puree, you can use canned pumpkin puree or homemade pumpkin puree. You can steam and puree the pumpkin from scratch if you can.

Although I suggest you use honey if you do not have golden syrup, light corn syrup should be another good substitute.

And for the spices, ideally, you use pumpkin pie spice powder. But don’t fret if you don’t have it. The cinnamon powder will make your muffins equally toothsome.

Pumpkin muffins with almond flour.

You don’t need to put nuts or dried fruits on top of the muffins. But I personally find them adding extra crunchiness and deliciousness.

You can choose whichever nuts and/ or fruits you like. I would usually go for almonds, walnuts, or pecans. And for the fruits, I tend to choose sultanas, dried cranberries, or raisins.

Simple and quick methods

As mentioned above, you don’t need fancy equipment. And it doesn’t take time to make these almond and pumpkin muffins.

You only need a few mixing bowls, a wooden spoon, a hand whisk or handheld mixer, muffin tins, and muffin cases.

All you have to do is, mix the wet ingredients in a bowl and stir the dry ingredients in another bowl. Then mix the two mixtures together until they are thoroughly combined.

Spoon the mixture into the muffin cases and bake them for about 20 minutes in a preheated oven at 338°F/ 170°C or gas 4. Or until they are firm to the touch.

How to store your almond flour pumpkin muffins

Your muffins keep well at room temperature for about 3-4 days if you store them in a tight-lidded food container.

If you like, you can bake them in bulk and freeze them. They freeze well for up to 6 weeks. 

Take them out of the freezer and leave them in the refrigerator overnight the night before you plan to have them. And make sure you eat them within a few days, and you must not refreeze them once they are thawed.

Almond pumpkin muffin.

Thank you for checking this almond flour pumpkin muffins recipe. Hope you will try it out soon. When you do, please share how you find it in the comments below. I really appreciate it.

Lastly, please follow me on Facebook, Instagram, and Pinterest. To sneak a look at what’s cooking in my kitchen. 

Take care and all the best.

Almond flour pumpkin muffins.
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5 from 70 votes

Almond flour pumpkin muffins recipe

A squishy and moist breakfast treat is what these almond flour pumpkin muffins are about. You will surely feel indulged when you have them to start your day with.
Author: Devy Dar
Prep Time10 minutes
Cook Time18 minutes
Course: Breakfast
Cuisine: American, International
Servings: 6 muffins

Equipment

  • Mixing bowls.
  • Wooden spoon
  • Handheld mixer
  • Muffin tins
  • Muffin cases

Ingredients

  • ½ cup pureed pumpkin or canned pumpkin puree
  • ½ cup golden syrup or honey
  • ¼ cup vegetable oil or light olive oil
  • 2 large eggs
  • ¾ cup almond flour/ ground almond
  • ½ cup all-purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin pie spice see the note
  • ¼ cup mixed dried fruits and/or nuts, roughly chopped. (Optional, see the note)

Instructions

  • Line and prepare your muffin tins with muffin cases.
  • Preheat the oven to 338°F/ 170°C or at gas 4.
  • In a mixing bowl, place the pumpkin puree, golden syrup or honey, and eggs. Mix them all together. You can use a fork or a handheld mixer/ blender. Set it aside.
  • In another bowl, put the almond flour, all-purpose flour, baking powder, salt, and pumpkin pie spice. Stir well with a wooden spoon.
  • Pour the flour mixture into the pumpkin mixture and mix well until all is fully combined. The batter will be slightly runny and grainy.
  • Spoon the batter into muffin cases. Scatter some chopped nuts and/or dried fruits if using.
  • Bake for about 20 minutes. Or until the muffins are lightly golden and firm to the touch.

Notes

  • If you don’t have pumpkin pie spice, ground cinnamon may be used as a substitute.
  • I used mixed nuts of almonds, walnuts, and pecans. You can use whichever nuts you prefer. As for dried fruits, sultanas, raisins or dried cranberries are good options.

Nutrition

Calories: 318kcal | Carbohydrates: 36g | Protein: 6g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 190mg | Potassium: 76mg | Fiber: 2g | Sugar: 24g | Vitamin A: 3258IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg

Disclaimer

Nutritional info in this recipe is only estimate using online calculator. You should refer to it as a guide only. Please verify with your own data if you seek an accurate info.

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42 Comments

  1. 5 stars
    This recipe is on my list to try. Looks delicious. Thank you.

    1. Yes please try, I have a feeling you will not regret it 🙂

    2. 5 stars
      I happened to have all the ingredients on had, so I made these muffins, they turned out perfectly good! Loved the addition of almond flour.

      1. What a happy baking day when your baked goods turned out well, isn’t it? Hope you enjoyed your muffins.

  2. 5 stars
    Oh, these muffins are so delicious! I love all the fun additions to muffins like and nuts and dry fruit.

    1. Those additions give extra yumminess, don’t they?

  3. 5 stars
    I have some pureed pumpkin in my fridge! Tomorrow my breakfast will be these delicious muffins!

    1. yayy….lovely breakfast you have there.

  4. 5 stars
    These muffins were dense, moist, and perfect for my sister-in-law – she is NOT a baker, and she was getting sick of snacking on the same old thing. She said she’s going to actually attempt these on her own!!

    1. I hope your sister-in-law will like the muffins as much as we do. Thank you for sharing the recipe with her.

  5. 5 stars
    This made a lovely little lunch box treat for my kids. Love. the smell of pumpkin spice! Its autumn here in Australia, so it was perfect.

    1. Aww that’s a nice treat for your kiddies lunch boxes. Enjoy your autumn!

  6. 5 stars
    These are really good – love the flavour of the honey with the pumpkin and almond!

    1. Yes, using honey actually gives a more delicate sweetness and more flavor.

  7. 5 stars
    The pumpkin made these almond flour muffins so moist and delicious.

    1. Agree. The pumpkin marries well with the almond flour.

  8. 5 stars
    I made your almond flour pumpkin muffins and they were super easy to make. My family ate the whole batch in one day!!

    1. They are so moreish, aren’t they? Well, you can make them again now 🙂

  9. 5 stars
    My kids loved how moist these were! Thanks for a great recipe!

    1. You’re most welcome. I love that your kids love the muffins.

  10. 5 stars
    These were super delicious! I love the added crunch from the nuts on top. Can’t wait to make them again.

    1. The more nuts the better, isn’t it?

  11. 5 stars
    Absolutely delicious muffins! These turned out incredible and had a wonderful flavor!

    1. Thank you. I’m glad you like the muffins as much as we do.

  12. 5 stars
    Just amazing!!
    I saw these as soon as you posted them and I knew I had to try them!! They were so moist and the crumb was tender and soft. The pumpkin in them really made so much difference.

    Just the perfect muffin. We all LOVED the pumpkin pie spice and the fruits on top were delicious.

    Great recipe and so easy to follow

    1. Yes we too love the muffins, easy and delicious, aren’t they?

  13. 5 stars
    As soon as I saw this recipe I knew I had to try it. They were a big hit with my pumpkin-loving family!

    1. Aww, so it is another addition to your pumpkin recipes then? Glad you like it.

  14. 5 stars
    Absolutely delicious muffins. You can never go wrong with pumpkin anything. Loved these they tasted delicious!

    1. I’m so glad you love them as much as we do.

  15. I can’t wait to get stuck into these, they are baking as I type, smells so good!

    1. Oh I can imagine. I trust you enjoyed the muffins by now.

  16. 5 stars
    I haven’t been able to find an almond flour muffin recipe I truly love just yet, but these sound divine! We always keep canned pumpkin in the pantry, so we can try these this weekend!

    1. Sounds like a plan. Hope you like the muffins.

  17. 5 stars
    These are really good! I made them with dried blueberries and they were fantastic.

    1. Your added blueberries sound good. I might try them myself.

  18. 5 stars
    The topping on these muffins is outrageous! So crazy good! The muffins are already amazing but the topping puts them on a whole new level!

    1. Just delish crunchiness, aren’t they? I’m with you. Totally.

  19. Sandhya Ramakrishnan says:

    Love the flavor combination of pumpkin and almonds! And pumpkin pie spice happens to be my favorite. Love everything about this muffin and it is so easy to make!

    1. High five. Because these muffins are one of our favorite muffins too.

  20. Jennifer Osborn says:

    5 stars
    Girl, you had me at extra crunchy. The almonds on top of the muffins really took this recipe over the top question for you do you think pecans would work also?

    1. I’m super happy that you love these almond muffins. I’ve not tried this recipe with pecans, but watch the space as I’m sharing my pecan muffin recipe very soon.

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