These almond flour-based pumpkin muffins are tender, fluffy and delicious. My daughter and I have been enjoying batch after batch.
I love these pumpkin muffins for several reasons—
I’ve enjoyed baking with almond flour lately because it lets the other flavors shine, whereas regular flour can dull them. I’ve also been mindful of my blood sugar levels and appreciate that almond flour is lower in carbohydrates than grain-based flours, like all-purpose and whole wheat flour.
I’ll always be a huge fan of my Healthy Pumpkin Muffins, which are made with whole wheat flour and sweetened with maple syrup. This recipe has much in common with that one, but it’s gluten-free in case you need that quality or you’re looking for a worthy alternative.
Gluten-Free Pumpkin Muffin Ingredients
Mixing these simple, wholesome muffins together by hand is easy—no mixer required! You’ll find the full recipe below, but here are notes on the ingredients in case you’re interested in adjusting it.
Almond flour: Almond flour is made from blanched, finely ground almonds. While you could use almond meal, which is made from almonds that still have their skins on, the muffins will have a more coarse texture and less of a pumpkin flavor. Per cup, almond flour varies considerably from brand to brand. I’ve successfully used between 170 to 200 grams flour for this recipe. I like Bob’s Red Mill super-fine almond flour, King Arthur’s and Whole Foods 365. If you’re looking for a nut-free pumpkin muffin recipe, make this one instead (see the recipe notes for gluten-free options). Warming spices and salt: Cinnamon, nutmeg, ginger and allspice or cloves reinforce the pumpkin flavor and make these muffins taste like an autumnal treat. These spices stretch out the ingredients list on first glance, but you probably have them in your pantry already (if you don’t, you could just use the cinnamon). Baking powder and baking soda: These help the muffins rise. Eggs: Eggs provide structure to these muffins. Without them, they would be a gooey mess. I don’t recommend egg substitutions like flax eggs in almond flour-based recipes. Pumpkin purée: We can’t make pumpkin muffins without it. For the best flavor, I like Whole Foods 365 or Libby’s. Maple syrup: Maple syrup naturally sweetens these muffins and tastes lovely with the pumpkin and spice. Honey works as well. If you want to reduce the sugar content, you can use 1/4 cup maple syrup for lightly sweet muffins or 2 tablespoons for almost savory muffins (I liked them, but my toddler didn’t). Unsalted butter: Melted butter offers a rich depth of flavor. If you’re watching your fat intake, you can use less butter, but the muffins will stick to the paper liners somewhat. For dairy-free muffins, substitute an equal amount of melted coconut oil. Vanilla extract: Vanilla brings all the flavors together. Optional mix-ins: The muffins shown here are plain, but you add up to 1/2 cup chocolate chips, toasted chopped pecans or walnuts, or a mix.
Watch How to Make Gluten-Free Pumpkin Muffins
More Pumpkin Goodness
Here are my best gluten-free pumpkin recipes. Find more pumpkin recipes here, including fun savory options.
Easy Pumpkin Cheesecake Cups: See the recipe notes for gluten-free topping suggestions. Healthy Pumpkin Bread: See the oat flour option in the recipe notes. Homemade Pumpkin Chai Latte: This is the perfect way to use small amounts of leftover pumpkin purée. Pumpkin Oat Pancakes: These are made with oat flour. Pumpkin Spice Waffles: These waffles are also made with oat flour.
Please let me know how your muffins turn out in the comments! I love hearing from you. Leftover pumpkin? Make pumpkin chai lattes or store the rest in a freezer bag for up to 6 months.
