Almond Flour Pumpkin Muffins (No Eggs, No Gluten, No Refined Sugar)

These Almond Flour Pumpkin Muffins are simple egg-free, dairy-free, and gluten-free desserts rich in fiber and protein and full of the spices and flavors of fall.

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While the whole recipe is just below, don’t miss all my tips further down, including ingredient swaps, my cooking tips, and step-by-step shots!

Almond Flour Pumpkin Muffins

These Almond Flour Pumpkin Muffins are simple egg-free, dairy-free, and gluten-free desserts rich in fiber and protein and full of the spices and flavors of fall.

5 from 4 votes

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Prep Time: 10 minutes mins

Cook Time: 50 minutes mins

Total Time: 1 hour hr

Course: Breakfast, Snack

Cuisine: American

Servings: 12 muffins

Calories: 260.3 kcal

Author: Carine Claudepierre

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Ingredients

US Customary – Metric

• ▢ 3 tablespoons Flaxseed Meal - (note 1)
• ▢ ⅓ cup Warm Water
• ▢ ¾ cup Canned Pumpkin Puree - (note 2)
• ▢ ½ cup Tahini - (note 3)
• ▢ ½ cup Maple Syrup - (note 4)
• ▢ 2 teaspoons Apple Cider Vinegar - (note 5)
• ▢ 1 teaspoon Vanilla Extract
• ▢ 2 ⅔ cups Almond Flour - (note 6)
• ▢ 1 teaspoon Baking Soda
• ▢ 1 ½ teaspoons Cinnamon
• ▢ 1 ½ teaspoons Pumpkin Spices - (note 7)
• ▢ ⅓ cup Sliced Almonds - (note 8)

Instructions

• Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with parchment paper. Lightly spray the muffin paper cases with cooking oil spray. Set aside.
• In a small mixing bowl, whisk the flaxmeal and warm water – about (98°F / 37°C). Set it aside for 5 minutes.
• In a large mixing bowl, add pumpkin puree, tahini, maple syrup, apple cider vinegar, vanilla extract, and the flaxmeal mixture made before. Whisk to evenly combine.
• Pour the almond flour, baking soda, cinnamon, and pumpkin spices into the bowl with the wet mixture.
• Stir with a rubber spatula until a very thick muffin batter forms.
• Scoop the batter evenly into the prepared muffin pan, and sprinkle the top of each muffin with sliced almonds. Press them down a little with your fingertips so they stick to the batter.
• Bake the muffins on the center rack for 30-35 minutes at 350°F (180°C). Foil the pan after 20 minutes, to prevent the top from browning too fast. Bake until a toothpick inserted in the middle of the muffin comes out clean or with only a tiny crumb on it – they stay moist, that's the goal with pumpkin muffin recipes.
• Let the muffins cool down for 10 minutes in the pan, at room temperature.
• Cool on a cooling rack for 2 hours to give them time to firm up. Store in the fridge another 1 hour to increase firmness and moist fudgy center.

Notes

Note 1: Or grounded chia seeds. You can’t skip or replace it. This is your binder for the recipe. The muffins will be mushy or never firm up without this.

Note 2: I am using pure, organic pumpkin puree. It’s made from a blend of pumpkin varieties, and it’s not as wet as homemade pumpkin puree. If using homemade, pat dry your puree with absorbent paper, then measure. Also expect muffins that won’t firm up as well.

Note 3: You can also use peanut butter, almond butter, or cashew butter.

Note 4: Or any liquid sweetener you love, like agave syrup or coconut nectar.

Note 5: Or lemon juice or any vinegar. The goal of this ingredient is to activate the baking soda and raise the muffin a little, even though they won’t rise that much because of the lack of gluten in the recipe.

Note 6: Or cashew flour, or sesame flour.

Note 7: Or 1/2 teaspoon of ginger + 1/2 teaspoon of cinnamon + 1/4 teaspoon of allspice + 1/4 teaspoon of nutmeg.

Note 8: This adds a crunchy topping to the muffins, highly recommended to balance the moist texture of the muffins. Instead, you can try silvered almonds, chopped pecans, walnuts, or rolled oats.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Storage: Store the muffins in the fridge in an airtight container for up to 3 days. Freeze up to 1 month, in zip-lock bags, thaw at room temperature the day before.

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Nutrition

Serving: 1muffin | Calories: 260.3kcal | Carbohydrates: 20.6g | Protein: 7.5g | Fat: 18.4g | Saturated Fat: 1.7g | Polyunsaturated Fat: 2.8g | Monounsaturated Fat: 2.1g | Sodium: 96.7mg | Potassium: 143.9mg | Fiber: 4.2g | Sugar: 10.7g | Vitamin A: 17.2IU | Vitamin C: 1.7mg | Calcium: 91.3mg | Iron: 1.6mg | Magnesium: 23.4mg | Phosphorus: 93.7mg | Zinc: 0.7mg

Ingredients and Substitutions

You only need a few simple ingredients to make this recipe. Here’s how to pick and swap them.

• Flaxseed Meal – This ingredient is the binder in the recipe. It creates a flax egg when mixed with water, which helps hold the muffins together since we aren’t using eggs. You can also use ground chia seeds if you prefer.
• Canned Pumpkin Puree – This adds moisture, flavor, and color to the muffins. It provides that classic pumpkin flavor we all love. It’s important to use a pure pumpkin puree and not a pie filling, which has added sugars and spices.
• Tahini – This ingredient adds a rich, nutty flavor and a lot of healthy fat, which makes the muffins moist and fudgy. Peanut butter, almond butter, or cashew butter are also great choices here.
• Maple Syrup – This is the primary sweetener in the recipe. It also contributes moisture and a lovely caramel-like flavor. Agave syrup or coconut nectar also work perfectly.
• Apple Cider Vinegar – This is a key ingredient for activating the baking soda. The acidity helps the muffins rise slightly, giving them a lighter texture. Lemon juice or any other vinegar will work just as well.
• Vanilla Extract – Vanilla brings a beautiful aroma and enhances the overall flavor of the muffins, complementing the spices.
• Almond Flour – This gluten-free flour provides the structure for the muffins while keeping them moist and dense. Almond flour is packed with protein and fiber. You can also use cashew flour or sesame flour here.
• Baking Soda – Baking soda is the leavening agent that helps the muffins rise and become tender.
• Cinnamon and Pumpkin Spices – These spices provide all the warm, cozy flavors of fall. If you don’t have a pre-made pumpkin spice blend, you can create your own with a mix of ginger, allspice, and nutmeg.
• Sliced Almonds – This ingredient provides a wonderful crunchy topping that contrasts with the soft, moist texture of the muffins. Silvered almonds, chopped pecans, or walnuts are fantastic options, or you can use rolled oats for a different kind of texture.

How to Make Almond Flour Pumpkin Muffins

Carine’s Baking Tips

Let me share a few more tips for perfect muffins.

• Activate Flaxseed – It’s important that your water is warm when you mix the flaxseed meal. This helps activate the natural fibers in the meal, which creates the binding effect you need for the muffin batter.
• Dry Your Puree – If you’re using fresh pumpkin puree instead of canned, I recommend pressing it between two pieces of absorbent paper before you measure it. This removes the excess moisture that would make your muffins too wet. You won’t need to do this step if you’re using canned puree, as it’s typically much dryer.
• Don’t Swap Flours – Almond flour is special and you can’t substitute it with other flours like oat flour. Using something else will make your muffins too dry and dense.
• Manage Expectations – Since this is a gluten-free and egg-free recipe with lots of moisture from the pumpkin, the muffins won’t rise very much. They stay pretty flat, but their amazing taste and moist texture make up for it.
• Use the Right Pan – I don’t recommend baking this recipe in a loaf pan. The batter is designed for muffins, and it won’t firm up properly in a larger, deeper pan.
• Prevent Browning – Almond flour and nuts can brown quickly. If you notice the tops are getting too dark before the muffins are baked through, simply place a piece of aluminum foil loosely over the top of the pan to protect them.
• Don’t Rush Cooling – These muffins stay incredibly moist and need time to set up and firm. Cooling them in the pan and then on a wire rack gives them the necessary time to become structurally sound.

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