Diese Kürbismuffins aus Mandelmehl are simple egg-free, dairy-free, and gluten-free desserts rich in fiber and protein and full of the spices and flavors of fall.
Das vollständige Rezept finden Sie direkt darunter, aber verpassen Sie nicht meine weiteren Tipps weiter unten, darunter Zutatenaustausche, meine Kochtipps und Schritt-für-Schritt-Bilder!
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Kürbismuffins aus Mandelmehl
Inhaltsstoffe
- 3 Esslöffel Leinsamen Mahlzeit - (Anmerkung 1)
- ⅓ Tasse Heißes Wasser
- ¾ Tasse Kürbispüree aus der Dose - (Anmerkung 2)
- ½ Tasse Tahini - (Anmerkung 3)
- ½ Tasse Ahornsirup - (Anmerkung 4)
- 2 Teelöffel Apfelessig - (Anmerkung 5)
- 1 Teelöffel Vanilleextrakt
- 2 Tassen Mandelmehl - (Anmerkung 6)
- 1 Teelöffel Backsoda
- 1 ½ Teelöffel Zimt
- 1 ½ Teelöffel Kürbisgewürze - (Anmerkung 7)
- ⅓ Tasse Gehobelte Mandeln - (Anmerkung 8)
Anleitungen
- Den Backofen auf 180 °C (350 °F) vorheizen. Ein 12er-Muffinblech mit Backpapier auslegen. Die Papierförmchen leicht mit Backspray einsprühen. Beiseite stellen.
- In einer kleinen Rührschüssel Leinsamenmehl und warmes Wasser (ca. 37 °C) verquirlen. 5 Minuten quellen lassen.
- 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.
- Mit einem Gummispatel rühren, bis ein sehr dicker Muffinteig entsteht.
- Den Teig gleichmäßig in die vorbereitete Muffinform füllen und die Oberseite jedes Muffins mit Mandelblättchen bestreuen. Die Mandelblättchen mit den Fingerspitzen leicht andrücken, damit sie am Teig haften bleiben.
- 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.
- Lassen Sie die Muffins 10 Minuten lang in der Form bei Zimmertemperatur abkühlen.
- Auf einem Kuchengitter 2 Stunden abkühlen lassen, damit sie fester werden. Anschließend noch 1 Stunde im Kühlschrank aufbewahren, um die Festigkeit zu erhöhen und den Kern saftig-weich zu halten.
Notizen
Ernährung
Zutaten und Substitutionen
Für dieses Rezept benötigen Sie nur wenige einfache Zutaten. Hier erfahren Sie, wie Sie diese auswählen und austauschen können.

- Leinsamen Mahlzeit – 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.
- Kürbispüree aus der Dose – 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.
- Ahornsirup – 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.
- Apfelessig – 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.
- Vanilleextrakt – Vanilla brings a beautiful aroma and enhances the overall flavor of the muffins, complementing the spices.
- Mandelmehl – 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.
- Backsoda – 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.
- Gehobelte Mandeln – 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




Carines Backtipps
Ich möchte Ihnen noch ein paar Tipps für perfekte Muffins geben.
- 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.
- Erwartungen verwalten – 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.







Delicious and such a great treat I can feel good about feeding my family. They are light and delicious, perfect for my meal prep.
Thank you so much for baking these! I am so happy your family love them.
This worked exactly as written, thanks! It was so fluffy and delicious. I love that it’s a sweet treat I can feel good about giving my family!
Das freut mich sehr!
These muffins were awesome. Very moist and delicious not just the first days, but days after when reheated in microwave for 15 seconds. I was able to follow recipe easily with no substitutions. I did however grind up some whole almonds, organic thick oats mixed with a little maple syrup to press onto the tops of the muffins as a streusel since I didn’t have the suggested slivered almonds. Fantastic.
I love your streusel topping! It sounds so good. Thanks for sharing with me.
My family loved this! Thank you for your recipe!!!!!
Das freut mich sehr, vielen Dank!