Almond Flour Pumpkin Muffins

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5 from 4 votes

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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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Prep Time10

Cook Time50

Total Time1

Servings: muffins

Calories: 260.3kcal

Author: Carine Claudepierre

Ingredients

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)

US Customary - Metric

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.

Nutrition