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Almond Flour Pumpkin Muffins

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4.91 from 30 votes
By Carine Claudepierre -
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These Keto Almond Flour Pumpkin Muffins are the most delicious moist pumpkin muffins ever packed with pumpkin spice flavors and topped with a crunchy pecan streusel.

These almond flour muffins are also dairy-free and gluten-free so you can share them with all your friends and family.

Almond Flour Pumpkin Muffins

I love the Fall season, and when I don’t feel like baking a keto pumpkin bread, I like to make a quick batch of pumpkin muffins with almond flour.

These are the most simple, flavorsome fall muffins you will ever make this fall. I guarantee everyone will love them and ask for more than one, keto or not.

This recipe is naturally low carb and keto but can also be adapted to be paleo, using coconut sugar instead of sugar-free sweetener.

Almond Flour Pumpkin Muffins

How To Make Almond Flour Pumpkin Muffins

It’s very easy to make this keto muffin recipe with a few ingredients that you probably have in your pantry.

Ingredients

Here are the ingredients you need for the pumpkin muffin batter.

  • Almond Flour – I am using ultra-fine almond flour, not a coarser almond meal. Both options work but almond meal adds a grainy texture to baked goods plus it has a darker color.
  • Pumpkin Puree – I recommend using canned pumpkin puree made from 100% organic pumpkin with no added sugar and no additives.
  • Sugar-Free Crystal Sweetener – you can use erythritol or allulose.
  • Salt
  • Baking Soda
  • Baking Powder
  • Cinnamon
  • Ground Cloves
  • Ground Nutmeg
  • Ground Ginger
  • Large Eggs
  • Vanilla Extract

Combining Wet Ingredients

First, whisk the eggs with melted coconut oil, pumpkin puree, and vanilla extract in a medium-sized bowl until smooth.

The mixture should look like an orange custard. Set it aside.

Combining Dry Ingredients

In another mixing bowl, stir all the dry ingredients together: almond flour, baking soda, baking powder, cinnamon, cloves, nutmeg, ginger, and salt.

Make a well in the center of the dry ingredients and pour the liquid ingredients.

Using a silicone spatula stir all the ingredients together until a moist, slightly thick muffin batter forms.

Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper cases, and using an oil spray, oil each case.

Use an ice cookie scoop to fill each muffin case evenly, about 1/4 cup of batter per muffin. Set aside.

Almond Flour Pumpkin Muffins

Pecan Streusel

The streusel topping is optional but absolutely recommended! These muffins are super moist and soft, and that crunchy topping on the top adds the best balance of texture and flavor.

If you love a delicious crunchy pecan streusel on top of your muffins, this is the low-carb pecan streusel recipe you need.

  • Softened butter or soft coconut oil – not melted.
  • Almond flour
  • Pecan – chopped
  • Cinnamon
  • Nutmeg
  • Sugar-free crystal sweetener like erythritol or allulose.
  • Coconut oil
Almond Flour Pumpkin Muffins

Making Muffin Streusel

To make the pumpkin muffin topping, bring all the streusel ingredients into a medium bowl: soft coconut oil, almond flour, chopped pecans, cinnamon, nutmeg, and erythritol.

Start stirring with a spatula or silicone spoon until everything comes together.

Finally, use your fingertips to rub the soft coconut oil onto the dry ingredients and form crumbly pieces.

Sprinkle the streusel on top of each muffin and slightly press on top of the muffins to adhere.

Bake the muffins for 20 to 30 minutes or until the toothpick inserted in the center of the muffins comes out clean.

The topping should be golden brown and crispy too. If it darkens too fast, foil the muffin pan to prevent the top of the muffins from burning.

Cool down the muffins for 10 minutes on the muffin pan, then transfer them for about 3 hours on a cooling rack.

Sugar-Free Royal Icing

Finally, my favorite addition is drizzling a simple royal icing on the cooled pumpkin muffins.

This sugar-free royal icing recipe is made of:

  • Powdered erythritol
  • Almond milk

Stir both ingredients in a small mixing bowl, adding more icing sugar to thicken the icing or more almond milk to thin it out.

Drizzle on top of the cooled almond pumpkin muffins for a boost of sweetness.

Almond Flour Pumpkin Muffins

Storage Instructions

These pumpkin muffins store very well in a cake box in the fridge for up to 3 to 4 days. Of course, if the batch is too large for you to eat during this timeframe, you can freeze the muffins.

Place the almond flour muffins in an airtight bag or container and freeze them for up to 3 months.

Thaw the muffins at room temperature the day before serving.

Almond Flour Pumpkin Muffins

Allergy Swaps

Below are some allergy swaps idea to make these low-carb pumpkin muffins even if you can’t eat some of the ingredients in this recipe:

  • Coconut-Free – Replace the coconut oil with butter or ghee.
  • Almond Flour – The nut-free low-carb flours that work very well in keto baking with a 1:1 ratio are sunflower seed flour and sesame flour.
  • Egg-Free – This recipe wouldn’t work without eggs or egg replacers like flax eggs. The crumb wouldn’t firm up, and the result would be very mushy, so I don’t recommend making a vegan version of these muffins.
  • Sweetener-Free – You can omit the sweetener or add a few stevia drops only to avoid sugar alcohol in the recipe.

Frequently Asked Questions

Below are your most frequent questions answered.

Can I Use Maple Syrup Or Coconut Sugar?

Yes. Both options work well in this recipe if you don’t watch the carbs and sugar. They are healthy sweeteners.

Can I Use Homemade Pumpkin Puree?

Yes, you can steam pumpkin pieces, cool them down, and mash or process them into a puree to use in this recipe

Did you try these almond flour pumpkin muffin recipe? Share a comment or review below.

Almond Flour Pumpkin Muffins

Almond Flour Pumpkin Muffins

These Almond Flour Pumpkin Muffins are moist pumpkin muffins topped with a delicious crunchy almond crumble.
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Yield: 12 Muffins
Serving Size: 1 muffin

Nutrition

Net Carbs 3.3g
Fat 17g
Protein 6.8g
Calories 193kcal
4.91 from 30 votes
Review Print

Ingredients

Dry ingredients

Liquid ingredients

Pumpkin Streusel topping

Instructions

  • Preheat the oven to 350°F (180°C). Line a 12-holes muffins pan with paper cups. Slightly oil cups with oil spray. Set it aside.
  • In a large mixing bowl, whisk the dry ingredients until evenly combined: almond flour, baking soda, baking powder, crystal sweetener you love, salt, ground cinnamon, nutmeg, cloves, and ginger. Set aside.
  • In another bowl, beat eggs, pumpkin puree, vanilla extract, and melted coconut oil – make sure the oil is not too hot, or it can 'cook' the eggs.
  • Combine the liquid and dry ingredients until they form a thick consistent bread batter.
  • Transfer the batter to the prepared muffin pan – about 1/4 cup batter per muffin
  • In another bowl, combine all the streusel ingredients using your fingertips to rub the soft butter or soft coconut oil onto the almond flour, nuts, sweetener, and spices.
  • Sprinkle the streusel topping evenly on top of each muffin and slightly press to stick to the top of the muffins.
  • Bake in the center rack of the oven for 30-35 minutes or until a toothpick inserted in the center of the pumpkin muffin comes out clean. If the top of the muffins darkens too fast, add a piece of foil on top of the muffin pan.
  • Cool down on a wire rack for about 3 hours or until it reaches room temperature.
  • If you like, decorate the cooled muffins with a drizzle of 1/4 cup sugar-free powdered sweetener (I used powdered erythritol) and a few teaspoons of almond milk.

Storage

  • Store in the fridge in an airtight container for up to 4 days or freeze in airtight bags or boxes for up to 1 month. Thaw the day before serving in the fridge.
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Nutrition Facts
Almond Flour Pumpkin Muffins
Amount Per Serving (1 muffin)
Calories 193 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 5.1g32%
Trans Fat 0.1g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 2g
Cholesterol 65.8mg22%
Sodium 152.9mg7%
Potassium 76.5mg2%
Carbohydrates 6.2g2%
Fiber 2.9g12%
Sugar 1.4g2%
Protein 6.8g14%
Net Carbs 3.3g
Vitamin A 2517.8IU50%
Vitamin B12 0.2µg3%
Vitamin C 0.7mg1%
Vitamin D 0.3µg2%
Calcium 63mg6%
Iron 1.3mg7%
Magnesium 12.9mg3%
Zinc 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Carine Claudepierre

About The Author

Carine Claudepierre

Hi, I'm Carine, the food blogger, author, recipe developer, published author of a cookbook, and founder of Sweet As Honey.

I'm passionate about sharing easy, tasty recipes that are both delicious and healthy

Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweetashoney. Most of them are eaten by my husband and my two kids before I have time to take any pictures!

Browse all my recipes with my Recipe Index.

I hope that you too find the recipes you love on Sweetashoney!

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Disclaimer

The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.