Almond Flour Pumpkin Muffins
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.
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.
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.
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.
- Baking Soda
- Baking Powder
- 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.
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
- Sugar-free crystal sweetener like erythritol or allulose.
- Coconut oil
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.
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.
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
More Healthy Pumpkin Recipes
If you like healthy recipes made with pumpkin, you’ll love these other recipes:
Did you try these almond flour pumpkin muffin recipe? Share a comment or review below.
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Almond Flour Pumpkin Muffins
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