Gluten-free Almond Flour Pumpkin Muffins are loaded with pure pumpkin and warm fall spices. These easy blender muffins are grain-free, dairy-free, fluffy and delicious. The perfect fall breakfast that will make your house smell amazing!
This post was updated from the original posted September 9, 2020
These Almond flour pumpkin muffins are soft, moist and have a perfectly crunchy muffin top. This easy gluten free pumpkin muffin recipe makes all my fresh muffin dreams come true. Warm fall spices in a tender, flavorful moist muffin that’s full of nutritious ingredients.
You know I love a light and fluffy freshly baked muffin as much as anyone, but not so much the post sugar crash! This grain-free version doesn’t spike my blood sugar as much as traditional baked goods. Perfect for someone looking for a healthy breakfast.
Why you’ll love this recipe
- Easy: Simple blender recipe takes just 5 minutes to prepare.
- Fabulous Fall colors, flavors, tastes, textures and aromas….yass…the house smells divine when these are in the oven!
- Meal prep: Make them when you have a few extra minutes…and then the perfect grab and go healthy breakfast or snack.
- Freezer friendly: Trust me…you’ll be psyched to find a gluten free pumpkin muffin in your freezer….they’ll stay good in there for 3 months.
- Pantry recipe: Simple pantry ingredients you already have.
- Delicious! Everyone loves them! They may have no flour, but they’re still fluffy and delicious…no one will know the difference!
- No Sugar, No Dairy, No grains….no kidding!
- Holidays: A great tradition for Thanksgiving snacks, or Christmas Breakfast….quick and easy so you can focus on family time.
Ingredients and Substitutions
- Pumpkin Puree: Not pumpkin pie filling. Look for an organic brand that has just one ingredient: pumpkin. Pumpkin is packed with nutrients such as potassium, vitamin A and iron.
- Almond Flour: Lower in carbs and higher in nutrition than traditional wheat flour. A good choice for grain-free baked goods.
- Almond Butter: A great source of vitamin E, and magnesium. It’s also a great source of monounsaturated fat….while also providing protein and fiber. Substitute with peanut butter or sunbutter.
- Ground Flax: Rich in omega 3s and fiber. Sub with ground chia seeds.
- Eggs: A good source of protein and B12…that also helps create a nice fluffy muffin.
- Apple: adds fiber, moisture and natural sweetness. Use ¼ cup unsweetened applesauce for an equal swap.
- Spices: Make a batch of this homemade pumpkin pie spice to make pumpkin recipes like this a breeze!
How to make them
Honestly, I would make this recipe regularly even if it wasn’t easy…because it’s just THAT GOOD. But, it’s also one of the easiest recipes ever. Throw it all in the blender.…BAM, batter is done. I scrape down the sides a couple times while blending, just to be sure it all gets mixed well, but that’s it.
What if you don’t have a blender?
You can still make these. Either use a food processor….or mix my hand. If you are mixing by hand, swap the apple for ¼ cup unsweetened apple sauce….and mix until batter is smooth. You’ll want to mash the banana well with a fork before incorporating it with the rest of the ingredients.
How to prepare your muffin tin
Before making the batter, prepare your muffin tin, so the muffins don’t stick. I like to use unbleached parchment paper, cut into strips. It’s easy, inexpensive and requires no additional oil. Another option would be to use muffin liners, but I find you lose some muffin when you peel those off.
Use all the batter, divided equally between the 12 muffin tins. They will rise, but not too much, so it’s OK to fill them most of the way full.
Streusel Topping for Pumpkin Muffins
The streusel topping can be easily mixed with a fork. A tasty mixture of pepitas, almond flour, spices and honey that perfectly enhances these gluten-free muffins. I love the crunchy, sweet topping and the texture it adds to the light fluffy muffins.
The streusel will be a bit sticky to work with. I find the best method is to use damp hands to scatter the topping onto the muffins. Re-wet your hands as needed so the streusel doesn’t stick to them.
Bake for about 25 minutes in preheated 350 degree oven. Cool in tin for 15 minutes before gently lifting parchment strips, peeling them off and transferring to wire rack.
Meal Prep and Storage
- Store: Store completely cooled muffins in airtight container at room temperature for 3 days, in the fridge for 5 days or frozen for 3 months.
- Freeze: Use freezer safe zip top bags or airtight container to freeze completely cooled muffins for up to 3 months. Defrost at room temperature.
Great ways to use up extra Pumpkin Puree
- Add to a smoothie. It’s particularly good in my chocolate cherry green smoothie.
- Swap the applesauce in this baked oatmeal recipe for however much pumpkin you have left instead.
- Add it to hummus. Seriously, it’s the perfect texture and works well in both my low-carb cauliflower hummus or classic hummus with great results.
- Add it to the pot of any blended soup you’re making, before pureeing. Good options are carrot ginger soup, butternut squash soup, parsnip and kale soup or black bean soup.
If you have a food processor, use it. Otherwise, these muffins will still be easy to make. Use a large bowl and mix by hand. Swap the apple for ¼ cup unsweetened applesauce and mix until everything is well incorporated and batter is smooth.
Yes.They are grain-free and refined sugar free. So, technically, they work with the paleo diet. Although raw honey is a preferred sweetener on the paleo diet, always use in moderation. So, cut back, if you can, to ⅓ cup honey.
Follow the recipe and make sure the muffins are completely cool before storing in a freezer safe airtight container or zip top bag for up to 3 months.
Yes. Once a can of pumpkin puree is opened, you have 5-7 days to use it before it spoils. I like to freeze leftover pumpkin puree in ½ cup ice cube trays so it’s easy to defrost for other recipes.
More muffin recipes
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- 1 cup pumpkin puree
- 1 cup almond flour
- ½ cup almond butter
- ½ cup ground flax
- ½ cup honey
- 3 large eggs
- 1 small apple cored and roughly chopped
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ¼ teaspoon nutmeg
- ½ cup chopped pepitas pumpkin seeds
- ½ cup almond flour
- 2 Tablespoons honey
- ½ teaspoon cinnamon
- ¼ teaspoon ground allspice
- Preheat oven to 350. Cut ½" strips of unbleached parchment paper and line muffin tins with two strips making an "X". Dab a bit of water on the back of the parchment, if needed, to hold it down.
- Place all ingredients of muffin recipe into a blender. Blend well. Stop to scrape down the sides, several times, so all batter is incorporated.
- In a small bowl, mix together ingredients for streusel toppings.
- Scoop batter into prepared muffin tins. Evenly divide batter into 12 muffins, filled almost to the top.
- Spoon streusel topping onto muffins. It will be quite sticky.
- Bake for 25-28 minutes, until toothpick comes out clean when inserted.
- Let muffins cool in tin for 15 minutes. Gently lift muffins out of tin by gripping ends of parchment. Peel off the parchment paper and allow muffins to continue cooling on wire rack.
- Store at room temp for 5 days or in the freezer for up to 3 months.