These pumpkin almond flour muffins are the perfect fall treat! They are soft, moist, and packed with warm pumpkin spice flavor. The almond flour gives them a lovely nutty crunch!
I love enjoying these muffins with a cup of tea, especially when they are still warm. They make my kitchen smell amazing, and they’re a tasty way to sneak in some veggies! 🎃
Key Ingredients & Substitutions
Almond Flour: This is a star ingredient that gives the muffins a lovely texture. If you’re allergic to nuts, you can use gluten-free all-purpose flour instead, but the taste and texture may differ a bit.
Pumpkin Puree: Always opt for pure pumpkin puree, not the spiced pie filling. In a pinch, you can substitute with applesauce for moisture, though the flavor will change slightly.
Sweetener: Maple syrup adds a nice flavor, but honey or agave syrup works too. For a sugar-free version, you can use stevia, adjusting the amount according to taste.
Coconut Oil: This adds moisture and a hint of flavor. You can use any neutral oil, like vegetable oil or canola oil, if you prefer. Olive oil can also work, but may impact the flavor.
Spices: The combination of spices adds warmth and aroma. If you’re missing some, don’t hesitate to use a pumpkin pie spice mix for convenience.
How Can I Get the Muffins to Rise Perfectly?
To ensure your muffins rise well, focus on these important tips:
- Fresh Ingredients: Make sure your baking soda is fresh. Old leavening agents can hinder the rise.
- Don’t Overmix: When combining wet and dry ingredients, stir gently until just combined. Overmixing can result in dense muffins.
- Room Temperature Ingredients: Use eggs at room temperature for better mixing and a fluffier texture. You can set cold eggs in warm water for a few minutes.
- Heat Your Oven: Ensure your oven is fully preheated before baking. If it’s not hot enough, that could prevent your muffins from rising correctly.
A little care in these steps will make a big difference in the light and fluffy texture of your muffins!
How to Make Pumpkin Almond Flour Muffins
Ingredients You’ll Need:
For the Muffins:
- 2 cups almond flour (finely ground)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 3 large eggs
- 1/3 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup maple syrup or honey
- 2 tablespoons melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- 1/4 cup mini semi-sweet chocolate chips (plus extra for topping)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 18-22 minutes to bake. You’ll spend a little time mixing everything together, and then just let the oven do the work. After baking, allow the muffins to cool for about 5-10 minutes, and they’re ready to enjoy!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). This ensures the muffins will bake evenly. While your oven is heating, line a muffin tin with paper liners to make cleanup easier later!
2. Mix the Dry Ingredients:
In a large bowl, whisk together the almond flour, baking soda, salt, cinnamon, ginger, nutmeg, and optional cloves. Make sure there are no clumps in the almond flour so your muffins will be nice and fluffy!
3. Combine the Wet Ingredients:
In a separate bowl, beat the eggs. Then add the pumpkin puree, maple syrup (or honey), melted coconut oil, and vanilla extract. Mix everything together until it’s smooth and well combined.
4. Combine Wet and Dry Ingredients:
Now it’s time to mix the wet ingredients into the dry ones! Pour the wet mixture into the bowl with the dry ingredients and stir gently until just combined—don’t overmix, or your muffins might turn out dense!
5. Fold in the Chocolate Chips:
Gently fold in the mini chocolate chips. Reserve a few to sprinkle on top of the muffins for a lovely presentation!
6. Fill the Muffin Liners:
Spoon the batter evenly into your lined muffin tin, filling each cup about 3/4 full. This allows room for the muffins to rise while baking. Sprinkle the reserved chocolate chips on top.
7. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell wonderful during this time!
8. Let Them Cool:
Once baked, let the muffins cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely. This helps them maintain their shape and texture.
Enjoy these moist, flavorful pumpkin muffins with the nutty richness of almond flour and melty chocolate chips! They’re perfect for breakfast or a cozy snack any time of day. Happy baking! 🎃
Can I Use Regular Flour Instead of Almond Flour?
Yes, you can substitute regular all-purpose flour, but keep in mind that the texture and flavor will differ significantly. If you do this, you might also need to adjust the liquid content as almond flour is more absorbent.
Can I Sweeten These Muffins with Something Other Than Maple Syrup?
Absolutely! You can use honey, agave syrup, or even coconut sugar. If you prefer a sugar-free option, stevia or a monk fruit sweetener can work too — just adjust the amount based on the sweetness level you prefer.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. Just make sure to wrap them well in plastic wrap or foil before placing them in a freezer bag!
Can I Add Other Mix-Ins to the Muffins?
Definitely! Feel free to add nuts, dried fruits like cranberries or raisins, or even seeds for added texture and flavor. Just be sure not to overload the batter, as it may affect baking time.
