Almond Flour Pumpkin Muffins Recipe

Delicious, moist almond flour pumpkin muffins with pumpkin spice flavours! Add chocolate chips for chocolate lovers or leave them out for a lower-sugar muffin!


– 3 egg – ½ cup pure maple syrup – 2 Tbsp avocado oil – 1 teaspoon pure vanilla extract – 1 cup pumpkin puree – 2 cups almond flour – ½ cup tapioca flour – 2 teaspoons baking powder – 2 tsp pumpkin spice – 3/4 teaspoon sea salt – 1/2 to 1 cup chocolate chips optional


Preheat oven to 350°F and line muffin tray with papers. Mix eggs, pure maple syrup, vanilla extract, and pumpkin puree in a large bowl until smooth.

Step 1

Mix almond flour, baking powder, pumpkin spice, and sea salt in a separate bowl. Mix dry and wet ingredients in a bowl until a thick muffin batter forms.

Step 2

Add chocolate chips and stir. Pour pumpkin muffin batter into prepared muffin tin, filling holes ⅔ full. To make large muffins, fill muffin liners to the top.

Step 3

The muffins should test clean after 20–30 minutes on the centre rack of the preheated oven.

Step 4

After 190 degrees Fahrenheit, muffins are done. Insert a digital thermometer into the centre of a muffin and wait until the numbers stop moving to check for doneness. 

Step 5

This step is optional but helps determine if the muffins are done. Peel the muffin papers after the muffins cool to room temperature. 

Step 6

Peeling muffin liners while they're warm will cause most of the muffin to stick to the paper.

Step 7

See Also

See Also

Cauliflower Mac and Cheese Recipe