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Almond Flour Pumpkin Muffins

Almond Flour Pumpkin Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 19 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 muffins 1x
  • Category: Breakfast
  • Method: Baked
  • Cuisine: Muffin
  • Diet: Gluten Free


These almond flour pumpkin muffins are a deliciously healthy sweet treat! They’re low in sugar but full of flavor. The almond flour gives these a uniquely light texture!


Units Scale
  • 2/3 cup canned pumpkin
  • 2 large eggs
  • 1/4 cup honey or maple syrup
  • 1 tablespoon coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 1/3 cup almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt (see note)
  • 1/2 cup chopped pecans


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine the pumpkin and eggs. Mix in the honey, coconut oil, and vanilla.
  3. Add the almond flour, baking powder, baking soda, cinnamon, salt, and pecans (if using).
  4. Stir until just combined. The batter will be slightly lumpy.
  5. Spray a nonstick muffin pan with nonstick cooking spray. Evenly fill 8 muffin cups with the batter.
  6. Bake for 19 to 22 minutes until browned on the edges and set in the middle.
  7. Let the muffins cool slightly, then remove the muffins from the pan and cool on a cooling rack. 


Be sure your pecans, almond flour, and pumpkin don’t contain any added salt. If they do, you’ll want to reduce the salt.