Dessert

Almond Flour Pumpkin Muffins Recipe

ByMaya Arden December 31, 2025December 31, 2025

Introduction

These Almond Flour Pumpkin Muffins offer a moist, flavorful treat perfect for autumn mornings or an anytime snack. Made with wholesome ingredients and warm spices, they bring the cozy taste of pumpkin pie to your muffin tin.

The image shows a close-up of golden brown muffins with a slightly rough, crumbly texture on top, each sprinkled with small, light green pumpkin seeds. One muffin center front has its white baking paper partially peeled away, showing the moist, dense interior with tiny visible air holes. Surrounding the muffins are a few scattered pumpkin seeds on a white marbled surface. The light is soft, highlighting the warm, autumnal color of the muffins and the muted green of the pumpkin seeds, giving the scene a cozy and fresh feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup blanched almond flour
1/2 cup coconut flour

1/2 cup monk fruit allulose blend (sweetener)
1 tablespoon baking powder

1 tablespoon pumpkin pie spice
1/4 teaspoon sea salt

4 large eggs
3/4 cup pumpkin puree
1/2 cup unsweetened almond milk

1/2 cup ghee (measured solid, then melted; can substitute butter or coconut oil)
1 teaspoon vanilla extract
3 tablespoons pumpkin seeds (optional, for topping)

Instructions

Step 1: Preheat the oven to 350°F (177°C). Line 10 muffin cups with parchment liners.
Step 2: In a large bowl, mix together the coconut flour, almond flour, sweetener, baking powder, pumpkin pie spice, and sea salt until there are no clumps.
Step 3: Add the eggs, pumpkin puree, almond milk, melted ghee, and vanilla extract. Stir well until fully combined.

Step 4: Spoon the batter evenly into the muffin cups, filling them almost full. If using, sprinkle pumpkin seeds on top and press gently to adhere.
Step 5: Bake for about 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the edges are lightly golden.

Tips & Variations

For a dairy-free option, use melted coconut oil instead of ghee or butter.

Add a handful of chopped nuts or sugar-free chocolate chips to the batter for extra texture.
Make sure to fill the muffin cups almost to the top for a nice dome shape.
If you prefer less spice, reduce the pumpkin pie spice to 1 teaspoon.

Storage

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 1 week or freeze for up to 3 months. Reheat muffins wrapped in a damp paper towel in the microwave for 15-20 seconds to regain moisture.

How to Serve

A metal muffin tin holds nine bright orange muffins, each filled evenly and topped with scattered light green pumpkin seeds. The muffins have a slightly rough texture with golden brown edges, showing they are well baked. Three compartments in the tin are empty, and the tin rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond and coconut flour?

These muffins rely on almond and coconut flour for their texture and flavor, so substituting regular flour will change the outcome. Using all-purpose flour may require a different recipe for best results.

Is pumpkin puree the same as canned pumpkin?

Yes, pumpkin puree and canned pumpkin are typically the same product. Just be sure to use plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.