Indulge in the wholesome goodness of this almond flour pumpkin muffins recipe. These sugar-free treats are not only delicious but also gluten and dairy-free, making them a delightful and guilt-free option for your snacking pleasure.
Get into the Fall / Aumtumn mood with these deliciously healthy pumpkin muffins. You can use canned pumpkin puree, provided it's unsweetened, but I like to make my own version for optimal freshness and nutrients, get the recipe here - Homemade Unsweetened Pumpkin Puree Recipe.
💕 Why You'll Love This Recipe
These almond flour pumpkin muffins offer a delightful blend of flavours, combining the warm essence of pumpkin with the rich, nutty taste of almond flour.
Perfect for those with dietary restrictions or looking for healthier options. These muffins are gluten-free and sweetened with xylitol, making them a healthier choice, especially for those following a Candida Diet.
You can whip up a batch of these muffins in no time. Whether it's for breakfast or a midday snack, these treats are wonderfully convenient.
- Almond Flour - Provides a rich, nutty flavour and a moist texture while keeping the muffins gluten-free.
- Pumpkin Pie Spice - Infuses the muffins with that warm, comforting taste of fall.
- Granulated Xylitol – My sugar-free sweetener of choice
- Walnuts - Add a delightful crunch and texture. You could also use unsweetened dark chocolate chips.
- Unsweetened Pumpkin Puree – For moisture and flavour
- Almond Butter – This healthy fat will enhance the richness and moisture.
- Egg (or Flax Egg for a Vegan Option): Acts as a binding agent, giving the muffins structure.
See recipe card for quantities.
1. Preheat your oven to 180°C (350°F). Line a muffin tin with paper cases.
2. Begin by roughly chopping the walnuts and set them aside.
3. In a mixing bowl, combine the almond flour, baking powder, pumpkin pie spice, chopped walnuts, and granulated xylitol.
4. In another bowl, mix the unsweetened pumpkin puree, almond butter, and egg (or flax egg for a vegan option).
5. Pour the wet ingredients into the bowl with the dry ingredients. Stir until everything is well combined.
Spoon the muffin batter into the lined cases, filling each about two-thirds full.
6. Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the muffins are golden brown on top and a clean toothpick inserted comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to finish cooling.
To make these muffins vegan, replace the egg with a flax egg. Add 1 tablespoon ground flaxseed mixed with 3 tablespoons of water and leave to stand for 5 minutes to thicken.
Make Your Own Pumpkin Pie Spice Blend
If you don't have pumpkin pie spice to hand, you can simply use ground sweet cinnamon, or make your own blend as follows:
Combine 3 tablespoon of ground sweet (Ceylon) cinnamon, 2 teaspoons of ground nutmeg, 2 teaspoons of ground ginger, and 1.5 teaspoons of ground cloves.
Mix well and store in an airtight glass container in a cool dark place for up to one year.
Instead of chopped walnuts you could substitute for unsweetened dark chocolate chips or blueberries.
I love to serve these almond flour pumpkin muffins with a warm and spicy pumpkin latte - they're a match made in heaven!
You'll need a standard muffin tin and paper muffin cases to make this recipe.
Store your almond flour pumpkin muffins in an airtight container in the fridge. They'll stay fresh and delicious for 2-3 days.
✨ Top Tip
Make a bigger batch and freeze your muffins for up to 3 months so that you have this healthy snack on hand. Simply leave to thaw in the refrigerator a few hours before enjoying.
Simply substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons of water).
Looking for other recipes like this? Try these:
Sugar Free Almond Flour Pumpkin Muffins
- 100 g almond flour
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 50 g granulated xylitol
- 30 g walnuts roughly chopped
- 150 g unsweetened pumpkin puree
- 60 g almond butter
- 1 egg
- Preheat your oven to 180°C (350°F).
- Roughly chop the walnuts and set them aside.
- In a mixing bowl, combine almond flour, baking powder, pumpkin pie spice, and granulated xylitol.
- In another bowl, mix the unsweetened pumpkin puree, almond butter, and the egg.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir until everything is well combined.
- Spoon the muffin batter into muffin tin lined with paper cases, filling each about two-thirds full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes or until the muffins are golden brown on top and a clean toothpick inserted comes out clean.
- Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to finish cooling.