Dessert

Almond Flour Pumpkin Muffins Recipe

BySana Jeannette November 6, 2025November 6, 2025

Introduction

These Almond Flour Pumpkin Muffins are a moist, flavorful treat perfect for fall or any time you crave a spiced, wholesome snack. Made with pumpkin puree and warm spices, they offer a tender crumb and a subtly sweet taste without refined sugar.

A close-up of multiple brown muffins stacked in a small pile, each muffin topped with a layer of light tan, thinly sliced almonds scattered unevenly on their rounded tops, with the muffins wrapped in light brown, crinkled paper liners, all placed on a white marbled surface; in the background, there is a blurred orange pumpkin, a small wooden tray filled with almonds, a glass bottle filled with light yellow liquid, and some green herbs with small purple flowers, creating a warm and cozy autumn feel. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons Flaxseed Meal
1/3 cup Warm Water

3/4 cup Canned Pumpkin Puree
1/2 cup Tahini

1/2 cup Maple Syrup
2 teaspoons Apple Cider Vinegar

1 teaspoon Vanilla Extract
2 2/3 cups Almond Flour
1 teaspoon Baking Soda

1 1/2 teaspoons Cinnamon
1 1/2 teaspoons Pumpkin Spices
1/3 cup Sliced Almonds

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line a 12-hole muffin pan with parchment paper and lightly spray the paper cases with cooking oil spray. Set aside.
Step 2: In a small bowl, whisk together the flaxseed meal and warm water (about 98°F / 37°C). Let it sit for 5 minutes to thicken.
Step 3: In a large bowl, combine pumpkin puree, tahini, maple syrup, apple cider vinegar, vanilla extract, and the flaxseed mixture. Whisk until evenly blended.

Step 4: Add almond flour, baking soda, cinnamon, and pumpkin spices to the wet ingredients.
Step 5: Stir with a rubber spatula until a very thick muffin batter forms.
Step 6: Evenly scoop the batter into the prepared muffin pan. Sprinkle sliced almonds on top of each muffin and gently press them down so they stick.

Step 7: Bake on the center oven rack for 30-35 minutes. After 20 minutes, cover the pan loosely with foil to prevent over-browning. Muffins are done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 8: Let the muffins cool in the pan for 10 minutes at room temperature.
Step 9: Transfer muffins to a cooling rack and let them cool for 2 hours to firm up. For best texture, refrigerate for 1 hour before serving to enhance the moist, fudgy center.

Tips & Variations

Substitute tahini with almond butter for a nuttier flavor.
Add chocolate chips or dried cranberries for extra texture and sweetness.
Use fresh pumpkin puree if canned is unavailable; just ensure it’s well cooked and mashed.

To make these muffins nut-free, replace almond flour with a seed flour blend and omit sliced almonds on top.

Storage

Store muffins in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 3 months—wrap individually or in a sealed bag. Reheat in a microwave or toaster oven briefly to enjoy a warm, soft texture.

How to Serve

A close-up view of a small stack of brown muffins, each in a ridged brown paper liner, topped with thin light tan almond slices scattered unevenly on their rough textured tops. The muffins have a slightly cracked surface with a dense crumb. In the soft-focus background, a bright orange pumpkin and a glass of milk are visible, set on a white marbled surface with some sprigs of green herbs adding soft color. 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 flour?

Regular flour has a different texture and moisture content which may affect the muffins’ density and flavor. Almond flour gives these muffins their characteristic moist and tender crumb, so substitution is not recommended without adjusting the recipe significantly.