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Almond Flour Pumpkin Muffins Recipe

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★★★★★

4.4 from 139 reviews

These Almond Flour Pumpkin Muffins offer a moist, gluten-free, and naturally sweetened treat perfect for fall or any time of year. Using almond flour and pumpkin puree, these muffins are dense yet tender, with a rich blend of cinnamon and pumpkin spices. Sweetened with maple syrup and enhanced with tahini for a subtle nutty flavor, they are dairy-free and vegan-friendly. Sliced almonds on top add a delightful crunch, making these muffins ideal for breakfast or a wholesome snack.

Ingredients

Scale

Wet Ingredients

  • 3 tablespoons Flaxseed Meal
  • 1/3 cup Warm Water (about 98°F / 37°C)
  • 3/4 cup Canned Pumpkin Puree
  • 1/2 cup Tahini
  • 1/2 cup Maple Syrup
  • 2 teaspoons Apple Cider Vinegar
  • 1 teaspoon Vanilla Extract

Dry Ingredients

  • 2 2/3 cups Almond Flour
  • 1 teaspoon Baking Soda
  • 1 1/2 teaspoons Ground Cinnamon
  • 1 1/2 teaspoons Pumpkin Spice Blend

Topping

  • 1/3 cup Sliced Almonds

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 12-hole muffin pan with parchment paper liners and lightly spray them with cooking oil spray to prevent sticking.
  2. Make Flax Egg: In a small bowl, whisk together the flaxseed meal with warm water (around 98°F or 37°C). Set aside for 5 minutes to thicken into a flax egg substitute.
  3. Combine Wet Ingredients: In a large mixing bowl, whisk together the pumpkin puree, tahini, maple syrup, apple cider vinegar, vanilla extract, and the prepared flax egg until fully combined.
  4. Add Dry Ingredients: Add the almond flour, baking soda, ground cinnamon, and pumpkin spices to the wet mixture.
  5. Mix Batter: Stir the mixture with a rubber spatula until a very thick and uniform muffin batter forms.
  6. Fill Muffin Pan: Evenly scoop the batter into the prepared muffin pan. Sprinkle sliced almonds on top of each muffin, gently pressing them into the batter so they adhere.
  7. Bake: Bake on the center rack for 30-35 minutes at 350°F (180°C). After 20 minutes, cover the pan loosely with foil to prevent the tops from browning too quickly. Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Cool in Pan: Let the muffins cool in the pan at room temperature for 10 minutes to slightly set.
  9. Cool Completely: Transfer the muffins to a cooling rack and let them cool for 2 hours to firm up fully.
  10. Refrigerate: For best texture and a moist, fudgy center, store the muffins in the refrigerator for another hour before serving.

Notes

  • Use canned pumpkin puree, not pumpkin pie filling, for best flavor and texture.
  • The flaxseed meal and warm water act as an egg substitute, making these muffins vegan.
  • Tahini adds natural fat and moisture while contributing a subtle nutty taste.
  • Covering the muffins with foil during baking prevents over-browning on top.
  • Allowing the muffins to cool fully and refrigerating enhances their moist, fudgy center.
  • Store muffins in an airtight container in the refrigerator to maintain freshness for up to 5 days.

Keywords: almond flour pumpkin muffins, gluten-free pumpkin muffins, vegan pumpkin muffins, healthy pumpkin muffins, tahini pumpkin muffins, fall baking recipes

Find it online: https://www.sanacooks.com/almond-flour-pumpkin-muffins-recipe/