If there’s one scent that makes my kitchen feel like a hug, it’s pumpkin spice. And these Pumpkin Spice Almond Muffins? Oh, friend—they’re everything you want in a fall bake: warm, spiced, soft, and perfectly comforting without leaving you feeling weighed down. Best part? They’re gluten-free, low-carb, and take only 25 minutes from start to finish. Busy mornings just found their new best friend.
Table of Contents
Why You’ll Love These Pumpkin Spice Almond Muffins
- Quick & Easy: Only 5 minutes of prep. Seriously—mix, scoop, bake.
- Wholesome Ingredients: Almond flour, pumpkin purée, and just the right amount of spice.
- Gluten-Free & Low-Carb: A win for anyone watching carbs but craving something cozy.
- Family-Approved: My kids happily grab these right off the cooling rack (if they make it that far!).
What Do Pumpkin Spice Almond Muffins Taste Like?
Imagine the flavor of a pumpkin pie and a cinnamon roll falling in love—that’s these muffins. The almond flour keeps them moist with a light nutty flavor, while the pumpkin purée brings earthiness and sweetness. Sprinkle in a little spice and, if you’re feeling wild, some mini chocolate chips… and you’ve got muffins that taste like fall wrapped in a napkin.
Ingredients You’ll Need for Pumpkin Spice Almond Muffins
One of my favorite things about these Pumpkin Spice Almond Muffins is that they’re made with just a handful of pantry staples—no fancy ingredients, just wholesome basics that make every bite taste like fall comfort. Let’s break it down:
- Almond Flour (1 cup, about 120g): The star of this recipe. Almond flour keeps these muffins low-carb, gluten-free, and naturally moist. It adds a mild, nutty flavor that pairs perfectly with pumpkin spice. If you’ve baked my Greek Yogurt Pumpkin Muffins before, you know almond flour gives baked goods a soft, tender crumb.
- Sweetener (3 tbsp): You can use regular sugar if you like, but I usually reach for a granulated sugar-free sweetener to keep these muffins keto-friendly. They still taste sweet and satisfying without the sugar rush.
- Baking Powder (1/2 tbsp): This gives the muffins their lift. Don’t skip it, or you’ll end up with little pumpkin pucks instead of fluffy muffins.
- Salt (1/4 tsp): Just a pinch to balance the sweetness and bring out the cozy flavors.
- Cinnamon or Pumpkin Pie Spice (1/2 tsp): The magic ingredient that makes your whole kitchen smell like autumn. Cinnamon is lovely, but if you’ve got pumpkin pie spice on hand, it adds that classic blend of warm spices.
- Pumpkin Purée (1/3 cup): The heart of this recipe! Use pure pumpkin purée (not pumpkin pie filling, which has added sugar and spices). Pumpkin keeps the muffins moist, gives them a beautiful orange hue, and, of course, makes them taste like fall in a bite.
- Egg (1 large): This helps bind everything together. If you’re vegan or egg-free, a flax egg (1 tbsp ground flax + 3 tbsp water) works wonderfully here.
- Mini Chocolate Chips (optional, a handful): Because sometimes life just needs a little chocolate. Totally optional, but highly recommended if you want these muffins to double as dessert.
👉 Pro tip: Keeping almond flour, pumpkin purée, and baking spices stocked means you can whip up not only these muffins but also treats like my Pumpkin Streusel Muffins whenever the craving strikes.
Step-by-Step Instructions for Pumpkin Spice Almond Muffins
Making these Pumpkin Spice Almond Muffins is simple and stress-free, even on a busy weekday morning. Here’s a step-by-step guide to help you bake them perfectly every single time.
Step 1: Preheat Your Oven
Set your oven to 350°F (175°C). While it warms up, line a muffin tin with paper liners or lightly grease it with coconut oil or nonstick spray. Preheating is key—your muffins will bake evenly and rise beautifully if the oven is ready when the batter goes in.
Step 2: Mix the Dry Ingredients
In a medium bowl, combine 1 cup almond flour, 3 tbsp sweetener, 1/2 tbsp baking powder, 1/4 tsp salt, and 1/2 tsp cinnamon or pumpkin pie spice.
- Whisking the dry ingredients together first helps distribute the baking powder evenly, ensuring your muffins have the right lift and texture.
- This step is especially important with almond flour since it can clump—make sure there are no lumps before moving on.
Step 3: Stir in the Wet Ingredients
Add 1/3 cup pumpkin purée and 1 egg (or flax egg if you’re making them vegan) into the dry mixture. Gently fold everything together with a spatula until the batter is smooth.
- Don’t overmix—almond flour is delicate, and too much stirring can make the muffins dense instead of fluffy.
- The batter will be a little thicker than traditional muffin batter, and that’s exactly how it should be.
👉 If you love pumpkin breakfasts, you might also enjoy my Pumpkin Protein Balls for a no-bake option.
Step 4: Add the Extras (Optional but Delicious)
Fold in a handful of mini chocolate chips if you’re in the mood for something a little sweeter. They melt into gooey pockets that make these muffins taste like dessert for breakfast. You could also toss in chopped pecans or walnuts for a little crunch.
Step 5: Fill the Muffin Tin
Scoop the batter evenly into 5–6 muffin cups, filling each about 3/4 full. This gives the muffins space to rise without spilling over. For neat, bakery-style tops, use an ice cream scoop—it makes portioning so much easier.
Step 6: Bake to Perfection
Slide the tin into the oven and bake for 20–22 minutes. Start checking around the 18-minute mark since almond flour can brown quickly.
- To test doneness, insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, they’re ready.
- Your kitchen will smell like autumn by this point—cinnamon, pumpkin, and a hint of nuttiness. Pure bliss.
Step 7: Cool and Enjoy
Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack. This helps them set and prevents breaking apart. Enjoy warm with coffee, or save them for later.
👉 Pair these Pumpkin Spice Almond Muffins with a homemade Pumpkin Spice Latte for the ultimate cozy fall breakfast.
Tips and Tricks for Perfect Pumpkin Spice Almond Muffins
- Check Early: Almond flour browns faster than wheat flour, so peek at 18 minutes.
- Make It Vegan: Use a flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 minutes).
- Extra Cozy: Add a pinch of nutmeg or cloves for that pumpkin pie flavor.
- Storage Saver: Keep them in an airtight container at room temp for 2 days, or refrigerate for up to 5. They freeze beautifully too!
- Pro Mom Tip: Warm them up, smear with almond butter, and call it breakfast.
Storage for Pumpkin Spice Almond Muffins
- Counter: Store in an airtight container for 2 days.
- Fridge: Up to 5 days—just reheat in the microwave for 10–15 seconds.
- Freezer: Wrap individually and freeze for up to 2 months.
FAQs
Can I use coconut flour instead of almond flour?
Not recommended—coconut flour is much drier. Stick with almond flour for best results.
Do these taste sweet without chocolate chips?
Yes! They’re lightly sweet, more like a breakfast muffin than a cupcake.
Can I double the recipe?
Absolutely—just adjust the yield in the recipe and bake as usual.
Conclusion
These Pumpkin Spice Almond Muffins are the perfect way to bring fall flavors into your kitchen—without a ton of sugar or carbs. They’re quick, wholesome, and so satisfying that even picky eaters won’t know they’re healthy. So go ahead, whip up a batch, pour yourself a hot coffee (maybe even a Pumpkin Spice Latte), and let your home smell like autumn joy. 🍂
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Pumpkin Spice Almond Muffins – Quick, Gluten-Free, Delicious
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 5–6 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
These cozy, low-carb pumpkin muffins are soft, spiced just right, and made with wholesome almond flour. Perfect for fall mornings—or anytime you’re craving a little comfort in a bite. Bonus: they’re gluten-free and super easy to whip up!
Ingredients
1 cup almond meal or almond flour (120g)
3 tbsp sugar or granulated sugar-free sweetener
1/2 tbsp baking powder
1/4 tsp salt
1/2 tsp cinnamon or pumpkin pie spice
1/3 cup pumpkin purée
1 egg (or flax egg for vegan)
Optional: handful of mini chocolate chips
Instructions
1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.
2. In a bowl, mix almond flour, sweetener, baking powder, salt, and cinnamon.
3. Add pumpkin purée and egg. Stir until combined. Fold in chocolate chips if using.
4. Divide batter evenly into 5–6 muffin cups.
5. Bake for 20–22 minutes, or until a toothpick comes out clean.
6. Let cool slightly and enjoy warm or store for later!
Notes
For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, mixed and rested for 5 minutes).
These muffins keep well in the fridge for up to 5 days or can be frozen for longer storage.
Customize with chopped nuts, coconut, or your favorite mix-ins.
