Almond Flour Pumpkin Muffins Recipe-Easiest Recipe Ever

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Almond Flour Pumpkin Muffins Recipe-Easiest Recipe Ever:-Muffins made with almond flour and pumpkin that are grain-free, dairy-free, refined sugar-free, and suitable for the paleo diet. Featuring pumpkin spice flavours with pride, these moist pumpkin spice muffins are a delightful treat that is perfect for the fall season.

Almond Flour Pumpkin Muffins Recipe-Easiest Recipe Ever



Pumpkin muffins made with almond flour that are moist and fluffy, and they have a wonderful texture and a lot of pumpkin spice flavours. Chocolate chips can be added if you are a fan of chocolate, but you can also leave them out if you want a muffin with less sugar.




  • Muffin Tin



  • 3 eggs
  • ½ cup pure maple syrup
  • 2 Tbsp avocado oil
  • 1 teaspoon pure vanilla extract
  • 1 cup pumpkin puree
  • 2 cups almond flour
  • ½ cup tapioca flour
  • 2 teaspoons baking powder
  • 2 tsp pumpkin spice
  • 3/4 teaspoon sea salt
  • 1/2 to 1 cup chocolate chips optional



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  • Before beginning, prepare a muffin tray by lining it with muffin papers and preheating the oven to 350 degrees Fahrenheit.
  • Eggs, pure maple syrup, vanilla extract, and pumpkin puree should be mixed together in a large mixing bowl.


  • The remaining ingredients should be mixed until the wet ingredients are completely smooth.
  • To ensure that the dry ingredients are thoroughly mixed together, place the almond flour, baking powder, pumpkin spice, and sea salt in a separate bowl and stir them together gently.


  • After transferring the dry ingredients to the bowl containing the wet ingredients, thoroughly combine the two sets of ingredients until a thick muffin batter is formed.
  • If adding, mix the chocolate chips in with the mixture.


  • First, transfer the pumpkin muffin batter to the muffin tin that has been prepared, and then fill the holes up to a third of the way.
  • There is also the possibility of making large muffins by filling the muffin liners to the very top.


  • For twenty to thirty minutes, or until the muffins have passed a clean test, bake them on the middle rack of an oven that has been preheated.
  • As soon as the muffins reach an internal temperature of 190 degrees Fahrenheit, they are considered to be completely baked.


  • In order to determine whether or not a muffin is completely cooked, place a digital thermometer in the middle of the muffin and wait until the numbers on the thermometer stop moving.
  • Although it is not required, this step eliminates any uncertainty regarding whether or not the muffins have reached their desired level of doneness.


  • It is recommended that you wait until the muffins have reached room temperature before removing the muffin papers.
  • In the event that you remove the paper liners from the muffins while they are still warm, you will lose a significant portion of the muffin to the cake paper.




  • There is a maximum of one week that leftover muffins can be stored in the refrigerator if they are placed in an airtight container or a zip lock bag. As an additional option, muffins can be stored in a freezer bag for up to three months.



  • Serving: 1muffin (of 12)
  • Calories: 205kcal
  • Carbohydrates: 19g
  • Protein: 6g
  • Fat: 13g
  • Saturated Fat: 1g
  • Polyunsaturated Fat: 1g
  • Monounsaturated Fat: 2g
  • Cholesterol: 47mg
  • Sodium: 246mg
  • Fiber: 3g
  • Sugar: 11g



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