Moist Almond Flour Pumpkin Muffins (Gluten-Free, Dairy-Free)

Tender Pumpkin Muffins with Almond Flour

The arrival of fall brings with it pumpkins in all shapes and sizes.. and during pumpkin season, we have every reason to bake anything and everything pumpkin!

These almond flour pumpkin muffins are soft, moist, and full of cozy pumpkin spice flavor, and finished with a crunchy pecan streusel topping, making them the perfect little treat for fall (or anytime you’re craving pumpkin!).

They’re naturally gluten-free and dairy-free, with a tender crumb that makes them just as good for breakfast as they are for an afternoon snack. Best of all, they’re simple to make and come together with easily accessible ingredients.

Why You’ll Love this Recipe:

• Simple Ingredients: The ingredients needed for these almond flour pumpkin muffins are easily accessible at the local grocery store (nothing fancy required!).
• Easy to Make: Preparing these pumpkin muffins is just a matter of mixing the wet ingredients together with the dry ingredients, topping with the streusel and then baking!
• Moist & Flavorful: Thanks for the blanched almond flour, these muffins are incredibly soft and tender, with the pecan streusel topping adding a delicious crunchy contrast to the moist texture.
• Totally Gluten-Free, Dairy-Free & Low-Carb: The best part is that this recipe is 100% gluten-free, dairy-free and low carb, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for making this almond flour pumpkin muffin recipe:

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Almond Flour: For the best texture, I recommend using finely sifted blanched almond flour (blanched almonds without their skins on that have been processed into a fine flour) for a lighter texture as opposed to almond meal (whole almonds ground into a meal) which will result in a coarse, denser texture.
• Pumpkin Puree: Make sure to use pure pumpkin puree and NOT pumpkin pie filling (which tends to come with added sugars and spices and will throw the taste off). You can either make your own homemade pumpkin puree, or use storebought canned pumpkin puree.
• Eggs: Eggs help to bind the ingredients together, so definitely make sure to add them in.
• Sugar: I used light brown sugar, but you can also use dark brown sugar or coconut sugar if you prefer. Alternatively, if you are diabetic or insulin-resistant, I recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero-glycemic index).
• Butter: I used unsalted dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular unsalted butter instead.
• Baking Powder: Baking powder is the only leavening agent used to help the muffin batter rise, so definitely make sure to add it in. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Vanilla: I like adding a bit of vanilla extract for extra flavor. Alternatively, if you want a stronger almond flavor, feel free to swap it out with almond extract instead.
• Spices: I used ground cinnamon, ground ginger, ground nutmeg and ground cloves to create the characteristically pumpkin spice flavors. Alternatively, you may substitute the spices from the batter for 2 1/4 teaspoons of pumpkin pie spice instead.
• Pecans: Chopped pecans add a crunch to the streusel that contrasts beautifully with the tender texture of the pumpkin muffins. If you don’t have pecans, feel free to use other nuts such as walnuts, hazelnuts or even maccadamia nuts.

How to Make Almond Flour Pumpkin Muffins:

Prepare the Streusel: In a bowl, combine the blanched almond flour, chopped pecans, brown sugar, ground cinnamon and cold dairy-free butter. Mix with a fork until the mixture forms coarse, crumbly pieces. Set aside.

Beat Sugar, Butter & Eggs: In a large bowl, beat together the melted dairy-free butter, brown sugar and eggs until well combined.

Dish by Dish Testing Notes:

• Use Fine Blanched Almond Flour: As mentioned before, if you want a light texture, it’s important to use finely-sifted blanched almond flour, and NOT almond meal (which has the almond skins on and is coarser and will result in a denser final texture).
• Line Muffin Tin: I recommend lining the muffin cups with paper liners, or with parchment paper to ensure that it’s easier to remove the muffins from the pan once they’re baked.
• Let Muffins Cool Once Baked: As these pumpkin almond flour muffins will continue cooking with the residual heat even after removing them from the oven, make sure to let them cool for at least 10 minutes in the pan or on a wire rack after baking for the best results (and to prevent them from falling apart).
• Optional Add-Ins: Feel free to add in dairy-free chocolate chips to the muffin batter for a more chocolate-y taste. Alternatively, you can also add in dried cranberries or pumpkin seeds for more fall vibes.

Other Almond Flour Recipes to Bake:

• Almond Flour Corn Muffins (Gluten-Free, Dairy-Free)
• Almond Flour Apple Cake (Gluten-Free, Dairy-Free)
• Almond Flour Banana Bread (Gluten-Free, Dairy-Free)
• Almond Flour Lemon Loaf (Gluten-Free, Dairy-Free)