These wholesome + easy almond flour pumpkin muffins come together quickly and easily in just one bowl with canned pumpkin. Made with maple syrup instead of refined sugar, they are moist, tender, and completely delightful.

Overhead shot of pumpkin muffins with chocolate chips on a marble and wood board.

Tender Pumpkin Muffins, But with Almond Flour!

Allow me to introduce you to the best pumpkin muffins! Made with almond flour, these flourless pumpkin muffins are super moist, tender, and absolutely satisfying. They’re also refined sugar free, with just a touch of natural sweetness from maple syrup. Like my super popular oat flour pumpkin bread, these pumpkin muffins with chocolate chips are also naturally diary-free, but you’ll honestly never notice because they are just so fluffy and delicious.

Plus, they are made in just one bowl, so you don’t need any special equipment, plus prep and clean up is a breeze! In place of traditional flour, this recipe uses almond flour, making these quick pumpkin muffins flourless, but still completely delicious. Canned pumpkin is also used as an easy way to add veggies, and also replace some of the oil found in traditional baking recipes.

Overhead shot of pumpkin muffins with chocolate chips on a marble and wood board with small white pumpkins.

How to Store & Freeze Leftovers

Keep in a tightly sealed container at room temperature for 48 hours. Or store in the fridge for up to 3-4 days. Past 4 days you’ll want to freeze any leftover muffins in the freezer, stored in a sealed ziptop bag or freezer friendly container for up to 2-3 months.

Tip: If you live in a high humidity environment, I recommend refrigerating your muffins after baking.

Overhead shot of pumpkin muffins with chocolate chips on a marble and wood board with small white pumpkins.

Ingredients & Substitutions

Refined coconut oil: Unrefined coconut oil will work, though it will make the pumpkin muffins taste a bit more like coconut. You can also substitute any neutral flavored oil such as avocado or canola.

Eggs: I haven’t tested this recipe with flax eggs or vegan egg replacer, so if you try it let me know how it turns out! Check the comments for notes from others who have experimented with making these egg free.

Canned pumpkin puree: Makes this recipe super easy, but fresh, cooked, pureed pumpkin will also work. Do not use pumpkin pie filling.

Maple syrup: Use honey as an alternative refined sugar free alternative.

Almond flour: Be sure to use almond flour, not almond meal for this recipe.

Pumpkin pie spice: Look for pumpkin spice on the spice aisle near the cinnamon. You can use cinnamon if you can’t find or don’t want to use pumpkin spice.

Chocolate chips: They’re optional, but feel free to add them. Look for dairy-free chocolate chips to keep this recipe dairy-free.

This Recipe Is…

Overhead shot of pumpkin muffins with chocolate chips on a marble and wood board with small white pumpkins.
Overhead shot of gluten free pumpkin muffins with chocolate chips on a marble and wood board.
5 stars (8 ratings)

Almond Flour Pumpkin Muffins (Easy in 1-Bowl!)

These easy almond flour pumpkin muffins come together quickly and easily in just one bowl with canned pumpkin. Made without refined sugar, they are moist, tender, and completely delightful.

Ingredients

  • cup melted refined coconut oil, or other neutral flavored oil such as avocado or canola
  • 2 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups almond flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 teaspoons pumpkin pie spice

Equipment

Instructions 

  • Heat the oven to 350F.
  • Grease or line a 12-cup muffin pan.
  • In a large bowl, whisk together the oil, eggs, pumpkin puree, maple syrup, and vanilla extract.
  • Add the almond flour, baking soda, baking powder, salt, and pumpkin pie spice. Stir until well incorporated.
  • Pour in the chocolate chips (if using) and gently stir until combined.
  • Spoon 2-3 heaping tablespoons of the batter into each muffin cup. Top with 3-4 chocolate chips, if using
  • Bake for 20-25 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
  • Allow to cool in the pan for 5 minutes, then cool the rest of the way on a cooling rack.

Notes

See blog post for notes and ingredient substitution suggestions.

Nutrition Information:

Serving: 1 (of 12), Calories: 272kcal, Carbohydrates: 15g, Protein: 10g, Fat: 17g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 151mg, Sodium: 122mg, Potassium: 121mg, Fiber: 3g, Sugar: 9g, Vitamin A: 3397IU, Vitamin C: 1mg, Calcium: 105mg, Iron: 2mg
Nutrition disclaimer
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