Healthy Pumpkin Muffins

healthy pumpkin muffin unwrapped on a table with chocolate chips

5 from 2 votes

This healthy pumpkin muffin recipe is made with almond flour, pumpkin purée, and natural sweeteners for a soft, fluffy, and nutrient-packed treat. Perfect for breakfast or a snack, they’re gluten-free, dairy-free, and naturally sweetened with maple syrup. Enjoy them warm with almond butter or grass-fed butter!

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Prep Time10

Cook Time20

Total Time30

Servings: muffins

Author: Molly Thompson

INGREDIENTS

1 (15oz) can pumpkin puree
3 large eggs room temperature
1 teaspoon vanilla extract
1/4 cup coconut oil melted and cooled
1/4 cup creamy almond butter
6 Tablespoons maple syrup
1 3/4 cups almond flour
1/2 cup tapioca flour (tapioca starch)
1 teaspoon baking soda
3/4 teaspoon baking powder
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
6 ounces dark chocolate chunks or 1 cup of walnuts, optional

Standard - Metric

INSTRUCTIONS

Preheat the oven to 350°F and line a 12-cup muffin pan with liners. Spray the liners with non stick spray and set aside.
In a large bowl whisk together the pumpkin, eggs, vanilla, coconut oil, almond butter and maple syrup until combined.
1 (15oz) can pumpkin puree, 3 large eggs, 1 teaspoon vanilla extract, 1/4 cup coconut oil, 1/4 cup creamy almond butter, 6 Tablespoons maple syrup
Add the almond flour, tapioca flour, baking soda, baking powder, pumpkin pie spice, and salt. Whisk to combine everything, being careful not to overmix or the muffins could become dense. Fold in the chocolate chips if using. Let the batter rest for 15 minutes. This helps the leavening agents activate so the texture is softer and fluffier.
1 3/4 cups almond flour, 1/2 cup tapioca flour, 1 teaspoon baking soda, 3/4 teaspoon baking powder, 2 teaspoons pumpkin pie spice, 1/2 teaspoon salt
Gently spoon the batter evenly into the prepared muffin tins, filling them all the way full. Bake in the preheated oven for 20-22 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs attached.
Allow to cool in the muffin tins for 10 minutes then transfer to a wire cooling rack to cool completely. Serve warm with almond butter or grass fed butter.

Notes

All Purpose Gluten-Free Flour. You can swap the almond flour and tapioca flour with a 1:1 gluten-free flour blend or whole wheat flour (if not gluten-free). However, the texture may be slightly different, as almond flour adds moisture and density. If using all-purpose flour, start with 2 cups and adjust as needed.

Homemade Pumpkin Pie Spice. Combine 1 tsp cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon each of nutmeg and allspice (or cloves).

Chocolate Chips. I like to use Lily's Dark Chocolate or Enjoy Life chocolate chips/chunks!

To Store: Keep muffins in an airtight container at room temperature for 2-3 days or in the fridge for up to a week.

To Freeze: Wrap muffins individually and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm in the microwave before serving.

Pumpkin Bread Loaf. Pour the batter into a greased 9x5-inch loaf pan and bake at 350°F for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 10-15 minutes before slicing.

Nutrition

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