If you’re a fan of pumpkin-flavored treats, you will enjoy these Almond Flour Pumpkin Muffins. Not only are they perfect to have for breakfast or as a snack, but you can also modify them to make them as keto-friendly as possible.
As soon as I see the leaves changing colors and falling from the trees, I start whipping out all the pumpkin recipes I can make. There is something so delicious about pumpkin-flavored treats, which is why these Almond Flour Pumpkin Muffins are one of my favorite fall treats. I’ll make these multiple times throughout the season, not just for myself but also for the entire family.
What You’ll Need to Make Almond Flour Pumpkin Muffins
You’re going to need several essential ingredients to make these wholesome and fresh Almond Flour Pumpkin Muffins. The following ingredients are absolute must-haves:
Pumpkin Puree – As the base of these muffins, you can’t skip out on the pumpkin puree. Make it yourself or purchase premade pumpkin puree to mix with the other ingredients.
Pumpkin Spice Powder – The pumpkin spice powder adds more pumpkin flavor to the muffins.
Vanilla Extract – Notes of vanilla blend perfectly with the pumpkin puree and the pumpkin spice powder.
Raw Sugar – While sugar is not keto, it is an ingredient you’ll need to use to make these muffins. However, you can replace traditional raw sugar with a keto-friendly alternative, such as a monk fruit sweetener.
Along with these ingredients, you will need baking soda, baking powder, salt, and eggs. If you like baking, you may already have many of these ingredients at home.
How to Make the Almond Flour Pumpkin Muffins
You can bake the Almond Flour Pumpkin Muffins in the oven after blending the ingredients. You want to start by beating your eggs in a large bowl and then mixing those eggs with the puree, vanilla, and sugar. Make sure you continue to mix until your ingredients are perfectly blended.
You may then add your dry ingredients, such as your almond flour, baking soda, and baking powder.
Once you have all components added to the bowl, mix well for several minutes and pour it into the muffin tins. You can even place a few pumpkin seeds or chocolate chips on top of each muffin.
How to Store Your Almond Flour Pumpkin Muffins
There are two easy ways to store your Almond Flour Pumpkin Muffins. You can put them in a food storage container with a lid or place them in a food storage bag with a zipper seal. Make sure to use parchment paper to separate rows of muffins to keep them from sticking together.
Once you put your muffins in a container or food storage bag, you can leave them on the kitchen table and keep them for up to five days. You may put them in the fridge to keep them fresh for up to a week. And, if you have more than enough muffins that you do not want to go to waste, pop them in the freezer where you can store them for months at a time before eating them.
I always like to make several batches of the Almond Flour Pumpkin Muffins in advance because I can pull them out whenever the kids ask for them or whenever I have a craving for them.
Almond Flour Pumpkin Muffins
- Preheat the oven to 350ºF. Grease or line a 12-pan muffin tin with parchment paper liners.
- In a large bowl, beat the eggs until fluffy then add the pumpkin puree, raw sugar, and vanilla. Mix well until fully combined
- Stir in the almond flour, pumpkin spices, baking powder and baking soda, salt, and mix until combined. Finally, add chocolate chips and give a rough mix.
- Divide the batter evenly between the prepared muffin tins and top with pumpkin seeds if desired.
- Bake in a preheated oven for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean
- Remove pan from oven and allow the muffins to cool in the pan for 10 minutes.