Almond Flour Pumpkin Muffins
Almond Flour Pumpkin Muffins will be perfect for everyone who wants that pumpkin spice flavor without a lot of carbs! You’ll love this pumpkin muffin recipe that has only 7 net carbs in one muffin!
PIN Almond Flour Pumpkin Muffins to try them later!
Almond Flour Pumpkin Muffins are for all the people who crave pumpkin and make it any time of year; you know who you are! And it’s Pumpkin Spice Season, when people who love pumpkin and that distinctive spice mix go into overdrive making pumpkin treats!
I did wonder if I needed another recipe for pumpkin muffins, since I already have this recipe on the blog. But those muffins aren’t gluten-free and I know some people won’t want a muffin with flour even if it’s sugar-free, so Kara and I decided to work on a pumpkin muffin made with almond flour.
It sounds easy enough, but it took us quite a few tries to come up with a low-carb pumpkin muffin that we thought had really good flavor, without using a lot of unusual ingredients that people aren’t going to have. This almond flour pumpkin muffin recipe makes a moist muffin with lots of pumpkin flavor!
You need to let the muffins cool for at least an hour after you take them out of the oven, but these muffins are loaded with pecans and pumpkin spice flavors! I hope you’ll try it if you’re someone who loves baking with pumpkin.
What ingredients do you need for this recipe?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)
- chopped pecans
- Golden Monkfruit Sweetener (affiliate link) or other sweetener of your choice
- Almond Flour (affiliate link)
- melted butter
- eggs
- Vanilla (affiliate link)
- canned Pumpkin Puree (affiliate link)
- Flaxseed Meal (affiliate link)
- pumpkin spice mix (affiliate link)
- ground cinnamon (affiliate link)
- baking powder
- salt
What canned pumpkin does this pumpkin muffin recipe use?
Be sure to use canned pumpkin puree and not Pumpkin Pie Filling for this recipe!
Other nuts you can use for Almond Flour Pumpkin Muffins:
If you’re not a fan of pecans or don’t have any on hand, these muffins can also be made with walnuts or slivered almonds.
How low in carbs are the Almond Flour Pumpkin Muffins?
This tasty muffin recipe only has 7 net carbs in one muffin and 8 grams of protein!
What Size Baking Cups Did I Use for Almond Flour Pumpkin Muffins?
In my post with Low-Carb Muffins and Breakfast Muffins I show the three sizes of silicone baking cups I have. For this recipe I used my middle size baking cups (affiiliate link) which are about 3.5 inches across the top and hold 2/3 cup. The company I link to calls this size “Jumbo” so don’t be confused by that. You can use any size that’s close, or even use a regular muffin pan, but you might get more than 12 muffins if your cups are smaller.
How to Make Almond Flour Pumpkin Muffins:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Preheat oven to 350F/175C.
- Chop up 1 1/2 cup pecans.
- Combine 1/2 cup chopped pecans with 1/4 cup Golden Monkfruit Sweetener (affiliate link) and 2 T Almond Flour (affiliate link) for streusel topping.
- Melt 1/4 cup butter.
- In a small mixing bowl, beat eggs, then stir in canned pumpkin and vanilla.
- Make sure the melted butter is cool and then stir melted butter into the pumpkin mixture.
- In a larger mixing bowl combine Almond Flour, Golden Monkfruit Sweetener, Flaxseed Meal (affiliate link), pumpkin spice mix (affiliate link), ground cinnamon (affiliate link), baking powder, salt, and the other cup of chopped pecans.
- Stir the pumpkin mixture into the dry ingredients. Be sure to mix the dry ingredients in until it’s all combined.
- Spray ;Silicone Baking Cups (affiliate link) or muffin pan with non-stick spray.
- Put 1/3 cup batter in each muffin cup, then divide the remaining batter among the silicone cups.
- Sprinkle the streusel topping on each muffin, starting with a generous tablespoon and then adding more if you have it.
- Bake 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the pumpkin muffins made with almond flour cool at least an hour after they come out of the oven, and then enjoy!
Want more ideas with pumpkin?
Check out My Favorite Pumpkin Recipes if you’re one of those pumpkin lovers who never gets too much pumpkin!
Weekend Food Prep:
This Almond Flour Pumpkin Muffin recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
Almond Flour Pumpkin Muffins
These Almond Flour Pumpkin Muffins are low in net carbs and full of good fats, and these are really tasty for a sweet pumpkin muffin! And I think everyone who is a fan of baking with pumpkin is going to love this recipe!
Ingredients
Streusel Topping Ingredients:
- 1/2 cup chopped pecans
- 1/4 cup Golden Monkfruit Sweetener
- 2 T Almond Flour
Wet Ingredients:
- 1/4 cup melted butter (cooled)
- 3 eggs, beaten well
- 1 tsp. vanilla
- 1 cup canned pumpkin puree
Dry Ingredients:
- 2 1/2 cups almond flour
- 3/4 cup Golden Monkfruit Sweetener
- 1/2 cup flaxseed meal
- 2 tsp. pumpkin spice mix
- 1 tsp. ground cinnamon
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup chopped pecans
Instructions
- Preheat oven to 350F/175C while you chop up 1 1/2 cup pecans.
- Combine 1/2 cup of the chopped pecans with 1/4 cup Golden Monkfruit Sweetener (affiliate link) and 2 T Almond Flour (affiliate link) to make the streusel topping.
- Melt 1/4 cup (half of a stick) of butter. Let butter cool.
- In a small mixing bowl, beat eggs, then stir in the one cup canned pumpkin and 1 tsp. Vanilla.
- Make sure the melted butter is cool (so it doesn't "cook" the egg) and then stir melted butter into the pumpkin mixture.
- In a larger mixing bowl combine almond flour, golden monkfruit sweetener, Flaxseed Meal (affiliate link), pumpkin spice mix, cinnamon, baking powder, salt, and the other cup of chopped pecans.
- Stir the pumpkin mixture into the dry ingredients. The batter will be stiff. Be sure to turn it over and over and mix the dry ingredients in until it's all combined.
- Spray Silicone Baking Cups (affiliate link) or muffin pan with non-stick spray.
- Start by putting 1/3 cup batter in each muffin cup, then divide the remaining batter among the silicone cups until they all have the same amount of batter.
- Sprinkle the streusel topping on the top of each muffin, starting with a generous tablespoon and then adding a bit more if you have more than that.
- Bake 40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the Almond Flour Pumpkin Muffins cool at least an hour after they come out of the oven, and then enjoy!
Notes
Recipe created by Kalyn and Kara after much recipe testing!
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 283Total Fat 24gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 21gCholesterol 19mgSodium 188mgCarbohydrates 13gFiber 6gSugar 4gProtein 8g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low- Glycemic Diet / South Beach Diet Suggestions:
Almond Flour Pumpkin Muffins are a pretty good option for low-carb and Keto diet plan, since the recipes uses a moderate amount of pumpkin with almond flour and an approved sweetener. They’re also a better choice for the original South Beach Diet than most pumpkin muffin recipes. Made with sweetener, these muffins could be an occasional treat for phase two on the original South Beach Diet (almond flour is not permitted for phase one.)
Find More Recipes Like This One:
Use Desserts and Baking Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
The recipe for Almond Flour Pumpkin Muffins was posted in 2020 after much testing by Kalyn and Kara of pumpkin muffins that were not the one! The recipe was ;ast updated with more information in 2025.
18 Comments on “Almond Flour Pumpkin Muffins”
I used roasted pumpkin from our garden. The batter was so very thick that I made them into cookies. I chilled the batter and baked them for 20 minutes. They were perfect…crispy on the outside and soft and cake-y on the inside. They ranked at the top of my husband’s favorite cookies!!
What a fun idea! I might have to try making cookies myself!
I just made these muffins today and they are so good!! Will definitely be making these often. The only thing I added were some sugar free chocolate chips.
So glad you enjoyed them! I just bought sugar-free chocolate chips so I think I will try that!
What size can of pumpkin puree??
From the recipe: “1 cup canned pumpkin puree.” Do not use the whole can!
Great recipe. Made it several times.
Thanks for taking time to let me know! So glad you have enjoyed it!
Hi Kalyn! Thanks for all your yummy recipes. I have made many of them over the years. I do have a question about what I could substitute for the melted butter since I m having to cut dairy out of my diet. Would any good low flavor oil work?
Glad you are enjoying the recipes! Any oil will probably work but I’d use coconut oil if you have that.
I am not a fan of making desserts but the pumpkin nut muffins look delicious, so I’ll be making some for my sons.
I’m also not a big dessert fan, that might be obvious! Hope you enjoy!
What can I sub for Monk fruit? Coconut sugar?
I know that most zero calorie sweeteners can substitute for each other and for sure 1:1. But I am not familiar with coconut sugar, so I don’t know if that would hold true for that, sorry. You can probably google to see if it substitutes 1:1 for sugar, and if so it will probably work.
These look so fresh and delicious. Thank you so much for the recipe!
Duh, just read intro more carefully…..yes, these are the ones! Can’t wait to try these, thank you!!
Yes, their name for them is confusing since there is a bigger size. But that’s the ones I used.
When I click on the link for the muffin cups it says they are JUMBO size. Are these the ones you used?