Almond Flour Pumpkin Muffins

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For everyone who wants that pumpkin spice flavor without a lot of carbs, here’s a new recipe for Almond Flour Pumpkin Muffins! This is low in net carbs for a sweet pumpkin muffin; check the nutritional information!

PIN Almond Flour Pumpkin Muffins to try them later!

It’s Pumpkin Spice Season, when people who love pumpkin and this distinctive spice mix go into overdrive making pumpkin treats! I’ve already got a recipe for Sugar-Free Whole Wheat Pumpkin Muffins on the blog, and because I now make them with Golden Monkfruit Sweetener those muffins aren’t super high in carbs. But they aren’t gluten-free and I know some people won’t eat a muffin with flour, so Kara and I decided to come up with 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 many people aren’t going to have. The Almond Flour Pumpkin Muffins we ended up with are a moist muffin with lots of pumpkin flavor, and you need to let them 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!

What ingredients do you need for this recipe?

• chopped pecans
• Golden Monkfruit Sweetener (affiliate link) or other sweetener of your choice
• Almond Flour (affiliate link)
• melted butter
• eggs
• vanilla
• canned Pumpkin Puree (affiliate link)
• Flaxseed Meal (affiliate link)
• pumpkin spice mix (affiliate link)
• ground cinnamon (affiliate link)
• baking powder
• salt

What kind of canned pumpkin does this recipe use?

Be sure to use canned pumpkin puree and not Pumpkin Pie Filling for this recipe!

What other nuts can you use?

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.

What Size Baking Cups Did I Use?

In my post with Low-Carb Muffins and Breakfast Muffins I show the three sizes of silicone baking cups I own. 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:

(Scroll down for complete recipe with nutritional information.)

1. Preheat oven to 350F/175C. 
2. Chop up 1 1/2 cup pecans. 
3. 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.
4. Melt 1/4 cup butter.
5. In a small mixing bowl, beat eggs, then stir in canned pumpkin and vanilla.
6. Make sure the melted butter is cool and then stir melted butter into the pumpkin mixture.
7. 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.
8. Stir the pumpkin mixture into the dry ingredients. Be sure to mix the dry ingredients in until it’s all combined. 
9. Spray Silicone Baking Cups (affiliate link) or muffin pan with non-stick spray.
10. Put 1/3 cup batter in each muffin cup, then divide the remaining batter among the silicone cups.
11. Sprinkle the streusel topping on each muffin, starting with a generous tablespoon and then adding more if you have it.
12. Bake 40 minutes, or until a toothpick inserted into the center comes out clean.
13. Let the muffins cool at least an hour after they come out of the oven, and then enjoy!

More Treats with Pumpkin:

Sugar-Free Layered Pumpkin Cheesecake
Low-Sugar Pumpkin and Apple Crumble
Sugar-Free Spiced Pumpkin Mini Cheesecakes
Low-Sugar Pumpkin Cheesecake Pie

Weekend Food Prep:

This recipe has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

Continue to Content

Print

Almond Flour Pumpkin Muffins

Yield 12 muffins

Prep Time 20 minutes

Cook Time 40 minutes

Additional Time 1 hour

Total Time 2 hours

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!

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

1. Preheat oven to 350F/175C while you chop up 1 1/2 cup pecans.
2. 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.
3. Melt 1/4 cup (half of a stick) of butter. Let butter cool.
4. In a small mixing bowl, beat eggs, then stir in the one cup canned pumpkin and 1 tsp. Vanilla.
5. Make sure the melted butter is cool (so it doesn't "cook" the egg) and then stir melted butter into the pumpkin mixture.
6. 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.
7. 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.
8. Spray Silicone Baking Cups (affiliate link) or muffin pan with non-stick spray.
9. 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.
10. 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.
11. Bake 40 minutes, or until a toothpick inserted into the center comes out clean.
12. Let the muffins cool at least an hour after they come out of the oven, and then enjoy!

Notes

Recipe created by Kalyn and Kara.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount 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:
Using a moderate amount of pumpkin with almond flour and an approved sweetener makes these Almond Flour Pumpkin Muffins a good option for low-carb and Keto diet plans. They are 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 Bread Recipes to find more recipes like this one. Use the Recipes by Diet Type index to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing.

Historical Notes for this Recipe:
This recipe was posted in 2020. It was updated with more information in 2021.

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