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–+ servings
Two muffins stacked
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4.33 from 104 votes

Almond Flour Pumpkin Muffins

These easy Almond Flour Pumpkin Muffins are low-carb, gluten free and include no refined sugars. Using only one bowl, these low-carb pumpkin muffins are sweetened naturally and can be frozen for a convenient breakfast!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American, Paleo, Whole30
Keyword: Almond Flour Pumpkin Muffins, Gluten Free Pumpkin Muffins, Paleo Pumpkin Muffins
Servings: 12 muffins
Calories: 147kcal
Author: Nikki Gladd

Ingredients

  • ½ cup canned pumpkin puree
  • 3 large eggs , lightly beaten
  • ½ cup unsweetened applesauce (or a 4 oz. individual container)
  • ¼ cup coconut milk or cream (from a can)
  • 1 teaspoon vanilla extract (omit for Whole30)
  • 2 cups almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice (more or less to taste)
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 350°F. Line 12-cup muffin tin with paper liners; set aside.
  • In a large bowl, whisk together the pumpkin and eggs until fluffy. Stir in the rest of the ingredients.
  • Spoon mixture evenly into prepared muffin cups. (I use my medium sized cookie scoop.) Bake 20 minutes, or until set in the middle.
  • Allow to cool for 10 minutes before removing muffins from pan.

Notes

Nutritional information is an estimate only.

Nutrition

Serving: 1muffin | Calories: 147kcal | Carbohydrates: 7g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 162mg | Potassium: 95mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1665IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg