Home Recipes Almond Flour Pumpkin Muffins with Streusel Topping

Almond Flour Pumpkin Muffins with Streusel Topping

by Heather

Almond flour pumpkin muffins with the best fluffy texture!  With pumpkin spice flavors, a sweet and delicious streusel topping, and healthy nourishing ingredients, these gluten-free pumpkin muffins will become a fall staple for the whole family.

Thank you to Chino Valley Ranchers for sponsoring this post and providing the eggs for this recipe!

Almond Flour Pumpkin Muffins with Streusel Topping

Almond Flour Pumpkin Muffins with Streusel Topping

My goal with all my muffin recipes is to make them delicious and nourishing. That’s exactly what you get with these gluten free almond flour based muffins!

These are no different. We’re using pure pumpkin puree (not pumpkin pie filling which is sweetened already), almond flour, coconut sugar, eggs, and coconut oil to get the fluffy texture with loads of flavor.

A must have when baking with gluten free flours are eggs, and I’m so happy to partner with Chino Valley Ranchers to feature their Pasture Raised Liquid Whole Eggs in this recipe!

As a chicken owner, I care about having happy chickens, and so do they. Their eggs worked wonderfully in this recipe, and make gluten free baking a breeze!

almond flour pumpkin muffins gluten free

Why you’ll love these muffins

Easy to make – The batter is mixed in one bowl, which makes muffin making easy, and clean up quick!

Fluffy moist texture – The combination of almond flour, pumpkin and liquid eggs gives these muffins the perfect amount of structure, moisture, and fluffy texture.

Perfect amount of sweetness – Coconut sugar is the sweetener we’re using here in both the batter and streusel topping.  It’s the perfect amount of sweetness that makes these muffins great for breakfast, snack, or a treat!

Pumpkin spice goodness – Thanks to the pumpkin spice mixture (which is cinnamon, allspice, clove, nutmeg, and ginger), you get the distinct spiced pumpkin pie flavors that scream fall.

Simple ingredients you'll need for pumpkin almond flour muffins

Simple ingredients you’ll need

Scroll down to view the recipe card below for the full ingredients list, nutrition facts, and step-by-step instructions.

Streusel Topping Ingredients

how to make healthy pumpkin muffins

How to make healthy pumpkin muffins

Step 1: Preheat the oven to 350 degrees F.  Line a muffin tin with 9 silicone liners or paper liners.

Step 2: In a large bowl combine the eggs, pumpkin puree, oil, vanilla and apple cider vinegar. Whisk well to combine the wet ingredients.

How to Make Almond Flour Pumpkin Muffins

Step 3: Into the same bowl, add the almond flour, sugar, spices, baking soda, and salt.  Mix the dry ingredients together slightly, then fully whisk into the pumpkin mixture until just combined.

Step 4: Using a measuring cup or cookie scoop, spoon the pumpkin muffin batter into the prepared muffin liners.

How to Make Almond Flour Pumpkin Muffins

Step 5: If you’re making the streusel, mix the almond flour, oats, and coconut sugar together.  Next, stir in the melted coconut oil.

Step 6: Sprinkle the streusel mixture over the top of each muffin.

Step 7: Bake for 22-24 minutes, or until a toothpick comes out clean when inserted into the center of the muffins.

Step 8: Cool your fluffy almond flour muffins on a wire rack and then enjoy!

How to Make Almond Flour Pumpkin Muffins

Watch me make pumpkin paleo muffins

The full how to video can be watched below, or on my YouTube channel!

How to make these grain free

Turn these muffins into paleo pumpkin muffins by switching the oats in the streusel mixture for pumpkin seeds, chopped almonds, or shredded coconut.

All the other ingredients are already grain free and made without refined sugar!

paleo pumpkin muffins

Favorite muffin liners

Ever since discovering silicone muffin liners I have not turned back! They make cleaning so easy, nothing sticks to them.

That alone makes my life easier.

Less scrubbing = more joy. Do you agree?

Of course, classic paper liners will work too! It’s a personal preference on what you choose to use.

These white silicone liners are great, along with these colorful silicone liners.  We use both in our household!

pumpkin spice goodness muffins recipe

How to store almond flour pumpkin muffins

Once fully cooled to room temperature, these muffins store well on the counter or in the fridge. They also freeze really well!

To store fresh, add to an airtight container or wrap in plastic wrap and keep on the counter or in the fridge for 5 days.

To freeze, line a cutting board or baking sheet with parchment paper and add the cooled muffins onto it. Place in the freezer until the muffins are fully frozen.

Once frozen, add to a freezer bag, label and date it, and keep frozen for up to 6 months.

Defrost individual muffins on the counter or in the fridge and enjoy fall flavors all year long!

low sugar almond flour muffins

Substitutions

Below you’ll find a list of substitutions that will work well in this pumpkin spice goodness muffins recipe. 

If you try something different out, please leave a comment below letting us all know how it turned out!

Eggs – An egg replacer like chia eggs or flax egg will not work very well in this recipe.  Because the base is made of almond flour, 3 whole eggs or the liquid whole eggs in the recipe are a must.

Pumpkin puree – Try this recipe with mashed butternut squash or sweet potato! If you make homemade pumpkin puree it works great in this recipe too!

Coconut oil – Other oils like avocado oil or extra virgin olive oil will work in place of melted coconut oil.  Melted butter or ghee will work too!

Apple cider vinegar – Any vinegar will work in place of ACV to act as the acid that reacts with the baking soda to give these muffins a nice rise.  Try distilled vinegar or rice vinegar.  Lemon juice works here too!

Almond flour – You can replace all or some of the fine almond flour with almond meal.  For a nut free option, try oat flour!  A 1:1 replacement using coconut flour will not work here.

Coconut sugar – Brown sugar, maple sugar or natural cane sugar all work well in place of coconut sugar.

Streusel Topping – Swap out the streusel topping and instead add dark chocolate chips, cinnamon sugar, or pumpkin seeds to the tops of the muffins.

healthy pumpkin almond flour muffins

More healthy pumpkin recipes you’ll love

Almond Flour Pumpkin Muffins with Streusel Topping
Print Recipe
5 from 2 votes

Almond Flour Pumpkin Muffins with Streusel Topping

Almond flour pumpkin muffins with the best fluffy texture!  With pumpkin spice flavors, a sweet and delicious streusel topping, and healthy nourishing ingredients, these gluten-free pumpkin muffins will become a fall staple for the whole family.
Prep Time5 minutes
Cook Time22 minutes
Total Time27 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: almond flour, eggs, gluten free, paleo, pumpkin, pumpkin spice
Servings: 9
Calories: 221kcal

Ingredients

Streusel Topping Ingredients

Instructions

  • Preheat the oven to 350 degrees F.  Line a muffin tin with 9 silicone liners or paper liners.
  • In a large bowl combine the eggs, pumpkin puree, oil, vanilla and apple cider vinegar. Whisk well to combine the wet ingredients.
  • Into the same bowl, add the almond flour, sugar, spices, baking soda, and salt. Mix the dry ingredients together slightly, then fully whisk into the pumpkin mixture until just combined.
  • Using a measuring cup or cookie scoop, spoon the pumpkin muffin batter into the prepared muffin liners.
  • If you’re making the streusel, mix the almond flour, oats, and coconut sugar together. Next, stir in the melted coconut oil.
  • Sprinkle the streusel mixture over the top of each muffin.
  • Bake for 22-24 minutes, or until a toothpick comes out clean when inserted into the center of the muffins.
  • Cool your fluffy almond flour muffins on a wire rack and then enjoy!
Did you make this recipe?Be sure to tag me @fitmamarealfood or tag #fitmamarealfood!

Nutrition

Calories: 221kcal | Carbohydrates: 15g | Protein: 7g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 133mg | Potassium: 56mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2198IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
Almond Flour Pumpkin Muffins

If you try this pumpkin muffin recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

disclosure

You may also like

2 comments

Ann October 11, 2023 - 12:55 pm

5 stars
Loved getting festive for the season with these Muffins as a good option for my gluten-free friends.

Reply
Heather October 12, 2023 - 5:19 am

Yay! Glad they got to be shared with friends. Appreciate you coming here and sharing!

Reply
5 from 2 votes (1 rating without comment)

Leave a Comment

Recipe Rating