Makes 12 muffins. Serving size is 2 muffins for breakfast, or 1 muffin for a snack.
Approximate cooking time: 40 minutes
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Note: Items in photo may be slightly different than recipe.Ingredients
- 1½ cups almond flour
- 3/4 cup canned pumpkin (or cook and puree pumpkin yourself)
- 3 large eggs
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp ground cinnamon
- 1½ tsp pumpkin pie spice
- 1/8 tsp sea salt
- 1/4 cup raw honey (optional)
- 2 tsp almond butter
- 1 Tbs sliced almonds
Instructions
- Preheat oven to 350℉.
- Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
- Mix all ingredients and pour evenly into tins.
- Bake for 25 minutes on the middle rack.
- Sprinkle almonds on top immediately after taking them out of the oven.
83 Comments
These are fantastic! Definitely recommend the paper cups, as they aren’t the easiest to get out of the muffin tins without them. Also added some shredded ginger, a bit of cardamom and a tiny bit more salt.
Jade
Batter came out too thick-just put in the oven. Update later.
Yolanda
I followed the directions and put them in a decorative muffin tray (don’t need cups) they slipped right out and were so dry this morning I could n’t eat them. any idea what I did wrong-only difference was I couldn’t find almond flour and used gluten free flour. will try again
Yolanda
Just made these and they are incredible! I subbed 1/4 cup apple sauce instead of honey but they are still fantastic! Will definitely make them again!
Katharina
Kept checking to see if this required any liquid since they were SO SO thick, but followed it exactly (except I did double it) and they were very heavy & Didn’t get “cooked” in the middle…now I have a double dose of them.
Raegen
I used olive oil in the pan instead of baking cups and after 10 minutes out of the oven they just slipped out. This recipe made 12, not 6, which was great because I love them!
I found almond flour at Trader Joe’s for $3.99 per pound.
Lucy
I loved these, the first time I tried them, I felt they needed a little something, so added more cinnamon and pumpkin pie spice the next time and also added a few “Enjoy Life” mini chocolate chips. Soooo Good!
Sue
I too got 12 muffins instead of 6 and needed to put them in for extra time to cook the middles. But very delicious!
Jennifer
I made these for thanksgiving and they were a HIT with my non-paleo family. I also got 12 good sized muffins instead of 6. For almond flour, I just put whole almonds in a food processor and ground until flour-like. I added about 3 ounces of apple sauce and extra pumpkin pie spice. I used paper cups which made it so easy to serve. They were delicious – so moist and flavorful! Thanks for the recipe!
Laura P
Extra raw honey does the trick.
shane.oa
These muffins are great! I wanted something low carb, not necessarily “paleo”, and this recipe was easy and yummy. I followed the recipe exactly and added vanilla protein powder. I doubled the recipe because I wanted a dozen. I ended up with 12 huge muffins but they cooked well and are moist and fluffy. I will definitely make them again!
V Girl
Love these! I used a bit more cinnamon, pumpkin pie spice and raw honey. Also added frozen blueberries and cacao nibs – so delish!
Michel
Very bland
I made a second batch and tripled the amount of spices and honey – still nothing…. 
Shane
Tried a batch, no flavor. Also, needed to bake them longer. Just tried another but added mashed bananas and raisins. Hopefully better tasting.
Marguerite
The banana and raisins helped a ton. They are so good!
Marguerite
OMG! I tried these but used my home canned sweet potatoes instead of pumpkin as I’m allergic to pumpkin. My husband devoured them! I too had to cook them longer (about 3 minutes). I only got 6 (may be the size of the pan you use?). Definitely going to make more!! A keeper in my house for sure!! I have tried numerous, numerous, numerous gluten free recipes and nothing has compared to this recipe!! Thank you!!
Renee
Like many of the others, we made these muffins and thought they were good, but needed a little something. I tried doubling the cinnamon, adding a little more salt and a couple more teaspoons of honey. Delicious!
Suzie
So, this is what I did: ground my own almond flour in my coffee grinder. Followed the recipe except triple the spices. Also, instead of honey I used 3/8 c. light agave nectar. I also added raisins. After reading about the dense, undercooked muffins, I opted to use oiled mini-muffin tins (Yielded me three short of 3 dozen). Baked for 12 minutes at 325 (because baking with almond flour generally is better at a lower temp than regular flour). Also, instead of almond butter I just added 2 extra tsp of pumpkin.
AWESOME! And super moist!!!
Breanna
P.S…. my batter WASN’T super thick, like some said theirs was. Maybe your flour was too packed?
Breanna
YUMMY! They did stick to the pan quite a bit (as there is no ‘real fat’ and I used coconut butter because that’s what I had but will use the oil next time and make sure the pan is well coated. I baked in a mini muffin pan and filled all 24 rounds with a little batter to spare, baking time was more than plenty at 20 minutes for mine. I might even lessen the temp. and add cooking time if I make minis next time. I also used Trader Joe’s Almond Flour (hope they still have it for my next batch, it was the last I had). I thought I needed banana but was confused with another recipe so I altered it anyways using 1/2c pumpkin, 1/2 a (thawed) frozen banana and regular local honey (which may have helped to thin the consistency, as well as the moist banana). I didn’t have pumpkin spice so I added more cinnamon, a couple shakes of ginger and nutmeg. I would definitely recommend this recipe and look forward to adding some cacao nibs!!
Momma O
A few changes to this recipe:
1 cup almond meal
1/2 cup coconut flour
Whole can of pumpkin
2 tablespoons melted coconut oil
Shredded coconut (add to your liking)
Everything else the same, though I kinda just eyeball the spices
Eating one of the muffins right now – delicious!
Kaisa
Color me genuinely shocked at how light and traditionally muffinlike these are. They are, I guess, a little low on flavor, but several folks have made suggestions to remedy that. Never would have known these were gluten-free if I hadn’t baked them myself. I got 9 muffins out of this recipe – and paper wrappers make it painless.
akwafunk
These were disgusting. I used a gluten-free Bob’s Red Mill flour and sifted it so the batter wouldn’t be too heavy. I also added a little almond milk to loosen up the batter. They still tasted awful.
newtothis
Love these!! Made them in mini muffin pan cooked for half the time. Perfect bite sized snack
Bridget
Honestly folks – if you’re not following the recipe it really doesn’t seem fair to give this a dud rating. Gluten-free flour does not equal almond flour. Am baking a batch for the week, and I’ve added some banana to up the sweetness a little. Got 10 this time.
akwafunk
where do you find the calorie information?
emmie76
emmie76 – We get our calorie info from myfitnesspal.com. But if you mean, where on the site do you find the calorie info, it’s at the bottom of the recipes in the nutrition info tab, but you have to be logged in to see it.
Neely
Just made these and am very disappointed. They came out incredibly dry, dense and bland. I followed the recipe exactly, omitting the honey as it said optional. Clearly the batter needs this extra moisture, so I’d recommend adding a banana or more pumpkin if omitting the honey. The spices need to be doubled at the least.
spottedsparrow
These were great! We added one mashed banana, based on other comments, but otherwise fallowed the instructions. YUM!
Jessica
I added 1 mashed banana, as some other posters suggested and I double the spices (plus a little ginger-person preference in all my pumpkin stuff) and these were SOOOO good. Baking time was as stated for me and I’m high altitude-perfectly moist! Best baked good I’ve had since starting paleo. My husband and 2 year old got 2nds and 3rds!! Going in the favorites list. Thank you!
jillnicole22
I used paper cups and next time will use more oil. They stuck to the cups badly. Other than that i thought they tasted great.
JOe
These were a bit bland. I followed the recipe except added 1/4 cup unsweetened apple sauce instead of honey. Next time, I’ll add some blueberries or strawberries–I think that could sweeten it up without adding too much sugar. A lot of ppl suggested bananas but they are a bit too sugary for me–
Overall, great recipe BASE for muffins.
Christina
Simple, fast and yummy! My husband (who does not bake much at all) made these and included the honey, and the recipe made 9 delicious moist muffins. Thanks for sharing this recipe!
Victoria