Cozy Almond Flour Pumpkin Muffins (Gluten-Free)

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These tender gluten-free pumpkin muffins are baked with almond flour and naturally sweetened with maple syrup. A simple, wholesome fall treat that comes together in one bowl!

Posted byKathryne Tayloron October 25, 2024

It isn’t truly fall until you’ve pulled a tray of pumpkin muffins from the oven.Right? These fill the kitchen with the warm fragrance of pumpkin and spice, making it feel like autumn even when the weather outside is still unseasonably warm.

These gluten-free, almond flour-based pumpkin muffins are impossibly tender, fluffy and delicious. My daughter and I have been baking (and devouring) batch after batch.

Here’s why I’m so in love with these pumpkin muffins—

Lately I’ve fallen for baking with almond flour because it lets the other flavors shine, whereas regular flour can dull them. I’ve also been mindful of my blood sugar levels, and almond flour happens to be lower in carbohydrates than grain-based flours like all-purpose and whole wheat.

I’ll always adore myHealthy Pumpkin Muffins, made with whole wheat flour and sweetened with maple syrup. This gluten-free version shares a lot of the same tender, spiced DNA.

Gluten-Free Pumpkin Muffin Ingredients

Stirring these simple, wholesome muffins together by hand is a breeze—no mixer required! You’ll find the full recipe below, along with notes on each ingredient in case you’d like to tweak it.

Watch How to Make Gluten-Free Pumpkin Muffins

More Pumpkin Goodness

Here are my favorite gluten-free pumpkin recipes. Findmore pumpkin recipes here, including some fun savory options.

Please let me know how your muffins turn out in the comments!I always love hearing from you.

Cozy Almond Flour Pumpkin Muffins (Gluten-Free)

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These gluten-free pumpkin muffins are baked with almond flour! The simple recipe relies on just one wholesome flour plus a few basic ingredients, with maple syrup as the sweetener. Recipe yields 1 dozen muffins.

Ingredients

Instructions

Notes

Make it dairy free:Swap in coconut oil for the butter.

Leftover pumpkin?Whip up thesepumpkin chai lattes, or stash the rest in a freezer bag for up to 6 months.

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