Tired of dense, flat muffins with disappointing flavor? I’ve learned many tricks for baking with almond flour so you can now enjoy light, fluffy, and perfectly-spiced almond flour pumpkin muffins! This easy, gluten-free grab-and-go breakfast or snack is made in only 5 minutes and includes a sweet, nutty streusel crumble on top.

a stack of two muffins with the top having a bite taken out.
Baking with almond flour doesn’t have to be a subpar experience. These light, fluffy, and naturally gluten-free pumpkin muffins have earned hundreds of rave reviews.

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Gluten-Free Almond Flour Pumpkin Muffins

Fortunately, grain free muffin recipes are generally very quick and easy to make. Like this almond flour pumpkin muffin recipe, they require simple ingredients and come together in one bowl.

I’ve found many muffin recipes made with almond flour to have a disappointing texture. The crumb was dense, heavy, and oversaturated with liquid, since both almond flour and pumpkin contain a lot of moisture.

Therefore, I experimented with pumpkin streusel muffins using some tricks learned when creating easy bakery-style almond flour zucchini muffins. Both recipes had to counteract moisture to yield fluffy results. Using a similar technique, blotting extra moisture from the pumpkin was the first step for improved results.

The second easy trick was to boost the amount of baking powder in the muffins. I first tested the recipe with a combination of baking powder and baking soda, which did an okay job. When I replaced those with 2 teaspoons of baking powder it dramatically improved the results!

A recent addition to the recipe was adding a little cornstarch to the dry ingredients. This works particularly great with almond flour pumpkin recipes because they contain a lot of moisture so it helps absorb some of that, making the texture nice and light.

These are by far the best thing I have ever made with almond flour. They are truly amazing! Kudos to the author of this recipe for all the information regarding moisture, almond flour measuring, and baking powder. I learned so much from this one recipe and will be making these again and again!

—Laura

Ingredient Tid Bits

This homemade pumpkin almond flour recipe is not only gluten-free, but can be modified for dairy-free with a swap of coconut oil in the crumble topping. A similar list of ingredients are used to make gluten-free pumpkin almond flour bread if you’d like turn these muffins into a loaf.

  • Almond flour – Use blanched almond flour, which is more finely ground. Be sure to use flour, versus almond meal, which will be heavier and make a coarser texture.
  • Brown Sugar – You may reduce the sugar to ⅓ cup or use an equivalent amount of coconut or date sugar.
  • Canned pumpkin – Be sure to use pumpkin puree, rather than pumpkin pie filling, which will not work for this recipe. I find Libby’s canned pumpkin to yield the best results because it is thicker with less moisture. Since the recipe doesn’t use a whole can, the remaining can be used in these easy pumpkin oatmeal pancakes.

How to Make Almond Flour Pumpkin Muffin Recipe

(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)

Make Streusel Topping

For the almond streusel, in a small bowl combine all the ingredients. For the best taste I recommend using melted butter, but if you need a dairy-free muffin recipe, you can replace it with an equal amount of coconut oil.

the almond streusel topping in a bowl.
You can make the crumb topping first and set aside while the muffin batter is prepped.

Prep Canned Pumpkin

To achieve a fluffy texture, first some of the moisture has to be removed from the canned pumpkin. Spread the canned pumpkin in a thin layer on a plate. Lay a paper towel over the top and press gently to soak up moisture. Discard the paper towel and repeat with a new paper towels, about 3-4 more times, or until the paper towels soaks up less moisture.

pumpkin spread out in a thin layer and moisture removed.
When blotting with paper towels they won’t be completely dry, but they should soak up less and less water.

Make the Muffin Batter

Now it’s time to combine all the ingredients. First whisk together the slightly dried pumpkin, eggs, oil, brown sugar, and vanilla extract. Then stir in the dry ingredients – almond flour, pumpkin pie spice, baking powder and salt.

muffin batter in a glass bowl.
The batter is super quick and simple – just stir everything together in a large bowl.

Sprinkle on crumb topping and bake

Divide into the prepared muffin tins, filling ⅔ full. Sprinkle tops with the streusel. Bake on the middle rack for 26-30 minutes, or until the tops are set and a toothpick inserted in the middle comes out clean. It’s better to error on the side of slightly over baking with almond flour to make sure all the moisture has evaporated.

unbaked muffins with streusel on top.
If you’d like to save a step, you can also make the these muffins without the crumb topping.
overhead shot of pumpkin muffins on a cooling rack.
We love the moist, fluffy interior with crunchy sweet and salty topping. Easy almond streusel is a must.

Best Tips for Fluffiest Almond Flour Muffins

  1. The first trick is to use an accurate amount of flour. Almond flour is heavier and compresses, so I also include grams in the recipe card to be accurate.
  2. Almond flour contains a lot of moisture from its natural oils, so fat and liquid have to be cut in other places. I generally use less oil in almond flour baking recipes and cut back any other liquids I can, like blotting the pumpkin, not adding milk, using granulated sugars instead of honey or pure maple syrup.
  3. Muffins or breads baked with almond flour also require more eggs. This not only helps bind the crumb, but also helps with lift when baked.
  4. Add additional baking powder, or baking soda if an acidic ingredient is included. This is especially helpful when you want a fluffy crumb. Removing a couple tablespoons of the flour and replacing with cornstarch or tapioca starch also works well.
pumpkin muffin with a streusel topping on a cooling rack.
Make your kitchen smell like heaven and your taste buds sing. These pumpkin muffins taste like absolute bakery-level success.

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a stack of two muffins with the top having a bite taken out.
4.88 stars (39 ratings)

Extra Fluffy Almond Flour Pumpkin Muffins Recipe

Melissa Erdelac of MamaGourmand headshot in patterned dress.Melissa Erdelac
Yield: 12 muffins
Prep Time: 5 minutes
Cook Time: 26 minutes
Total Time: 31 minutes
Tired of dense, flat muffins with disappointing flavor? I've learned many tricks for baking with almond flour so you can now enjoy light, fluffy, and perfectly-spiced almond flour pumpkin muffins! This easy, gluten-free grab-and-go breakfast or snack is made in only 5 minutes and includes a sweet, nutty streusel crumble on top.
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Ingredients
 

Almond Flour Streusel

Pumpkin Muffins

Instructions
 

  • Preheat oven to 350°F. Line a muffin tin with paper cups and set aside.
  • For the streusel, in a small bowl combine all the ingredients. The mixture will be loose at first, but by the time you're ready to drop of the muffin tops, the butter cools and solidifies to crumble on top.
    ⅔ cup blanched almond flour, 4 tablespoons melted butter, ¼ cup packed brown sugar, ¼ cup chopped pecans, ½ teaspoon ground cinnamon
  • Spread the canned pumpkin in a thin layer on a plate. Lay a paper towel over the top and press gently to soak up moisture. Discard the paper towel and repeat with a new paper towels, about 4-5 more times, or until the paper towels soaks up less moisture. This reduces extra moisture, making a fluffier muffin.
    1 cup canned pumpkin puree
  • In a large bowl whisk together the pumpkin, eggs, brown sugar, oil, and vanilla until well combined.
    3 large eggs , ½ cup packed brown sugar, ¼ cup oil, 1 teaspoon vanilla extract
  • Stir in the almond flour, cornstarch pumpkin pie spice, baking powder, and salt.
    2 ¼ cups blanched almond flour, 2 tablespoons cornstarch, 2 teaspoons pumpkin pie spice, 2 teaspoons baking powder, ¼ teaspoon salt
  • Divide into the prepared muffin tins, filling ⅔ full. Sprinkle tops with the streusel.
  • Bake on the middle rack for 26-30 minutes, or until the tops are set and a toothpick inserted in the middle comes out clean (be sure to check under the streusel). Tip: It's better to error on the side of slightly over baking with almond flour to make sure all the moisture has evaporated.
  • Cool in muffin tins for 5 minutes before transferring to a wire rack.

Notes

 Sugar Substitutes
You may reduce the sugar to ⅓ cup or use an equivalent amount of coconut sugar. I haven’t tried substituting an equal amount of honey or maple syrup, because of the extra moisture it would add. I’m guessing the baking time will extend for a few minutes and the crumb will be heavier. 
 
Pumpkin Pie Spice
If you would like to make your own, add 1 ½ tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and 1/8 tsp ground cloves for this recipe.
 
 
Calories: 322kcal, Carbohydrates: 22g, Protein: 8g, Fat: 25g, Saturated Fat: 4g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 51mg, Sodium: 100mg, Potassium: 156mg, Fiber: 4g, Sugar: 15g, Vitamin A: 3356IU, Vitamin C: 1mg, Calcium: 115mg, Iron: 2mg
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