Irresistibly Moist Keto Pumpkin Muffins with Almond Flour – Healthy & Delicious!

As the leaves change and the air turns crisp, the craving for pumpkin-flavored treats intensifies. These healthy Almond Flour Pumpkin Muffins are incredibly soft, packed with flavor, and perfect for satisfying that fall-inspired desire. These muffins are not only delicious but also cater to various dietary needs, being low in carbs, gluten-free, and suitable for paleo diets.

Why Almond Flour?

Almond flour forms the base of these muffins, offering a low-carb alternative to traditional wheat flour. It’s made solely from ground almonds and is rich in healthy fats and fiber, making it a nutritious choice. Super-fine almond flour, made from blanched almonds with the skins removed, is recommended for the best texture. However, almond meal, which includes the skins, can also be used.

Important Note on Almond Flour

Due to its high-fat content, almond flour can go rancid more easily than other flours. Therefore, it’s crucial to store it in the refrigerator or freezer to maintain its freshness. Almond flour cannot be directly substituted with wheat flour, oat flour, or coconut flour, as these flours have different protein and fat contents and weigh different amounts.

Key Ingredients for Flavor and Texture

Almond Flour: Provides a low-carb, gluten-free base.
Pumpkin Puree: The heart of the muffin, offering that distinct pumpkin flavor. Be sure to use pumpkin puree, rather than pumpkin pie filling, which will not work for this recipe. Libby’s canned pumpkin is recommended for the best results because it is thicker with less moisture. It works well when you don’t want to weigh down a crumb.
Pumpkin Spice: Enhances the pumpkin flavor. A homemade blend can be created by combining ground cinnamon, nutmeg, ground ginger, and ground cloves. For the full pumpkin experience, you will want to use pumpkin spice. You can make your own by combining 2 teaspoons ground cinnamon, ½ teaspoon nutmeg, ½ teaspoon ground ginger, and ¼ teaspoon ground cloves.
Maple Syrup: Naturally sweetens the muffins and adds moisture. Maple syrup or honey is used to naturally sweetness these muffins and add another layer of flavor and moisture. You can use either but I highly recommend maple syrup as the flavor pairs perfectly with pumpkin and spice.
Eggs: Bind the ingredients and help the muffins rise. We need 3 large eggs at room temperature.
Baking Powder: Essential for creating a light and fluffy texture. The common rule is to use 1 teaspoon of baking powder for every cup of flour. Make sure you choose a gluten-free brand.
Oat Fiber: Makes these muffins lighter than they would be otherwise. Oat fiber is made by grinding the leftover hulls that have been separated from oat groats.
Lemon zest: Believe me, lemon zest makes all the difference in the flavor profile of these pumpkin almond flour muffins.
Vanilla Extract: Use the best quality you can. ½ teaspoon of vanilla extract is more than enough for this recipe.

Optional Add-Ins for Personalization

Chocolate Chips: Sugar-free chocolate chips can be added for a delightful chocolate-pumpkin combination. Chocolate and pumpkin flavors go well together! I would recommend adding about ⅓ cup of sugar free chocolate chips.
Chopped Nuts: Pecans or other nuts can add a pleasant crunch. Feel free to toss in ½ cup of chopped pecans. Just make sure to account for the additional carbs if you are tracking.
Pumpkin Seeds: Shelled pumpkin seeds can be sprinkled on top for added texture and visual appeal.

Step-by-Step Baking Instructions

Preheat the Oven: Preheat your oven to 325° F or 350°F. Line a standard 12-cup muffin tin with liners and set aside. Don’t use waxed paper baking cups; the muffins will stick to them.
Combine Dry Ingredients: In a large bowl, whisk together the almond flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt.
Combine Wet Ingredients: In another bowl, whisk together the eggs, pumpkin puree, maple syrup, and vanilla.
Mix Wet and Dry: Add the dry ingredients to the wet ingredients and gently stir until just combined.
Add Mix-ins (Optional): Fold in chocolate chips, nuts, or other desired add-ins.
Fill Muffin Cups: Divide the batter evenly between the cups, filling them nearly all the way to the top. Scoop the batter into prepared muffin cups filling around ¾ of each cup. Use an ice cream scoop to divide the batter onto the prepared pan.
Bake: Bake for 22-25 minutes on a lower rack, or until golden brown and a toothpick inserted in the center comes out clean. Make sure you keep an eye on your low-carb pumpkin muffins towards the end of the cooking time. All ovens are different! Your batter is going to be a bit thicker than traditional or even gluten-free pumpkin muffins
Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Remove from the oven and let the muffins cool down in the muffin pan until just warm to the touch. The muffins do stick to the side of the liners (which I don’t mind!) so be sure to cool for at least 30 minutes to one hour.

Achieving the Perfect Texture

Baking with almond flour requires a few adjustments to ensure a light and fluffy texture. Here are some tricks to avoid dense, flat muffins:

Measure Almond Flour Accurately: Almond flour is heavier and compresses easily. Spoon the flour into the measuring cup and level it off, rather than scooping it directly from the bag.
Remove Excess Moisture from Pumpkin Puree: Spread the canned pumpkin in a thin layer on a plate, and gently press a paper towel over it to soak up excess moisture. Repeat several times until the paper towel absorbs less moisture.
Use Additional Baking Powder: Almond flour muffins benefit from a boost of baking powder to help them rise.
Add Cornstarch: Replacing a couple of tablespoons of almond flour with cornstarch or tapioca starch can also improve the texture.

Serving and Storage Suggestions

These almond flour pumpkin muffins can be enjoyed as a nutritious breakfast, a satisfying snack, or even a dessert. For a special treat, top them with Keto Cream Cheese Frosting or Keto Caramel Sauce.

Read also: Easy Low-Carb Cheese Crackers

Room Temperature: Keep these at room temperature for up to two days.
Refrigerate: Store the muffins in an airtight container in the refrigerator for up to a week.
Freeze: For longer storage, wrap each muffin in plastic wrap and place them in a freezer-safe container or bag. They can be frozen for up to 2-3 months. To serve, thaw them in the refrigerator overnight or at room temperature.

Variations and Dietary Considerations

Paleo: These muffins are paleo-friendly, making them suitable for those following a paleo diet.
Vegan: To make this recipe vegan and paleo, use coconut oil. If you are looking for a pumpkin bread with no eggs, I recommend skipping this recipe and baking this Vegan Pumpkin Bread recipe or these Vegan Pumpkin Muffins instead.

Read also: Magnesium Supplements for Keto

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