What type of almond flour should I use?

Blanched almond flour works the best for this almond flour pumpkin muffins recipe. When choosing your almond flour, make sure to use superfine almond flour from a quality brand - the consistency should be powder-like. Certain almond flours have a more coarse grind, which will affect the texture of your muffins. Also make sure to avoid almond meal (or unblanched almond flour), which will yield a denser muffin.

Can I use pumpkin pie filling instead of pumpkin puree?

No, you'll need 100% canned pumpkin puree for this recipe. Canned pumpkin pie filling has added sugar and spices, which can cause your muffins to be overly sweet or too heavy on the spice.

How do I store these muffins?

These almond flour pumpkin muffins can be stored in the refrigerator for up to a week or frozen for up to three months.

Why are my almond flour muffins crumbly?

Almond flour muffins can become crumbly if there is not enough moisture or a binding agent in the recipe. Ensure you use all of the oil and eggs to prevent excessive crumbliness.

Almond Flour Pumpkin Muffins - Whisked Away Kitchen

Ingredients

2.5 cups (280 grams) blanched almond flour*
1 teaspoon baking soda
½ teaspoon kosher salt
1.5 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
1 cup (250 grams) pumpkin puree
½ cup (100 grams) brown sugar
3 large eggs
¼ cup (60 ml) vegetable oil
2 teaspoons vanilla extract
½ cup (110 grams) dark chocolate chips (plus more for topping)

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Instructions

Preheat oven to 350 F (180 C) and line a standard muffin tin with 12 liners.
In a large bowl, whisk together the almond flour, baking soda, salt, cinnamon, cloves and nutmeg. Set aside.
In a separate bowl, whisk together the pumpkin puree, brown sugar, eggs, vegetable oil and vanilla extract until smooth.
Pour the pumpkin mixture into the dry ingredients and mix until combined.
Fold in the dark chocolate chips.
Distribute the batter evenly among the muffin liners. Optional: top with additional chocolate chips.
Bake for 23-25 minutes or until an inserted toothpick comes out clean.
Allow the muffins to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

Notes

Almond flour: Use a quality superfine blanched almond flour for best results. Certain brands of almond flour have a coarser grind, which will affect the texture of your muffins.

Storing: Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.