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almond flour pumpkin muffins in tin with chocolate chips

Almond Flour Pumpkin Muffins Recipe

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  • Author: Brittney
  • Total Time: 35 minutes
  • Yield: 12
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Category: breakfast
    • Method: baking
    • Cuisine: american


  • 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)


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


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.