Almond Meal Pumpkin Muffin Recipe

Post updated from original version 10/26/15

It’s getting colder out, which means… PUMPKIN!! I am not usually a huge fan of muffins and don’t bake nearly as much as I used to, but these are delicious for a snack or to have with breakfast and coffee. I adapted them from a recipe by slightly reducing maple syrup, adding more spice, swapping the eggs for flax, and obviously adding some toppings. How can you eat a muffin without toppings?

With a few of them I tested pumping up the pumpkin even more by adding some puree as filling and it was a HUGE success! Skip the fake pumpkin at Starbucks and in every processed food at the grocery store. Get festive this fall with this healthy recipe’s dose of good fats and antioxidant vitamins A and E! If muffins aren’t your thing, check out a list of some of my favorite fall recipes at the bottom of the post 😉

Almond Pumpkin Muffins (V, GF, DF)


1 1/2 c almond meal or flour  (pictured below)
1 tsp baking powder
1 tsp baking soda
2 tsp pumpkin spice (I use trader joe’s mix)
2 tsp organic cinnamon
3 flax eggs (need 3 tablespoons ground flax)

3/4 c pureed organic pumpkin (from home baked or canned*)

1 Tablespoon pure vanilla extract
3 Tablespoons pure organic maple syrup or 4 Tablespoons date paste

Optional (but not really) toppings: I recommend finely chopped walnuts, coconut, and cacao nibs
*Purchasing tip: If I do purchase canned, I buy beans at Trader Joe’s because they do not contain BPA. A risk of using canned foods is that the cans are lined with the carcinogenic chemical BPA. If you don’t live near a Trader Joe’s, click here for brands that are BPA free.
In a ramekin or small bowl, mix 3 Tbsp flax with 8-9 Tbsp warm water and let sit
-Heat oven to 350* Fahrenheit
-Lightly grease muffin tin with olive oil or coconut oil
-Mix together all the dry ingredients in a large bowl.
-I another bowl, mix all of the wet ingredients together, including the flax eggs.
-Add to the dry and stir until you have a smooth but damp consistency. Here is a pic in the mixing bowl:
Spoon even amounts into a muffin tin. I find to get a normal (not normal per dunkin donuts standards, but actually a normal serving size) that I can only get 10 muffins out of one batch, not 12.
-This recipe can also yield 20-24 mini muffins
-Optional (pictured below): press down the very center of the muffins with a rubber spatula and add 1 more tablespoon of pumpkin puree
-Add toppings if you’d like!

-Place in oven and bake 22-25 minutes for regular muffins and 15 minutes for mini muffins.

-Remove from heat and let sit 10 minutes before taking out of muffin tins

Enjoy! And try practice portion control as much as possible!

Here are a few other fall recipes that I love to make once it starts to get cool outside!

Butternut Squash Gnocchi from Iowa Girl Eats
-I use half whole wheat flour and half almond meal, and olive oil instead of butter for the sauce

Raw Pecan Pie Tartlets from My Darling Vegan

Baked Pumpkin Spice Donut Holes from Seeded at the Table:
-I use whole wheat flour and almond milk for the donut as well as coconut oil and organic sugar for the topping

I cannot wait to try these no bake Pumpkin Raisin Peanut Butter Cups from MJ and Hungryman
or these no bake Pumpkin Pie Cookies listed on the Eat Local Grown site

And a few of my own fall recipes:

Pumpkin Buckwheat Oat Pancakes (make at least 2x/month)
Roasted Butternut Squash, Brussel Sprouts & Cranberries (perfect for Thanksgiving dinner)
Quinoa Stuffed Acorn Squash
Italian Style Spaghetti Squash w/ Roasted Seed Recipe
Maple Chia Roasted Pecans & Walnuts

New: Spelt and Oat Pumpkin Muffins

Nutrition Information (regular sized plain without toppings):

Serving Size: 1 Muffin
Servings Per Recipe: 10

Calories: 125
Total Fat: 8 g
Saturated Fat: .5 g
Polyunsaturated Fat: 4 g
Monounsaturated Fat: 3 g
Cholesterol: 0 mg
Carbohydrate: 10 g
Fiber: 2.5 g
Sugar: 5 g
Protein: 4 g
Sodium: 130 mg   7 %
Potassium: 240 mg 5%

Vitamin A: 7 %             Thiamin: 7 %           Riboflavin: 13 %
Niacin: 5 %                   Vitamin B6: 3          Folate: <1 %
Pantothenic Acid: 3%   Vitamin C: 2%         Vitamin E: 28 %
Calcium: 8 %                Iron: 8 %                 Zinc: 11%
Copper: 25 %               Magnesium: 18 %   Phosphorus: 2 %
Manganese: 40%         Selenium: 2%

**Vitamins & minerals are listed as % daily value; you may need more than 100% each day if you’re an athlete, have a deficiency disease, or other medical concerns

3 thoughts on “Almond Meal Pumpkin Muffin Recipe

  1. Pingback: Spelt and Oat Pumpkin Muffins | Eat Real Live Well

  2. Pingback: Non-egg Breakfast Ideas for Hectic Mornings - The Domestic Dietitian

  3. Pingback: 20+ Muffin Recipes for Busy, Fit Families | Kelly Jones | Philadelphia Sports Nutrition

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