Almond Meal Pumpkin Muffin Recipe

Post updated from original version 10/26/15

It’s getting colder out, which means… PUMPKIN!! These almond meal pumpkin muffins are delicious for a snack or to have with breakfast and coffee. What I love most about muffins is how versatile they are when it comes to fillings and toppings – you can even mix it up within the batch so you have variety should you choose to eat these multiple days in a row. So many possibilities!

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!

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 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  toppings such as cacao nibs and shredded coconut


  • 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.
  • In 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.
  • Spoon even amounts into a muffin tin – it should yield 12 muffins or 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 of your choice
  • 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
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

Spelt and Oat Pumpkin Muffins

3 thoughts on “Almond Meal Pumpkin Muffin Recipe

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

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

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