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These healthy pumpkin muffins are soft, seriously moist, and packed with warm pumpkin spice flavour. Made with real pumpkin and almond flour, they’re an easy gluten-free muffin for fall breakfasts, snacks, and everything in between.
The pumpkin keeps these muffins extra tender, while a full tablespoon of pumpkin spice brings the cozy fall flavour and pumpkin seeds add a little crunch on top. They’re simple to throw together and made with a short list of wholesome ingredients, with plenty of room to choose the granulated sweetener that works best for you.
And since one pumpkin muffin is never enough around here, you have options. Try my pumpkin chocolate chip muffins when chocolate is calling, or my pumpkin banana muffins when you’ve got a few ripe bananas hanging around.
Ingredients for Healthy Pumpkin Muffins
These muffins use a handful of simple ingredients, with almond flour and pumpkin purée doing most of the heavy lifting when it comes to that soft, moist texture. Here’s what you’ll need:
- Almond Flour: The base of these gluten-free pumpkin muffins. Use finely ground almond flour rather than almond meal for the best texture. I haven’t tested this recipe with other flours, so I don’t recommend substituting coconut, all-purpose, or another flour 1:1.
- Pumpkin Purée: Adds moisture, pumpkin flavour, and gives the muffins their signature fall colour. Be sure to use pure pumpkin purée, not pumpkin pie filling, which already contains added sugar and spices. Have some left in the can? Here’s how to freeze pumpkin puree so you can save it for your next batch.
- Granulated Sweetener: I originally developed and tested these muffins with erythritol, which also keeps them keto and low carb. If using another sweetener, stick with a granulated variety intended for baking rather than swapping in a liquid sweetener such as maple syrup or honey.
- Heavy Cream: Adds richness and helps give the muffins their extra moist texture.
- Ghee or Butter: Either works here. Melt it first, then let it cool slightly before adding it to the wet ingredients so it’s not hot enough to start cooking the eggs.
- Eggs: Provide structure and help hold these almond flour pumpkin muffins together. You’ll need three.
- Pumpkin Spice: One full tablespoon gives these muffins plenty of warm, cozy spice. I use my homemade pumpkin pie spice, but store bought works too.
- Vanilla Extract: Rounds out the pumpkin and warm spice flavours.
- Baking Powder + Baking Soda: We use both to help the muffins rise and keep them from turning out overly dense.
- Salt: Just a little brings the rest of the flavours into focus.
- Pumpkin Seeds: Sprinkled over the tops before baking, where they lightly toast and add a welcome little crunch to each muffin.
Find the full ingredient list and exact measurements in the recipe card below.
How to Make Healthy Pumpkin Muffins: Key Tips
The full step-by-step instructions are in the recipe card below, but these few tips will help you get the best texture from your pumpkin muffins:
- Don’t overmix the batter. Once the wet and dry ingredients come together, mix only until everything is incorporated. Overmixing can work against the soft, tender texture we’re after.
- Expect a thick batter. These are almond flour pumpkin muffins, so the batter won’t necessarily look or behave like a traditional flour-based muffin batter. Use the back of a spoon to gently smooth out the tops once you’ve divided it between the muffin cups.
- Grease the muffin tin generously. Make sure you get both the bottoms and sides of each cup. Once the muffins have cooled slightly, they should release much more easily.
- Press the pumpkin seeds gently into the tops. This helps them stay put while the muffins rise and gives them a chance to lightly toast as everything bakes.
- Look for browned edges and mostly set centres. These muffins are exceptionally moist thanks to the pumpkin, eggs, and heavy cream, so the centres may still seem quite soft when they first come out of the oven. They’ll continue to firm up as they cool.
- Let them cool before digging in. Give the muffins 5 to 10 minutes in the pan, then transfer them to a wire rack to finish cooling. This isn’t just about avoiding burnt fingertips. That cooling time is important for the final texture.
How to Store Healthy Pumpkin Muffins
Let the muffins cool completely before storing them. Because they’re especially moist, trapping them in a container while they’re still warm can create condensation and make them soggy.
At room temperature: Store the muffins in an airtight container for up to 3 days.
In the fridge: For longer storage, keep them in an airtight container in the refrigerator for up to 1 week. Let one come to room temperature before eating, or warm it briefly if you prefer.
In the freezer: Once completely cool, wrap the muffins individually and place them in a freezer safe bag or container. Freeze for up to 3 months, then thaw overnight in the fridge or at room temperature when the pumpkin muffin craving hits.
Frequently Asked Questions
more healthy muffins & cozy fall bakes
Still in the mood for something warm, spiced, and snackable? These are the next recipes I’d reach for.
- Carrot Cake Muffins. Warmly spiced and naturally hearty.
- Banana Pecan Muffins. Moist, nutty, and breakfast ready.
- Gluten-Free Banana Loaf. Soft, simple, and naturally gluten-free.
- Pumpkin Bread with Cream Cheese Frosting. Moist, spiced, and topped with creamy frosting.
- Pumpkin Brownies. Chocolatey, spiced, and gluten-free.
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Healthy Pumpkin Muffins
Ingredients
- 1.5 cups almond flour
- ½ cup granulated erythritol
- 1 tbsp pumpkin pie spice
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup pure pumpkin purée (not pumpkin pie filling)
- ¼ cup heavy cream
- ¼ cup ghee or butter (melted and slightly cooled)
- 3 large eggs
- 1 tsp vanilla extract
- 3 tbsp pumpkin seeds
Instructions
- Preheat the oven to 350°F. Generously grease the bottom and sides of a 6 cup muffin tin with oil, butter, or ghee.
- In a large bowl, whisk together the almond flour, erythritol, pumpkin pie spice, baking powder, baking soda, and salt until well combined.
- In a separate bowl, combine the pumpkin purée, heavy cream, melted and slightly cooled ghee or butter, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients. Using an electric hand mixer, mix just until everything is evenly combined. Do not overmix.
- Divide the batter evenly between the 6 prepared muffin cups. A 3 tablespoon cookie or ice cream scoop works well here. Use about 2 scoops per muffin, then gently smooth the tops with the back of a spoon.
- Sprinkle the pumpkin seeds evenly over the muffins and gently press them into the batter so they stay in place as the muffins bake.
- Bake for 22 to 25 minutes, until the edges are lightly browned and the centres are mostly set. The centres may still look quite moist when the muffins first come out of the oven.
- Let the muffins cool in the pan for 5 to 10 minutes, then carefully transfer them to a wire rack to cool completely. The centres will continue to firm up as the muffins cool.
Notes
Nutrition
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