Healthy Pumpkin Muffins

Soft and moist healthy pumpkin muffins made with real pumpkin, almond flour, warm pumpkin spice, and crunchy pumpkin seeds. An easy gluten-free fall breakfast or snack!

Prep Time 10

Cook Time 25

Total Time 35

Servings 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

Use pure pumpkin purée, not pumpkin pie filling. The latter contains added sugar and spices and will throw off the recipe.

Stick with almond flour. Other flours behave very differently and haven't been tested as a 1:1 substitute in this recipe.

Use a granulated sweetener. The recipe was originally tested with granulated erythritol, but regular granulated sugar can be used instead. Avoid liquid sweeteners such as maple syrup or honey, as they haven’t been tested and may change the texture and moisture of the muffins.

Don't overbake the muffins. They're extremely moist thanks to the pumpkin, eggs, and heavy cream, so the centres may look slightly wet when they first come out. They'll firm up considerably as they cool.

Let them cool completely. Give them 5 to 10 minutes in the pan before moving them to a wire rack. The cooling time is important for the centres to fully set.

Store once completely cool. Keep in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze individually wrapped muffins for up to 3 months.

Using a standard 12 cup muffin tin? The 6 cup muffin pan used for this recipe has larger wells and makes 6 generously sized muffins. You can use a standard 12 cup pan instead, but you’ll get more, smaller muffins and they’ll likely bake faster. Start checking them earlier for doneness.

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