Pumpkin Spice Almond Muffins

Warm Up Your Mornings with Pumpkin Spice Magic!

Hey there, kitchen friends! Wyatt here, and I’ve gotta tell ya—nothing shouts “hello, gorgeous fall morning” quite like the smell of pumpkin spice wafting through the house. It’s like a cozy sweater for your soul, am I right? Today, we’re whipping up my Pumpkin Spice Almond Muffins—those tender, spice-kissed wonders that’ll make you wanna hug your coffee mug a little tighter. Picture this: moist crumb, that gorgeous golden hue, and just enough sweetness to feel like a treat without the carb coma. Best part? They’re gluten-free, low-carb, and ready in 25 minutes flat. No fancy mixer, no drama—just real-deal flavor for busy lives. Whether you’re juggling Zoom calls or chasing kiddos, these muffins are your secret weapon. So tie on that apron (or don’t—I won’t judge!), and let’s bake some happiness!

Why These Muffins Taste Like a Hug

Pumpkin Spice Almond Muffins

Print Recipe

These cozy, low-carb pumpkin muffins are soft, spiced just right, and made with wholesome almond flour. Perfect for fall mornings—or anytime you’re craving a little comfort in a bite. Bonus: they’re gluten-free and super easy to whip up!

• Author: Wyatt Porter
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 5–6 muffins 1x

Ingredients

Scale 1x2x3x

1 cup almond meal or almond flour (120g)

3 tbsp sugar or granulated sugar-free sweetener

1/2 tbsp baking powder

1/4 tsp salt

1/2 tsp cinnamon or pumpkin pie spice

1/3 cup pumpkin purée

1 egg (or flax egg for vegan)

Optional: handful of mini chocolate chips

Instructions

Preheat oven to 350°F (175°C). Line or grease a muffin tin.

In a bowl, mix almond flour, sweetener, baking powder, salt, and cinnamon.

Add pumpkin purée and egg. Stir until combined. Fold in chocolate chips if using.

Divide batter evenly into 5–6 muffin cups.

Bake for 20–22 minutes, or until a toothpick comes out clean.

Let cool slightly and enjoy warm or store for later!

Nutrition

• Sugar: 1g
• Fat: 10g
• Carbohydrates: 5g (Net Carbs: ~2g)
• Fiber: 3g
• Protein: 4g

Okay, story time! These muffins? They’re my grandma’s fault. Picture tiny Wyatt, maybe seven years old, feet dangling off a stool in her Tennessee kitchen. Every October, she’d pull out her chipped blue mixing bowl and bake pumpkin muffins “for the squirrels” (wink, wink). I’d “help” by sneaking chocolate chips into the batter—earning me flour smudges on my nose and her raspy chuckle. Fast-forward thirty years: when I started this blog, her recipe was the first thing I tweaked to fit my lower-carb life. Swapping regular flour for almond meal? Total game-changer. Now, every time I bake these, that cinnamon-scented steam whisks me right back to her linoleum countertop. Food’s magic like that—it stitches memories right into the batter. So yeah, these aren’t just muffins. They’re edible nostalgia, y’all.

Gather Your Flavor Squad

Simple pantry heroes make these shine! Pro tip: measure everything before you start—muffin batter waits for no one!

• 1 cup almond meal/flour (120g): Our gluten-free MVP! It gives that nutty richness and tender crumb. Insider swap: If you’re nut-free, sunflower seed flour works! Just add ½ tsp lemon juice to prevent greening.
• 3 tbsp sweetener: Granulated monk fruit or erythritol keeps carbs low. Chef’s riff: Brown sugar substitute? Use 2 tbsp maple syrup + reduce pumpkin by 1 tbsp. Adjust to taste!
• ½ tbsp baking powder: Our lift legend! Ensure it’s fresh—clumpy = sad flat muffins.
• ¼ tsp salt: Balances sweetness. Always!
• ½ tsp cinnamon or pumpkin pie spice: Warmth central! Go wild: Add extra pinch nutmeg or cardamom.
• ⅓ cup pumpkin purée: Canned or homemade! Key: Not pumpkin pie filling—too sweet. Squeeze excess water with a paper towel if it’s runny.
• 1 egg: Binder extraordinaire. Vegan? Flax egg (1 tbsp ground flax + 2.5 tbsp water, sit 5 mins).
• Handful mini chocolate chips (optional): My grandma-approved move! Lily’s stevia chips keep sugar low.

Let’s Bake Some Joy!

Ready? Channel your inner muffin maestro. Active voice = active deliciousness!

1. Preheat that oven! Crank it to 350°F (175°C). Wyatt’s wisdom: No hot spots! Put a baking sheet under your muffin tin for even heat. Line 6 cups with parchment liners or grease ’em real good—almond flour loves to stick.
2. Dry team huddle: In a medium bowl, whisk almond flour, sweetener, baking powder, salt, and spice. Secret move: Sift if your almond flour’s lumpy! Lumps = tunnel city in muffins.
3. Wet crew joins the party: Dump in pumpkin purée and egg (or flax egg). Stir gently with a spatula—don’t overmix! Almond flour toughens up if bullied. Batter should be thick but scoopable. Fold in chocolate chips now if you’re feeling fancy (always yes).
4. Fill ’er up! Divide batter evenly into 5–6 muffin cups. Pro hack: Ice cream scoop = zero mess. Top with extra chips or pepitas for crunch!
5. Bake to golden glory: Slide into oven. Set timer for 18 minutes. Chef’s truth: Ovens lie! Check at 18 mins—toothpick should come out clean. If not, add 2–4 mins. No peeking early—they’ll sulk and sink.
6. Cool like a boss: Let muffins chill in tin 5 mins, then transfer to a rack. Resist cutting! They firm up as they cool. Warm = heavenly with butter. Cooled = perfect for lunchboxes.

Serving Up the Cozy

These muffins beg for simplicity! Slide ’em onto a rustic wooden board—that orange crumb pops against natural grain. Morning rush? Grab one straight from the rack (no shame!). For weekend vibes, split warm, add a smear of cream cheese or grass-fed butter, and drizzle with honey. Coffee’s non-negotiable—dark roast hugs those spices. Sharing? Stack ’em high on a vintage plate. Friends will swear you baked all morning!

Shake It Up, Sugar!

Play with your food—I insist!

• Cranberry-Pecan Punch: Fold in ¼ cup chopped pecans + 3 tbsp sugar-free dried cranberries.
• Chai-Spiced Swirl: Swap cinnamon for 1 tsp chai spice. After filling cups, swirl in 1 tbsp almond butter per muffin.
• Dairy-Free Delight: Use vegan chocolate chips + coconut cream instead of butter topping.
• Protein Boost: Add 1 scoop vanilla collagen or plant protein powder + 2 tbsp almond milk.
• Mini Muffin Mania: Bake in mini tin for 12–14 mins—kid (and kid-at-heart) approved!

Wyatt’s Whispered Secrets

Y’all, these muffins have seen some things. First batch? Let’s just say hockey pucks were involved. Almond flour needs moisture love—hence the pumpkin squeeze trick! Over time, I learned: underbaking slightly = extra moist magic. Also, a funny fail: once subbed cayenne for cinnamon (label fail!). We called ’em “Dragon Muffins”—spicy but weirdly good? Now, I keep spices on opposite shelves! These muffins also travel like champs—my buddy Dave smuggles them camping. Pro tip: freeze extras in ziplocks. 30 seconds in the microwave = fresh-baked vibes anytime!

Muffin SOS: Your Questions, Answered!

Q: Why are my muffins crumbly?
A: Overbaking or too little binding! Almond flour dries out fast. Pull ’em at 20 mins max. If using flax egg, add 1 extra tbsp pumpkin.

Q: Can I use coconut flour?
A: Tread carefully! Coconut flour drinks moisture. Swap only ¼ cup coconut flour + add 1 extra egg + 2 tbsp milk. Test batter thickness—should resemble oatmeal.

Q: Muffins sunk in the middle—help!
A> Classic baking powder snafu! Either it’s expired, or you overmixed. Whisk dry ingredients well before adding wet. And no opening that oven door early!

Q: Too eggy taste?
A> Try adding ½ tsp vanilla or ¼ tsp almond extract next time! Masks any egginess beautifully.

Nourishment Notes (Because Knowledge is Tasty!)

Per muffin (makes 6, without chocolate chips):
Calories: ~130 | Fat: 10g | Carbs: 5g (Net Carbs: ~2g) | Fiber: 3g | Sugar: 1g | Protein: 4g
With sugar-free chocolate chips: Add ~15 calories + 1g net carb per muffin.

Final Thoughts:

Pumpkin Spice Almond Muffins aren’t just a recipe—they’re a warm, spiced reminder that joy can come in small, handheld packages. Whether you’re curled up with a coffee, powering through a busy morning, or sneaking one as a midnight snack (we’ve all been there!), these muffins deliver cozy comfort without the carb crash. They’re simple, nostalgic, and endlessly customizable—just like Grandma would’ve wanted. So go ahead, bake a batch, make a mess, and let the scent of cinnamon and pumpkin wrap around your kitchen like a big ol’ hug. Fall mornings? You’ve officially won ‘em.