These Almond Flour Pumpkin Muffins are delicious, moist pumpkin muffins packed with pumpkin spice flavors and topped with a crunchy pecan streusel. These muffins are also dairy-free and gluten-free, so you can share them with all your friends and family.
I love the Fall season, and when I don’t feel like baking an almond flour pumpkin bread, Keto Pumpkin Cake, or Keto Pumpkin Brownies, I like to make a quick batch of pumpkin muffins with almond flour. These are the most simple, flavorsome fall muffins you will ever make this fall.
I guarantee everyone will love them and ask for more than one, keto or not. This recipe is naturally low-carb and keto but can also be adapted to be paleo, using coconut sugar instead of sugar-free sweetener.
Ingredients and Substitutions
Here are the ingredients you need for the pumpkin muffin batter.
- Almond Flour – I am using ultra-fine almond flour, not a coarser almond meal. Both options work but almond meal adds a grainy texture to baked goods plus it has a darker color.
- Pumpkin Puree – I recommend using canned pumpkin puree made from 100% organic pumpkin with no added sugar and no additives.
- Sugar-Free Crystal Sweetener – You can use erythritol or allulose.
- Baking Soda and Baking Powder – To create a fluffy texture.
- Cinnamon, Ground Cloves, Ground Nutmeg, Ground Ginger – or pumpkin pie spice.
- Large Eggs – I use local free-range eggs.
- Vanilla Extract – for flavor.
The streusel topping is optional but absolutely recommended! These muffins are super moist and soft, and that crunchy topping on the top adds the best balance of texture and flavor. If you love a delicious crunchy pecan streusel on top of your muffins, this is the low-carb pecan streusel recipe you need.
- Softened Butter or soft coconut oil – not melted.
- Almond Flour – You can also use almond meal for the streusel.
- Pecans – chopped
- Cinnamon and Nutmeg – or pumpkin spice.
- Sugar-Free Crystal Sweetener – like erythritol or allulose.
- Coconut Oil – melted.
How To Make Almond Flour Pumpkin Muffins
It’s very easy to make this keto muffin recipe with a few ingredients that you probably have in your pantry.
- First, whisk the eggs with melted coconut oil, pumpkin puree, and vanilla extract in a medium-sized bowl until smooth. The mixture should look like an orange custard. Set it aside.
- In another mixing bowl, stir all the dry ingredients together: almond flour, baking soda, baking powder, cinnamon, cloves, nutmeg, ginger, and salt.
- Make a well in the center of the dry ingredients and pour the liquid ingredients.
- Using a silicone spatula stir all the ingredients together until a moist, slightly thick muffin batter forms.
- Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper cases, and using an oil spray, oil each case.
- Use an ice cookie scoop to fill each muffin case evenly, about 1/4 cup of batter per muffin. Set aside.
- To make the pumpkin muffin topping, bring all the streusel ingredients into a medium bowl: soft coconut oil, almond flour, chopped pecans, cinnamon, nutmeg, and erythritol.
- Start stirring with a spatula or silicone spoon until everything comes together.
- Finally, use your fingertips to rub the soft coconut oil onto the dry ingredients and form crumbly pieces.
- Sprinkle the streusel on top of each muffin and slightly press on top of the muffins to adhere.
- Bake the muffins for 20 to 30 minutes at 350°F (180°C) until a toothpick inserted in the center comes out clean. The topping should be golden brown and crispy. If it darkens too fast, foil the muffin pan to prevent the top of the muffins from burning.
- Let the muffins cool down for 10 minutes on the muffin pan, then transfer them for about 3 hours on a cooling rack.
Sugar-Free Royal Icing
My favorite addition is drizzling a simple royal icing on the cooled pumpkin muffins. This sugar-free royal icing recipe is made of:
- Powdered erythritol
- Almond milk
- Stir both ingredients in a small mixing bowl, adding more icing sugar to thicken the icing or more almond milk to thin it out.
- Drizzle on top of the cooled almond pumpkin muffins for a boost of sweetness.
Storage Instructions
These pumpkin muffins can be stored very well in a cake box in the fridge for up to 3 to 4 days. If the batch is too large for you to eat during this timeframe, you can freeze the muffins. Place the almond flour muffins in an airtight bag or container and freeze them for up to 3 months. Thaw the muffins at room temperature the day before serving.
Allergy Swaps
Below are some allergy swaps idea to make these low-carb pumpkin muffins even if you can’t eat some of the ingredients in this recipe:
- Coconut-Free – Replace the coconut oil with butter or ghee.
- Almond Flour – The nut-free low-carb flours that work very well in keto baking with a 1:1 ratio are sunflower seed flour and sesame flour.
- Egg-Free – This recipe wouldn’t work without eggs or egg replacers like flax eggs. The crumb wouldn’t firm up, and the result would be very mushy, so I don’t recommend making a vegan version of these muffins.
- Sweetener-Free – You can omit the sweetener or add a few stevia drops only to avoid sugar alcohol in the recipe.
Frequently Asked Questions
Below are your most frequent questions answered.
Yes. Both options work well in this recipe if you don’t watch the carbs and sugar. They are healthy sweeteners.
Yes, you can steam pumpkin pieces, cool them down, and mash or process them into a puree to use in this recipe
More Healthy Pumpkin Recipes
If you like healthy recipes made with pumpkin, you’ll love these other recipes:
Prevent your screen from going dark
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Preheat the oven to 350°F (180°C). Line a 12-holes muffins pan with paper cups. Slightly oil cups with oil spray. Set it aside.
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In a large mixing bowl, whisk the dry ingredients until evenly combined: almond flour, baking soda, baking powder, crystal sweetener you love, salt, ground cinnamon, nutmeg, cloves, and ginger. Set aside.
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In another bowl, beat eggs, pumpkin puree, vanilla extract, and melted coconut oil – make sure the oil is not too hot, or it can ‘cook’ the eggs.
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Combine the liquid and dry ingredients until they form a thick consistent bread batter.
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Transfer the batter to the prepared muffin pan – about 1/4 cup batter per muffin.
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In another bowl, combine all the streusel ingredients using your fingertips to rub the soft butter or soft coconut oil onto the almond flour, nuts, sweetener, and spices.
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Sprinkle the streusel topping evenly on top of each muffin and slightly press to stick to the top of the muffins.
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Bake in the center rack of the oven for 30-35 minutes at 350°F (180°C) until a toothpick inserted in the center of the pumpkin muffin comes out clean. If the top of the muffins darkens too fast, add a piece of foil on top of the muffin pan.
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Cool down on a wire rack for about 3 hours or until it reaches room temperature.
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Decorate the cooled muffins with a drizzle of 1/4 cup sugar-free powdered sweetener (I used powdered erythritol) and a few teaspoons of almond milk.
Storage: You can store the muffins in the fridge in an airtight container for up to 4 days or freeze in airtight bags or boxes for up to 1 month. Thaw the day before serving in the fridge.
Serving: 1 muffinCalories: 193 kcal (10%)Carbohydrates: 6.2 g (2%)Fiber: 2.9 g (12%)Net Carbs: 3.3 gProtein: 6.8 g (14%)Fat: 17 g (26%)Saturated Fat: 5.1 g (32%)Polyunsaturated Fat: 0.7 gMonounsaturated Fat: 2 gTrans Fat: 0.1 gCholesterol: 65.8 mg (22%)Sodium: 152.9 mg (7%)Potassium: 76.5 mg (2%)Sugar: 1.4 g (2%)Vitamin A: 2517.8 IU (50%)Vitamin B12: 0.2 µg (3%)Vitamin C: 0.7 mg (1%)Vitamin D: 0.3 µg (2%)Calcium: 63 mg (6%)Iron: 1.3 mg (7%)Magnesium: 12.9 mg (3%)Zinc: 0.3 mg (2%)
About The Author
Carine Claudepierre
Hi, I’m Carine, the food blogger, author, recipe developer, published author of a cookbook and many ebooks, and founder of Sweet As Honey.
I have an Accredited Certificate in Nutrition and Wellness obtained in 2014 from Well College Global (formerly Cadence Health). I’m passionate about sharing all my easy and tasty recipes that are both delicious and healthy. My expertise in the field comes from my background in chemistry and years of following a keto low-carb diet. But I’m also well versed in vegetarian and vegan cooking since my husband is vegan.
I now eat a more balanced diet where I alternate between keto and a Mediterranean Diet
Cooking and Baking is my true passion. In fact, I only share a small portion of my recipes on Sweet As Honey. Most of them are eaten by my husband and my two kids before I have time to take any pictures!
All my recipes are at least triple tested to make sure they work and I take pride in keeping them as accurate as possible.
Browse all my recipes with my Recipe Index.
I hope that you too find the recipes you love on Sweet As Honey!
