‘Tis the season for pumpkin! These gluten-free pumpkin muffins are super moist, delicious, and easy to make. They are perfect for a fall breakfast, after-school snack, or something sweet to have with your morning coffee.
Using almond flour, pumpkin purée, and eggs gives these muffins a little more protein and staying power than your typical bakery muffin. Pumpkin also adds fiber and nutrients, while pecans provide some healthy fats and a satisfying crunch.
And, of course, the chocolate chips make them extra delicious.
Ingredients
- 2 ½ cups almond flour
- ½ cup gluten-free all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking soda
- 4 teaspoons ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 8 large eggs
- 1 ½ cups pumpkin purée (canned is perfect—just make sure it is not pumpkin pie filling)
- ⅔ cup pure maple syrup
- 2 teaspoons vanilla extract
- ¾ cup chopped pecans
- ¾ cup chocolate chips
Directions
- Preheat oven to 350°F.
- Line approximately 20 muffin cups with paper liners.
- In a large bowl, stir together the almond flour, gluten-free flour, salt, baking soda, cinnamon, cloves, and nutmeg.
- In a separate bowl, whisk together the eggs, pumpkin purée, maple syrup, and vanilla.
- Make a well in the center of the dry ingredients and pour in the wet ingredients.
- Gently stir until just combined. Avoid overmixing.
- Fold in the chopped pecans and chocolate chips.
- Divide the batter evenly among the prepared muffin cups, filling each almost to the top.
- Bake for 22–24 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.
A Tendwell Tip
These muffins freeze really well, so consider making a batch and keeping a few in the freezer for busy mornings. Pair one with some Greek yogurt, cottage cheese, or another protein source for a more balanced breakfast.
You can also play around with the recipe—leave out the chocolate chips for a less-sweet version, swap in walnuts for the pecans, or add a sprinkle of pumpkin seeds on top before baking.
Enjoy!