Yes, these are the easy almond flour pumpkins muffins you need to bake today. You will be the star of your kitchen for sure. Moist, melt in your mouth muffin with a streusel topping so good you will savor every single crumb.
The best part about these pumpkin muffins is there is no cane sugar and they so they are low carb which means even if you’re trying to stay in ketosis, they will fit right into your macros.
These use almond flour and coconut flour similar to the 21 Day Fix Apple Banana Muffins, although those are not keto, both would be considered healthy options for a dessert or snack. Another sugar free option would be the Banana Bread Muffins.
Shhhh…if you don’t tell anyone they are healthy. The trick is using a healthier flour and a healthy sugar like swerve that satisfies your sweet tooth without the other harmful effects of cane sugar.
The almond flour is strictly made from ground almonds. The almonds are loaded with healthy fats. When you are working with almond flour you will see and feel how moist this flour is. Using a moist flour like this, combined with the pumpkin puree, makes for a super delicious moist muffin!
Another benefit of almond flour is that it makes these keto muffins, gluten-free and paleo muffins also!
I strongly believe in eating fun foods and live the 90-10 rule. Ten percent fun, 90% healthy. That said, I’m going to grab a pumpkin muffin right now. Keep reading and you can do the same in a short 30 min.
Being able to purchase groceries online and having them delivered or simply driving by to pick them up is a real luxury I enjoy. Here is (Amazon affiliate link) a link to the shopping list for the ingredients you may not have on hand, but can be delivered via prime the next day! (Gotta love that, right?!)
Oh, and be sure to store the almond flour in the fridge after opening. Because it is made from nuts, it can go rancid much quicker than white flour.
What to Substitute for Almond Flour
Well, the almond flour pumpkin muffins are best if you use almond flour, but if you really need a substitute for almond flour using another nut flour is best. Hazelnut flour or even cashew flour will work.
Don’t try using regular white all-purpose flour in this recipe though, it is too dry.
How to Make Almond Flour
If you would prefer to make your own almond flour, it is pretty simple to make. Get out your food processor and some blanched almonds.
You’ll want to use equal amounts of almonds to make the flour. If you need 1 cup of almond flour, use 1 cup of slivered almonds.
Be sure not to over blend or you will end up with almond butter!
How to Bake Your Own Low Carb Almond Flour Pumpkin Muffins
Get started by gathering all of the ingredients and preheat the oven to 325. Spray a 12 cup muffin tin with non-stick spray.
In a bowl, combine all of the ingredients together by hand until mixed well.
Once all of the ingredients are well mixed, begin spooning into muffin tin. Fill the muffin cups 3/4 full to allow room for the streusel topping.
Next, combine the ingredients for the streusel topping.
Using a fork, mix until the butter has broken apart evenly.
Divide the streusel topping evenly onto the muffin batter in the tin.
Bake the muffins for 20 minutes, allowing to cool completely.
Next, make the cream cheese frosting.
For the frosting, in a bowl with a hand mixer, beat the cream cheese and slowly add in the powdered sugar until well combined. Add in the heavy cream and vanilla. You will notice that it is thick. You will now want to add in the almond milk to get it to a drizzle consistency you want.
I used 2 tablespoons, but you may want to add in another 1-2 for a super runny drizzle.
After muffins have cooled completely, drizzle with the cream cheese frosting.
Now, you can grab yourself a pumpkin muffin (or two), turn on your favorite binge-worthy show to enjoy without the guilt!
Storing Almond Flour Muffins
- Storage: You probably want to store these gems in the fridge to keep them moist for the next day, if they last that long.
- Freeze: If you are making them ahead the pumpkin muffins can freeze well. To thaw, just allow them to thaw out in the refrigerator overnight.
- To reheat: Wrap the muffin in a paper towel, place on a plate and heat in the microwave for about 20-30 seconds.
Almond Flour Pumpkin Muffins with Streusel Topping
- 2 cups almond flour
- 1/2 cup heavy cream
- 4 large eggs
- 2 tbsp coconut flour
- ¾ cup Swerve brown sugar
- ½ cup pumpkin puree
- ½ tsp salt
- 1 tbsp baking powder
- 1 tbsp pumpkin pie spice
For Pecan Streusel:
- ½ cup Swerve brown sugar
- ⅓ cup almond flour
- 2 tbsp coconut flour
- 3 tbsp butter cold
- 1 tsp cinnamon
- 4 tbsp pecans crushed
For Cream Cheese Frosting
- 4 oz cream cheese
- 5 tbsp heavy cream
- 2 tbsp almond milk
- ½ cup Swerve powdered sugar
- 1 tsp vanilla extract
- Preheat oven to 325 and spray a 12 cup muffin tin with nonstick spray.
- In a bowl, combine all ingredients for the muffins by hand making sure to combine well.
- Fill each muffin tin up ¾’s of the way to save room for the topping.
- To make the pecan streusel, combine all ingredients in a bowl. The butter will start to break apart and you will be left with a topping. Use a fork to do this.
- Fill each of the 12 muffin tins up with the topping.
- Bake for 20 minutes and let cool completely before frosting.
- For the frosting, in a bowl with a hand mixer, beat the cream cheese and slowly add in the powdered sugar until well combined.
- Add in the heavy cream and vanilla. You will notice that it is thick. You will now want toadd in the almond milk to get it to a drizzle consistency you want. I used 2 tablespoons, but you may want to add in another 1-2 for a super runny drizzle.
- Substitute half & half for the heavy cream.
- Use light cream cheese.