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Home » Almond Flour Recipes » Almond Flour Pumpkin Cupcakes (or Muffins)

Almond Flour Pumpkin Cupcakes (or Muffins)

Last Updated October 2, 2023. Published October 9, 2020 Good For You Gluten Free

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Almond Flour Pumpkin Cupcakes (or Muffins)
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These almond flour pumpkin cupcakes are so moist that they almost melt in your mouth. The pumpkin flavors are strong and the frosting is just the “icing on top” of this already delicious recipe. You’ll see I had a little fun spicing it up for Halloween with my chocolate cobweb decoration. This recipe is sponsored by Bob’s Red Mill and contains affiliate links. Please see my disclosures.

Fall is all about pumpkin, and I’m getting you (and me) in the fall spirit with today’s awesome new pumpkin recipe, which you can enjoy now and year-round.

I also know so many of you love to bake with almond flour (and so do I), and I’m a bit overdue for adding a new almond flour recipe to the mix.

Today, however, the wait is over. I’ve got a mighty tasty almond flour recipe ready for you.

About that Almond Flour

Before we talk about the delicious almond flour pumpkin muffin recipe, I want to share a bit more about almond flour, and how it works in baked goods. You can read my article, Can You Use Almond Flour in Place of Regular Flour? for more information on how to best work with almond flour.

Almond flour has only a slightly nutty flavor, so it won’t taste overtly like almonds, and the flour offers so much moisture and texture to baked goods.

Further, almond flour adds nutrient-density to your baked goods. Almonds contain vitamin E, protein, fiber, and healthy fats all while being low in carbohydrates and, of course, naturally gluten free.

Please note that you cannot swap almond flour as a 1:1 swap for wheat flour; however, as a general rule of thumb, you may be able to replace wheat flour with almond flour minus 25 percent.

For example, if your recipe calls for 1 cup of wheat flour, use 3/4 cup of almond flour instead. Your best bet, however, is to work from a well-tested, tried-and-true almond flour recipe like the one I share below.

Ingredients Needed

To make these moist, melt-in-your-mouth gluten-free pumpkin cupcakes, which can also work as muffins, you’ll need a few ingredients.

Almond Flour: First and foremost, you’ll need to get Bob’s Red Mill super fine ground almond flour. While I highly recommend using this exact flour for your recipe, if you’re using a different almond flour, make sure it’s blanched and ground to a fine meal, both which make it ideal for baking.

What I love about Bob’s Red Mill almond flour is that it’s processed, packaged, and tested in a dedicated gluten-free facility. It’s also made without GMOs, and is suitable for use by those on a kosher, paleo and/or keto-friendly diet.

bob's red mill almond flour with ingredients for almond flour pumpkin muffins

Pumpkin Puree: You’ll also need pumpkin puree to make this recipe. Please look for pure pumpkin puree and not pumpkin pie mix. There is a difference.

Spices: You’ll also need a few in-season spices, including ground cinnamon, ground ginger, ground nutmeg, and ground cloves.

Baking Essentials: You’ll also need the following pantry staples to make this recipe: Cornstarch, baking powder, baking soda, salt, oil, light brown sugar, granulated sugar, eggs and vanilla extract.

How to Make Pumpkin Muffins

You’ll find working with almond flour is quite easy, and that the flour quickly soaks up all the ingredients to form a smooth batter.

Step #1: Whisk together the Bob’s Red Mill almond flour, cornstarch, baking powder, baking soda, spices and salt in a large bowl and set it aside.

Step #2: In a second bowl, combine the pumpkin puree, oil, brown sugar, granulated sugar, eggs and vanilla and mix until well combined.

making almond flour pumpkin muffin batter 1

Step #3: Incorporate the wet ingredients into the dry ingredients and mix well, by hand, until a smooth batter forms.

making almond flour pumpkin muffin batter

Step #4: Spoon the cupcake batter into a prepared muffin tin lined with cupcake liners. Fill each about 3/4 of the way full. You’ll have enough batter to make 12 muffins.

almond flour pumpkin muffin batter in pan

Step #5: Bake the cupcakes in a 350º F oven for 18-23 minutes until a toothpick inserted into the center comes out clean. Start checking your muffins at 18 minutes and watch them closely as oven temperatures can vary.

Remove the cupcakes from the oven and allow them to cool a few minutes in the pan before placing them on a wire rack to continue cooling.

Here is what they look like right out of the oven. Aren’t they pretty?!?

unfrosted almond flour pumpkin muffins in muffin pan

Substitutions

Here are a few commonly asked questions about substitutions and swaps:

No Cornstarch: If you don’t have nor eat cornstarch, you can use arrowroot starch instead.

Make It Dairy Free: The muffins, as is, are already dairy free, however, the frosting and chocolate cobwebs, which I’ll show you how to make next, are not. You can make the frosting dairy free by using vegan butter instead of regular butter, and a dairy-free milk alternative. You can also use dairy-free chocolate to make the cobwebs pictured below.

Egg-Free: I have not tested this recipe with egg substitutes.

Now For the Frosting

Once your cupcakes are cool, it’s time to commence frosting!

To make the frosting, add the softened butter into a bowl attached to your mixer, and beat the butter until smooth and creamy.

Add the salt and vanilla, and continue to beat the mixture until all the ingredients are well combined.

Slowly add the powdered sugar, one half of cup at a time, until smooth, then add 1-2 tablespoons of milk (or milk alternative) until you reach the desired consistency. It should be creamy and hold together well, but not too runny. Add more or less powdered sugar or milk until the frosting is of desired consistency.

frosted almond flour pumpkin muffins in muffin pan

Now for the fun part, pipe the frosting on the muffins / cupcakes into your desired look. I used a 1M (open star) tip to frost these pretty muffins.

frosted almond flour pumpkin muffins

The frosting adds sweetness and fun to these cupcakes. As you can see when I cut into the cupcakes, the inside cake is moist and soft, which is consistent for baked goods baked with almond flour. Are you drooling yet?

Half of an almond flour pumpkin muffin

A Halloween Twist

I love making these muffins in the fall, and sometimes I even make them for Halloween.

If you want to turn these pumpkin muffins into a Halloween-themed pumpkin cupcakes, you can make these fun chocolate cobwebs for garnish.

almond flour pumpkin muffin for halloween

To make these fun chocolate cobweb garnishes, melt ½ cup semi-sweet chocolate chips over a double boiler or in your microwave in 30 second increments. You want the chocolate smooth and creamy. Do not overheat it.

Place the melted chocolate in a piping bag and pipe cobweb designs on a piece of wax paper or parchment paper. Allow the cobwebs to harden completely in the refrigerator or freezer, and then place them on your muffins just before serving.

almond flour pumpkin muffin with chocolate cobweb garnish

The chocolate cobwebs dress up the pumpkin cupcakes, giving them a spooky-yet-elegant vibe.

More Recipes

If you love this gluten-free pumpkin cupcake recipe, be sure to check out these other fun recipes:

Spooky Gluten-Free Brownies: These double chocolate brownies are perfect, and they can be decorated for Halloween, too.

gluten-free Double Chocolate brownies with spider webs

Apple Pie Almond Flour Muffins: Love baking with almond flour? This recipe has been trending on my blog for a long while, and it’s mighty tasty if I say so myself!

Almond Flour Apple Pie Muffins header

Chocolate Cupcakes with Raspberry Buttercream: This is a no-fail chocolate cupcake recipe that is perfect any time of the year.

Melt in Your Mouth Almond Flour Pumpkin Cupcakes (or Muffins)

Get ready to bite into a small slice of heaven. These almond flour cupcakes melt in your mouth and are loaded with seasonal fall flavors. Decorate them with a tasty frosting and garnish them for the season. You'll see I made chocolate cobwebs garnishes to help celebrate Halloween (optional).
4.18 from 29 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: almond flour, almond flour cupcakes, almond flour muffins, gluten-free pumpkin bread, pumpkin cupcakes
Prep Time: 20 minutes minutes
Cook Time: 23 minutes minutes
Servings: 12
Calories: 228kcal
Author: Jenny Levine Finke

Equipment

  • Standing mixer
  • Piping bags

Ingredients

Cupcakes

  • 2 cups Bob’s Red Mill superfine ground almond flour https://amzn.to/33D9WaA
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup pumpkin puree
  • 1/4 cup oil of choice I like avocado oil or canola oil because they flavor is neutral
  • 1/2 cup light brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract

Frosting

  • 1 cup unsalted butter softened
  • 1 tsp vanilla extract
  • ⅛ tsp salt
  • 3 cups powdered sugar
  • 1-2 tbsp milk of choice or dairy-free alternative

Cobweb Design

  • ½ cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners and set aside.
  • In a large mixing bowl, whisk together the almond flour, cornstarch, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
  • In a separate bowl, whisk together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.
  • Add the wet ingredients to the dry ingredients and mix until just combined, then spoon the cupcake batter into the prepared muffin tin.
  • Bake at 350° F for 19-23 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Remove from the oven and let cool for a few minutes in the pan, then remove the cupcakes to cool on a wire rack.

Frosting

  • To make the frosting, add the softened butter to a large bowl. With a standing mixer, beat the butter until smooth and creamy. Add the salt and vanilla and beat until combined, then, add the powdered sugar, a half of cup at a time, until very smooth. Add 1-2 tablespoons of milk until you reach the desired consistency. Pipe frosting on the muffins once they have fully cooled.

Chocolate Cobwebs (optional)

  • Melt the chocolate chips over a double boiler. You can also place the chocolate chips in a microwave safe bowl and microwave in 30-second increments, stirring in between, until fully melted.
  • Place the melted chocolate in a piping bag and pipe cobweb designs on a piece of wax paper or parchment paper. Let harden completely in the refrigerator or freezer.
  • Place the cobwebs on your cupcakes just before serving.*

Notes

Please note nutrition information calculated without frosting and cobweb chocolate garnish.
Use pure pumpkin puree in this recipe. Do not use pumpkin pie mix because it already contains spices and sugar.
Start checking your cupcakes at 18 minutes, Insert a toothpick into the center, if it comes out clean, the muffins are done.
You can make this recipe dairy free by using a dairy-free butter and a dairy-free milk alternative in the frosting. The muffins themselves are already dairy free.
If you don’t have cornstarch, you can also use arrowroot flour in this recipe.
I frosted these muffins / cupcakes using a 1M (open star) tip.
*Note about the chocolate cobwebs: Chocolate melts extremely quickly, even at room temperature, so if you don’t plan on serving these cupcakes right away, you will want to use almond bark or candy melts instead which will keep their shape.

Nutrition

Calories: 228kcal | Carbohydrates: 22g | Protein: 5g | Fat: 15g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 164mg | Potassium: 106mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3217IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
Tried this recipe?Mention @GoodForYouGlutenFree or tag #goodforyouglutenfree!

Filed Under: Almond Flour Recipes, Cupcakes, Dessert, Muffins 8 Comments

Reader Interactions

Comments

  1. Good For You Gluten Free says

    November 16, 2024 at 5:14 pm

    Ah thank you, I haven’t tried it in a Bundt pan.

  2. Kristin says

    November 16, 2024 at 2:41 pm

    My family loves these muffins so I make them every year. Could this be made in a Bundt cake pan instead?

  3. Good For You Gluten Free says

    October 13, 2023 at 6:28 pm

    I love that you loved them!

  4. Anita Zadora says

    October 13, 2023 at 6:07 pm

    These are delicious! Had to taste one before I take them to an Octoberfest party tomorrow. I topped them with Reese’s Pieces to add some fall colors. Very moist, great texture. Recipe is definitely a keeper.

  5. Cindy J says

    November 1, 2022 at 11:05 am

    H.i Jenny ! I love this recipe ! I like to have something with my morning coffee & this is my to recipe. I have experimented with it. It tastes similar to my mother’s gingerbread recipe so I added a Tbsp of molasses & some raisins. Once in a while I will also add shredded coconut & walnuts to make it more like a morning glory muffin. With the added molasses I usually have to cook them a bit longer, I will often double the recipe & keep some in the freezer. I have yet to frost them…..i Jenny ! I love this recipe ! I like to have something with my morning coffee & this is my

  6. Gayle Granke says

    November 5, 2021 at 10:47 am

    I tried the pumpkin muffins and I used 1 cup of the almond flour and one cup of gluten-free flour mix I also used silk pumpkin spice almond creamer for the frosting and my friend couldn’t believe it was gluten and dairy free it was fabulous thank you for the recipe

  7. Jenny Levine Finke, Certified Nutrition Coach says

    October 9, 2020 at 5:19 pm

    Yes arrowroot works. I think tapioca will too.

  8. Melissa Davis says

    October 9, 2020 at 12:49 pm

    Can you replace the cornstarch with tapioca or arrowroot flour?

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Hi, I'm Jenny Levine Finke and am passionate about the gluten-free lifestyle. I'm a certified integrative nutrition coach and self-taught expert on [most] gluten-free things. I have celiac disease and know the struggles you're going through first-hand. This is why I've dedicated this blog to serving the celiac and gluten sensitive communities with important information, product and restaurant reviews, and simple recipes I hope you'll love. Read More…

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