Pumpkin Spice Muffins w/Almond Flour

Pumpkin Spice Muffins w/Almond Flour

What’s November without pumpkin? Of course, I needed to come up with a gluten limited recipe to accommodate those needs. And a lower sugar recipe for diabetic concerns was also in order. So, welcome to the results of my successful experiment


  • 2 Cups Almond Flour
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Salt
  • ¼ Cup Almond Milk
  • 1 large Egg
  • ½ Cup Erythritol
  • 1 Teaspoon Vanilla extract
  • ½ Cup Unsalted Butter
  • ½ Cup Pumpkin Puree
  • 1/2 Tablespoon Pumpkin Pie Spice
  • 2 Teaspoons Baking Powder


  • Preheat oven to 350 F
  • Spray silicone muffin cups or muffin cups with non-stick spray – enough for 1 dozen muffins
  • Mix all dry ingredients in a large bowl, stirring well, by hand
  • Cut in the butter and work like biscuit dough, so it is crumbly
  • Add wet ingredients and stir well
  • Fill each muffin cup to the brim
  • Bake about 30-35 minutes
  • Allow the muffins to cool completely before serving


Note: If you make these the night before they will be even better the next morning
Optional: top each muffin with a tsp of chocolate chips and press slightly before baking. 
Add chopped nuts on top.
Nutrition, varies by ingredients, estimated amounts without chocolate chips
Serving Size: 1 muffin
Calories: 110
Carbohydrates 2 grams
Fiber 1 gram
Tried this recipe?Let us know how it was!

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