Cashew Flour Pumpkin Muffins

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Should you be a fan of pumpkin-flavored treats, you will take pleasure in these Almond Flour Pumpkin Muffins. Not only are they perfect to have breakfast every day or as a snack, but you can furthermore modify them to make them as keto-friendly as possible.  

As soon as I see the particular leaves changing colors and dropping from the trees, I start to whip out all the pumpkin recipes I could make. There is something so tasty about pumpkin-flavored treats, which is why these types of Almond Flour Pumpkin Muffins are usually one of my favorite fall treats. Ill make these multiple times throughout the time of year, not just for myself but also for the whole family.

What You will Need to Make Almond Flour Pumpkin Muffins

You’re should retain several essential ingredients to make these types of wholesome and fresh Almond Flour Pumpkin Muffins. The following ingredients are usually absolute must-haves:

Pumpkin Puree – As the base of these muffins, you can not skip out on the pumpkin blend. Make it yourself or purchase premade pumpkin puree to mix with the additional ingredients.

Pumpkin Spice Powder – The pumpkin spice powder provides more pumpkin flavor to the muffins.

Vanilla Remove – Notes associated with vanilla blend perfectly with the pumpkin puree and the pumpkin spice natural powder.

Raw Glucose – While sugars is not keto, it is an component you’ll need to use to make these types of muffins. However , you can replace conventional raw sugar with a keto-friendly option, such as a monk fruit sweetener.

Along with these ingredients, you will require baking soda, baking powder, sodium, and eggs. If you like baking, you might already have many of these ingredients at home.

How to Make the Almond Flour Pumpkin Muffins

You are able to bake the Almond Flour Pumpkin Muffins in the oven after mixing the ingredients. You want to start by beating your own eggs in a large bowl and after that mixing those eggs with the blend, vanilla, and sugar. Make sure you continue to keep mix until your ingredients are usually perfectly blended.

You might then add your dry ingredients, for example your almond flour, baking soft drinks, and baking powder.

Once you have all components added to the particular bowl, mix well for several minutes plus pour it into the muffin tins. You can even place a few pumpkin seed products or chocolate chips on top of every muffin.

How to Shop Your Almond Flour Pumpkin Muffins

There are two simple ways to store your Almond Flour Pumpkin Muffins. You can put them in the food storage container with a cover or place them in a food storage space bag with a zipper seal. Be sure to use parchment paper to separate series of muffins to keep them through sticking together.

Once you put your muffins in a container or food storage space bag, you can leave them for the kitchen table and keep them for up to 5 days. You may put them in the refrigerator to keep them fresh for up to per week. And, if you have more than enough muffins you do not want to go to waste, pop all of them in the freezer where you can store all of them for months at a time before eating all of them.

I always like to create several batches of the Almond Flour Pumpkin Muffins in advance because I could pull them out whenever the children ask for them or whenever Excellent craving for them.  

Almond Flour Pumpkin Muffins

If you’re a fan of pumpkin-flavored goodies, you will enjoy these Almond Flour Pumpkin Muffins.

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Course: Morning meal

Cuisine: American

Key phrase: almond flour, keto, low carbohydrate, muffins, pumpkin

Prep Time: 10 a few minutes

Prepare Time: 20 minutes

Servings: 12 muffins

Calories: 183 kcal


  • ¾ cup pumpkin puree
  • 3 large ovum
  • ½ cup raw sugars (see note for keto) To make keto: use granulated keto sweetener
  • 1 tsp vanilla extract
  • 3 mugs almond flour
  • one tsp baking powder
  • ½ tsp baking soda
  • tsp pumpkin spice powder
  • 1/8 tsp salt
  • ¼ cup cup chocolate chips optional


  • Preset the oven to 350ºF. Oil or line a 12-pan muffin tin with parchment paper line.

  • Inside a large bowl, beat the ovum until fluffy then add the pumpkin puree, raw sugar, and vanilla. Mix well until fully mixed

  • Mix in the almond flour, pumpkin spices or herbs, baking powder and baking soft drinks, salt, and mix until mixed. Finally, add chocolate chips and provide a rough mix.

  • Divide the mixture evenly between the prepared muffin tins and top with pumpkin seed products if desired.

  • Bake in a preheated stove for 20 minutes or till a toothpick inserted into the middle of a muffin comes out clean

  • Remove skillet from oven and allow the muffins to cool in the pan designed for 10 minutes.


Silicone Muffin Skillet

Mixing Containers


Serving: one muffin | Calories: 183 kcal | Carbohydrates: almost eight g | Protein: eight g | Fat: fifteen g | Saturated Body fat: 1 gary the gadget guy | Bad cholesterol: 47 magnesium | Salt: 96 magnesium | Potassium: 91 magnesium | Dietary fiber: 3 gary the gadget guy | Sugars: 2 gary the gadget guy | Supplement A: 2451 IU | Vitamin C: 1 mg | Calcium: 88 mg | Iron: 2 mg

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