These fluffy almond flour pumpkin muffins are proof that gluten-free baking doesn’t have to be a compromise. They’re tender, flavorful, and incredibly easy to make, perfect for fall mornings or a healthy snack.
Room temperature eggs are crucial for lift. Do not overmix the batter. Let muffins cool completely before storing. For best results, use finely ground blanched almond flour, not almond meal. Muffins stay moist for 3-4 days at room temperature in an airtight container, or freeze for up to 3 months.
Keywords: almond flour pumpkin muffins, paleo pumpkin muffins, gluten-free pumpkin muffins, easy pumpkin muffins, healthy pumpkin muffins