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Glazed Almond Flour Pumpkin Muffins with 1 muffin split in half to show texture.

Almond Flour Pumpkin Muffins

  • Author: Kari Peters
  • Total Time: 40 mins
  • Yield: 12 muffins 1x
  • Diet: Gluten Free


about fall baking! Your house will smell incredible the minute you have these baking. And I guarantee they won’t last very long once they are done. They’re both gluten free and paleo as well as dairy free when you use the avocado oil. They freeze nicely which makes them great to make ahead for grab and go breakfasts or snacks.


Units Scale

Pumpkin Muffins:

2 cups fine almond flour

3/4 cup coconut sugar

1/2 cup tapioca starch

2 teaspoons Vietnamese cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon sea salt

2 teaspoons baking powder

4 tablespoons melted butter/avocado oil/ghee

1/2 cup pumpkin purée, not pumpkin pie filling

2 eggs

1 tablespoon vanilla extract

Pecan Streusel:

1/2 cup almond flour

1 cup pecans, chopped

1 teaspoon Vietnamese cinnamon

pinch of sea salt

2 tablespoons maple syrup

1 tablespoon avocado oil


3 tablespoons coconut butter, also called coconut mana

1 tablespoon maple syrup

1 tablespoon freshly squeezed lemon juice


Preheat the oven to 350ºF and line a muffin tin with muffin cups liners. Or grease a muffin tin with either butter or coconut oil.

In a medium sized mixing bowl, whisk together the almond flour, coconut sugar, tapioca starch, cinnamon, nutmeg, sea salt, and baking powder.

Add the avocado oil/melted butter/ghee, pumpkin purée, eggs, and vanilla extract. Stir until the wet ingredients are completely combined with the dry ingredients.

Portion the batter equally into the greased muffin tin, you will have 12 muffins total.

Mix together all the streusel ingredients and portion the streusel evenly over the top of the 12 muffins, about 1 1/2 tablespoons of streusel per muffin.

Bake the muffins in the preheated oven for 18-20 minutes, or until puffed and a toothpick inserted comes out clean or with moist crumbs.

Let the muffins cool for 10 minutes in the tin before removing them and cooling them further on a cooling rack.

Make the glaze by melting the coconut butter over low heat, whisk in the maple syrup and lemon juice. If the glaze is too thick, mix in water 1 teaspoon at a time until you have the texture of a normal powdered sugar type of frosting.

Each batch of coconut butter I’ve bought is slightly different so sometimes you’ll need a little extra water, and sometimes you won’t. If the glaze ‘breaks or seizes’ don’t worry just whisk in water bit by bit until it becomes smooth and glossy.

To get the nice zig zag lines across the muffins, put the finished glaze into a squeeze bottle and squeeze the glaze over the top of the muffins. Or you can use a Ziplock with a small hole cut off the corner.



If you want to freeze the muffins, let them cool completely and package them in an airtight container. Freeze and use within 6 weeks.

To reheat your muffins straight out of the freezer, place them in an oven proof dish, and heat them at 250ºF for 10-15 minutes or until the streusel is crunchy again and the center is thawed.

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: Gluten Free Pumpkin Muffins, Paleo Pumpkin Muffins, GF Pumpkin Muffins