Dishing Up the Dirt

Pumpkin Spice Almond Flour Muffins


Nothing screams fall quite like a cup of piping hot coffee and a couple of these pumpkin spice muffins to kick start a day of farm chores. Well, a few extra layers of clothes help ease into the crisp mornings as well!

We harvested all of our sugar pumpkins a few weeks ago and these muffins were the first thing we whipped up with our harvest. We made so much pumpkin puree that we’ve made 3 batches of these muffins in the past 2 days. Thankfully, we have some hungry friends that happily took muffins home from the farm this weekend.

These puppies are simple to prepare and are bursting with my favorite flavors of the season. Sweet pumpkin, warming spices and a few chocolate chips for an additional treat. The almond flour adds a lovely nuttiness to the muffins and we can’t get enough of these first thing in the morning. They aren’t super sweet which makes them perfect breakfast fuel. I recommend serving them with a generous amount of good quality butter smeared on top and additional cinnamon for good measure. Pour a cup of strong coffee and enjoy!

Pumpkin Spice Almond Flour Muffins

Prep Time: 15 minutes    Cook Time: 30 minutes    Serves: 12 muffins

  • 2 eggs (farm fresh if possible)
  • 1/2 cup cooked pumpkin puree (from the can is fine too)
  • 1/3 cup pure maple syrup
  • 4 Tablespoons walnut oil (can sub with almond oil or olive oil if need be)
  • 1 1/4 teaspoons pure vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 2 1/2 cups almond flour
  • 3/4 cup dark chocolate chips


  1. Preheat the oven to 325F
  2. In a large bowl whisk together the eggs, pumpkin, maple syrup, oil and vanilla. Add the spices and stir in the almond flour. Mix until everything is well combined. Stir in the chocolate chips and set the bowl aside.
  3. Line a standard size muffin tin with paper lines. Spoon batter into 12 muffin cups, smoothing out the tops to get rid of any bumps if necessary. Bake for 25-30 minutes or until a toothpick comes out clean when inserted in the center of a muffin.
  4. Cool slightly and then dig in!


*Recipe lightly adapted from Spark Recipes *Cooking times will vary depending on your specific oven and ingredients *Have fun in the kitchen

Leave a Reply

20 thoughts on “Pumpkin Spice Almond Flour Muffins

  1. Cherylie says:

    Oh, my! Yes, these MUST be made.

    Thank you for sharing so much of ourselves with us. I’m a wannabe farmer, and I find you inspiring.

  2. I have a sugar pumpkin sitting on my counter, so these muffins will have to be made. Love the almond flour base and the chocolate chips!

  3. Rita says:

    Like this recipe so much I wanted to Pin it, but I couldn’t find it on your Pinterest board. Is it coming?

  4. Laura Rutledge says:

    Thank you for all the wonderful recipes you share. I have made a handful (and pinned many) of your recipes and I appreciate the fresh flavors and ingredients that you incorporate into your meals. You make beautiful food and I’ve had so much fun getting to know you through your blog the last few months.

  5. Organic Chic says:

    Perfect for breakfast and snacks! Plus its yummy and healthy! Wow! Gotta try this at home. Thanks for sharing!

  6. Charlotte says:

    YES. Pumpkin = bliss.

  7. Jill says:

    OH MY GOODNESS! These are AMAZING. and EASY. And my picky kids all but finished off the entire muffin tin in one sitting! Seriously, my 12-year-old turns her nose up at anything she deems “unconventional”…I was worried she would detect the healthfulness of these muffins and refuse to eat them, but she ate THREE for breakfast and packed two more for her lunch. And I was ok with that – because they’re made from all good things! THANK YOU THANK YOU THANK YOU.

  8. Angie says:

    Sounds great! Could I substitute oat flour for almond flour?

    1. Andrea says:

      I haven’t tried these with oat flour which is very different from almond flour so I can’t guarantee how they’ll turn out.

      1. Beth says:

        Just made these with 1/2 c almond flour, 1/2 c oat flour and 1 1/2 c Bob’s red mill gluten free flour. They turned out well!

  9. Melissa B. says:

    Andrea – thanks for another amazing recipe! I made these last night and they are absolutely delicious. Even my husband gobbled them up and he usually won’t go for “healthy” treats. This was also the first time I’ve used a flour other than wheat when baking – thank you for expanding my repertoire in the kitchen!

  10. Susan says:

    Getting ready to make these today- I don’t see baking powder- does the almond flour have a different manner about it that you don’t need baking powder in muffins? I love your recipes by the way!

    1. Andrea says:

      There is baking soda not baking powder in this recipe which works well with the almond flour. I hope you enjoy the muffins as much as we do!

      1. Susan says:

        Very much so! Thank you! Need to make another batch!

  11. Amanda says:

    Hi, just found your great blog and I wanted to ask….I’ve never eaten pumpkin before but have just harvested them from my garden for the first time. What is the best way to make a puree to use in all this recipe? Thanks 🙂

    1. Andrea says:

      Thanks for your comment. For these muffins I peeled and cubed the pumpkin and steamed it until fork tender. (just double checking that the pumpkins from your garden are sugar pumpkins and not carving pumpkins?) Anyhow, if they are indeed eating pumpkins then you can mash the cooked pumpkin easily with a fork or puree it in a blender. I hope this was helpful!

  12. Beth says:

    I just discovered your website and it’s wonderful! All of the recipes look delicious. I’m wondering whether you’ve ever used another nut flour, such as hazelnut or pecan meal, in these muffins? I have a slight allergy to almonds and would prefer to use a substitute. The combination of pumpkin, spices, walnut oil, and chocolate chips sounds irresistible!

  13. Ann Opinion says:

    I love this recipe. I’ve use it repeatedly. This time I decided to replace chocolate chips with blueberries and it was a great variation. Diced apples will be a nice variation too. Thanks so much.

  14. J says:

    Love these so much! But just FYI 4 tablespoons equal 1/4 of a cup, so the 4 tablespoons walnut oil could be replaced by doing 1/4 of a cup of walnut oil!

  15. Michelle Gross says:

    I made them with mashed delicata squash and left out the chocolate, Delicious and sugar free!

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