Gluten Free Almond Flour Pumpkin Muffins | Chocolate Chip

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Gluten Free Almond Flour Pumpkin Muffins | Chocolate Chip

The Pumpkin season is here, and what better than celebrating Fall with some delicious Almond Flour Pumpkin Muffins. Sweetened with jaggery powder and made with almond flour, these muffins are really healthy, and are completely refined flour free and refined sugar free. So, let’s get going to the recipe of Soft & Moist Gluten Free Chocolate Chip Almond Flour Pumpkin Muffins!

Baking with Almond Flour was forever on my list, and hardly did I know I would get these muffins right in the first go. But as soon as I took the first bite, I knew this was perfect enough to be posted to the blog. The nutty aroma imparted to these muffins by almond flour is amazing!

So, presenting another Fall Dessert Recipe of mine, using (canned) pumpkin puree of course, and my new found love for baking with the gluten-free almond flour. This is the perfect recipe for Easy Gluten Free Holiday Desserts Collection.

Falling leaves, with red, orange and brown hues, pumpkins everywhere, with the temperatures starting to fall, call for these healthy and aromatic baked muffins. These muffins are a great option to bake as one of the best, easy and healthy Thanksgiving Desserts.

The muffins are perfectly soft and moist. The flavors are beautifully balanced with the nuttiness of almond flour, the sweet flavors are added by jaggery powder and the bits of chocolate chips, and last, but not the least, the warm flavors are given to these by muffins by the pumpkin puree and especially, the pumpkin pie spice.

How are these Almond Flour Pumpkin Muffins healthy?

These pumpkin muffins are made with healthy ingredients like almond flour and jaggery powder. So, which means they are one of the healthy gluten free desserts.

Almond flour is considered a low-carb flour option for many baked goods. It is higher in fat content, so, while making a baked good with almond flour, it is better to reduce the fat content, like butter or oil. It is also high in Protein, Vitamin E and Magnesium, which makes it a very nutritious flour option.

Jaggery powder has been the sweetener in many recipes on this blog here. If you like this recipe, then you would definitely love these Ragi Chocolate Muffins.

pumpkin muffins on tray
Almond Flour Chocolate Chip Pumpkin Muffins

Which Almond Flour should I use for making these Pumpkin Muffins?

Ground Almonds comes in 2 forms – Almond meal & Blanched Almond flour. Almond meal is nothing but ground almonds (including almond skin), so you might see some brown particles in almond meal. And almond flour is made up of blanched almonds (with skin removed). You can even make your own blanched almond flour at home. But I have used the Kirkland Signature Superfine Blanched Almond Flour from Costco. I have not tried this recipe with Almond meal, so let me know if you try it.

This recipe is adapted from these Almond Flour Pumpkin Muffins by Well Plated By Erin. I have changed the number of eggs, have used jaggery powder in place of maple syrup, and also changed its quantity. Also, I did not use different powdered spices, but rather directly used the Pumpkin Pie Spice from Trader Joe’s. Though I have altered the ingredients and their measurements, and well, also the recipe directions, but you can certainly check out and try the original recipe. I’m sure the original recipe in itself must also be fabulous.

almond flour muffins in tray
Almond Flour Pumpkin Muffins

How do you make these Gluten Free Almond Flour Pumpkin Muffins?

Sharing here are the instructions and some tips to make these gluten free breakfast muffins. Check the recipe instructions below:

Step-by-step process to make the healthy Pumpkin Almond Flour Muffins

  • In a bowl, add jaggery powder, eggs, pumpkin puree, olive oil and vanilla extract. With a hand whisk, mix everything together till all the ingredients are properly blended. Do not over-mix.
  • To the wet mixture, add blanched almond flour, baking soda, salt and pumpkin pie spice. Again, mix everything together till you see a smooth blended mixture and there are no lumps seen. Please make sure not to over-mix. Now add chocolate chips to the muffins batter and mix everything together again.
  • Preheat oven to 350 degree F. Scoop out 2-3 tablespoons of mixture and pour into the lined or greased muffin cups (To grease the muffin pan, rub the muffin cups with little oil and then optionally, lightly dust each individual cup with a little flour). I was able to make 12 muffins in total. Sprinkle the muffins with the extra chocolate chips (Use as many as you like, I used 3 on each muffin).
  • Once the oven is pre-heated, bake the muffins in the oven for around 20-25 minutes or till the muffins are done using the toothpick test, that is, when the inserted toothpick in the muffin comes out clean. Remove the muffins from the oven, and allow them to cool for 5-10 minutes. The Chocolate Chip Almond Flour Pumpkin Muffins are ready to be served warm, or these can be stored in an airtight container in the refrigerator for a week!
muffins on parchment paper
Almond Flour Pumpkin Muffins

Substitutions & Tips For Gluten Free Almond Flour Pumpkin Muffins

  • Jaggery Powder – If Jaggery Powder is not available, you can replace it with equal amount of refined sugar.
  • Chocolate Chips – You can swap the chocolate chips with chopped nuts of your choice, or even use a mixture of chocolate chips and some nuts.
  • Don’t over mix the batter. Over-mixing results in formation of air pockets on top and inside of the baked goods, muffins in this case. I would advise to gently fold in the batter, till you see a uniform mixture being formed. I had tried hard not to over-mix, but still you may see some tiny holes on top of the baked muffins in the picture. So, try harder I would say.

Also, continuing the tradition, here comes the 52nd recipe under My Julie & Julia Project. For those who don’t know, I had started this project last year, under which I had planned to post 100 recipes from my kitchen by the end of the year 2019. But since I got busy with other priorities in life, I have planned to continue the tradition in 2020. So, this is the Recipe #52 for you all.

Let’s get going to the Healthy Chocolate Chip Almond Flour Pumpkin Muffins Recipe now. Happy baking everyone!!

stack of pumpkin muffins

Gluten Free Almond Flour Pumpkin Muffins

Kanwaldeep Kaur
The Pumpkin season is here, and what better than celebrating Fall with some delicious Gluten Free Almond Flour Pumpkin Muffins. Sweetened with jaggery powder and made with almond flour, these muffins are really healthy, and are completely refined flour free and refined sugar free.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 Muffins

Ingredients
  

  • 1 1/2 cups Blanched Almond Flour
  • 1/2 cup Jaggery Powder
  • 3/4 cup Canned Pumpkin Puree I used the Puree from Trader Joe’s
  • 1/4 cup Olive Oil extra virgin
  • 3 Eggs
  • 1 1/2 tsp Vanilla Extract
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 1/2 tsp Pumpkin Pie Spice I used the Spice Mix from Trader Joe’s
  • 1/2 cup Semi-Sweet Chocolate Chips plus 1-2 tbsp extra for sprinkling on top of muffins

Instructions
 

  • In a bowl, add jaggery powder, eggs, pumpkin puree, olive oil and vanilla extract. With a hand whisk, mix everything together till all the ingredients are properly blended. Do not over-mix. The wet ingredients mixture is now ready.
  • To the wet mixture, add blanched almond flour, baking soda, salt and pumpkin pie spice. Again, mix everything together till you see a smooth blended mixture and there are no lumps seen. Please make sure not to over-mix.
  • Now add chocolate chips to the muffins batter and mix everything together again.
  • Preheat oven to 350 degree F (which is, 180 degree Celsius). Scoop out 2-3 tablespoons of mixture and pour into the lined or greased muffin cups (To grease the muffin pan, rub the muffin cups with little oil and then optionally, lightly dust each individual cup with a little flour). I was able to make 12 muffins in total. Sprinkle the muffins with the extra chocolate chips (Use as many as you like, I used 3 on each muffin).
  • Once the oven is pre-heated, bake the muffins in the oven for around 20-25 minutes or till the muffins are done using the toothpick test, that is, when the inserted toothpick in the muffin comes out clean (I got my muffins ready in exactly 25 minutes). Remove the muffins from the oven, and allow them to cool for 5-10 minutes.
  • The Gluten Free Chocolate Chip Almond Flour Pumpkin Muffins are ready to be served warm, or these can be stored in an airtight container in the refrigerator for a week!

Notes

  • Jaggery Powder – If Jaggery Powder is not available, you can replace it with equal amount of refined sugar.
  • Chocolate Chips – You can swap the chocolate chips with chopped nuts of your choice, or even use a mixture of chocolate chips and some nuts.
  • Don’t over mix the batter. Over-mixing may result in air pockets which get formed on top and inside of the baked goods, muffins in this case. I would advise to gently fold in the batter till you see a uniform mixture being formed. I had tried hard not to over-mix, but still you may see some tiny holes on top of the baked muffins in the picture. So, try harder I would say.
Keyword almond flour, chocolate chip, desserts, fall, healthy, holiday, jaggery powder, muffins, pumpkin, thanksgiving

Method (Step-by-step with pictures)

  • In a bowl, add jaggery powder, eggs, pumpkin puree, olive oil and vanilla extract. With a hand whisk, mix everything together till all the ingredients are properly blended. Do not over-mix. The wet ingredients mixture is now ready.
  • To the wet mixture, add blanched almond flour, baking soda, salt and pumpkin pie spice. Again, mix everything together till you see a smooth blended mixture and there are no lumps seen. Please make sure not to over-mix.
  • Now add chocolate chips to the muffins batter and mix everything together again.
  • Preheat oven to 350 degree F. Scoop out 2-3 tablespoons of mixture and pour into the lined or greased muffin cups (To grease the muffin pan, rub the muffin cups with little oil and then optionally, lightly dust each individual cup with a little flour). I was able to make 12 muffins in total. Sprinkle the muffins with the extra chocolate chips (Use as many as you like, I used 3 on each muffin).
batter scooped in muffin cups
  • Once the oven is pre-heated, bake the muffins in the oven for around 20-25 minutes or till the muffins are done using the toothpick test, that is, when the inserted toothpick in the muffin comes out clean. Remove the muffins from the oven, and allow them to cool for 5-10 minutes.
baked almond flour pumpkin muffins

The Chocolate Chip Almond Flour Pumpkin Muffins are ready to be served warm, or these can be stored in an airtight container in the refrigerator for a week!

stack of pumpkin muffins

3 thoughts on “Gluten Free Almond Flour Pumpkin Muffins | Chocolate Chip

Add yours

    1. Hi shanti. If you want to use fresh pumpkin purée, I would advise you to dry roast the pumpkin first, and then purée it. I have not tried that myself, but just my two cents from the information I have read so far. Please do let me know if that works for you. Thank you!

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