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Easy, healthy, moist and delicious- these Almond Flour Pumpkin Muffins with Pecans and Cranberries are naturally gluten free, keto, and paleo! Ready in 25 minutes and virtually guilt free, this pumpkin muffin recipe is a great fall treat!

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Easy, moist and delicious healthy Almond Flour Pumpkin Muffins!

These easy, healthy Almond Flour Pumpkin Muffins with Pecans and Cranberries are moist, flavorful, gluten free, and ready in under 30 minutes! With some simple pantry staples and a few minutes of mixing, these pumpkin muffins are an easy, guilt free recipe you can whip up in a flash!

Almond Flour Pumpkin Muffins with Pecans and Cranberries 

What goes into the pumpkin muffins?

To make this pumpkin muffin recipe, you will need:

  • Canned pumpkin puree. NOT pumpkin pie filling, which has added sweeteners, etc.
  • A couple eggs.
  • Pure maple syrup.
  • Avocado oil, coconut oil (melted), or canola oil.
  • Pure Vanilla extract.
  • Superfine almond flour. My fave is Bob’s Red Mill.
  • Baking powder.
  • Baking soda.
  • Ground cinnamon, ground ginger, and fresh grated nutmeg.
  • A bit of salt.
  • Chopped pecans and dried cranberries.
Easy healthy pumpkin muffins

Baking the Almond Flour Pumpkin Muffins

To make the easy, healthy pumpkin muffins, you’ll whisk the dry ingredients in one bowl, then combine with the wet ingredients. Once fully combined, stir in the nuts and cranberries.

Transfer the batter to a well greased or lined standard muffin pan, and divide into 10 equal sized muffins. I find using an ice cream scoop makes this process a bit easier/less messy.

Once you have 10 muffins, they are ready to bake. Right before I bake the muffins, I like to top each. with a little bit of extra pecans and cranberries. This makes for great crunch, as well as great presentation.

Easy healthy pumpkin muffins in tin

Are these pumpkin muffins keto and paleo?

These muffins are naturally keto and paleo! Just be sure to use unprocessed dried cranberries with no added sugars and preservatives, or omit the cranberries entirely.

Keto pumpkin muffin

Looking for more fun baking ideas?

Try my Persimmon Bread with Blueberries and Chia Seeds, Orange Olive Oil Cake with Fig Jam, Pumpkin Oatmeal Chocolate Chip Cookies with Pistachios, or Gluten Free Snowballs with Cherries, White Chocolate and Almonds.

Almond Flour Pumpkin Muffins with Pecans and Cranberries 

Storing the Almond flour pumpkin muffins

Once baked, allow the muffins to cool completely on a wire rack before storing). These muffins will keep for 3-5 days in an airtight container at room temperature, or up to one week in the refrigerator.

pumpkin muffin

What can I do with the leftover pumpkin?

If you’re opening a fresh can of pumpkin puree for this recipe, you’ll have a bit of leftovers. Here are some ideas for what to do with the extra pumpkin!

almond flour pumpkin muffins

Almond Flour Pumpkin Muffins with Pecans and Cranberries 

Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Dessert
Keyword: muffin, pumpkin
Servings: 10

Equipment

  • 12 cup standard muffin tin

Ingredients

  • 1 3/4 cup superfine almond flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/2 tsp salt
  • 1 cup canned pumpkin puree
  • 2 large eggs
  • 1/3 cup pure maple syrup
  • 2 tbsp avocado oil
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup chopped pecans
  • 12 cup dried cranberries

Instructions

  • Preheat oven to 350 degrees.
    2. Spray a muffin tin with cooking spray, or line with muffin cups.
    3. In a medium mixing bowl, whisk together dry ingredients.
    4. Add pumpkin, eggs, maple syrup and avocado oil to a separate bowl, and whisk to combine. Add flour mixture to wet mixture, and stir to combine.
    5. Fold in pecans and dried cranberries.
    6. Divide batter evenly into muffin tin to make 10 muffins. Top with additional pecans and cranberries, if desired.
    7. Bake at 350 for 22–25 minutes, until a toothpick inserted in the center of the muffins comes out clean.
    8. Allow muffins to cool for 15 minutes in the muffin tin, then transfer to a wire rack to cool completely.

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