Mini Almond Flour Pumpkin Muffins

7 orange pumpkin muffins piled high on a board.

Mini Almond Flour Pumpkin Muffins

These Mini Almond Flour Pumpkin Muffins are soft, moist, and full of cozy pumpkin and cinnamon flavor! They are easy to make and are gluten-free, and dairy-free - Yummy fall muffins!

Course Breakfast

Cuisine American

Keyword almond flour pumpkin muffins, mini pumpkin muffins, pumpkin muffins

Prep Time 12

Cook Time 24

Total Time 36

Servings muffins

Calories 110kcal

Author Maria Doss

Equipment

Ingredients

1 ¼ cups almond flour
11/4 teaspoon ground cinnamon (divided)
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs
½ cup pumpkin puree
¼ cup vegetable oil
¼ cup white sugar
3 tablespoons packed light brown sugar (divided)
¼ cup pecans finely chopped

Instructions

Prep. Preheat oven to 350°F and line a mini muffin pan with 18 mini paper liners.
Mix dry ingredients. Add 11/4 cup almond flour, 1 teaspoon cinnamon and ¼ teaspoon each of baking powder, baking soda and salt into a medium bowl. Whisk to combine.
Mix wet ingredients. Into another medium bowl, add 2 eggs, ½ cup pumpkin puree, ¼ cup oil, ¼ cup white sugar and 2 tablespoon packed brown sugar. Whisk for about 30 seconds or until the sugars are dissolved. Add the flour mixture and whisk for about 20 seconds.
Make topping. Add chopped pecans. 1 tablespoon brown sugar and ¼ teaspoon cinnamon into a small bowl and mix.
Assemble and bake. Divide batter evenly into the prepared muffin tin and sprinkle the topping evenly. Bake for 22 to 25 minutes or until the tops look deep golden brown and a toothpick inserted in the middle comes out clean.

Notes

Pumpkin – I like Libby’s pumpkin puree because it’s thick, richly colored, and has a deep pumpkin flavor. Other brands can vary in color and moisture.

Use pure pumpkin – Make sure to use 100% pumpkin puree, not pumpkin pie filling, which already contains added sugar and spices.

No mini muffin pan? – You can use a regular muffin pan, but fill each cup only about one-third full. The muffins will be shorter, but the smaller amount of batter helps them bake properly.

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