How do I store almond flour pumpkin muffins?

I usually keep mine in an airtight container on the counter for up to two days. After that, I refrigerate them, where they stay moist for nearly a week. The almond flour helps retain freshness, so they taste wonderful even chilled. These grain free pumpkin muffins hold their texture really well, which makes them a smart make-ahead option.

Can I freeze almond flour pumpkin muffins?

Absolutely. I wrap each muffin individually, tuck them into a freezer-safe bag, and freeze for up to three months. To enjoy, I thaw them overnight in the fridge or warm them gently in the oven. They come out nearly as soft as the day they were baked, which is why I always make a double batch. It’s one of the reasons I recommend these paleo pumpkin muffins to busy friends.

What’s the best substitute for maple syrup?

Honey works beautifully if you’re not strict about paleo guidelines. If you’re watching sugar, monk fruit syrup is my favorite swap—it sweetens without overpowering and keeps the muffins moist. I’ve tried both, and the results are always satisfying. Sometimes I’ll even use date syrup for a richer, deeper sweetness. Low carb pumpkin muffins work especially well with sugar-free alternatives like monk fruit or stevia blends.

Are these muffins paleo-friendly?

Yes, they are! Made with almond flour, pumpkin, eggs, and natural sweetener, these muffins fit comfortably into a paleo lifestyle. Friends following paleo diets have enjoyed them at my table, and not once did anyone feel like they were missing out on traditional baked goods. In fact, most can’t believe they’re grain free until I tell them. It’s one more reason why these gluten free pumpkin muffins are a staple in my kitchen every fall.

Best Almond Flour Pumpkin Muffins – Moist, Spiced & Easy

Ingredients

Scale

1 1/2 cups blanched almond flour

1/2 teaspoon kosher salt

3/4 teaspoon baking soda

2 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon ground nutmeg

4 large eggs

3/4 cup canned pumpkin (not pie filling)

1/3 cup pure maple syrup

1 teaspoon pure vanilla extract

Up to 1/2 cup mix-ins (dark chocolate chips, dried cranberries, or chopped pecans)

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Instructions

Prep: Heat oven to 350°F (175°C). Line 10 wells of a 12-cup muffin tin.
Mix: In Bowl A, whisk almond flour, salt, baking soda, cinnamon, cloves, and nutmeg. In Bowl B, whisk eggs, pumpkin, maple syrup, and vanilla. Pour B into A and stir gently just until combined; fold in any mix-ins.
Bake: Divide batter (fill nearly to the top). Bake 22–24 minutes, until a toothpick comes out clean. Cool 5 minutes in pan, then finish on a rack. Enjoy warm.

Notes

Tips: Stop mixing as soon as the dry spots disappear for tender muffins. Check at 20 minutes; almond flour browns quickly. Storage: airtight at room temp 2 days, then refrigerate up to 1 week; freeze up to 3 months.

Author: Vivian Brooks
Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 158
Sugar: 8g
Fat: 10g
Saturated Fat: 1g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 3g
Protein: 6g
Cholesterol: 65mg