Meg + Matcha

Almond Flour Pumpkin Muffins

Super moist and fluffy gluten free pumpkin muffins with chocolate chips

These almond flour muffins are the perfect gluten free breakfast treat. They are loaded with melty chocolate and pumpkin flavor. The almond flour makes them extra moist!


Almond flour, baking powder, baking soda, salt, pumpkin spice, pumpkin, coconut sugar, eggs, tahini, vanilla, apple cider vinegar, chocolate chips.

First, preheat the oven to 425F. Whisk the dry ingredients until combined and set aside. Then mix the pumpkin, coconut sugar, eggs, tahini, vanilla, and vinegar in a separate bowl until smooth.

Step 1

Pour the mixture of dry ingredients into the bowl of wet ingredients ½ at a time. Gently fold with a rubber spatula until no dry patches of almond flour are left.

Step 2

With a rubber spatula, gently fold the chocolate chips into the batter. Then, line 12-well a muffin pan with liners.

Step 3

Fill each liner 3/4 full with batter. Top with additional chocolate chips and turn the oven temperature down to 375F. Bake for 20-25 minutes.

Step 4

Let the muffins cool, sprinkle with coarse sugar, and enjoy! Want to make these muffins? Check out the full recipe at:

Easy and delicious sweets and snacks with a healthy twist.