Almond soup Pumpkin Muffins

Almond -soup pumpkin muffins are perfect for anyone who wants that pumpkin herb flavor without many carbohydrates! You will love this recipe for pumpkin muffin that only has 7 net carbohydrates in one muffin!

Pin almond pumpmen muffins to try them later!

Almond soup Pumpkin Muffins are for all people who crave pumpkin and make it at any time of the year; You know who you are! And it’s Pumpkin Spice Season, when people who love pumpkin and make that distinctive spice mix in overdrive to make pumpkin treats!

I wondered if I needed another recipe for Pumpkin Muffins, because I already have this recipe on the blog. But those muffins are not gluten -free and I know that some people do not want a muffin with flower, even if it is sugar -free, so Kara and I decided to work on a pumpkin muffin made with almond flour.

It sounds simple enough, but it took us quite a few attempts to come up with a low -carbohydrate pumpkin muffin that we thought they really had a good taste, without using many unusual ingredients that people will not have. This recipe for almond muffin makes a damp muffin with lots of pumpkin flavor!

You have to let the muffins cool for at least an hour after you have removed them from the oven, but these muffins are loaded with pecans and pumpkin herbs tastes! I hope you will try if you are someone who likes to bake with pumpkin.

What ingredients do you need for this recipe?

(This is just a list of ingredients; Scroll down for a fully printable recipe. Or if you use the jump to recipe link at the top of the page, UU brings UU directly to the full recipe with ingredient amounts.)

Which canned pumpkin uses this recipe for pumpkin muffin?

Make sure you use canned pumpkin puree and not for pumpkin pie filling for this recipe!

Other nuts that you can use for almond muffins:

If you are not a fan of pecans or have none at hand, these muffins can also be made with walnuts or smeared almonds.

How low in carbohydrates are the pumpkin muffins of the almond flour?

This tasty muffin recipe has only 7 net carbohydrates in one muffin and 8 grams of proteins!

Which size baking cups did I use for pumpkin muffins with almond flour?

In my post with low carbohydrate muffins and breakfast muffins I show the three sizes of silicone baking cups that I have. I used for this recipe My medium -sized baking cups (Affiiliate link) that are approximately 3.5 inches at the top and hold a 2/3 cup. The company I link to, calls this size “Jumbo”, so don’t be confused by that. You can use any size that is close by, or even use a normal muffin pan, but you may get more than 12 muffins if your cups are smaller.

How to make almond muffins:

(This is just a summary of the steps for the recipe; scroll down for a fully printable recipe. Or if you use the jump to recipe link at the top of the page, take directly to the full recipe.)

Preheat the oven to 350F/175C.
Chop 1 1/2 cup of pecans.
Combine 1/2 cup of chopped pecans with 1/4 cup Golden Monkfruit Sweetener (affiliated link) and 2 T Almond flour (Affiliate link) for Streusel topping.
Melt 1/4 cup of butter.
Beat eggs in a small mixing bowl and then stir pumpkin and vanilla with canned pumpkin.
Make sure the melted butter cools and then stir in the pumpkin mixture.
Combine almond flour in a larger mixing bowl, golden monk fruit sweetener, Linseed meal (affiliated link), pumpkin herbal mix (affiliated link), cinnamon (affiliated link), baking powder, salt and the other cup of chopped pecans.
Stir the pumpkin mixture into the dry ingredients. Make sure you mix the dry ingredients until it is all combined.
Spray;Silicone baking cups (affiliated link) or muffin pan with anti-stick spray.
Put 1/3 cup batter in each muffin cup and share the remaining batter between the silicone cups.
Sprinkle the Streusel topping on every muffin, starting with a spacious tablespoon and then add more if you have it.
Bake for 40 minutes, or until a toothpick that is inserted in the middle comes out clean.
Leave the pumpkin muffins made with almond flour at least an hour after they come from the oven and then enjoy!

Do you want more ideas with pumpkin?

View my favorite pumpkin recipes if you are one of those pumpkin lovers who never gets too much pumpkin!

Weekend Food Prep:

This recipe for Pompinmuffin from almond flour has been added to a category called Weekend Food Prep where you will find recipes that you can prepare or cook at the weekend and eat during the week!

Ingredients

Stresel topping ingredients:

1/2 cup of chopped pecans
1/4 cup Golden Monkfruit Sweetener
2 t almond flour

Wet ingredients:

1/4 cup of melted butter (cooled)
3 eggs, well beaten
1 teaspoon. vanilla
1 cup of canned pumpkin puree

Dry ingredients:

2 1/2 cups of almond flour
3/4 Cup Golden Monkfruit Sweetener
1/2 cup of linseed meal
2 teaspoon. pumpkin herbal mix
1 teaspoon. cinnamon
2 teaspoon. baking powder
1/2 teaspoon. salty
1 cup of chopped pecans

Instructions

Preheat the oven to 350F/175C while you cut 1 1/2 cup of pecans.
Combine 1/2 cup of chopped pecans with 1/4 cup Golden Monkfruit Sweetener (affiliated link) and 2 T Almond flour (Affiliate link) to make the Streusel.
Melt 1/4 cup (half of a stick) butter. Allow butter to cool.
Beat the eggs in a small mixing bowl and then stir the canned pumpkin of one cup and 1 teaspoon. Vanilla.
Make sure the melted butter is cool (so the “does not cook” the egg) and then stir in the pumpkin mixture.
Combine almond flour in a larger mixing bowl, golden monk fruit sweetener, Linseed meal (affiliated link), pumpkin spice mix, cinnamon, baking powder, salt and the other cup of chopped pecans.
Stir the pumpkin mixture into the dry ingredients. The batter will be stiff. Make sure you turn it back and mix the dry ingredients until it is all combined.
Spray Silicone baking cups (affiliated link) or muffin pan with anti-stick spray.
Start by placing 1/3 cup of batter in each muffin cup and share the remaining batter between the silicone cups until they all have the same amount of batter.
Sprinkle the Streusel -Topping on the top of every muffin, starting with a generous tablespoon and then add a little more if you have more than that.
Bake for 40 minutes, or until a toothpick that is inserted in the middle comes out clean.
Let the almond muffins cool off at least an hour after they come out of the oven and then enjoy!

Notes

Recipe made by Kalyn and Kara after many recipe tests!

Nutritional information

Yield

Sanctuary

Amount per portion

Calorie 283Totally fat 24gSaturated fat 2gTransvet 0GUnsatisfied fat 21 gCholesterol 19 mgSodium 188 mgCarbohydrate 13gFiber 6gSugar 4GEgg white 8g

Nutrition information is automatically calculated by the recipe plug-in that I use. I am not a nutritionist and I cannot guarantee 100% accuracy, because many variables affect those calculations.

Low-carbohydrate diet / low-glycemic diet / South South Beach Dietary suggestions:
Almond pumpkin muffins are a fairly good option for low carbohydrate and keto diet plan, because the recipes use a moderate amount of pumpkin with almond flour and an approved sweetener. They are also a better choice for the original South Beach diet than most recipes for pumpkin muffin. Made with sweetener, these muffins can occasionally be a treat for phase two on the original South Beach diet (almond flour is not allowed for phase one.)

Find more recipes such as this:
Use desserts and baking recipes to find more recipes such as these. Use the nutrition type index to find recipes that are suitable for a specific eating plan. Maybe you also want to follow Kalyn’s kitchen On Pinterest” On Facebook” On Instagram” About the truthor On YouTube To see all the good recipes that I share there.

Historical notes for this recipe:
The recipe for almond muffins was posted in 2020 after a lot of tests by Kalyn and Kara van Pompoenmuffins who were not the one! The recipe was; AST updated with more information in 2025.

Pinterest image of almond muffins