Gluten Free Almond Flour Pumpkin Pecan Muffins

Pumpkin season is around the corner and I couldn’t think of a better cozy Fall breakfast that tastes delicious and is loaded with healthy beta carotene and packed with iron. These Gluten Free Almond Flour Pumpkin Pecan Muffins are a spin off from my Carrot Banana Muffins with room for flexibility to incorporate applesauce or sweet potato puree. I like to keep recipes simple and ingredients interchangeable with room for your own flexible flips!

Almond Flour

Almond flour is something you can buy or make. We hear about almond flour a lot because of its gluten free properties, almond flour is really just almonds grinded. Now, in my Gluten Free Almond Flour Pumpkin Pecan Muffin recipe you can use almond flour or almond meal. The difference is the end texture. Almond meal is a bit more hearty where flour is more powdery. They both are made from almonds but the process is slightly different. Skins on versus skins off. To make almond meal, you simply add almonds to your food processor and you grind until it is almost in a powder form. This is one way to keep it flexible and budget friendly if there is no almond flour in your pantry!

Blanched Almond Flour By King Arthur

What Is Apple Cider Vinegar?

Also known as ACV, apple cider vinegar is a fermented ingredient that is gut friendly and magically lifts your baked goods. The acids in the vinegar also help activate baking powder and baking soda which enhance the leavening or rising of your baked eats, making a better crumb. To substitute, white wine vinegar acts similarly!

Pumpkin Puree

Pumpkin puree is such a great ingredient to have on hand. Saturated with iron, pumpkin is a versatile ingredient and can be substituted for bananas, sweet potato puree, avocado, and applesauce. The pectins help create structure for your baked good and also helps to hold onto moisture. Naturally smooth in texture, this acts as wet ingredient in your recipe and will enhance the sweetness of the dates. If you don’t have pumpkin puree, stay flexible and try a family favorite muffin recipe here!

Pumpkin Puree

Natural Sweetener

In this recipe, the natural sweetener is dates. They are like candy! Ever heard of date paste? You can make your own by soaking pitted dates then processing them with the water to form a paste. Add a dollop to any of my muffin recipes, especially my Flexible Lemon Muffins. For flexibility, you can swap for 1/2 cup honey if you are running low on the date count in your pantry. Dates are great chopped and added to the best Omega Boost Granola as well for the Fall season ahead! Enjoy!

Gluten Free Almond Flour Pumpkin Pecan Muffins

Course Breakfast
Prep Time 5 minutes
Cook Time 13 minutes
Servings 12 Muffins


  • 2 cups blanched almond flour
  • 2 tablespoons baking soda
  • 1 teaspoon sea salt
  • 1 tablespoon ground cinnamon
  • 1 cup dates pitted
  • 1 cup pumpkin puree
  • 3 large eggs
  • 1 teaspoon apple cider vinegar
  • 1/4 cup coconut oil melted
  • 2 teaspoons vanilla extract
  • 2 cups carrots shredded
  • 3/4 cup pecans optional


  1. Preheat oven to 175 C° / 350 F°.

  2. Dry: In a large bowl, combine almond flour, baking soda, salt, and cinnamon. Set aside.

  3. Wet: In a food processor, combine dates, bananas, eggs, vinegar, oil and vanilla.

  4. Blend dry mixture into wet until thoroughly combined.

  5. Fold in carrots and pecans.

  6. Spoon mixture into a greased pan or paper lined muffin pan.

  7. Bake for 25-30 minutes.

  8. DO NOT over bake. Bake only until muffins are set.

Recipe Notes

My top tip for cleaner eating is to see if the flour can be eliminated. But if the flour is an absolute must to make a recipe work, use a gluten-free option. One of my favorite flours is the Cup4Cup all-purpose gluten-free flour . You don’t need to figure out conversion rates—simply swap one cup of regular flour for one cup of the Cup4Cup flour


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