These deliciously moist gluten-free Pumpkin Pie Muffins are my younger son’s favorite. When he was little, he ate so much pumpkin and winter squash that he turned a slightly orange hue from all of the beta-carotene. Luckily, his skin tone returned to normal!
I love cooking with pumpkin because it’s low-carb and full of healthy nutrients. Given that this recipe also uses almond flour, which is far lower in carbohydrates than wheat flour, this is a fantastic low-carb muffin recipe. If you’re following a low-carb, high-fat (LCHF) diet, you’ll want to take a look at my Keto Diet Recipes page. All of those recipes are sugar-free.
These muffins are easy to make and will fill your kitchen with the wonderful smell of autumn. They are very moist on the inside. Beware of little children who gobble them up, leaving the wrappers strewn around your house! Not such a bad problem to have considering how nourishing these treats are.
Here are some low-carb pumpkin recipes for you!
Comments
171 responses to “Pumpkin Pie Muffins”
Our dietician has recommended these for our daughter as a healthy snack, but to use olive oil. How can I increase the olive oil and decrease the honey? Thanks so much!
Shannon, I haven’t tried that so not sure, if you do experiment I hope you’ll let me know if it works :-)
Just use Stevia don’t bake with honey, and is not meant to be heated to high temperatures,
Chas, I don’t think this recipe will work if you remove one of the main wet ingredients :-)
Elana, thank you so much for your incredible work and this blog. It’s my go to for any baked goods. I made these last night and they came out perfectly. I’m wondering how I should store them, I’m the fridge or can they be left out a few days? I’m worried about mold but also am sure they wouldn’t be as tasty if cold. Would appreciate any guidance- and thank you again!!! There are tons of blogs out there with nice recipes but this is the absolute best!!!
Saira, thanks for your lovely comment! I leave these out overnight after I bake them and then store in a sealed container in the fridge. If I want them warm I cut them in half and briefly “toast” in a cast iron skillet. Happy to hear that for baked goods I’m your go-to blog :-)
I made these over the weekend and they were delish ! Definitely a keeper!
Thanks Nina!
Elana, thank you for sharing your amazing website and recipes! I have Celiac and Interstitial Cystitis so finding recipes I can have is very challenging. I purchased two of your books and I’m having fun trying all the wonderful recipes. Thanks to you I’m now able to eat foods I thought I’d never be able to eat again. I have even referred others with Celiac or IC to your website. I tried the Pumpkin Pie Muffin recipe and it is AMAZING!!!! I used roasted pumpkin (with your helpful instructions) and doubled the recipe which made 24 muffins. I omitted the ginger and nutmeg and cut down a bit on the cinnamon, so as not to upset my IC. For extra flavor I added a teaspoon of vanilla extract. I spread a little Trader Joe’s Pumpkin Cream Cheese Spread on a muffin and it was delicious. You are an angel to share your recipes and help so many people.
Cindy, your comment is so sweet and it made my day :-)
Just out of the oven with these. Used 1 cup pumpkin purée and honey. I got 12 regular sized muffins. At 38 minutes I started to smell a faint burnt odor. I pulled them out and the tops were burning. They stuck to the paper muffin cups and when I got one out, the bottoms were also burned. The middle is delicious. I suppose I can cut off all the tops and bottoms and just eat the middles.
Hi Melissa, I think you’ll have much better results if you use freshly baked pumpkin (or squash) as indicated in the recipe. Pumpkin puree is a lot more watery than freshly baked pumpkin :-)
Try using parchment cupcake papers. It won’t stick to that.
Use parchment paper muffin liners, nothing will stick. An amazing product, you can purchase at any grocery store.
Deborah, thanks for pointing that out! Melissia, if you click on the green text in step 4 of the recipe that says “paper liners” you will see the exact type that I use and can get them online :-)
Would coconut oil be a comparable substitute for palm/grapeseed oil?
Yes I have made these with coconut oil.
I wanted to cut down on the sweetness so I used half yancon syrup and 1/2 honey. Yummy.
Annie, thanks!
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