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!
Low-Carb Pumpkin Pie Muffins
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.
Pumpkin Pie Muffins
Ingredients
- 1½ cup blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- 2 tablespoons grapeseed oil or palm shortening
- ½ cup honey or agave nectar
- 2 large eggs
- 1 cup roasted pumpkin, well packed
Instructions
- In a large bowl combine almond flour, salt, baking soda, and pumpkin pie spice
- In a vitamix puree oil, honey, eggs, and pumpkin until smooth
- Stir wet ingredients into dry
- Place paper liners in muffin pan
- Scoop batter into paper liners
- Bake at 350°F for 40-45 minutes
- Cool for 2-3 hours
- Serve
Equipment
Gluen-Free Child-Friendly Muffins
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.
Low-Carb Pumpkin Recipes
Here are some low-carb pumpkin recipes for you!
Karen says
These turned out beautifully, thanks for another easy and delicious recipe ❤️
Elana says
Karen, you’re very welcome!
Shannon says
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!
Elana says
Shannon, I haven’t tried that so not sure, if you do experiment I hope you’ll let me know if it works :-)
Chas says
Just use Stevia don’t bake with honey, and is not meant to be heated to high temperatures,
Elana says
Chas, I don’t think this recipe will work if you remove one of the main wet ingredients :-)
Saira says
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!!!
Elana says
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 :-)
Nina says
I made these over the weekend and they were delish ! Definitely a keeper!
Elana says
Thanks Nina!
Cindy says
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.
Elana says
Cindy, your comment is so sweet and it made my day :-)
Melissia says
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.
Elana says
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 :-)
Denise says
Try using parchment cupcake papers. It won’t stick to that.
Deborah says
Use parchment paper muffin liners, nothing will stick. An amazing product, you can purchase at any grocery store.
Elana says
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 :-)
Debra says
Would coconut oil be a comparable substitute for palm/grapeseed oil?
Julie says
Yes I have made these with coconut oil.
Annie says
I wanted to cut down on the sweetness so I used half yancon syrup and 1/2 honey. Yummy.
Elana says
Annie, thanks!