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
- 2 cups blanched almond flour (not almond meal)
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ½ cup honey
- 3 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 honey, eggs, and pumpkin until smooth
- Stir wet ingredients into dry
- Place paper liners in muffin pan
- Divide batter between paper liners
- Bake at 350°F for 30-35 minutes
- Cool for 1 hour
- 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!
Kelly says
I love this photograph Elana! It’s so beautiful! The muffins sound scrumptious as well, I can’t wait to try them. Perhaps while my Mom is visiting this week.
Here is an autumn recipe I just posted on my blog:
Butternut Pudding:
My favorite way to cook butternut and acorn squash is to put them on a tray in the oven, at 400 degrees, for about one hour or until they are soft. You don’t poke or slice them; just put them in whole. It’s so easy.
After they are cool the skin peels right off and you can scoop out the seeds.
Set oven to 350 degrees.
Add to blender:
2 cups of cooked butternut squash
2 tbs ghee
1/2 tsp sea salt
1/4 cup honey or agave
1/8 tsp nutmeg
1/8 tsp ginger
2 tsp cinnamon
1 tsp vanilla extract
3 eggs
1 cup coconut milk
Puree
Pour into greased dish and bake for 50 minutes or until just set.
Alchemille says
I love pumpkins…This is one of the many reasons I love and look forward to the Fall ;).
These muffins surely do look delicious and will give me the opportunity to use that big can of pumpkin puree I didn’t know what to do with…
Elana, do you plan on publishing a cookbook?
You have so many recipes to browse through and there aren’t currently much SCD cookbooks to choose from.
chana says
Love your site and recipes. You are such an inspiration! I’m sharing a cranberry pecan bread I’ve adapted that presents beautifully and tastes great too.
This recipe yields 1 full size loaf pan.
3/4 cup coconut flour
1 teaspoon baking powder
1/2 teaspoon salt
8 eggs
1/2 cup olive oil
1/2 cup agave
1 teaspoon vanilla
1 teaspoon lemon rind
1 cup fresh cranberries
3/4 cup pecans
Mix flour, baking powder, salt.
Add oil, agave, eggs, vanilla and lemon rind.
Mix well.
Fold in cranberries and nuts.
Pour into loaf pan (I line with baking paper)
Bake at 350 for approximately 1 hour.
Cool before slicing.
Enjoy
andrew abraham says
Great idea for using pumpkins… I will try your recipe for thanksgiving…On the dessert menu will be your Pumpkin pie muffins…
Thanks for the idea
Andy
http://www.recipebuddys.com
Shirley says
So far I’ve baked two small pumpkins and used the fresh pumpkin to make a crustless pumpkin pie and several batches of pumpkin bars to share with family and friends. All very yummy and appreciated. And, the heat from the oven is appreciated now that it’s gotten colder–love that! Will have to try these muffins–thanks for the recipe. Muffins are such great comfort food.
Kimberly says
Is it possible to use canned pumpkin in these, instead of fresh, and if so, how much would you use?
Nicole T says
Yep–I used canned organic pumpkin (1 cup) and they turned out great!
Ruth says
Fresh baked pumpkins? Doesn’t pumpkin filling come in cans?? (How does one bake pumpkin??)
Hannah says
This picture is great! Muffins sound great, I love pumpkin or squash with sausage and greens, and I love pumpkin with chocolate so I might be adding some chips to these. Thanks for a beautiful recipe.
Jessica says
Sounds delicious! How many muffins does this recipe make? Thanks!
Jennifer says
It makes a dozen regular size muffins.
~M says
Hi Elana!
There’s something about fall that makes me crave these warming spices! Today, I woke up and decided that I craved gingerbread pancakes. I found a recipe and de-glutenized them with the help of some coconut flour. Both my husband and brother thought they rocked, too!
These muffins look fabulous too! We enjoy pretty much any recipe with winter squash!
Wendy Sensing says
Would love to get that recipe if you get a chance to post it! Thanks, wsensing