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!
Jen says
I made these yesterday and subbed coconut oil for the grapeseed oil, as well as honey for the agave. I also used canned, organic pumpkin (what I had on-hand). They turned out absolutely deeeee-lish!!! Thank you, Elana, for all that you do. :-)
Nicole T says
I just made these today and they turned out great! I did use organic canned pumpkin and added some fresh scraped vanilla bean (I’m a vanilla freak) and they came out perfect! I like moist baked goods so that’s one reason I loved these but I didn’t think they were too moist at all. I might try with an almond/coconut flour combo and see what happens :)
Jamie says
My 2year old just licked the screen of my iPad :) preheating the oven now
Jennifer says
:) haha
Amber says
I love all the recipes I have tried so far and I don’t even have any dietary restrictions! My roommate, on the otherhand, is celiac and definitely appreciates everything I bake for her.
My only question is how full should my cups be before they go into the oven? I like to experiment with different sizes and cupcake/muffin recipes rarely say how full they need to be so I never know how much room they need to expand.
Thanks!
ana says
Thanks so much. I looked these up and I’m making these tonight.I’m so excited
Love your easy healthy recipes
Kathy says
THese Muffins were amazing! My boys and hubby were delighted to try them. Gobbled up fast. I added a touch of your cream cheese frosting.
I never roasted a pumpkin before, and it made such a difference in using roasted compared to canned in this recipe. We also made the bars, trying canned and then roasted, the roasted was much richer, moist, textured.
Lovely, lovely recipe. Thank you!
We also made the bread, very good.
Rachel says
I just tried making these with a few adjustments, they turned out very moist but lacked in flavor! I think upping the spices would help!
Elisha Garza says
Hi, I love your recipes! I am helping my mother who has rheumatoid arthritis and is on a grain free, dairy free diet. Do you reccommend another binder other than eggs for this recipe?
Thank you,
Elisha
Kat says
2 Tbsp Flax seed in 6 Tbsp water (mix together in a separate container and let sit until it starts thickening) will work in place of 2 eggs. I use this a lot in baking and it works out great!
Bonnie says
Can anyone help me please? I made these and they were great, except that they stuck to the paper liners. My husband and I love them and I would like to make them again, so any help would be wonderful. Thank you!
Rachel says
I think they probably stuck due to lack of oil/fat in the recipe. You could try spraying the muffin liners with non-cook spray, or baking them directly in a greased muffin tin! Hope that helps :)
Nicole T says
I use silcone muffin cups and they didn’t stick at all (sprayed them with coconut spray too).
lymore says
i live in israel, so for some reason, pumpkin season is the middle of summer for us! anyway, i made these muffins today with a few substitutions and they came out amazingly delish. i switched out the grapeseed oil for coconut oil and the agave nectar for 1/4 raw honey and 1/4 cup date syrup. so good. my boyfriend, who is usually anti anything gluten free, just because, ate these up (i didn’t tell him they were gluten free til afterwards) :)