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!
Jennifer says
For anyone wondering if canned pumpkin will work in this recipe, I used a 15oz can of pumpkin and doubled the other ingredients. It made 2 dozen muffins. Mine came out great! Elana does have some other recipes on here that use coconut flour that specifically say NOT to use canned pumpkin, but since this one doesn’t say that I gave the canned a try. I’m sure fresh baked would be even better, but hey….it’s May. I wouldn’t try canned in those other recipes though. I can’t afford to waste ingredients.
Nancy P says
These are delicious! I used half oat flour, and coconut oil. Wow! I also made 12 smaller muffins, baked 20 minutes.
Ayesha says
I have made this recipe twice. The first time I did it with pumpkin but I tried it with sweet potato the next time and it was so good.
Jennifer says
Ooooh….I’m sooo gonna try that! :D Thanks!
Alessandra says
Hi there!
I just wanted to say that I have been making many of your recipes over time and find them absolutely AMAZING.
This one in particular is actually THE MOST AMAZING MUFFIN I HAVE EVER MADE since going gluten, dairy, sugar-free. :)
THANK YOU THANK YOU THANK YOU!!!!!
For those of you wondering about the texture/ingredients. I used organic canned pumpkin (1 cup), substituted the grapeseed oil for extra virgin olive oil, and kept everything else the same. They ARE very MOIST! but if you let them cool COMPLETELY before eating, they hold together well and are ABSOLUTELY DELICIOUS! :)
Definitely try these!!!!!!!
Corrina says
OMG!!! I was craving some bread specificly pumpkin bread. I had to chang up your recipe a bit but the results are AMAZING!
I used 2/3 can of organic pumpkin(fresh isnt avail this time of yesr here)
1tsp of pumpkin pie spice plus a couple dashes of cinnamon
coconut oil in place of the grapeseed oil
Honey in place of the agave
1/8 cup of organic cane sugar instead of the stevia
baked at 350* for 35min
again OMG!!! Thank you so much
Jenni says
FYI I calculated 238 calories per muffin w/ coconut oil substitute and canned pumpkin.
Lisa says
Thank you so much for this recipe. I followed it for the most part, but subbed maple syrup and coconut sugar for the agave and used butter and coconut oil for the oil, and also chocolate chips. They are fantastic, and I will definitely repeat this recipe. Thank you!!
Gayle says
wow wow wow
just made these muffins and they turned out great. I used a whole can of pumpkin and Bob’s red mill almond flour. Thanks for the recipes!
Kat says
Just made these tonight – they were delicious! I didn’t have almond flour, so used 1 cup quinoa flour and 1/2 cup brown rice flour, and it turned out great! Also used 1 cup canned pumpkin. Thanks for the great recipe!
Lindiwe says
I will be trying these out. Thank you!