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
- 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
- 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
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!
Too bad some of these ingredients aren’t widely available. I’ve had to drive to a few different stores trying to find ingredients for different paleo meals.
Nicholas, I totally agree! That’s why I order all of these special ingredients online. Saves time, gas, and much cheaper :-)
Lindsey Davis says
These are phenomenal! I used brown rice syrup, sunflower oil, and canned organic pumpkin. I’m in love ????
Lindsey, thanks for letting me know these are phenomenal!
Can I use Coconut Flour instead of Almond Flour? If so, what would be amount of Coconut Flour? Thank you
I would like to know too, but since I can’t wait, I’m just going to experiment right now- will let you know how it comes out!
Kathy and Rachel, for more on that please go here:
Wonderful muffins! When I first made them tonight, I didn’t have a full cup of pumpkin, so I added a banana, and they came out great!
Wendy, thanks for letting me know these muffins are wonderful :-)
Is it poss to substitute the vegan shortening/grape seed oil for mild olive oil or coconut oil?
Please let me know.
I use coconut oil every time, and it works great.
I just made these. I ate one right out of the oven with butter – they are very good. I used canned organic pumpkin – it is a lot stiffer than any other commercial product, more akin to fresh roasted. I also used avocado oil and Bob’s Red Mill flour, which I sifted to make it a little finer. My Honeyville almond flour is still in the mail. I’m looking forward to trying all of your muffin recipes and improvising some of my own from the basic recipe.
Michele, thanks for letting me know these are very good!
I just made these today and they turned out great! I used 1/4 cup agave and 1/4 cup honey (due to limited supply in my house) and they are moist and delicious (with a hint of sweet)! They bring about all the warm, comforting feelings of fall that I am used to having but miss since I went dairy and grain free. I even had a small plate of baked Cinnamon apples to pair on the side. Yum! Thank you Elana for your wonderful recipes!
Sarah, thanks for letting me know these turned out great!
Heather Y says
I’ve made these a couple times now, and they are delicious! I just made some tonight, and doubled the recipe which made 18 muffins for me. I used fresh roasted butternut squash puree (I use it in place of everything that calls for pumpkin!) melted coconut oil instead of grapeseed, a little over 1/2 cup of honey for a double batch, and in place of half of the eggs, I added 1/2 a mashed banana and a little extra squash puree. Thanks for your great recipes, Elana, I love your site!
Heather, I’m so happy to hear these are delicious!
These looked so good I had to try them! I made a few changes to the recipe based on what I had on hand. I used canned pumpkin instead of fresh, coconut oil instead of grapeseed and omitted the cloves. I also didn’t realize this said it makes 8 muffins, so I made 11 small ones, so I only needed to bake them about 30 minutes, instead of 40. I haven’t got to cool them yet, but I gobbled up a hot one and it’s very moist and delicious from what I can tell! Thank you so much for the recipe
I tried this recipie and had troubles with the agave smelling like it’s burning. I hadn’t used agave in several years since I found I didn’t like baking with it. I am new to grain free and cane sugar free. I have been gluten free for almost 3 years. A friend recommended your site for good info and recipies. I have done searches and your website and awesome creations kept coming up. I thought I would see if you have tried using any other sweeteners with this recipie with any luck.
I always use honey. Almond flour can burn quickly once it gets to a certain point.