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!
Julia says
Yum!!! I made these last night, and what a treat. As with your carrot cake, Elana, I soaked my almonds overnight, then removed the skins and blended them in my food processor. They still remained somewhat coarse, but worked beautifully. I replaced half of the almond flour with brown rice flour, and that also worked great. I don’t have any problems with rice and it makes the recipe quite a bit cheaper as well.
elana says
Kitchen Goddess,
Thanks, I like your version of these as bars with frosting! Yum.
Elana
elana says
Jenn,
Thanks for your comment. I store my almond flour in glass jars in the freezer. It keeps for up to a year this way (in my experience). Not sure how long it keeps out at room temp.
From what I’ve heard BPA leaches from cans into food; I’m not sure if there’s a special can for organic foods, that would be great if there was!
Elana
Kitchen Goddess says
Here’s my write up:
http://culinarytravelsofakitchengoddess.wordpress.com/2008/10/24/autumn-leaves/
Jenn says
Hi Elana
Love your recipe ideas. I was wondering how do you store almond flour? How long does it keep. I bought some from my local grocer 6 months ago and I am wondering if it is still good?
Lastly, Do you know if even the organic pumpkin in cans contain that harmful chemical?
Best
Jen
elana says
Sophie -Thanks, my children are calling it a pumpkin “obsession,” though as long as they’re eating it I’m happy!
Sophie says
I really like how you used the fresh pumpkin! I have a pumpkin sitting on my shelf (it’s intended for pies) and I wasn’t sure how to cook it up. These muffins sound heavenly and now I know what I want to do with that pumpkin! I really like this pumpkin theme I’m seeing :).
elana says
Christianne – So great to hear from you, I hope you are well. I’m glad you enjoyed the muffins and I like the way you increased the ginger!
C -Thanks for letting us know about the canned pumpkin, glad it worked out :-)
C says
I tried these with canned pumpkin – delish! Interestingly, mine were dry at the mix stage, so I added orange juice until I got a smoother batter. They are moist, but a truly yummy mini muffin treat.
Christianne says
OOOO Elana,
Your mouthwatering picture had me run into the kitchen immediately. In the last 2 days I made 2 batches of these muffins (which is quite a lot in a 2 people household) because THEY ARE OUR NEW FAVORITE!! I love baking pumpkin in the oven because it feels so cosy, autumny and smells lovely. (I do that often as a veggie side dish: toss butternut slices in a little olive oil with fresh rosemary, sometimes grilling a minute in the end)
but especially love the sweet pumpkin treats…
I added 1/2 a teaspoon ground ginger (allways looking for ways to sneak in one of my favorite flavours) and they were WONDERFUL! Thank you so much for your great ideas! xox Christianne