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!
Jer says
ps… I just got your cookbook. After making these muffins, I was sold!
Jer says
I made this recipe last night and I must say I was pleasantly surprised! I’ve had some bum luck with some gf recipes, and I thought the simplicity of the ingredients here would be iffy. I used canned pumpkin and made mini muffins, so I shortened the cooking time to just over 30 mins. The recipe made 24 mini muffins. I think next time I’ll try zucchini!!!
elana says
Jenna,
Thanks for your comment and happy birthday!
Elana
Jenna says
These muffins were my first recipe by Elana to try! I made them this weekend and am so excited about the way they turned out! I was so sad during Thanksgiving watching everyone else eat Pumpkin Pie and Spice Cake (an old-time favorite) when I couldn’t have any. I have not had anything this good for the last 3 1/2 years since I became sick and unable to eat flour and sugar. These muffins are moist and taste like something I am not allowed to have but they don’t affect me at all!! I used Trader Joe’s pureed Sweet Potato (because I didn’t have Pumpkin in the house), used 2 egg whites and one whole egg instead of 2 whole eggs, doubled the cinnamon (because I am an addict of it!:D) and added some chopped pecans! They are such a special treat for me! Thank you so much Elana! My next attempt will be the Carrot cake for my birthday that is coming up in February!
elana says
Beth -Great question. You may also want to start a category in the forums regarding this product.
Denise -Check out my crust recipe; It doesn’t have any eggs in it…
Laura -Glad that you are enjoying the recipes. There will be a recipe for pizza crust in my forthcoming cookbook. It’s in my publisher’s hands now.
Sarah -You are welcome!
Sarah P says
I started making these right after you posted the recipe. I think I’ve made them three or four times since then, and think I might just be addicted! I use the Trader Joe’s almond meal as well, and found the first batch to be a bit dense (but still mighty tastey). This last batch I substituted 1/2 cup brown rice flour for the almond, and beat the egg whites with a bit of cream of tarter until they were fluffy then folded them into the remaining ingredients. As usual, I couldn’t keep my paws off of them. Thanks for the great recipe Elana!
Cathy says
I know this is an old comment, but Sarah if you are still out there, why did you add cream of tartar to your egg whites before you beat them? I know that beating egg whites separately then adding them is a great way to lighten up a heavy recipe, but I’ve never heard of adding cream of tartar.
Laura says
In response to Beth’s comment, I made these yesterday with TJ’s almond flour, and they turned out great! I didn’t add much- maybe 1/4 C at most. I also added a little applesauce to the batter and used slightly more than 1 C pumpkin, so they would probably turn out well with the 1 1/2 C called for if you follow everything else exactly.
Thanks so much for all the wonderful recipes, Elana! I have only been on a gluten-free, sugar-free diet for a little over 2 weeks now, and your website has been so helpful in providing recipes and helping me to know what ingredients to use! I especially appreciate the simplicity, as I am cooking only for myself and hate to buy a lot of expensive ingredients that will go bad before I can use them up!
On a completely different note, do you have any good recipes for pizza crust?
Denise says
Elana, I have to eat an alkaline diet for health reasons, can’t have eggs,or dairy. Do you have any suggestions for pumpkin pie? I think I can figure out the filling, but the crust, is still an enigma to me, please help, as I’d like to make one for Thanksgiving. Thanks, love your recipies.
beth says
Hi.
I’m planning to make these for my child’s class snack (she attends Pasadena Waldorf). I’m using Trader Joe’s almond flour. Anyone know how much more i need to use?
Thanks,
Beth
elana says
Julia,
Thanks for your comment and for letting us know about your successful experiments. What great ideas you have!
Elana
Tom says
I tried making these muffins and the middle was all gooey
Jennifer says
Well mine were delicious. Perhaps you didn’t pack the flour enough?