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!
Lydia says
I just have these in the oven now. My boyfriend can’t eat eggs so I substituted the eggs with 2 T ground flax seeds, 1 1/2 t Ener-G egg replacer and 5 T water. I’ll let you know how they come out! The batter tasted delicious…
JoAnn says
Just made a slightly different version of pumpkin muffins…I used both coconut and almond flours, and canned pumpkin (I’m going to try fresh soon!) and the muffins are very moist and tender but spongy, almost like cake. I’ll post the recipe on my blog, My Experiment in Gluten Free Living:
http://autoimmunediseasesgfliving.blogspot.com/
Great picture Elana! You’re an inspiration to so many!
Danielle Foster says
I’m making these today and can hardly wait to get them into the oven. The sooner they bake, the sooner I eat :)
Thanks for all the wonderful, CLEAN recipes Elana. I think you’re fabulous!
Rachel says
Hi Elana –
I love your site and all of your recipes! I try to soak all grains & nuts before using them to make the nutrients more available. Do you have any suggestions on how I can modify your almond flour recips to include soaking of the flour?
Thanks!
Katie says
I made this recipe tonight and they are yummy! Must say roasting and taking the skin off the pumpkin was sort of a pain. Looking forward to your tips on doing this…I probably did something wrong.
They are just the thing for a cozy fall!
Thanks Elana!
jessica says
Elana has a great post on how to roast pumpkin:
https://elanaspantry.com/how-to-roast-a-pumpkin-in-10-steps/
Cathy says
I’ve noticed that if I roast a pumpkin and it hasn’t roasted long enough, its really hard to remove the skin. Also, make sure you are using a sugar pumpkin and not a jack o lantern type of pumpkin.
emily says
These taste delicious but I followed the recipe to a T and as some people have mentioned, they were a little too wet & dense. Can I substitute some of the Almond Meal for another kind of gluten-free flour, maybe coconut? Or do I simply need to add more Almond Meal?
Also I’m curious if sifting the almond meal will produce fluffier results?
brenda lin says
I am from Australia and we use pumpkin in savoury dishes more than sweet dishes. We roast pumpkin or steam it and eat with main meal. We also use it a lot in soups and casseroles. A really great versatile vegetable. For the almond meal, I grind my own almonds when I need to use almond meal. This means it is very fresh and not oxidised from being ground for a long time. I use a bamix which has its own grinding container like a coffee grinder.
alexandra says
hi elana! i made these for thanksgiving coming up this weekend and i ended up having to make multiple batches because they keep disappearing! they are delicious and everyone who has managed to snag one absolutely loves them, awesome recipe, perfect for the season :)
Amy S says
Tried these today but used Penzey’s Pumpkin Pie Spice. I doubled, but used 3 eggs, 1/2 tsp stevia, under 1/2 C honey, EVOO and added baking powder. Also used 15 oz can pumpkin. I baked them for 45 minutes and they probably needed another 5, but were still good. Light texture and very moist. Did NOT need to cool for 2 hours, more like 30 minutes. It will need a bit more stevia or honey and spices, but were still very good.
steph says
These are tasty! I added sunflower seeds and chocolate chips. I also made smaller muffins (the batter yielded about 14) and only baked them for 20 minutes.