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!
amanda says
i was feeling very fall inspired last night and made this. we only have bob’s red mill almond flour, and can’t really afford to buy anything else at the moment, so i used 1 cup of that and 1/2 cup of potato starch to lighten up the batter a little bit. i also used ener-g egg replacer. anywho, it turned out delicious (i made a loaf instead of muffins). i had left over pumpkin and made a simple pumpkin butter that is amazing with the bread. yum!
sas says
Amanda, I’m curious about the recipe for the pumpkin butter? (mouth watering) Thanks.
Bethanie Lundgren says
Baking these now! Put in an extra 1/4 cup of Almond Meal. Also, used 2tsps of pumpkin pie spice for the other spices called for and added a 1/2 cup of CoCo Perfection dark chocolate baking chips. My batter made 10 regular sized muffins. Can’t wait to try one!
Kelly says
Just made these muffins an hour ago- really great recipe. My supermarket didn’t have the almond flour- they only had gluten-free all purpose so I used that instead- seems to work just fine!
Also- there was apparently a shortage of pumpkins this summer (at least here in WI) so there was no canned pumpkin, AND no pie pumpkins! I actually had to make do with a small regular jack-o-lantern pumpkin at my supermarket. I chose the smallest one I could find, baked it as Elena recommended, and added some agave nectar and pumpkin pie spices when I was done! Lot of work for only a cup of pureed pumpkin, but it worked out nicely.
The only other change I made was sprinkling raw chopped pecans on the top before baking- to be quite honest I feel the nuts really made this go from an ‘ok’ muffin, to a pretty damned good one! Next time I make this I’ll be putting chopped pecans in the mix as well as on top- they really add that something extra!
Oh- and instead of making 8 regular sized muffins, I made six jumbo ones out of this mix, and the batter amount came out perfectly. I also used foil jumbo cupcake liners, and they came away so smoothly- no sticking!
All in all- great recipe, though I’d add some pecans or other nuts like I did!
theresa says
Can I sub raw honey for the agave and if so would it be ratio to ratio and if I were to sub pumpkin pie filling do I just do one cup or do I need more since it is less condensed then homemade pumpkin puree?
Noel says
I use local honey for these regularly. I use 3/4 cup for a double batch. We eat them every day!!! I really need to branch out. : )
And BTW I’m now cutting the baking soda by half. They’re not as light, but still very good.
Thanks, Elana, for this yummy staple!
alyssa says
Can I make the pumpkin muffins without Baking Soda, as the Gaps diet requires?
THANK U!
Alyssa
Noel says
I just tried a batch without baking soda.
They were more dense, less moist, a little less flavorful, but my kids still enjoyed them.
I think you could try it and adjust spices and sweetener to taste. Definitely worth it in my opinion since baking options are limited without baking soda. We avoid it too.
I’m still loving these muffins!!!
I make them with coconut oil and honey, fyi.
And butternut squash and acorn squash work just as well as pumpkin.
I cook the squash and freeze it in 2 cup quantities to make a double recipe.
: )
Noel
Julia says
This was my first attempt with almond flour, and I am sooo pleased :) Thanks for making gf baking so simple!
Michele says
Thanks so much for your wonderful recipes! This one is an instant hit. I didn’t have any pumpkins available, so I used garnet yams, baked in the oven (I use yams/sweet potatoes, pumpkin and butternut squash interchangeably based on availability). I am diabetic, so I replaced the agave nectar with an extra 1/2 cup of yam, 1tbs of molasses, and liquid stevia to taste*. My 8 year old son loves these (for him, I used thrice the amount of cinnamon). :-)
According to nutritiondata.com, this substitution combo makes 1/6 of the recipe a glycemic load of 6, if yams are used, but only a glycemic load of 3 if pumpkin is used! Pretty awesome & so delicious!
Jer says
These are my favorite gf muffins and I make them often! They make the whole house smell like the holidays and they’re super tasty. I usually make them with just 3 tablespoons of agave though since I’m trying to cut back on the sugar. Excellent recipe! ps. Love your cookbook Elana. The chocolate cream pie is to die for! I made one for Thanksgiving dinner and it was a huge hit – even among the gluten eaters!
Noel says
I have to add a thumbs-up for the chocolate pie also. We’ve made it several times, and everyone loved it. Great as a chocolate “moose” in ramekins too — and frozen as fudge-cicles! : )
Noel says
Yum!!!
I added 1/2 cup extra almond flour, and they were very moist and delicious. Also cut my baking time to 25 – 30 min.
Delicious way to use fresh pumpkin!
Thank you!
: )
Noel
still wondering if ingredient and baking time variations are needed due to altitude and/or humidity differences
Katie says
I just made these last night with a bit less than a cup of canned pumpkin. They were phenomenal! In fact, my husband and I already finished the batch. I may have to make more tonight, and will definitely be making them for Thanksgiving next week! Thank you.