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!
Kristina Rhoades says
Thank you, thank you for this delicious recipe! I’ve only been gluten-free a short while and I also have a lot to learn in baking. I made these for my parents and husband at Thanksgiving and they LOVED them! Thank you for such a yummy and healthy new dessert! I will make them over and over!
And – thank you for the link to the Almond Flour – I ordered some and it is wonderful! I also made your Thanksgiving rolls and they were great as well!
Deja says
It’s much cheaper to make your own almond flour! I buy slivered blanched almonds at Trader Joes and use the food processor to make them into flour! WAY CHEAPER!
jamie says
GAH I just read someone else’s comment about making it with YAMS!! OH MY I’ve gotta try that next….
jamie says
These are the best muffins EVER. Thank you so much for the recipe. It is such an adaptable recipe- I have made them with pecan flour, walnut flour, almond flour of course, coconut nectar, organic palm sugar, maple syrup, brown rice syrup, a tad of molasses, vanilla, cardamom, a little ground flax seed added, chopped nuts maybe, sweet potato, pumpkin, or squash. I have not had a ‘bad’ batch yet. Once while using organic winter squash that was frozen it was too watery and I just added some more almond flour and a teensie bit more baking soda and they still came out great.
Danielle says
Thanks for the Recipe. living in Germany makes for some obstacles when searching for ingredients. but theses were so simple to make after carving my jack-o-lantern.
Jen says
I decided to make something pumpkin this past weekend for a friend’s birthday party. Your Pumpkin Bars were posted fairly recently and looked good, but I thought I would see what other pumpkin goodies you have.
I compared the Pumpkin Pie Muffins and Pumpkin Bars recipes side by side and noticed they both use the same number of eggs and amount of sweetener, but the muffins use more pumpkin and more almond flour…. and therefore the recipe produces more batter, right?
Since this was for a party, I wanted to make more than an 8″ x 8″ dish, so I combined the two recipes to make Pumpkin Pie Bars in my cute red 8.5″ x 11.5″ pan from IKEA.
There were fantastical!! And a big hit at the party! Thanks!
Sabrina says
These were absolutely delicious and my three children, ages 2-7, devoured the entire
batch in a day. Since I have an aversion to ginger and cloves, I omitted these and used
a quarter tsp of powdered cardamom instead. I think it tasted wonderful! I used 4 tbsps
of coconut oil instead of grapeseed (a much healthier oil, in my opinion) and baked at
325 for 20 minutes. This is the perfect fall indulgence!
Amy says
Yum… big hit, great flavor and texture. I added a bit of vanilla and left out the ginger, great snack to put in the kids’ lunches (and a breakfast snack for mom and dad). Thanks Elana for another winner!
Noe says
Elana, I just made these and they are just like pumpkin pie in muffin form! I just had one but might be moving onto number 2 and 3…and 4 and 5…
I can’t wait to take them to a pumpkin carving party tonight and show my friends how great gluten-free actually is.
Dori says
Can you make this into a pumpkin bread in two loaves instead of muffins? Any changes I’d need to make?
Darlene says
I absolutely loooove your pumpkin muffins! I almost ate the whole muffin tray after I baked them! I think these and the chocolate orange coconut clusters will be my halloween treats this year! Thanks for all your great recipes. They go well with Paleo/Primal eating!