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!
kk says
This looks delicious. Is there anyway I could substitute the eggs (maybe with flax gel?) Or how about coconut sugar / stevia in lieu of agave?
emily says
Wow delicious! My muffins were starting to burn at just 34 minutes – and my oven tends to run a little slow. I am at sea level, wonder if the elevation makes a difference?
Otherwise, great recipe!
Kristin says
Ours came out a good bit darker than your pictures shows, but they are
DELICIOUS! Even my 4 year-old loves them! Thanks for such a GREAT recipe! I thought I was going to have to miss out on one of my fall favorites… I love that there are options available =)
kitchenanthropologist says
These are so so yummy my husband and I have both already had seconds and they aren’t fully cooled yet. I did not have almond flour so I used 1 cup of fine millet flour and 1/2 cup of almond meal used 3/4 canned pumpkin and a small mashed yam for sweetness and used 1/4 cup agave and a 1/4 cup of erythrital sugar substitute to reduce glycemic impact and they turned out perfectly !!
Thanks Elena for a new fall fave. I am 6 months pregnant and suspect I might be craving these :-)
Heather says
I just made these and LOVED them! I replaced the agave with some coconut nectar and xylitol to lower the sugar content and they were so good! My son has been asking when I can make them again. I love fall! Please post more fall recipes. Thank you!
Alissa Skelton says
Elana,
This recipe looks wonderful. I would really like to make pumpkin bread instead of muffins. Will this recipe work in a bread pan, too?
Thanks!
Alissa
Charlene says
I made some substitutions – used what I had on hand. Normally I wouldn’t comment on a recipe I didn’t follow exactly, but I think this recipe lends itself well to substitutions. White Sugar instead of Agave, Brown Rice Flour with some potato flour instead of Almond & canned pumpkin instead of fresh. Added 1/2 tsp baking powder. Produced a stiff batter that rose nicely & muffin stayed together well. Thanks for sharing :)
Suzanne says
These are amazing. I did make some modifications and was glad they still turned out. I used almond meal, reduced the oil to 2 tsp, used 1/4 cup of coconut sugar and 3/8 tsp of stevia instead of agave, and increased the pumpkin to 1 1/4 cups. They’re delicious.
Mindy says
Hi,
I love your website and recipes. I have modified your pumpkin muffin recipe and made up a sunflower seed nut butter, oatmeal and dairy free chocolate chip muffin. I freeze them individually and add them to my boys lunches for a morning snack. They love them! Thanks for these great gluten free recipes!
Deja says
I love these muffins and I”ve made them about 5 times! I need to say that it only takes 20 min to bake ( I learned that after the 1st time when they came out burnt) and it makes 12 regular size muffins. I’m not sure why but that is what happens. Thank you for the yumminess!