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!
sarah says
These were fantastic. We were looking for something different for breakfast. These fit the bill. We’re also looking forward to whipping up some of these to pack in our lunches. YUM.
Paula says
I used molasses for the sweetening and they tasted like gingerbread and they were delicious!
Paula says
about 10
Stephanie says
I didn’t know not to use Bob’s Redmill almond flour, but since I had already bought it I just doubled the amount called for and they turned out great!! I’ll be buying the almond flour you recommend from now on. It’s more convenient to get at my local store, but not cost effective if I have to double all the recipes.
Charlotte says
I made several substitutions here and they came out just fine:
1. I used Bob’s Red Mill almond meal, and ground it a bit finer before hand in my food processor. (I agree that BRM almond meal as-is is too coarse.)
2. I used coconut oil instead of grapeseed oil.
3. Instead of agave (which does horrible things to my blood sugar) I used one full dropper of Vanilla Creme Stevia and an extra tablespoon of pumpkin.
That makes these Primal/Paleo friendly, (added) sugar free, and nice and fluffy. The batter looked and felt like normal quickbread batter, though I might have added more pumpkin if it was too dry or a tiny bit of coconut flour if it was too wet.
I would make these again with the same substitutions.
Syd says
These muffins were great! I made them this evening and they are delish! I also made the pumpkin ginger soup (although I didn’t have ginger, so I replaced it with curry) AND the pumpkin pie icecream.. YUM!!!
I also roasted a pumpkin and got 16 cups of puree out of it. I LOVE your recipes! Thanks so much for your awesome recipes and inspiration!
– Syd from Halifax.
Bunny says
Fyi- trader joes canned pumpkin does not contain BPA. The only cans at that store that DO contain BPA are tomatoes. Everything else is fine.
(my husband is a manager, and he asked the buyer about this when we became concerned about the chemicals leeching. We keep canned foods to a minimum anyway, by I do like the convenience of canned beans and pumpkin)
Kandi Barrell says
Elana thank you I can’t tell you how wonderful it was to find your website. I’m very excited to try many of your almond flour recipes including these pumpkin pie muffins.
One question, is it possible to substitute the oil to olive or flaxseed oil?
I’m suffering from inflammation caused by an auto-immune disease and have decided to follow an anti-inflammation eating plan. Grapeseed oil have very strong inflammation properties while oil olive and flaxseed are strongly anti-inflammatory.
Thanks!!
Athena says
I made these today with roasted pumpkin. I added 1/2 cup of semi-sweet chocolate chips. At 35 minutes baking time they were a little burnt. I’d probably cook for 20 – 25 minutes next time, which there will be for sure as these were excellent.
Heidi says
I made these with canned organic pumpkin and they were wonderful. Family loved them and no one realized they were gluten free. My other favorite is the carrot cupcakes. I make them frequently. Thanks for the great recipes!