Delicious Gluten-Free Pumpkin Muffins for Autumn Mornings

Greetings, fellow health enthusiasts! Today, I am excited to share with you a delicious and healthy recipe – Pumpkin Muffins (Gluten-Free Grain-Free). As a nutritionist and food blogger, I am passionate about creating recipes that not only taste great but also make you feel great.

These muffins are perfect for those who want to enjoy a guilt-free treat without compromising on taste. They are made with natural ingredients and are gluten-free, grain-free, paleo-friendly, and dairy-free. Each muffin is packed with the goodness of pumpkin puree and almond flour, making them an excellent source of protein, fiber, and healthy fats.

What I love about this recipe is that it’s incredibly simple to make. With just a handful of ingredients and less than an hour in the oven, you can have delicious homemade muffins ready for your family or friends to devour.

If you are looking for a healthier alternative to traditional baked goods or simply want to incorporate more pumpkin into your diet, give this recipe a try. Your taste buds (and your body) will thank you! So let’s get started on baking these delightful treats – I promise you won’t regret it.

Why You’ll Love This Recipe

Pumpkin Muffins (Gluten Free Grain Free)
Pumpkin Muffins (Gluten Free Grain Free)

Attention all foodies! Get ready to satisfy your cravings while staying healthy with these amazing gluten-free and paleo pumpkin muffins. Trust me, you don’t want to miss out on this recipe.

Firstly, these muffins are made with all-natural ingredients like almond flour, coconut oil, pumpkin puree, and honey. You won’t find any artificial sweeteners or preservatives here. These muffins are grain-free and dairy-free too – perfect for those with dietary restrictions.

Secondly, these pumpkin muffins smell just like autumn – when you bite into one, you’ll realize why they’re fall favorites. The warm spices of pumpkin pie spice are enhanced by honey and a pinch of sea salt making it one of the best treats you’ll taste this season.

Thirdly, they are perfect for every occasion! Breakfast, lunchbox snack or even as dessert at dinner, these muffins will nail it every time. Not to mention how quick and easy they are to make – requiring only twenty-five minutes – making them the perfect snack or dessert when you’re in a hurry.

So what’re you waiting for? Whip up a batch of these delicious gluten-free paleo pumpkin muffins today!

Ingredient List

“Wake up to the irresistible aroma of freshly baked pumpkin muffins!”

Here’s what you’ll need to make these delicious Gluten-Free Grain-Free Pumpkin Muffins:

Dry ingredients:

  • 2 cups almond flour
  • 1 tsp baking soda
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp sea salt
  • 1/4 cup coconut sugar

Wet ingredients:

  • 3 large eggs
  • 1 cup pumpkin puree
  • 1/2 cup coconut oil, melted
  • 1/3 cup honey or maple syrup

Note: You can use canned pumpkin puree or make your own by roasting a small pumpkin in the oven at 350°F for about an hour. Once done, scoop out the flesh and mash or blend it until smooth.

These muffins have a soft and moist texture thanks to the use of almond flour and pumpkin puree, while honey or maple syrup acts as a natural sweetener instead of processed sugar. Enjoy these muffins as a snack or breakfast option that’s both satisfying and healthy!

The Recipe How-To

“Indulge in the guilt-free goodness of these gluten-free and grain-free pumpkin muffins!”

Now that you have all of the ingredients ready to go, it’s time to dive into the recipe itself. Make sure to follow these steps closely to achieve the perfect pumpkin muffin!

Step 1: Mix Dry Ingredients

Take a medium-sized bowl and combine 2 cups of almond flour, 1/4 cup coconut flour, 2 teaspoons pumpkin pie spice, 1 tsp baking soda and a pinch of sea salt. Use a fork or whisk to blend them together until everything is combined evenly.

Step 2: Whisk Wet Ingredients

In a separate large mixing bowl, whisk together 3 large eggs, ¾ cup unsweetened canned pumpkin puree, ½ cup melted coconut oil, ¼ cup honey, ¼ cup maple syrup and 1 tsp vanilla extract.

Step 3: Combine Wet and Dry Mixtures

Slowly pour the flour mixture into the pumpkin mixture, stirring gently with a spatula until fully combined.

Step 4: Fill Muffin Tins

Preheat your oven to 350°F. Line a muffin tin with paper liners or lightly grease them with cooking spray. Scoop about a quarter cup of batter into the muffin cups until they’re all about ¾ full.

Step 5: Bake Away!

Bake for about 25-30 minutes, or until an inserted toothpick comes out clean. Remove muffin tin from the oven and place on a wire rack to cool completely

Now you’ve got yourself some delicious gluten-free pumpkin muffins! All that’s left is to dig in and enjoy.

Substitutions and Variations

“A perfect treat for your autumn cravings, pumpkin muffins are the way to go.”

There are several substitutions and variations you can make to this recipe to make it your own. Here are some ideas:

– Almond Flour Substitution: If you don’t have almond flour on hand, you can use cassava flour or oat flour instead. Keep in mind that the texture of the muffins may be slightly different with these substitutions.

– Vegan Option: To make these muffins vegan, use two flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) instead of the eggs. You can also use maple syrup instead of honey.

– Chocolate Chips: If you want to add some chocolatey goodness to your muffins, stir in 1/4 to 1/2 cup of dairy-free chocolate chips.

– Swirl-in Toppings: Get creative and mix in some tasty toppings such as chopped nuts, dried cranberries, or shredded coconut.

– Different Spices: While pumpkin pie spice is a classic choice for pumpkin muffins, you can change it up by using cinnamon, nutmeg, ginger or allspice.

– Coconut Sugar Substitution: Instead of using coconut sugar, you can use brown sugar or maple sugar.

– Streusel Topping: If you love a crunchy topping on your muffins, try making a cinnamon streusel topping by mixing together cinnamon, coconut sugar, and almond flour.

These are just a few of the many ways you can customize this recipe to suit your taste and dietary preferences. The possibilities are endless!

Serving and Pairing

“No grains, no gluten, no dairy, no problem! Our pumpkin muffins are the perfect healthy snack.”

Pumpkin muffins are a perfect treat for breakfast, mid-day snack or as a dessert option. This gluten-free, grain-free muffin recipe is moist and flavorful with the perfect balance of spices and sweetness, making it an excellent addition to any meal.

When serving these delicious muffins, it is recommended to enjoy them warm for the best flavor and texture. You can also pair them with a nice warm cup of tea or coffee or even with a scoop of vanilla ice cream if you’re feeling indulgent. For an added crunch and texture, sprinkle some chopped pecans or walnuts on top.

These muffins are also a great option for parties or family gatherings as they can be baked ahead of time and arranged beautifully on a platter. Whether you want to serve them for breakfast or as a dessert option, these scrumptious pumpkin muffins are sure to impress your guests.

In conclusion, these gluten-free pumpkin muffins are extremely versatile and can be paired with various beverages and snacks, making them a great choice for any occasion from Easter brunches to Thanksgiving dinners.

Make-Ahead, Storing and Reheating

“Looking for a pumpkin muffin recipe that won’t make you feel bloated? Look no further.”

Now that you’ve whipped up a batch of these delectable gluten-free pumpkin muffins, you might want to know how to store them properly so they stay delicious for as long as possible. Luckily, these muffins store very well and can be enjoyed for days after baking with proper storage.

To begin, let the muffins cool completely before storing (if you’re not devouring them right away!) If you’re planning on eating the muffins within a day or two, you can simply store them in an airtight container at room temperature.

For longer storage periods, it’s best to keep them in the fridge. Simply place your fully-cooled muffins in an air-tight container or zip-top bag, and stash them in the refrigerator. They should keep for up to 5 days.

If you’re looking even farther ahead, these muffins freeze really well too! Once cooled completely, wrap each muffin individually in plastic wrap and then place them in an air-tight container or zip-top bag before freezing.

When reheating your stored or frozen muffins, microwave each one for about 20-30 seconds or until slightly warmed through. Another option is popping them into a warm oven: preheat your oven to 350°F and reheat the muffins for 5-10 minutes.

In general, it’s always great to have some healthy snacks on hand that can be made ahead for busy times. After all, who doesn’t love a sweet and satisfying treat that’s good for you too?

Tips for Perfect Results

“Soft, fluffy, and packed with pumpkin flavor that will leave you wanting more.”

As a nutritionist and food blogger, I highly recommend the following tips to ensure that your gluten-free grain-free pumpkin muffins turn out perfectly every single time.

First of all, make sure to measure your ingredients accurately. This is especially important because gluten-free and grain-free flours can be more sensitive to variations in measurements compared to traditional flours.

Next, use room temperature ingredients whenever possible. This will help your ingredients mix better and will improve the texture of your muffins.

It’s also essential to give your wet ingredients plenty of time to combine before adding in the dry ingredients. Letting everything mix together smoothly is key to achieving the right consistency for your batter.

To make sure that the muffins rise properly, be sure not to overmix the batter. Mix until everything is just incorporated and then stop.

When it comes to baking times, there is no one-size-fits-all rule. Your oven may be different from others, so it’s best to keep a close eye on the muffins as they bake. You can do this by checking every few minutes towards the end of the baking time.

Lastly, let your muffins cool down completely before enjoying them. Cutting into them too soon could result in mushy muffins or crumbly tops.

By following these tips, you’ll be able to bake perfect gluten-free grain-free pumpkin muffins that everyone will enjoy!

Bottom Line

In conclusion, these gluten-free and grain-free pumpkin muffins are the perfect fall treat for anyone looking for a healthy and delicious alternative to traditional baked goods. They are easy to make, filled with nutritious ingredients like almond flour and pumpkin puree, and bursting with warm autumn flavors thanks to the addition of pumpkin pie spice. Plus, they can easily be customized to fit your dietary preferences or taste preferences.

If you’re someone who cares about what goes into your body and wants to enjoy delicious baked goods without any guilt, these muffins are a must-try. Whether you make them for breakfast, snack or dessert, your taste buds will thank you. So go ahead and get creative in the kitchen! Try different variations and toppings until you find the perfect combination for you. With this recipe as your guide, you’re sure to enjoy a satisfying dish that’s both nourishing and indulgent. Happy baking!

Pumpkin Muffins (Gluten Free Grain Free)

Pumpkin Muffins (Gluten Free Grain Free) Recipe

I forgot to save where I got this from! These cook up really nice and light. I used vegetable glycerin instead of honey (with a little added Stevia). I didn't have pumpkin pie spice, so I used 2 tsp cinnamon, 1/2 tsp turmeric, 1/2 tsp ginger and 1/4 tsp nutmeg.
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Prep Time 10 mins
Cook Time 30 mins
Servings 12 muffins
Calories 45 kcal


  • 2 cups almond flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon pumpkin pie spice
  • 3 eggs
  • 1 1/2 cups pumpkin puree (if canned, NOT pumpkin pie filling)
  • 1/4 cup honey


  • Preheat oven to 350°F.
  • In a medium bowl, combine almond flour, sea salt, baking soda, cream of tartar and spice(s).
  • In a large mixing bowl, combine eggs, pumpkin and honey.
  • Slowly add flour mixture to the pumpkin mixture, mixing well.
  • Spoon batter into paper-lined cupcake tins (or silicone tins) and bake for 30-35 minutes. Cool on a wire rack and enjoy.

Add Your Own Notes


Serving: 421gCalories: 45kcalCarbohydrates: 7.2gProtein: 1.8gFat: 1.3gSaturated Fat: 0.4gCholesterol: 46.5mgSodium: 119.4mgFiber: 0.2gSugar: 6.1g
Keyword < 60 Mins, Baking, Breads, Breakfast, Brunch, From Scratch, Nuts, Oven, Quick Breads, Weeknight
Tried this recipe?Let us know how it was!

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