Say hello to your new favorite fall baking recipe! These gluten free pumpkin muffins are made with almond flour and coconut flour for delicious, nutritious, and perfectly-spiced autumn muffins. They’re easy to make, sweetened with maple syrup (or honey), and can easily be made dairy-free!
Plus, they don’t contain any oil or butter, making them a healthier option.
I love these muffins so much that I make them every time autumn rolls around. Prep a batch ahead of time, and you can enjoy this tasty fall breakfast all week long (no matter how busy your mornings are)!
Almond Flour Pumpkin Muffins
Pumpkin muffins make an awesome, satisfying breakfast (hello, fiber and healthy fat!) or afternoon snack. The combination of coconut flour and almond flour makes these muffins gluten free, but also adds a delicious lightly nutty flavor. Plus, it keeps the texture nice and soft!
Thanks to the applesauce and pumpkin puree, they’re moist and creamy, too – almost like a nutty pumpkin pie filling. They’re also studded with sweet raisins and crunchy walnuts for an added pop of flavor and texture. Yum!
If you’re anything like me, you’ll inevitably end up with extra cans of pumpkin puree to use up during the fall season anyway. 🙂 Or, if you’re feeling inspired, you can roast and puree the pumpkin yourself.
Keep this pumpkin muffin recipe on hand to make and enjoy all autumn long!
To make these spiced pumpkin muffins, you’ll need:
- canned pumpkin puree (You can puree pumpkin yourself, or save time with canned pumpkin! Just make sure it’s plain, not the kind with sugars/spices already added.)
- almond flour
- coconut flour
- milk of choice (Feel free to use your preferred type of milk. Use a dairy free milk – like almond milk – if needed!)
- maple syrup or honey
- walnuts (Or another type of nut, like pecans.)
- raisins (Or your favorite type of dried fruit.)
- baking powder
- ground spices (Clove, nutmeg, and cinnamon – all the best warm fall spices!)
- vanilla extract
For more delicious gluten free muffins to make, check these out: banana blueberry oatmeal muffins, gluten free peach muffins, and gluten free banana chocolate chip muffins. Or, for a savory option, try these savory cheddar & egg muffins!
How to Make Gluten Free Pumpkin Muffins
As always, this recipe is easy as can be! I like to keep things simple around here. 🙂
Start by whisking your dry ingredients together in a large bowl (almond flour, coconut flour, baking powder, spices, and salt).
Separately, mix together wet ingredients until smooth (pumpkin puree, milk, eggs, maple syrup or honey, and vanilla extract).
Then, pour the wet mixture into the dry mixture and stir until combined. Gently fold in walnuts and raisins.
Lastly, pour batter into greased or lined muffin tins and bake! (You can make these into mini-muffins or regular muffins – whichever you prefer.)
Mini muffins usually bake for around 25 minutes at 350 degrees Fahrenheit, and regular-sized muffins should bake for around 50 minutes.
Use a fork or toothpick to check if they’re done. It should come out mostly clean, with minimal or no crumbs. Cool on a wire rack, then dig in!
These would also be amazing with a dollop of Greek yogurt or almond butter on top.
Tips for Gluten-Free Baking
Here are a few tips to help make sure your gluten free muffins turn out perfectly:
- Use the scoop-and-sweep method for measuring your flour (see further down in this post for more details!)
- Unlike with traditional baking, it helps to mix the batter more when baking with gluten-free flours. This helps provide more structure.
- Let the batter rest for a little while before baking it. This helps the almond flour and coconut flour absorb the moisture from the other ingredients prior to baking.
Storage & Reheating Tips
I’d suggest storing these in an airtight container in the fridge so they last longer! Just heat in the microwave about 20 seconds before eating for max deliciousness.
You can also easily freeze them for later! Just wrap individually and place in a freezable bag or container.
How to Measure Almond Flour
Unlike regular flour, you can (and should) measure almond flour with the dip/scoop and sweep method! Use the measuring cup to scoop the almond flour directly from the bag, then use a knife to sweep the excess from the top back into the bag. (Just don’t pack it down).
Use same method for measuring your coconut flour!
Additionally, if you store your almond flour in the refrigerator, you’ll get the best results if you make sure it reaches room temperature before you bake with it.
You’ll find the full gluten free pumpkin muffins recipe at the end of this post. Enjoy! I know I’ll be nomming on these all autumn long. 🙂
Want more pumpkin recipes? Check this post out: Healthy Pumpkin Recipes.
Love muffins? I have approximately a million healthy muffin recipes on my blog – I went through a pretty serious muffin phase. 😉 Here are a few of my absolute favorites that I’ve come up with over the years:
- Carrot Cake Muffins (vegan)
- Ginger Pear Muffins with Honey
- Zesty Lemon Zucchini Muffins
- Spiced Butternut Squash Muffins
- Healthy Pumpkin Muffins (or Bread)
What’s your favorite kind of muffin?
- 1.5 cups almond flour/meal
- 1/2 cup coconut flour
- 1 teaspoon baking powder
- 1 Tablespoon cinnamon
- 1/2 teaspoon each ground cloves and nutmeg
- Pinch of salt
- 3/4 cup chopped walnuts
- 1/2 cup raisins (or other dried fruit, like tart cherries)
- 1 can (15 oz) pureed pumpkin (about 1.5 cups)
- 3 eggs
- 1/2 cup almond milk
- 1/2 cup pure maple syrup or honey
- 1 teaspoon vanilla extract
- Preheat oven to 350.
- In a large bowl, mix all dry ingredients (except walnuts and raisins). In a separate bowl, mix all wet ingredients. Pour wet into dry, stirring until mixed. Fold in walnuts and raisins.
- Spoon muffin batter into greased/cooking sprayed mini or regular muffin pans.
- If making mini muffins, bake for 25 minutes. If making regular sized muffins, they will need closer to 50 minutes. Fork check to make sure they are done - and check them often so they don't burn!