These gluten free pumpkin muffins are made with almond flour and coconut flour for delicious, nutritious, perfectly-spiced muffins. Perfect for autumn-inspired baking!
I originally shared back in November 2012, but the recipe needed a little tweaking (another egg is now in the mix). Plus, the original photos were terrible and needed an update! So: I’m re-introducing these delicious pumpkin muffins to you in hopes that you enjoy them as much as we have. 🙂
Almond Flour Pumpkin Muffins
I made a batch of these over the weekend and both Matt and I gave them two thumbs up! They make an awesome, satisfying breakfast (hello, fiber and healthy fat!) or afternoon snack. I have one in my bag for later today – can’t wait to enjoy it. 🙂
Check out this post for more fall snack ideas, or this post for more gluten free breakfast ideas!
These gluten free pumpkin muffins are made with a combination of coconut flour and almond flour, making them nutty and flavorful while keeping them gluten-free as well. They’re moist and creamy – almost like a nutty pumpkin pie filling. Yum!
Gluten Free Pumpkin Muffin Ingredients
To make these pumpkin muffins, you’ll need:
- pureed pumpkin (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
- eggs
- milk or almond milk
- maple syrup or honey
- walnuts
- raisins
- baking powder
- spices (clove, nutmeg, and cinnamon)
- vanilla extract
How to Make Gluten Free Pumpkin Muffins
As always, this recipe is easy as can be!
Simply mix your dry and wet together in separate bowls, then combine and pour batter into muffin tins. You can make these into mini-muffins or regular muffins – whichever you prefer!
Mini muffins usually bake for around 25 minutes at 350 degrees F, 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.
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.
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.
Want more muffins recipes? I have approximately a million on my recipe page – 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)
Looking for gluten free muffins or baked goods? Try these instead:
- Banana Nut Quinoa Muffins (vegan & gluten free)
- Scrambled Egg Muffins (use ground flaxseed instead of spelt flour)
- Nutty Protein Granola Bars (gluten free with GF certified oats)
- Peanut Butter Power Cookies (vegan, gluten free)
- Spiced Cherry Pecan Granola Bars (gluten free)
- Vegan & Gluten Free Granola Bars (vegan, gluten free)
What’s your favorite kind of muffin?
Gluten Free Pumpkin Muffins
This fast and easy recipe for mini gluten free pumpkin muffins will be your new fall favorite. Makes a great healthy on the go breakfast or snack.
Ingredients:
Dry
- 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)
Wet
- 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
Instructions:
- Preheat oven to 350.
- In a large bowl, mix all dry ingredients. In a separate bowl, mix all wet ingredients. Pour wet into dry, stirring until mixed.
- 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!
