Healthy Gluten-Free Pumpkin Muffins with almond flour

These One-bowl Paleo and Gluten-Free Pumpkin Muffins with 9 ingredients make an awesome healthy snack or to-go breakfast! Packed with nutritious dairy-free ingredients like coconut butter, pumpkin, and almond flour, they are sure to please the palate and satisfy cravings.

We make them on the weekends and enjoy them for breakfasts and afternoon snacks all year round. Try with or without chocolate chips -- we usually make half and half in my house.

The spiced pumpkin flavor and fluffy texture of these delicious healthy gluten-free pumpkin-muffins is enough to get me preheating the oven! While I usually take a baking break in the heat of summer, I always look forward to the first amazing Fall batch.

This healthier version makes an excellent substitute for expensive gluten-free snack bars with protein-packed ingredients. We bring them on hiking trips and enjoy them for afternoon snacks, grab-and-go breakfasts, and sharing with friends.

Why you'll fall in love with these Gluten Free Pumpkin Muffins:

• super fluffy and perfectly spiced
• almond flour packs in protein and satisfies cravings
• full of healthy nutrient-dense ingredients
• gluten free, dairy free, refined sugar free, and paleo
• the perfect dessert-like substitution for a snack bar on the go
• great with or without chocolate chips!

What makes these muffins light and fluffy?

The addition of pumpkin puree gives muffins a lighter texture. Additionally, eggs and tapioca starch help keep the muffin texture fluffy.

While almond flour alone is often grainy, combining it with tapioca starch gives it that extra softness and fluff that we all love about the perfect pumpkin muffin.

What does pumpkin do in baking?

In baking, pumpkin creates a light and moist texture. Pumpkin is sometimes used as a substitute for oil or butter for a lower fat muffin. By itself, the addition of pumpkin has a subtle flavor. However, it is usually accompanied by pumpkin pie spices like cinnamon, nutmeg, ginger, and allspice.

Is canned pumpkin the same as pumpkin puree?

Canned pumpkin and pumpkin puree are the same thing. Both refer to pumpkin that has been steamed and then pureed. There are no additional ingredients. If a recipe calls for pumpkin puree, choose a can of pure ingredients and be careful of ones labeled “Pumpkin Pie Filling” as they have additional additives.

If making pumpkin puree from scratch, be sure to use a pumpkin labeled Sugar Pumpkin or Pie Pumpkin. These pumpkins are smaller than the traditional carving pumpkins, which can be bitter by comparison.

What is pumpkin spice made of?

Pumpkin spice is traditionally made of cinnamon, ginger, nutmeg, and allspice. Sometimes cloves are included in this mix too. Most mixes have more cinnamon and ginger with a lesser amount of nutmeg and allspice.

What can I substitute for pumpkin spice?

You can substitute a blend of cinnamon, ginger, nutmeg, and allspice for pumpkin spice. Use this recipe for approximately 1 teaspoon of pumpkin spice: ½ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon nutmeg, and ⅛ teaspoon allspice. Mix these four spices together before adding them to the recipe.

What is Pumpkin Spice in the UK?

Since Pumpkin Spice can be harder to find in the UK, use our recipe of four simple spices as a substitute. 

I generally prefer to make my own combination anyway!

Let’s make Gluten Free Pumpkin Muffins

With only 9 ingredients and one bowl, this recipe is easy to whip up in no time!

Ingredients

• Almond flour
• Tapioca flour
• Pumpkin pie spice
• Baking soda
• Salt
• Coconut oil, soft or melted but not hot
• Pumpkin puree
• Maple syrup
• Eggs

Instructions

1. Preheat the oven to 350 degrees F (175 C) and grease a 12-cup muffin pan. 
2. Whisk together dry ingredients.
3. Add wet ingredients and mix well.
4. Distribute batter in the muffin pan. 
5. Bake for 20-25 minutes
6. Cool for 10 minutes before removing from the pan. 

What to know before you start:

Hot coconut butter can prematurely cook the egg.

For me, these pumpkin muffins are a one-bowl operation. However, if you add hot melted coconut oil, you can cook the egg prematurely. I specify "soft or melted but not hot" coconut oil for this reason.

I like my Pumpkin Pie Spice blend better.

And I think you will too! For a quick throw together, use 1 teaspoon of pre-made pumpkin pie spice. If you have the time, use this blend instead:

• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon ground ginger
• 1 pinch allspice

I normally put chocolate chips in all things possible, however...

These taste awesome without chocolate chips too. I spoon half of the batter (without chocolate) into muffin tins. Then I add chocolate chips to the rest of the batter and bake them together.

I don't think I'll ever change this ritual because I always crave both!

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More Sweet Pumpkin Recipes:

• Easy Pumpkin Spice Chia Pudding
• Gluten Free Pumpkin Donuts with spiced sugar topping (paleo)
• Gluten Free Pumpkin Pancakes (paleo)
• Crustless Gluten Free Pumpkin Pie

Savory Pumpkin Recipes:

• Savory Pumpkin Stew
• Pumpkin Curry with Chicken

Gluten Free Pumpkin Muffins Recipe

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Whether you're feeling festive or making them for year-round snacking, I hope you love these gluten-free pumpkin muffins!

xo, Jamie