These delicious gluten free pumpkin muffins are the perfect take-along breakfast or snack! Packed with tasty and nutritious 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. Make them now and thank me later!
Pumpkin muffins have always been my favorite. Something about that spiced pumpkin flavor and fluffy texture is enough to get me preheating the oven! I always look forward to that first Fall batch in October…
… Spoiler Alert — I make these all year around! As a protein packed clean-ingredient substitute for a snack bar, I eat them all the time. They’re a favorite for hiking trips, afternoon snacks, grab-and-go breakfasts, and sharing with friends.
I found mastering the texture of gluten free muffins to be one of the biggest gluten-free baking challenges. I’m happy to say that I finally perfected these with a rockstar combination of almond flour and tapioca starch!
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.
Why you’ll fall in love with these Gluten Free Pumpkin Muffins:
- they are super fluffy and perfectly spiced
- almond flour packs in protein & 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 😉
- killer with or without chocolate chips!
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 pumpkin pie spice. If you have the time, use this blend instead:
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 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!Print
Hungry for more?
Check out my other Pumpkin recipes:
- Gluten Free Pumpkin Pancakes: the perfect paleo brunch ❤︎
- Crustless Gluten Free Pumpkin Pie
- Savory Pumpkin Stew
- Pumpkin Curry with Chicken
With love and gratitude,