Gluten Free Pumpkin Muffins


This is a simple pumpkin muffin base.  I have them pictured below with chocolate chips, but you could easily add your favorite nuts as well.  I prefer not to use cupcake liners, as I like the texture on the outside to have a slight crunch and the center to stay very moist.  The mini-size muffins are a hit with the kids!

I like to sprinkle the chocolate chips or nuts on top as opposed to stirring into the batter.  That way you can make both kinds and please everyone :)

Gluten Free Pumpkin Muffins

  • 1 cup pumpkin puree
  • 1/2 cup honey
  • 1/2 cup melted butter or coconut oil
  • 4 eggs
  • 1/3 cup coconut flour, packed
  • 1 cup almond flour, packed
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/2 cup chocolate chips (optional)
  • 1/2 cup nuts (optional)
  1. Preheat oven to 325.
  2. Whisk together all wet ingredients.
  3. Add the dry ingredients and whisk until thoroughly combined.
  4. Fold in chocolate chips/nuts (or sprinkle on top before baking.)
  5. Fill muffin tins almost to top.
  6. Bake for 20-30 minutes depending on size, or when toothpick inserted comes out clean.

*will last longer stored in the fridge, also freezes well.

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3 Responses to Gluten Free Pumpkin Muffins

  1. Pam Ennis says:

    I am allergic to tree nuts so no almond flour for me. I am going to try substituting soy flour for that in the muffin recipe. What do you think? I have made banana bread following a regular recipe except for the flour,even using the same flour measurement. It came out great,just “heavier” . You story is an inspiration. Thnk you. I am glad I found your site!

  2. Melissa says:

    These were amazing. I wrote out the recipe by hand and somehow left out the almond flour. Just using the 1/3 cup of coconut flour they still turned out great. A little more moist I think likely but still great. My husband prefers them to traditional pumpkin muffins made with sugar and all purpose flour. Looking forward to seeing how they taste with the almond flour added next time.

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