Gluten-Free Pumpkin Muffins

Gluten-Free Pumpkin Muffins are really easy to make. |

Pumpkin! Pumpkin everywhere. And not a bit of eat to eat.

Uh, let’s rephrase that. Pumpkin! Pumpkin everywhere. And so, so much of it to eat.

If you hadn’t noticed, Thanksgiving is almost upon us. And, therefore, the ubiquitous pumpkin recipes are coming out of the woodwork, so to speak. Maybe I should say out of the oven, or out of the kitchen.

In fact, I have already had a wonderful guest post by my friend Kim from Cook It Allergy Free about Crustless Pumpkin Streusel Pie. If you haven’t read about Uncle Norm and his aversion to pumpkin, you should. Oh, and make the pie while you’re at it.

So, since I like to think of myself as an independent, free-thinker, I am not following this pumpkin trend like a silly lemming.

OK, I am a silly lemming. I really dig pumpkin, too. So, I decided to try to adapt my oh-so-easy muffin recipe to gluten-free pumpkin muffins. It took a couple of tries, but I did it.

If you like pumpkin and muffins, these gluten-free pumpkin muffins will be a nice addition to your baking arsenal. Just like my Gluten-Free Banana (Chocolate) Muffins and my Gluten-Free Zucchini Muffins, it’s really easy. In fact, it’s oddly similar.

This recipe is killer, if I do say so myself. I’m good at this muffin thing. Maybe I will start calling myself the muffin girl. (I know I should say woman, but it doesn’t flow as well.)

Gluten-Free Pumpkin Muffins |


Gluten-Free Pumpkin Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
If you like pumpkin and muffins, this will be a nice addition to your baking arsenal. Just like my Gluten-Free Banana (Chocolate) Muffins and my Gluten-Free Zucchini Muffins, it’s really easy. In fact, it’s oddly similar.
Dry Ingredients
  • 2 cups Almond Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Sea Salt
  • 2 tablespoons Pumpkin Pie Spice
Wet Ingredients
  • 1 cup Pumpkin Puree
  • 3 Eggs
  • ¼ cup Grapeseed Oil
  • ½ cup Brown Sugar
  • 1 cup Chopped Nuts
  1. Preheat oven to 350° F.
  2. Mix dry ingredients together in a medium bowl. Get out all of the lumps.
  3. Mix wet ingredients together in large bowl.
  4. Add the dry ingredients to the wet ingredient bowl.
  5. Put muffin papers in muffin tin. Divide the batter into the 12 muffin papers.
  6. Bake for 22 – 24 minutes. Check with toothpick for doneness.


Just a little side note. I actually made my own pumpkin puree a while ago, and I had it to use for this recipe. But, I am sure the regular old canned stuff will work just fine. Just make sure to get the plain. If you get the pumpkin pie filling with all of the spices and sugar, you might be a bit overwhelmed.

DO you like muffins? What is your favorite flavor?

Until later, here’s to…Living better, easily!

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56 Responses to “Gluten-Free Pumpkin Muffins”

  1. They sound lovely, Tia! I’ve found that when I use almond flour and pumpkin puree together, it becomes granular (for lack of a better word). I either use some coconut flour in addition to or sub some of the almond flour with it, or I use coconut milk to help smooth out the batter. I have some pumpkin recipes on my blog that I do that with, including a gingerbread spice one. I would be interested to try and see how your recipe turns out. They certainly do look good and just the way muffins should be. 🙂

    • Hi Zoe,

      I found the key with this recipe is the eggs. I tried to use less eggs, but I had to cook them for an hour on 300. And they still turned out mushy.

      And, they passed the 19 year old boy test. One of my husbands hockey friends always shows up when I am cooking and tries everything. So far, he is pretty impressed with gluten-free.


  2. Tia, your muffins look terrific! I know you are the muffin girl after enjoying your banana muffins at BlogHer Food. 🙂 We can have several names and personalities that fit us, right?

    I’ve had a similar experience to Zoe with almond flour and pumpkin. I wonder if you used more eggs than you normally do in a muffin recipe and if that was the difference, Pray tell. 😉


    • Hi Shirley,

      Yep, it was the eggs. Like I was telling Zoe, I tried to have less egg, and it turned out gooey. And that was after cooking it for an hour. Definitely needed the 3 eggs.

      I like having several names and personalities, but after the Betty White SNL skit, I’m might be rethinking Muffin Girl. 😉


      • LMAO That was one funny bit, wasn’t it? I loved that show with Betty … I haven’t laughed that hard at SNL in a long time, although I did thing the mom/son (was it the McGyver one? hate those anyway) was a bit too much. Okay, we won’t call your muffin girl after all. LOL

        Yes, eggs, I thought sooo … good to know–thank you! I have tried making my pumpkin squares with almond flour and I ended up with a very flat, but tasty crust versus squares. Next time, I’ll try the recipe with another egg and let you know how it goes. 😉


  3. I would definitely say that you are good at this muffin thing, seeing that I have had first hand experience of your magic muffins. Now I am anxious to give this one to try! Love your post, Tia! You crack me up as usual! Love your photo! 😉

    • Hi Lexie,

      Yeah. After making these a few times, I have the recipe memorized. It’s that easy. I hope they work out as well for you.


  4. I’ve been craving something baked and with pumpkin. These sound right up my alley. I’ll be making these tonight for sure! I may top them off with just a few chocolate chips to entice my son to eat pumpkin.

    • Hi Diane,

      OK, after I read this, I have picturing them with chocolate chips all day. Didn’t even think of that. What a great idea. And, I have some in my cupboard from BlogHer Food, just waiting to be made in some muffins. Yum!


  5. Wendy @ Celiacs in the House

    Add me to the list of muffin fans who’ve actually tasted one of your muffin recipes. The ones you made for BlogHer Food were such a treat. Now that I’ve made Kim’s Banana Cranberry muffins with almond flour, I’m ready to try pumpkin.

    • Hi Wendy,

      Ooooo. I bought cranberries this weekend just so I could make Kim’s muffins. I definitely want to try them with almond flour. And, thanks for being a fan of my muffins. I have so many.

      OK, I seriously have to stop with this muffin thing. After the Betty White SNL skit (see answer to Shirley’s comment above) I’m starting to weird myself out. 😉


  6. Wow! These seem simple and easy to make! Just almond flour eh? How awesome!

    I do love pumpkin as a flavor, though sometimes the pumpkin muffins I have are either too dry or too dense. But these look great!

    And I think you should just embrace the fact that you bake lovely muffins. Maybe go with a name that is empowering like THE MUFFIN MAVEN or something! Ha!

    • Hi Mr. Jackhonkey,

      Yes, there are very simple. Somehow, almond flour makes fabulous muffins. Nice and moist, but still light.

      I think I like The Muffin Maven. It has a nice ring to it. 😛


    • Hi Pat,

      You’re welcome! I hope they turn out just as good for you. I used homemade pumpkin puree (my first time making it myself), and I really liked it. Gave up and bought canned for the Thanksgiving muffins I’m going to make. Too much to do already. But, I’m sure they are great either way.


  7. Hello Tia!!

    Your spiced pumpkin muffins look delightful & ooh so appetizing!

    MMMMMM,..another must make recipe of yours truly!!

    Kisses from Brussels to you!!

    • Hello Sophie,

      Why thank you, so much! I truly appreciate it. If you make them, please let me know how you like them. I’m beginning to wonder if my taste testers have an agenda by the compliments. Just trying to get me to bake more.


  8. Amy Floyd

    I made these last night, and I really like them. I make pumpkin muffins often this time of year, and I liked to be able to just use almond flour instead of making a complicated gluten-free flour mix. I substituted honey for the agave nectar and used only about 1/3 cup. I used olive oil instead of the grapeseed oil, because that is what I have and what I usually use. I did not use Honeyville almond flour but rather some I purchased in bulk from somewhere out in California. The grind was not so very fine, but these still came out good. I really like the texture. Next time, I plan to use pecan meal since I recently picked some up in Florida for $2 a pound!

    Thanks so much for a recipe I will use often!

    • Hi Amy,

      Thanks for the idea of using less sweetener. I didn’t even think to try it with less. With all of the flavors, I’m sure it isn’t even noticed.

      I’m glad you liked the muffins. I, also like the idea of just using the almond flour instead of a bunch of different gluten free ones to try to come up with the right mix. And, it just works great in something like muffins. Please let me know how the pacan meal works out. It would be neat to know if other nut flours would work as well. And, maybe less expensive ones. 🙂


  9. Hi,
    This sounds really good.
    I’m unable to have gluten, wheat, or dairy
    there fore is there any way i can substitue the almond flour for something else, because i know almond flour is very high in fat.
    Also, is there any way to find oout the nutritional information. calories, sugar, etc

    • Hi Britt,

      You know. I am not sure if another flour will work. I haven’t tried anything else. I really like using the almond flour since the fats in it are good ones. Plus, I don’t seem to eat as much with these. And, I don’t know enough about gluten-free flours to know how to substitute them for almond flour.

      I’m not sure about the nutitional content either. I haven’t ever looked into it. My guess would be to find a site that can tell you the information for each individual item and calculate it form there. But that would take a lot of work.
      I’m sorry I couldn’t be more help. I do appreciate you stopping by.


  10. Thanks for this recipe! I just made these and they’re super tasty! I eat gluten free as well, and making gf muffins & quick breads from scratch is one of my favourite hobbies. I did a bit of substitution: instead of 2 cups almond flour, I used one cup almond flour, 1/2 cup tapioca flour & 1/2 cup sorghum flour. I also added about 1/4 tsp vanilla liquid stevia to sweeten it up a bit. I didn’t have pumpkin spice mix, so I just used a heaping teaspoon of cinnamon and 3/4 tsp nutmeg. Also I used coconut oil instead of grapeseed. They rose beautifully, have a great texture & flavour. Will make again!

  11. So many recipes I am finding today for pumpkin muffins, I think I am going to be eating alot of muffins, wonderful recipe to share, thanks.

  12. gluten free

    Wow…I have heard about wholemeal muffins, banana muffins, chocolate muffins but I saw first time “gluten free” muffins. They look same like those muffins though.

  13. I know that I commented on this last year, but since I KNOW how good these are I thought I would come back and give them the proper props! These muffins rock! Thanks for linking them up today!!

    • Glugle Gluten-Free

      Thanks, Kim. I appreciate the re-comment. And, I’m glad you liked them.