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These Gluten-Free healthy Pumpkin Muffins are easy to make and so delicious! Made with almond flour, gluten-free flour, coconut oil, and some fun spices. They are light, fluffy, Gluten-free, can be made dairy-free, and would make a great healthy snack or dessert for the kids.
Making these Gluten-Free Pumpkin Muffins are so much fun. These pumpkin muffins are packed with goodness, so moist, and delicious – these easy healthy muffins are going to be your go-to treat or a quick breakfast on the go this fall. Made with all healthy ingredients so you can enjoy a perfect healthy breakfast to get you through your morning.
If you love muffins and like making healthier muffins to enjoy as a quick healthy breakfast we have more delicious muffin recipes you can try like these Banana Oatmeal Muffins or these Healthy Zucchini Muffins!
why you’ll love these Gluten-free pumpkin muffins
- Healthy muffins you’ll love. Gluten-free, dairy-free (use flax eggs), and loaded with chia seeds, these hearty tasty muffins are great as a healthy treat or to start off your day.
- Delicious! Richly spiced, subtly sweet, and packed with flavor, these healthy muffins will be a household hit.
- Perfect for fall. Pumpkin puree, pumpkin spice, and a host of other goodies come together for a comforting and delicious muffin that’s great for the holiday season.
- An easy muffin recipe. You can whip up the batter in minutes, then pop in the oven for 20 mins – done!
ingredients you’ll need
- Flour: Almond flour and gluten-free flour. If you don’t have gluten allergies you may use any other flour of choice.
- Pumpkin Puree: you may use canned pumpkin puree
- Honey: sub this with maple syrup or agave if you have to
- Granulated Sweetener
- Chia seeds
- Vanilla Extract
- Pumpkin Spice
- Cinnamon
- Almond Milk: or any other milk of choice.
- Eggs
- Coconut Oil: Melted
- Baking Soda
- Slivered Almonds: these are used to top the muffins, but can be omitted. You may also use chopped walnuts or pecans.
- Salt
how to make these healthy pumpkin muffins recipe
- Prep – Preheat oven to 350 F and prepare a muffin tin with 6 liners.
- Make your batter – Mix together your wet ingredients then add in your dry ingredients.
- Bake – Transfer the batter to the liners, top with slivered almonds, and bake for 20-22 minutes or until a toothpick comes out clean.
- Let cool and serve.
recipe notes and tips
- As you start to measure out the ingredients, grab two bowls and measure out the dry ingredients in one bowl then measure out the wet ingredients in another bowl. Then it will be a simple add wet and dry ingredients together and mix.
- Make sure all of your wet ingredients are at room temperature.
- If you don’t have almond flour you can use whole wheat instead if you don’t care for making these gluten-free. If you need this Gluten-free then just add more Gluten free flour.
- Whole wheat pastry flour yields extra light and fluffy muffins that are delicate until cooled.
- Make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has a completely different flavor.
- Use baking soda not baking powder.
- Don’t overmix your batter as this will yield tougher muffins.
- To make dairy-free use flax eggs.
- Don’t over-bake the muffins. Take them out with a toothpick inserted into the center comes out clean.
frequently asked questions
These muffins are great on their own, with a pat of butter, or with almond butter.
Another great topping to try in place of the almonds would be some dark chocolate chips, some frozen cranberries, or chopped nuts – such as pecan. Dried fruit would also be great, like apricots or raisins.
We used coconut oil and you can hardly taste it in the muffins. But you could use other oil. Olive oil can give the muffins a slightly herbal note although it will still be barely noticeable. You could also use vegetable oil, as it has a neutral flavor but the usual vegetable/canola oil is very processed. If you want to use vegetable oil, ideally go for cold-pressed sunflower oil or grapeseed oil, if available.
Absolutely, these Healthy Pumpkin Muffins are great for freezing. Just let the muffins cool completely and then put them in a freezer bag or freezer container, they’ll freeze well for up to 2 months. When ready to eat, you can let them defrost on the counter or you can put them into the microwave for around 30 seconds.
Despite their tiny size, chia seeds are full of important nutrients. They are a great source of omega-3 fatty acids, rich in antioxidants, and provide fiber, iron, and calcium. Omega-3 fatty acids help raise good cholesterol which helps protect against heart attack and stroke.
other pumpkin recipes you might like
- Paleo Chocolate Chip Pumpkin Bar Recipe
- Chocolate Chip Pumpkin Bread
- Easy Roasted Pumpkin Soup Recipe
- Cinnamon Sugar Pumpkin Donuts
- Pumpkin Chocolate Truffles
- Easy Pumpkin Chia Pudding
- Healthy Pumpkin Pancakes
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Gluten-Free Pumpkin Muffins
Ingredients
- 1/2 Cup Almond Flour
- 1/2 Cup Gluten-free Flour
- 1/2 Cup Pumpkin Puree
- 2 Tbsp Honey
- 3 Tbsp Granulated Sweetener (Truvia)
- 2 Tbsp Chia Seeds
- 1 Tsp Vanilla Extract
- 1 Tsp Pumpkin Spice
- 1 tsp Cinnamon
- 2 Eggs
- 1/4 Cup Almond milk
- 2 Tbsp Coconut oil , Melted
- 1 Tsp Baking powder
- 1/2 Tsp Baking soda
- 1/4 Cup Slivered almonds
- 1/8 Tsp Salt
Instructions
- Preheat oven to 350 F and prepare a muffin tin with 6 liners.
- In a large bowl, whisk together the eggs, milk, coconut oil, vanilla, honey, and pumpkin until smooth.
- Add in the remaining dry ingredients (except almonds) and mix until batter forms.
- Transfer the batter to the liners, top with slivered almonds and bake for 20-22 minutes or until a toothpick comes out clean.
- Let cool and serve.
Notes
- As you start to measure out the ingredients, grab two bowls and measure out the dry ingredients in one bowl then measure out the wet ingredients in another bowl. Then it will be simple to add wet and dry ingredients together and mix.
- Make sure all of your wet ingredients are at room temperature.
- If you don’t have almond flour you can use whole wheat instead if you don’t care for making these gluten-free. If you need this Gluten-free then just add more Gluten-free flour.
- Whole wheat pastry flour yields extra light and fluffy muffins that are delicate until cooled.
- Make sure to use pumpkin puree and not pumpkin pie filling. Pumpkin pie filling has a completely different flavor.
- Use baking soda not baking powder.
- Don’t overmix your batter as this will yield tougher muffins.
- To make dairy-free use flax eggs.
- Don’t over-bake the muffins. Take them out with a toothpick inserted into the center comes out clean.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
