These moist gluten-free Pumpkin Pie Muffins are a household favorite—especially with my younger son. When he was little he ate so much pumpkin and winter squash that his skin developed a slight orange tint from the beta-carotene. Thankfully his complexion returned to normal, and the muffins remained a hit.
Low-Carb Pumpkin Pie Muffins
Pumpkin is a great baking ingredient: low in carbohydrates and rich in nutrients. This recipe uses blanched almond flour, which is much lower in carbs than wheat flour, making these muffins an excellent choice for a low-carb or LCHF-style menu. The recipe is naturally sweetened with honey and calls for simple, wholesome ingredients.
Pumpkin Pie Muffins
Ingredients
- 2 cups blanched almond flour (not almond meal)
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 1½ teaspoons pumpkin pie spice
- ½ cup honey
- 3 large eggs
- 1 cup roasted pumpkin, well packed
Instructions
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Preheat oven to 350°F (175°C). In a large bowl, whisk together the almond flour, salt, baking soda, and pumpkin pie spice.
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In a blender or food processor, puree the honey, eggs, and roasted pumpkin until smooth.
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Stir the wet mixture into the dry ingredients until just combined.
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Line a muffin pan with paper liners and divide the batter evenly among the cups.
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Bake at 350°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
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Remove from the oven and cool in the pan for about 1 hour before serving.
Equipment
Gluten-Free, Child-Friendly Muffins
These muffins are quick to prepare and fill the kitchen with cozy autumn aromas. They stay wonderfully moist inside and are kid-approved—just expect empty wrappers and happy little faces. Given the nourishing ingredients, they make a wholesome snack or breakfast option.
Low-Carb Pumpkin Recipes
More low-carb pumpkin ideas to try:
- Paleo Pumpkin Pie
- Paleo Pumpkin Bread
- Nut-Free Pumpkin Crumb Muffins