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These pumpkin muffins are super fluffy and moist! Made using a mixture of almond flour and tapioca flour for the perfect, light texture that everyone will obsess over! These muffins are completely free of grains and dairy but don’t compromise on the perfect texture and sweet, pumpkin spice flavor! If you love pumpkin spice and want a healthier muffin, look no further for the perfect breakfast or snack! I hope you love these!
Pumpkin Muffins
These pumpkin muffins are not only moist and full of pumpkin flavor, but they’re also paleo, gluten free, grain free, dairy free, soy free and refined sugar free.
Gluten and Dairy Free Sweet Bread
If you’re interested in more gluten free and dairy free bread recipes, feel free to check out any of these ones!
- Apple Cinnamon Bread (Gluten Free + Dairy Free).
- Carrot Cake Banana Bread (Gluten Free + Dairy Free).
- Chocolate Banana Bread Recipe (Gluten Free + Dairy Free).
If you want pumpkin bread in a large loaf, try out this recipe below! You can use it with chocolate chips or without!
Common Questions:
Are Pumpkin Muffins Gluten Free?
Most pumpkin muffins do contain gluten if they use wheat flour, but this recipe uses almond flour and tapioca flour to create the perfect fluffy muffin. Both of these flours do not contain gluten and so the muffins are completely gluten free.
Are Pumpkin Muffins Healthy?
Of course, this depends on what you consider healthy. These pumpkin muffins contain less sugar than a typical pumpkin pumpkin from the store and uses unrefined sugar and whole food ingredients.
Can I Add Chocolate Chips?
Yes! If you’d like you can add 3/4 cup chocolate chips and skip the cinnamon sugar topping on these muffins.
Pumpkin Muffins Dry Ingredients:
Almond flour: This gluten free and grain free flour creates a light and cake-like texture. Make sure that you use blanched almond flour for this recipe and NOT ALMOND MEAL, as it will leave a gritty texture.
Tapioca flour: This flour is also known as tapioca starch and blended with the almond flour, it creates the perfect fluffy texture. It works similarly to corn starch and you can use them interchangebly in recipes.
Pumpkin pie spice: This blend of spices creates a beautiful flavor that works well with the pumpkin. If you don’t have pumpkin pie spice, you can use 2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger powder and a pinch ground cloves.
Baking powder: Use paleo baking powder if you want to keep this recipe paleo. I use an aluminum-free baking powder.
Baking soda: This ingredient helps the bread rise properly when baking.
Sea salt: This brings out the other flavors and ingredients in the bread. Feel free to adjust the amount to your liking.
Cinnamon: This is used along with some coconut sugar for sprinkling across each muffin top. You can leave it out, if you prefer.
Pumpkin Muffins Wet Ingredients:
Eggs: There are a lot of eggs in this recipe but those are what help give the perfect texture and help it bake all the way through. I don’t reccomend using egg substitutes in this recipe.
Pumpkin puree: This is the star ingredient in this recipe and creates a super moist bread. Be sure to use pumpkin puree and NOT PUMPKIN PIE FILLING.
Coconut sugar: This unrefined sugar has a light maple-like flavor and sweetens the muffins beautifully. You can also substitute brown sugar, if you like.
Coconut oil: This oil lends a bit of a coconut flavor in the recipe that isn’t too overpowering. You can subtitute refined coconut oil or avocado oil if you want no coconut flavor in your muffins.
Vanilla extract: A little bit of this ingredient works to bring more depth to the flavor.
Maple syrup: Another sweetener in these muffins and leaves a perfectly moist muffin.
How to Make Pumpkin Muffins
- Start by preheating your oven and line your muffin cups with liners of your choice. You can also grease each cup if you don’t have liners.
- Melt coconut oil and leave it at room temperature to cool. (You’ll add this when it’s room temperature to avoid it clumping).
- In a mixing bowl, combine all the dry ingredients (besides cinnamon and sugar topping) and use a whisk or the back of a fork to break up any clumps.
- In another large mixing bowl, whisk wet ingredients until well combined and smooth.
- Transfer dry ingredients to the bowl of combined wet ingredients and stir until just combined.
- Divide batter evenly between 12 muffin cups.
- Combine coconut sugar and cinnamon in a bowl and sprinkle across the top of each muffin.
- Bake for 18-23 minutes or until fully done (use a toothpick to check by inserting and if it comes out without batter it’s done).
Equipment Needed For Muffins
These muffins are fairly simple to make and only require a couple mixing bowls and baking tools.
I like to use pure stainless steel for baking in order to avoid coatings on a lot of pans. This is the stainless steel 12 cup muffin pan I use.
If you’re looking for mixing bowls, I love to use glass and stainless steel for healthy cooking and easy cleanup.
Almond Flour Pumpkin Muffins Recipe:
Almond Flour Pumpkin Muffins
Ingredients
Dry Ingredients
- 1 ¾ cup almond flour (blanched)
- ½ cup tapioca flour (also known as tapioca starch)
- 2 ½ teaspoons pumpkin pie spice
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Wet Ingredients
- 4 eggs (room temperature)
- 1 ¼ cup pumpkin puree (pure pumpkin from a can)
- ½ cup coconut sugar
- ¼ cup coconut oil (melted and cooled to room temp)
- 2 teaspoons vanilla extract
- ¼ cup maple syrup
Sugar Topping
- 2 Tablespoons coconut sugar
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 400 degrees Farhenheit. Line a muffin tin with 12 liners or coat generously with oil and set aside.
- Melt your coconut oil and let it cool to room temperature.
- In a mixing bowl combine almond flour, tapioca flour, pumpkin pie spice, baking powder, baking soda and sea salt until there are not clumps.
- In a separate, large mixing bowl, whisk all the wet ingredients until smooth. Add the dry ingredients to the wet ingredients and fold until just combined.
- Separate batter evenly into 12 muffin cups.
- In a small bowl, stir 2 tablespoons coconut sugar with 1/2 teaspoon of cinnamon. Sprinkle the mixture across the top of every muffin then place in the oven.
- Bake for 18-23 minutes or until an inserted toothpick comes out clean.
More Muffins Recipes To Try
For even more gluten free muffin recipes made with almond flour, check out any of these below!
- Chocolate Banana Muffins (Gluten Free + Dairy Free).
- Healthy Carrot Cake Banana Muffins (Gluten Free + Dairy Free).
- Gluten Free Banana Muffins (Dairy Free).
Thanks For Visiting
This post is a recipe for gluten free pumpkin muffins made with almond flour. If you enjoy this recipe, please consider leaving a comment below and rate this recipe to let me know how it went for you! Also, feel free to check out any other recipes on my site that interest you and let me know any suggestions you have for future recipes! Thank you for stopping by and I hope you enjoy the rest of your day!