Gluten Free Pumpkin Muffins [+Video]

Gluten-Free Pumpkin Muffins are so moist and delicious that NO ONE will know these are healthy. These are not only gluten-free but also low-carb, keto, and sugar-free pumpkin muffins. A tasty bite of Fall, only guilt-free!

Jump to:

• Watch Video
• Healthy Pumpkin Muffins
• Ingredients and Tools
• 📖 Variations
• How To Make Gluten Free Pumpkin Muffins
• 💭 Tips
• ❓ Questions 
• ✔️ More Recipes
• ⭐ Stay Connected
• 📋 Recipe

Watch Video

Healthy Pumpkin Muffins

"Nothing says Fall like pumpkin. Enjoy these tasty muffins with a hot cup of coffee on a chilly Fall morning and you'll be in your happy place." 🙂 -Kori

Here's why you'll LOVE these gluten-free sugar free muffins:

Moist & Delicious

Unless you forget your muffins are in the oven, and you overcook them - these are moist muffins!

Remember to test with a toothpick. As soon as the toothpick comes out clean, they're done.

Flourless Pumpkin Muffins

Using finely ground almond flour, these muffins are completely flourless. Hooray for healthy pumpkin muffins!

The main binding ingredients in this recipe are eggs and xanthan gum. Only gluten-free baking powder is used in this recipe.

Sugar Free Low Carb and Keto

I'm super excited to share these healthy pumpkin muffins. I have been made these muffins for several years, and no one has EVER guessed that these are healthy. They have even passed the kid test. They're moist, sweet, and pumpkiny.

These are gluten-free, low carb, keto, sugar-free pumpkin muffins

By the way, these muffins have 6 grams of net carbs and fit nicely into a low carb and keto diet.

There are only 1.4 grams of sugars in this recipe, and it's mainly from the pumpkin.

13.5 g fat | 6 g net carbs | 5.7 g protein

Ingredients and Tools

Here are the ingredients and tools you will need to make these pumpkin muffins gluten-free:

Ingredients

• Almond Flour
• Allulose or Monkfruit Sweetener - I tested both sweeteners in this recipe and both worked great. Allulose does not leave that "cold feel" in your mouth, however so it is my preferred sweetener.
• Gluten Free Baking Powder
• Canned Pumpkin Puree - use only 100% pumpkin puree with no added ingredients.
• Butter
• Pumpkin Pie Spice
• Eggs
• Vanilla Extract
• Salt
• Xanthan Gum - used as a binding agent. Do not skip this ingredient. Xanthan gum is often used in low carb, gluten free, and keto recipes as a thickener or binding agent.

Tools

• Measuring cups
• Measuring spoons
• Large mixing bowl
• Medium mixing bowl
• Mixing spoon
• Cooling rack
• 12 cup muffin baking pan
• Muffin cup liners

📖 Variations

Here are several variations for making these healthy pumpkin muffins:

• Substitute coconut oil for the butter in this recipe.
• Make a pumpkin chocolate chip muffin: Add a 1/3 cup sugar free milk chocolate or white chocolate chips. You will need to increase the recipe time slightly
• Add 1/3 cup chopped nuts. You will need to increase the recipe time slightly.
• Sprinkle with cinnamon "sugar". Mix 1/3 cup granular sugar substitute with 2 teaspoons ground cinnamon. Spinkle the tops of the muffins with this mixture.
• Drizzle or spread pumpkin cream cheese frosting: in a small bowl mix 2 oz very soft cream cheese, 4 tbsp powdered sweetener, 1/4 tsp vanilla, 1 tbsp pumpkin puree, and 2 tbsp heavy cream.

How To Make Gluten Free Pumpkin Muffins

Here's how to make these tasty gluten-free pumpkin muffins:

Mix Dry Ingredients

Preheat oven to 350F

Stir together sweetener, baking powder, pumpkin pie spice, salt, and xanthan gum in a medium bowl.

Mix Wet Ingredients

In a second bowl, whisk together eggs, pumpkin puree, melted butter, and vanilla.

Add the wet ingredients into the dry and stir until just combined.

Fill Muffin Pan

Line a 12-cup muffin pan with paper liners. Spoon 1/4 cup of batter into each cup.

Bake Muffins

Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean.

Cool the donuts for 5 minutes, then carefully loosen and remove from the pan. Place muffins on a cooling rack.

Eat

Once cooled, store any extras in an airtight container.

Serve and enjoy!

💭 Tips

• Do not overmix the batter
• Remove muffins from hot pan and cool on a rack.
• Use muffin liners to prevent sticking.
• Measure the muffin batter with a 1/4 cup measuring cup. Most muffin cups hold about a heaping 1/4 cup full of batter.
• Test the muffins for doneness by using a toothpick inserted in the middle. If the toothpick comes out clean, the muffins are done. 
• Enjoy these for breakfast, a snack, or even dessert.
• Make ahead and freeze in batches.

❓ Questions 

Is pumpkin gluten free?

Yes, pumpkin is gluten-free. Be careful if you buy pumpkin pie filling; however, some brands contain ingredients that have glutens.

Are pumpkin muffins healthy?

I can't speak for all pumpkin muffins, but this recipe is healthy! Overall, pumpkin is high in vitamin A and C as well as containing lots of fiber. This recipe is gluten-free, low carb, keto, and sugar-free.

Check out this article from WebMD: 6 Surprising Health Benefits of Pumpkin.

Can I make these pumpkin muffins dairy-free?

Yes! To make these muffins dairy-free, use melted (but not hot) coconut oil in place of butter.

Can I make these muffins with coconut oil?

Absolutely! You can use coconut oil in this muffin recipe. By using coconut oil in place of butter, these will also be dairy-free pumpkin muffins.

Can I freeze these muffins?

Yes, absolutely. You can freeze this pumpkin muffins recipe. I will often make a large batch of these, then once cooled, I place them in an airtight container or freezer bag. Then freeze for up to 3 months. They never last that long, of course. 🙂

Can I use pumpkin pie filling in this gluten-free pumpkin muffin recipe?

Do not use pumpkin pie filling in this recipe as it may already be sweetened and contain pumpkin spices. Some pie filling contains glutens too. Use only pumpkin puree for this recipe.

What’s the difference between Pumpkin pie filling (or mix) and canned pumpkin puree?

Pumpkin pie filling is a ready-made pie filling that contains all the ingredients added to make a pie or has almost all the ingredients added (like sugar, spices, etc.). Some brands ask you to add evaporated milk and eggs.

Canned pumpkin puree contains 100% pumpkin puree with no added ingredients.

Can I use granulated monk fruit sweetener instead of allulose?

Yes, for sure!  You can use any granulated sweetener as long as it has a 1:1 sugar ratio. I tested both granulated monk fruit and allulose, and both came out great.

✔️ More Recipes

Here are some more gluten-free recipes you might enjoy. All are low carb, keto, with no sugar added.

Gluten-Free Muffin Recipes

• Strawberry Banana Flaxseed Muffins (Flourless Muffins)
• Coconut Blueberry Muffins (Coconut Flour Muffins)

Gluten-Free Pumpkin Recipes

• Crustless Pumpkin Pie (Keto Low Carb)
• Keto Creme Brulee (Pumpkin Spice Creme Brulee)
• Easy Pumpkin Soup Recipe (Low Carb and Keto)

⭐ Stay Connected

If you tried this Gluten-Free Muffin Recipe, I'd love for you to come back and give it a star rating and/or a review in the comments. Let's stay connected, so please share photos of your creations with me & others on Instagram, Facebook, and Pinterest! 🙂