These flourless Gluten Free Pumpkin Muffins are so moist and delicious that NO ONE will know they're healthy. These tasty little bites of Fall are gluten-free, low-carb, keto, and sugar-free. Tasty yet totally guilt-free! 😉
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The Best Gluten-Free Pumpkin Muffins Recipe!
"Nothing says Fall like pumpkin. Enjoy these tasty gf muffins with a hot cup of coffee on a chilly Fall morning and you'll be in your happy place." 🙂 -Kori
Moist & Delicious. Unless you forget your muffins are in the oven (Yep. I've done this!) - these are moist and full of wonderful pumpkin flavor! (Tip: check the doneness earlier than expected.
Flourless Pumpkin Muffins. We used finely ground almond flour so these muffins are completely flourless - no gluten free flour needed. Hooray for that! The main binding ingredients in this recipe are eggs and xanthan gum.
These are healthy! I'm super excited to share these healthy gluten free, low carb, keto, and sugar free muffins. I have been making these for several years, and no one has EVER guessed that these are healthy. By the way, these can easily be made dairy-free by using coconut oil instead of butter!
Pumpkin Muffins Gluten Free Ingredients
Here are the ingredients and tools you will need to make this recipe:
- Almond Flour - Be sure to use finely ground almond flour. We did not use a gluten free flour in this recipe because we loved the texture of the almond flour best.
- 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% pure pumpkin with no added ingredients, not pumpkin pie filling.
- Butter or Coconut Oil - Either one may be used. Be sure they are melted but not hot.
- 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.
For exact ingredient quantities, please see the recipe card below!
Be sure to save this pin to Pinterest for later! 😉
Substitutions and Variations
- To make pumpkin chocolate chip muffins: Add a ⅓ cup sugar-free milk chocolate or white chocolate chips. You will need to increase the recipe time slightly.
- Add ⅓ cup nuts like chopped walnuts or pecans. You will need to increase the recipe time slightly.
- Make a crumble topping: Sprinkle with cinnamon "sugar." Mix ⅓ cup granulated sugar substitute with 2 teaspoons ground cinnamon. Sprinkle 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, ¼ tsp vanilla, 1 tbsp pumpkin puree, and 2 tbsp heavy cream.
How To Make Gluten Free Pumpkin Muffins
Here's how to make the best gluten free muffins:
1. Preheat oven to 350F. Stir together almond flour, sweetener, baking powder, pumpkin spice, salt, and xanthan gum in a medium bowl.
2. In a second bowl, whisk together eggs, pumpkin, melted butter or coconut oil, and vanilla.
3. Add the wet ingredients into the dry and stir until just combined.
4. Line a 12-cup muffin pan with paper liners. Spoon ¼ cup of muffin batter into each cup.
5. Bake for 25 to 28 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the donuts for 5 minutes, then carefully loosen and remove from the pan. Place muffins on a cooling rack.
Top 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.
FAQs
Yes, pumpkin is gluten-free. Be careful if you buy pumpkin pie filling - some brands contain ingredients that have glutens.
This pumpkin muffin recipe is healthy, but depending on the recipe, many contain gluten, sugar, and fat. Overall, pumpkin is high in vitamins 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.
Yes, absolutely. You can freeze these gluten free pumpkin muffins. I will often make a large batch of these, then once cooled, I place them in an airtight container or plastic freezer bag. Freeze for up to 3 months. They never last that long, of course. 🙂
Do not use 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.
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.
Pumpkin puree contains 100% pumpkin puree with no added ingredients.
Yes, for sure! You can use any granulated sweetener as long as it has a 1:1 sugar ratio. I tested granulated monk fruit and allulose, and both came out great.
Recipe For Gluten Free Pumpkin Muffins
Ingredients
- 2½ cups finely ground blanched almond flour
- 1 cup allulose or monkfruit sweetener (with a 1:1 sugar ratio)
- 4 teaspoons pumpkin pie spice
- 4 teaspoons gluten free baking powder
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- ⅔ cup pumpkin puree
- ½ cup butter or coconut oil (melted but not hot)
- 4 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350F. Stir together almond flour, sweetener, baking powder, pumpkin pie spice, salt, and xanthan gum in a medium bowl.
- 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.
- Line a 12-cup muffin tin with paper liners. Spoon approximately ¼ cup of batter into each cup.
- 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. Let muffins cool on a rack. Once cooled, store in an airtight container or plastic bag.
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Notes
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- PUMPKIN CREAM CHEESE FROSTING: In a small bowl, mix 2 ounces of very soft cream cheese, 4 tablespoons powdered sweetener, ¼ teaspoon vanilla, 1 tablespoon pumpkin puree, and 2 tablespoons heavy cream.
- MAKE PUMPKIN CHOCOLATE CHIP MUFFINS: Add a ⅓ cup sugar-free milk chocolate or white chocolate chips. You will need to increase the recipe time slightly.
- TIPS: Do not substitute or leave out xanthan gum; Test the muffins for doneness by using a toothpick and inserting in the center. If the toothpick comes out clean, the muffins are done.
Nutrition
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Manya Phillips says
Made these yesterday. I ended up with 21 muffins. So my carb count went down to 3 I think.Oh my they are so so so tasty. I will be making these over and over again. Thank you💕💕
seekinggoodeats says
Oh good! Thank you for trying the recipe out. I'm so glad you ended up with more - and you loved them. 🙂 I love how moist they turn out