Pumpkin Pie Muffins (Gluten Free, Grain Free)

Pumpkin Pie Muffins (Gluten Free, Grain Free)

5.0 from 2 reviews
Pumpkin Pie Muffins (Gluten Free, Grain Free) Recipe
Prep time
Cook time
Total time
Serves: 12
  • 1 ½ c. ground organic almond flour
  • 1 ½ tsp. ground cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. ground cloves
  • 2 Tbsp. organic virgin coconut oil
  • 1 c. canned organic pumpkin
  • 8 Tbsp. Madhava Agave Nectar
  • ½ tsp. baking soda
  • ¼ tsp. Celtic sea salt
  • 2 large organic eggs
  • ½ tsp. ground nutmeg
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine almond flour, salt, baking soda and spices.
  3. In a Vita-Mix or other high speed blender puree oil, agave, eggs and pumpkin until smooth.
  4. Stir wet ingredients into dry.
  5. Place unbleached cupcake liners in cupcake pan.
  6. Pour batter into liners.
  7. Bake for 40-45 minutes.
  8. Cool and serve.

Nutrient Information Per Batch

3372.04 kcal Calories, 610.82 mg Calcium, 189.51 g Carbohydrate, 423 mg Cholesterol, 122.17 g Total Fat, 38.38 g Fiber, 11.95 mg Iron, 524.67 mg Magnesium 1853.7 mg Potassium, 51.2 g Protein,37.07 mcg Selenium, 1421.19 mg Sodium, 135.79 g Sugars, 6.81 mg Zinc, 34.25g Saturated fat, 0.03 trans Fat, 57.47 g Monounsaturated fats, 22.23 g Polyunsaturated fats, 38635 IU Vitamin A, 0.53 mg Vitamin B6, 1.29 mcg Vitamin B12, 10.9 mg Vitamin C, 35 IU Vitamin D, 47.79 Vitamin E, 41.75 mcg Vitamin K, 161.95 mcg Folate,0.49 mg Vitamin B1(Thiamin),6.67 mg Vitamin B3(Niacin),2.32 mg Vitamin B2(Riboflavin), 0.68 mcg Lycopene, 342.67 mcg Lutein and Zeaxanthin, 0.08 g ALA, 0 g EPA, 0.04 gDHA,1095.58 mg Phosphorous, 5.21 mg Manganese, 11747.8 mcg Alpha carotene, 17020.3 mcg Beta carotene, 18.04 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Dairy
  • No Poultry
  • No Peanuts
  • No Grains
  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Seeds
  • No Soy
  • No Molds
  • No Legumes
  • No Nightshade
  • No Citrus
  • No Corn
  • No Yeast

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.


  1. Madeleine Finn says:

    I’ve been making these muffins for years because everyone loves them! I use 1/2 cup of coconut nectar instead of the agave. I was wondering if there was another substitution for the sweetener that would have less sugar? If I were to use erythritol and stevia would that make them too dry? Any suggestions? Thanks for this yummy recipe!

    • Kelley Herring says:

      Hi Madeline,
      I love that you are interested in a low sugar “makeover” of this recipe using erythritol and stevia. And you’re right – substituting granular sweeteners for liquid can be a challenge as it can make the finished product dry. My suggestion would be to increase the fat to 4 Tbsp. and use 1/2 cup erythritol + stevia to taste (~20-30 drops). Please let me know how it goes!

      Be Well,

      • Madeleine Finn says:

        Thank you Kelley! I finally tried your substitutes for a lower sugar muffin using 4 Tbsp (1/4 c) of coconut oil and 20 drops of SweetLeaf stevia added to wet ingredients and 1/2 cup erythritol (which I powdered in my NutriBullet with the grinder blade first) that I added to the dry ingredients before stirring the wet ingredients into the dry. Also, since I am now on Dr. Gundry’s Plant Paradox program to heal Leaky Gut and autoimmune disease by eliminating lectins, I substituted the pumpkin with 1 cup organic canned sweet potato puree. I also stirred in 1/3 cup of chopped soaked and dried pecans to the combined batter. The new sugar-free sweet potato muffins are fabulous! Now I can’t wait to try some of your other pumpkin recipes substituting the sweet potato puree. Thanks again for all of your healthy recipes!

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