Gluten Free Pumpkin Muffins

I am really enjoying coming up with recipes using both coconut and almond flour.  Here is my newest favorite: a delicious, moist pumpkin muffin that makes a healthy snack you can indulge in any time of day. 

Enjoy!

  • 2 cups almond flour
  • 1/2 coconut flour
  • 1 tsp. baking powder
  • 1/4 tsp. sea salt
  • 1 Tbsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/3 cup coconut oil, melted
  • 1/2 cup agave or raw honey
  • 1/2-1/3 cup almond milk
  • 3 eggs, beaten
  • 1 cup cooked pumpkin
  • 1 cup diced apples or chopped dates or dried cranberries (optional)

Preheat oven to 350 degrees.  Line muffin tin with paper liners.  Combine the almond flour, coconut flour, baking powder, salt, and spices in a bowl. 

In a separate bowl, mix the eggs with the coconut oil, almond milk, agave, and pumpkin. 

Add the dry ingredients to the wet ingredients and stir gently to combine.  Stir in the diced apples or other optional ingredients.

Fill muffin cups all the way to the top of the liners and bake for about 25-30 minutes or until a toothpick comes out clean after inserted into a muffin. 

Remove from muffin tin and let cool on a wire rack. 

Makes 16-18 muffins.

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Becky Mauldin, N.D. is a Naturopath, teacher, speaker, and author.  She has authored two gluten-free cookbooks, Vibrant Health and Recipes for Life. Her story of recovery from an incurable illness has inspired many people around the world. She is known for making a healthy diet achievable for real people and real life.

Connect with her on Facebook and let her know what you think of this recipe. 

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5 Responses to Gluten Free Pumpkin Muffins

  1. Lynn Hagerup says:

    I tried this just yesterday and it is great.
    But after I started to make them had no pumpkin.so they became banana. ad for the cranberries…I added cranberries and dates and apple…very good
    thanks

  2. Thanks for linking up to Allergy-Free Wednesdays. Hope to see you again tomorrow.

  3. Alicia says:

    Making these now for my dd for breakfast!  She is licking the batter out of the bowl right now.  (I used the flax replacement for the eggs.)   
    Couple of questions:
    How fine do you meal your almonds when making the flour? 
    Also, do you keep the left over ground flax seed?  If so, how long?
     
    Thanks, Becki! 

    • Becky Mauldin says:

      You can either purchase almond flour or make it yourself from whole, raw almonds. I grind the almonds in a food processor for about a minute or so…until it is as fine as I can get it without it turning into almond butter!

      If you grind your own flax seeds, keep them in the refrigerator so they don’t go rancid. They will keep at least a month.

      I hope you guys like the muffins!!

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