Gluten free Pumpkin Muffins

Published January 11, 2023 by Dr. Stephanie Gray, DC

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I love these Gluten Free Pumpkin Muffins.  Made with pumpkin puree, almond flour, and chocolate chips  these muffins are moist and delicious! Other than the chocolate chips there are no refined sugars in these muffins.

I need to have healthy snacks available at home. I’m a very busy person and  when I’m working I never have time to stop to eat. Sometimes I’ll have a muffin in between patients and it keeps me going until I can finally sit down and have a structured meal.

If I have good choices available, I tend to snack less and resist refined, packaged, junky snacks with more ease. These muffins are one of my favorite go to recipes because they are so quick and easy. I also  People are always surprised that they are gluten free.

Each muffins boasts only 6 grams of carbohydrates and only 1.5 grams of sugar.  If you use sugar free chocolate chips then you could totally eliminate all refined sugars in these muffins. I can’t bring myself to spending $7-10 for a small bag of chocolate chips. I’m hopeful that there will be more sugar free chocolate chip options in the near future.

These muffins are not only gluten free, they are grain free, dairy free, paleo and keto friendly!

For other great snacks recipes, check out my  Paleo Sweet Potato Muffins or my  1 Bowl Zucchini Trail Mix Cookies. 

Why you will LOVE these GF Pumpkin Muffins

• Very easy to make

• Simple ingredients using real food

• A ONE BOWL recipe, making less mess

•  A healthy baked good that is very low in sugar!

• Gluten free, grain free, dairy free

• Everybody will ask you for this recipe!

• It’s paleo and keto friendly

What equipment do you need? 

• 1 muffin tray
• 12 muffins liners
• 1 large bowl
• wooden spoon
• ice cream scoop
• measuring cups/spoons

What ingredients do you need?

• (unsweetened) pumpkin puree
• eggs
• monk fruit sweetener
• coconut oil
• almond milk
• baking powder
• baking soda
• almond flour
• pecans chopped
• chocolate chips

How do I make these GF Pumpkin Muffins?

It’s Super EASY!

Step 1:

Step 2:

In a large bowl, add pumpkin, eggs, oil, milk, sweetener. Mix together with a wooden spoon.

Step 3:

Add baking powder and baking soda.

Step 4:

Add almond flour, 1/2 cup at a time. Stirring each time with a wooden spoon.

Step 5:

Fold in pecans and chocolate chips.

Step 6:

Using an ice cream scoop, scoop mixture into prepared tins.

Step 7:

Bake for 20-25 minutes. Tops should be light brown. Allow muffins to cool in the pan for 5 minutes before handling.

Key Ingredients & Substitutions:

•  Pumpkin Puree- pure, unsweetened pumpkin from a can was used for this recipe. Baked sweet potato also works for this recipe.

• Coconut oil– coconut oil is an amazing, healthy oil that I use regularly for baking or cooking. There are so many health benefits to using coconut oil. Good substitutes would be olive oil, avocado oil or MCT oil. Don’t use refined seed oils like canola, sunflower or safflower oil as they are pro-inflammatory and are just not good for you.

• Almond milk– almond milk was used but any nut milk or even regular milk would work

• Almond flour –I regularly use almond flour for my baking. It’s naturally gluten free and it’s easy to work with. Plus it tastes good! Don’t substitute wheat flour or coconut flour for this recipe. It will not work. 

• Pecans– Pecans were used to add a little crunch to the muffin. I’ve made these muffins with and without added nuts and they turn out fine either way. Walnuts, or hazelnuts would be good substitutes.

• Chocolate Chips- I used standard chocolate chips. There are sugar free chocolate chips available but I find them too expensive. If you can afford it buy sugar free chocolate chips.  Even using standard chocolate chips, the sugar content of each muffin is only 1.5 grams of sugar per muffin.

• Other add-ins- Pumpkin seeds and unsweetened coconut are nice add ins to add more calories and good fats.

How to Store these GF Pumpkin Muffins?

Store leftover muffins in an airtight glass container. They are ok on the counter for a couple days but after that they should be refrigerated.  Must be eaten within 5 days.

These muffins freeze well.

Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media