Gluten-Free Pumpkin Spice Muffins
  • Email Email
  • Print Print

Gluten-Free Pumpkin Spice Muffins

Submitted by: Helen Bagge

Prep Time: 0 Seconds

Cook Time: 0 Seconds

Servings: 8

A taste of the best time of the year. These muffins are moist, slightly sweet, and have all the delicious spice that go into pumpkin pie.


  • 1 1/2 c. almond meal
  • 3 egg
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1 1/2 tsp. pumpkin pie spice
  • 1/8 tsp. sea salt
  • 1/4 c. coconut sugar
  • 1 tsp. vanilla extract
  • 3/4 c. pumpkin


Preheat oven to 350°F. Grease 6 muffin tins with coconut oil or butter, or just use paper muffin cups. Mix all ingredients. Pour mix into the 6-8 tins. Bake at 350°F for 15-25 minutes on the middle rack. Stick a toothpick in at 15 minutes. If it comes out clean, and the muffins seem firm enough on the top, they are probably done and will be more moist if not cooked any longer. Optional: Stick almonds in the top when they come out hot. *I really recommend you try using cooked sweet potato instead of pumpkin if you prefer a sweeter more moist muffin.