These gluten free (and paleo!) pumpkin muffins are incredibly moist and tender, with a melt-in-your-mouth crumb that tastes like pumpkin pie (warning: they will make your house smell like HEAVEN). As opposed to the overly sweetened “cakes” that often disguise themselves as breakfast muffins, these healthy muffins are naturally sweetened and are grain free. They’re a cinch to make and are also dairy free! [Don't miss the step-by-step VIDEO below.]
Best pumpkin muffins recipe
As you may know, I have a serious passion for muffins, but these flourless pumpkin muffins are my all-time favorite. The recipe is adapted from a version in my first cookbook, The Food Processor Family Cookbook, and the batter gets whipped together in a blender or food processor (no mixing bowls needed!). The paleo muffins are nutritious and not overly sweet, but they have an incredible pumpkin spice flavor.
Ingredients:
The flourless muffins are made with almond flour as the base, which makes them ultra moist and high in protein (it also makes them gluten free). Two tablespoons of coconut flour gives the muffins a creamy crumb that’s reminiscent of pumpkin pie. You probably already have all of the spices in your cabinet!
Dairy free pumpkin muffins
There's no milk or dairy in these muffins (the pumpkin puree and maple syrup make them supremely moist without the need for added liquid).
How to make blender pumpkin muffins:
- In a blender or food processor, combine all of the wet ingredients and the spices, and blend until smooth.
- Add the dry ingredients to the blender (right on top of the wet ingredients).
- Blend the batter until smooth.
- Scoop the batter into lined muffin cups (an ice cream scoop works great for this).
- Sprinkle the top of the muffins with chopped pecans, if you'd like.
- Bake the muffins until they're golden on top and a toothpick inserted in the center comes out clean.
FAQs
These muffins can be refrigerated for up to 3 days or frozen for up to 2 months. You can eat them straight out of the fridge—they will be a bit richer in the center, like pumpkin pie—or you can reheat them in a toaster oven.
Light colored tins are best for baking muffins, as dark tins can cause muffins to darken too quickly on the bottom and sides (if using a dark pan, check the muffins a couple minutes early).
I don’t recommend swapping out the almond flour in these paleo muffins, as it gives them their moist and tender texture.
Tips for making this recipe:
- This batter gets made in a high speed blender or food processor, meaning there’s no mixing bowls required! However, if you don't have a high speed blender or food processor you can use electric hand beaters instead. In a large bowl, combine the wet ingredients and beat on medium-high until completely combined. In a separate bowl, whisk together the dry ingredients. Pour the dry ingredients into the bowl with the wet ingredients and beat until smooth.
- I always recommend baking with a kitchen scale, which not only makes things much easier, but also much more accurate (especially when using gluten free flours). If you use measuring cups, be sure to spoon the almond flour into the cups so it’s not too tightly packed.
- This pumpkin pie muffin batter only needs 2 tablespoons of coconut flour, which doesn’t sound like a lot, but which makes a big difference in terms of texture (coconut flour absorbs a lot of liquid, so a little goes a long way).
- I recommend using light colored muffin tins, as dark tins can cause the muffins to darken too quickly (if using dark tins, check them early).
- An ice cream scoop makes it easy to divide the batter among the muffin cups.
- If you like these muffins, be sure to try this Paleo Pumpkin Bread Recipe!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you for supporting From Scratch Fast!
Other healthy muffins you might like:
Watch the video!
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Get the recipe!
Gluten Free Pumpkin Pie Muffins (Paleo!)
Equipment
- High Speed Blender or Food Processor
- Muffin Tins
Ingredients
Wet ingredients
- 1 ½ cups (362g) canned pumpkin puree
- â…” cup (220g) maple syrup (or you can use honey)
- ¼ cup (48g) virgin coconut oil, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- â…› teaspoon ground cloves
- ½ teaspoon fine sea salt
Dry ingredients
- 3 cups (345g) almond flour
- 2 tablespoons (13g) coconut flour
- 1 teaspoon baking powder
Toppings (optional)
- ¼ cup chopped pecans
- Flaky sea salt
Instructions
- Preheat the oven to 350˚F (175˚C). Line 12 muffin cups with paper liners.
Blend the wet ingredients
- In a high speed blender (such as a Vitamix) or food processor, combine the pumpkin puree, maple syrup, coconut oil, eggs, vanilla, cinnamon, nutmeg, ginger, cloves and salt. Blend until smooth. Scrape the sides.
Add the dry ingredients
- Sprinkle the almond flour, coconut flour and baking soda over the wet ingredients in the blender or processor. Blend, stopping and stirring occasionally with a rubber spatula, until there are no more lumps (don’t over-blend the batter).
Divide into muffin cups and bake
- Divide the batter among the muffin cups—the cups should be rather full (you will have some leftover batter—feel free to squeak out an extra muffin or two if you have another tin!). Sprinkle with the chopped pecans and flaky sea salt, if using.
- Bake, rotating the pan(s) halfway through, or until the muffins are golden brown and a toothpick inserted in the center comes out clean, about 33-35 minutes.
- Let the muffins cool in the pan(s) for 5 minutes, then transfer them to a wire rack. For the best flavor and texture, let the muffins cool completely before serving (but if you can’t wait, I get it).
- Serve the muffins on their own or slather them with some softened butter. SO GOOD!
Notes
- This batter gets made in a high speed blender or food processor, meaning there’s no mixing bowls required! However, if you don't have a high speed blender or food processor you can use electric hand beaters instead. In a large bowl, combine the wet ingredients and beat on medium-high until completely combined. In a separate bowl, whisk together the dry ingredients. Pour the dry ingredients into the bowl with the wet ingredients and beat until smooth.
- I always recommend baking with a kitchen scale, which not only makes things much easier, but also much more accurate (especially when using gluten free flours). If you use measuring cups, be sure to spoon the almond flour into the cups so it’s not too tightly packed.
- This pumpkin pie muffin batter only needs 2 tablespoons of coconut flour, which doesn’t sound like a lot, but which makes a big difference in terms of texture (coconut flour absorbs a lot of liquid, so a little goes a long way).
- I recommend using light colored muffin tins, as dark tins can cause the muffins to darken too quickly (if using dark tins, check them early).
- An ice cream scoop makes it easy to divide the batter among the muffin cups.
- If you like these muffins, be sure to try this Paleo Pumpkin Bread Recipe!
Joan says
I made this in my Vitamix and they turned out great. 🙂 I also subbed pumpkin spice mix for the spices you recommended.
Name *vivian says
Qual seria a abobora, tô no Brasil, tem a capotia e abobora para doce.