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Grain-free pumpkin muffins

Grain-Free Pumpkin Muffins

These almond flour pumpkin muffins are grain-free and gluten-free. They are packed with nutrition and full of flavor!
Prep Time 10 mins
Cook Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 12 muffins


Dry ingredients

  • 1 1/2 cups almond flour I use blanched
  • 2 Tbsp ground flax seeds
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/8 tsp cloves
  • 1/2 tsp turmeric optional

Wet ingredients

  • 2 eggs
  • 1/3 cup maple syrup
  • 2 Tbsp melted coconut oil
  • 1 cup pureed pumpkin canned or fresh baked is fine


  • Preheat the oven to 350°
  • Before you start mixing ingredients, measure the coconut oil and microwave it to melt it. Then allow it to cool a bit before combining with colder ingredients.
  • In a large bowl, combine dry ingredients. Use a fork to break up clumps.
  • In a medium bowl, combine wet ingredients. If desired, this step can be done in a food processor or blender.
  • Stir wet ingredients into dry ingredients. Combine well.
  • Put paper liners into muffin pan.
  • Fill muffin cups with batter.
  • Bake at 350° for 25-40 minutes.
Keyword almond flour, gluten-free, grain-free, pumpkin