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Grainless Pumpkin Muffin Recipe – Gluten-Free Muffins

Try this delicious healthy pumpkin muffin recipe for a tasty on-the-go snack. Made with almond flour, these scrumptious muffins are gluten-free, making them a healthy option when you’re craving a satisfying baked good. The key to these easy pumpkin muffins is the delicious spice mixture — it tastes just like pumpkin pie!
Core Plan approved
Advanced Plan approved
Cook Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 8 Large Muffins


  • ½ can sugar-free pure pumpkin puree (7.5-8 oz)
  • 2 organic free-range eggs
  • ¼ tsp pure stevia extract (or to taste)
  • 4 tbsp organic butter melted
  • 1 tsp pure vanilla extract
  • ¾ tsp baking powder
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp ground ginger
  • ½ tsp sea salt
  • 1 ½ tsp cinnamon
  • 1 cup almond flour
  • ½ cup finely chopped walnuts

Core plan only:

  • handful of raisins or chopped dates


  • Preheat oven to 325° F.
  • Line a muffin pan with unbleached paper liners or silicone muffin cups.
  • In a large mixing bowl, combine all ingredients except almond flour and walnuts with a hand mixer, until well mixed.
  • Stir in the almond flour and walnuts just until incorporated. Batter will be very thick.
  • Spoon batter into muffin cups and try to smooth the tops as much as possible. (If you want pumpkin seeds on top, add now)
  • Bake for 25–30 minutes or until a toothpick comes out clean.