Gluten Free Pumpkin Muffins

Gluten Free Pumpkin Muffins

These gluten free pumpkin muffins are fluffy and delicious. Made with coconut flour, eggs, pumpkin and spices, they are very low in calories and very filling. They make the best autumn breakfast or snack!

Gluten Free Pumpkin Muffins
Prep and Cool time
Cook time
Total time
Recipe type: Breakfast, Gluten-Free, Low-Carb
Yield: 15 muffins
  • 2 teaspoons melted butter or coconut oil for pan
  • 8 large eggs
  • 2 cups (400 grams) canned pure pumpkin puree
  • 1 cup xylitol*
  • 4 teaspoons pure vanilla extract
  • ¼ teaspoon kosher salt
  • 4 teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 cup coconut flour
  • 1 teaspoon baking soda
  1. Preheat oven to 350 degrees F. Line 15 muffin cups with liners and brush the liners with butter or oil.
  2. Place the remaining ingredients in food processor bowl. Process until well-blended, 1-2 minutes, stopping once or twice to scrape the sides with a rubber spatula.
  3. Using a 4-tablespoon ice cream scoop, transfer the batter into the prepared muffin cups.
  4. Bake 30 minutes, or until set and a toothpick inserted in center comes out clean.
  5. Transfer the muffins to a cooling rack and cool 15 minutes before enjoying. Leftovers keep for a few days in a covered container in the fridge. Briefly warm the muffins in the microwave (5 seconds per muffin) before enjoying the leftovers.
*Here’s why I believe xylitol is safe; if you’re not convinced, replace with equal amounts of granulated sugar or coconut sugar. You can also try using honey or maple syrup, but then you would need to adjust the other liquids in this recipe.
Nutrition Per Serving
Serving size: 1 muffin; Calories: 116; Fat: 3g; Carbohydrates: 13g; Sugar: 7g; Sodium: 158mg; Fiber: 4g; Protein: 5g

Gluten Free Pumpkin MuffinsGluten Free Pumpkin Muffins


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