Delicious gluten-free pumpkin muffins are made with simple, wholesome ingredients. They are healthy, low carb and very filling!
These gluten-free pumpkin muffins are so fluffy and delicious. They are made with a simple, wholesome list of ingredients. Coconut flour, eggs, pumpkin, and spices. I like to have two of these muffins for breakfast with my coffee. It’s a great breakfast that keeps me full for several hours. These gluten-free pumpkin muffins are low carb, low in calories, and very filling. They make the best autumn breakfast or a tasty and healthy snack!
What flour to use in gluten-free pumpkin muffins
I use coconut flour in this recipe. So it’s not just healthy and gluten-free but also keto and low carb, and it’s suitable for those allergic to nuts, who can’t use almond flour. Baking with coconut flour is easy, once you figure out the correct ratios. You simply need to add enough eggs and liquids to the batter, to keep it from drying out.
How to sweeten gluten-free pumpkin muffins
I use stevia glycerite in these gluten-free pumpkin muffins to keep them keto and low carb. I like stevia glycerite because it nearly eliminates the bitter aftertaste typical to other stevia products. And I believe that stevia is safe. If you absolutely can’t stand stevia, you can try replacing it with 1/3 cup of your favorite granulated sweetener (sugar, coconut sugar, or a low carb sweetener). If you do, check the batter. You might need to add a little water if it’s too dry. Please keep in mind that I only tested this recipe with stevia.
Use foil liners when making these gluten-free pumpkin muffins
I prefer to use foil liners when baking with coconut flour. It’s been my experience that coconut flour muffins tend to stick to paper liners, and even to silicone liners.
How to store gluten-free coconut flour muffins
Once completely cool, store them in a sealed container in the fridge for up to a week. Remove them from the fridge an hour before you plan on eating them. Alternatively, warm them up just a little in the microwave on 50% power, 10 seconds per muffin.
More tasty pumpkin breakfast recipes
If you’re looking for more awesome pumpkin breakfast recipes, try these fluffy paleo pumpkin pancakes. They are delicious! And this keto pumpkin cake (made with almond flour) is wholesome enough to serve for breakfast, at least occasioanlly.
Gluten Free Pumpkin Muffins
- Avocado oil for liners
- 4 large eggs
- 1/2 cup pure pumpkin puree
- 4 tablespoon unsalted butter, melted and slightly cooled
- 1 teaspoon stevia glycerite (equals about 1/3 cup sugar)
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 6 tablespoons coconut flour (44 grams)
- 1 teaspoon baking powder (gluten free if needed)
- Preheat oven to 350 degrees F. Line 6 muffin cups with foil or silicone liners and spray the liners with oil. You can use well-greased paper liners, but that would increase the risk of sticking.
- In a medium bowl, whisk together the eggs, pumpkin puree, melted butter, stevia, vanilla, and cinnamon.
- Whisk in the coconut flour, mixing patiently until very smooth. Finally, mix in the baking powder.
- Using a 4-tablespoon ice cream scoop, pour the batter into the prepared muffin cups.
- Bake until set and a toothpick inserted in center comes out clean, 22-25 minutes
- Transfer the muffins to a cooling rack and cool completely before enjoying. Texture improves when they reach room temperature.