Delicious gluten free pumpkin muffins are made from simple, wholesome ingredients. They are healthy, low carb and very filling!
These gluten free pumpkin muffins are so fluffy and delicious. They are made from 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 snack!
I prefer to use foil or silicone liners when baking with coconut flour. It’s been my experience that coconut flour muffins tend to stick to paper liners.
If you’re looking for more awesome pumpkin breakfast recipes, try these fluffy paleo pumpkin pancakes. They are delicious!
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*
- 2 teaspoons vanilla extract
- 2 teaspoons ground cinnamon
- 6 tablespoons coconut flour (44 grams)
- 1 teaspoon baking powder**
- 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.
- Leftovers keep for a few days in the fridge.