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Pumpkin Spice Muffins

Celebrate fall with gluten free muffins made from freshly roasted pumpkin and coconut flour, along with a glass of almond milk.

If I had a grain free muffin of the month club November would be pumpkin spice muffins. September would be banana muffins and May would be blueberry muffins. Of course, I have no such club, however, I do love a good healthy muffin.

For those of you who have nut allergies? These grain free Pumpkin Spice Muffins are nut free.

The roasted pumpkin in this muffin makes it delicate and moist and the spices add a robust fall flavor. I use a tablespoon each of ground cinnamon and ginger. The result is a healthy one given that cinnamon is a wonderful blood sugar stabilizer and ginger is anti-inflammatory. When baking, these muffins will perfume your home with the wonderful aroma of healing spices.

Pumpkin Spice Muffins

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  1. In a food processor pulse together coconut flour, salt, baking soda, cinnamon and ginger
  2. Pulse in eggs, pumpkin, honey, shortening and stevia
  3. Transfer batter into paper lined muffin tin
  4. Bake at 350° for 25 minutes
  5. Serve

Makes about 8 muffins

Next week I will be posting the vegetarian Pumpkin Whipped Cream recipe that you see crowning these Pumpkin Spice Muffins. If you want immediate gratification, check out Marla’s recipe at familyfreshcooking.com, and check out the gorgeous photos on her site as well.

While I based my dairy free pumpkin whipped cream recipe upon hers, mine is a bit different. Marla’s has less sugar (she sweetens it solely with stevia) and mine has more spice. That’s what I love about the internet –there’s a recipe for everyone if your fingers do the walking.

Here are some of my other gluten free muffin recipes:


posted on November 5, 2012

57 comments leave a comment

  1. Alan

    Your “ratio” almond flour muffins have become a staple in our household — I’ve been looking for something similar that was nut free in case my daughter needs to take something in to school to share with others. I’m looking forward to giving these a try, I just roasted up some squash so maybe I’ll try a butternut version of these.

    Thanks for the great recipes and ideas!

  2. Darn – I knew I should have bought a pumpkin at the pumpkin patch. Looks delicious. I love anything pumpkin.

  3. Olivia@ OmNom Love @ omnomlove.blogspot.com

    The muffins look delicious and I can’t wait for the whipped cream recipe. By the way, if you started a muffin of the month club I would definitely join. ;)

  4. Tracy

    CAn I use coconut oil instead of shortening?

  5. Elizbeth @ mothermedoula.com

    I’m going to try these! I just roasted some pumpkin…

  6. Arlene

    Really only 1/4 c. of flour in these muffins?

  7. Sommer

    Can I ask why you must use a fresh pumpkin? What is the result with only canned?

    • Linda C

      Sommer, using freshly roasted pumpkin will give this a much better, richer taste. It’s more work, but it’s worth it; it makes a big difference. Also, it ensures you are getting “clean” pumpkin, i.e. no additives, preservatives, chemicals, etc. that are typical in most canned food. And fresh food is also going to be more nutrient rich too. I roast a bunch all at once, and freeze what I’m not using immediately and that’s a big time saver.

    • Eve

      Canned pumpkin worked great

  8. Jaime Norton

    I love that you’re doing more coconut flour recipes these days :)

  9. jaime @ sweet road @ asweetroad.com

    How cute! I’m not sure where to find coconut flour, but maybe I can test it out with another gluten free flour…? I have some gluten free friends so this recipe will come in handy!

    • Maria

      Jaime@sweetroad –coconut flour can be found at health food stores like whole foods, akins, traderjoes, or at target. At target it is next to the oils. At whole foods, it’s only $5,99/lb!

    • Linda C

      Jaime, coconut flour is very unique and no other GF flour behaves like it, so you can’t substitute it out. One of the great things about coconut flour is that recipes don’t require large amounts, so one bag lasts a long time and is therefore a good value. And like Maria said, its out there in lots of stores, and of course, Amazon and other online retailers.

  10. Ada Rousso

    Can honey be used instead of stevia? If so, how much honey??

    thanks — can’t wait to try these muffins!

  11. Hi Elana! Aren’t you so in love with that pumpkin whip?! These muffins look wonderful too :) Thanks for the shout too! XO

  12. Darling Elana-
    Just want to say thanks for all your wonderful, tasty recipes. I am grateful for you!!!!

  13. Jenny

    Made these tonight, they were very good! The recipe only made 6 muffins for me, so next time I might double the recipe, if I want to share them. 6 is a perfect amount for a couple of days of snacks for me. I ate mine warm with some Kerrygold butter, YUM!!! Also the texture was tender and cakey, not the dense egginess some coconut flour recipes produce, which I hate. Will definitely make these again, thanks Elana!

  14. Can’t wait to try this! Just roasted some butternut squash and will try with that for now. Can’t wait for the whipped cream recipe! Thanks Elana!

  15. Karina

    You should seriously start a “muffin of the month” club!

  16. Katie

    These were fantastic! The spice ratio was exactly what I’ve been looking for – I did add nutmeg, cardamon and clove as we are a little pumpkin spice obsessed in our house, but the original ratio is great too. I love having snacks like these that I don’t feel guilty about sharing with my family!

  17. Becky

    Hi Elana,
    I have to follow a gluten/ dairy/ casein/ refined sugar-free diet due to health reasons and I just wanted to let you know that your recipes have made this process much easier and more enjoyable for me. We, my family and friends and I, really like your banana bread, pumpkin bars, flapjacks, almond butter blondies, chocolate chip cookies, and granola-type bars. You truly have a gift for cooking many who try them comment on how moist and delicious they are. Take care, God bless you, and Thanks again, Becky :)

  18. Wow!!! Looks incredible! I can’t wait to try!!

  19. Kate @ Eat, Recycle, Repeat @ eatrecyclerepeat.com

    These were wonderful! I subbed in mashed banana for honey – probably not as moist as if you were to use honey, but still really really delicious. I just spread some coconut pumpkin butter on top :)

  20. Eliana

    I made these, only subbed out half the honey for oil and skipped the stevia. My husband loved them! Oh and I also put in a chopped apple (gotta get rid of them apples!)

  21. Angel

    These look delicious! Any suggestions for making them without the eggs though…? I am having a fairly recent intolerance to eggs and have just been avoiding them completely, I have yet to try any substitutions…? Thank you in advance for any advice!

  22. Neena

    Just baked a batch, delicious! Thank you Elana! I used agave instead of honey, and omitted the stevia as I didn’t have any stevia liquid, and they were fine.

    Just curious whether anyone out there uses dried stevia? I bought a bag as it was considerably cheaper than the drops, plus had no added ingredients. Now I’m trying to figure out how to actually use it! I have read of making a syrup by soaking in water for 24 hours and filtering the herbs so was planning on trying that. Any thoughts appreciated!

    • Noel

      I would like to know if others have replaced eggs as well. I’m experimenting with removing eggs from my diet.
      I’ve not tried these strategies with these muffins, but I’ve read about these egg replacements: 1 tsp ground flax meal + 3 tsp hot water, wait 4 min, add 1 tsp baking powder (quantity is per egg) Or use 1/4 cup yogurt (wonder if coconut yogurt would work); and I’ve heard of using banana though I don’t know the amount. I may start experimenting.

  23. Annie

    Delicious! I am new to your site but tried several recipes at once and it paid off! I made these muffins which were absolutely lovely. I also made the pumpkin pie recipe from your book with the pecan crust as you suggested and the cranberry cherry relish. My family and I loved it all. This Thanksgiving I am thankful for you Elana! I have been GF for years but have recently been diagnosed with other food allergies and sensitivities. The paleo diet ends up being pretty close to what I need to do and your book and website has been a great resource for me and has allowed me to be excited about my food possibilities instead of depressed about what I can’t have. I also feel markedly better! Win all the way around. A most sincere thank you!

  24. Annie

    HAVE been a great resource… not has. Should have proofread… sorry.

  25. Rowan

    Hi Elena, made your pumpkin muffins with the stated ratio of ingredients except I subbed grapeseed oil for your shortening as I didn’t have any, but it didn’t work. The batter was more like liquid and although they rose, the muffins were soggy, greasy and looked raw inside. What did I do wrong? I’ve never used coconut flour before!

  26. Neena

    OK so second time making these I doubled the recipe, and used frozen pumpkin that I thawed and then measured out. The batter was way too dry compared to last time and I worked out it must be because of the frozen rather than fresh pumpkin. I made one batch with the dry batter, to see how they’d turn out – they didn’t rise, and are quite dry but flavors are still yum! I added quite a bit of water to the second batch (didn’t measure, just tried to get the consistency of the batter right from memory) and they are currently in the oven… fingers crossed they turn out like last time! Just thought I’d add my caution if anyone is planning on using frozen pumpkin.

  27. Jessica G

    I just made this recipe, doubling it. I used roasted, pureed butternut squash instead. I didn’t use the stevia and I used about 3/4 of the indicated honey (I used a mix of maple syrup and honey). I used TJoes pumpkin pie spice instead of the spices listed and put a bit less than indicated. The result is delicious. They are very custardy rather than cakey. But delicious even so! I made 12 muffins and then used a madeleine pan for the rest of the batter….the madeleine pan wasn’t a great choice since they are custardy…but I was still able to remove the majority of the product. I think that I could get away with adding maybe 1 or 2 more tablespoons of coconut flour next time.

  28. I roasted pumpkin I had awhile ago – and froze it… would that work?

  29. Michele

    So disappointed. I was hoping to be able to use canned pumpkin. :-(

  30. Shannon A

    I just tried these, and they are amazing! I love pumpkin muffins. Even the other people in the house who aren’t grain-free were willing to try them, because they smell so good while they’re baking. Thanks for the recipe! I’ll be making this one again.

    I used pumpkin puree that I had prepared in the fall, and froze. I didn’t have any shortening, so I used coconut oil instead. I also didn’t have vanilla cream stevia, so I used some vanilla extract. Otherwise I used the recipe exactly.

  31. Sharon Ulam @ yahoo

    Why won’t good organic canned pumpkin work??

  32. Thanks so much for this recipe!! Made these twice now. The first time I subbed a splash of vanilla extract for the vanilla Stevia, used coconut oil for the vegan shortening, and used Trader Joe’s organic canned pumpkin. They were delicious! The second time, I used those same substitutions, but also tweaked the honey, using 1/4 cup honey and 1/4 cup unsweetened applesauce instead. My father – who is quick to tell me when anything tastes “too healthy”- couldn’t tell the difference between the two batches, and thought they were both delicious. I did find that my oven required an extra 5 minutes to get them to the point where they were moist but not mushy.

  33. Nan

    I usually use butternut squash and coconut oil in this recipe. The results, just like the original recipe, are yum-a-licious!

  34. laura

    I’m a little frustrated to read in many if not most of your recipes that they require a food processor. Not everyone has one, yet there seemingly are not alternative instructions. A blender can do some things but not others.I’m writing under this recipe with the food processor requirement, but it is one where it looks like you could blend the ingredients by hand. Other recipes of yours use the processor differently, making it seem that recipe requires ownership of one. I have to make a call each time to see if each recipe is possible without a processor, and sometimes it is an educated guess. Newer cooks wouldn’t be able to do that.

    I guess it’s the apparent assumption that most people (must) have a food processor (no alternative steps given for no processor) is what bothers me. Or that the people you are talking to are the kinds of people who would have a food processor. Not everyone has a middle class or upper middle class well-stocked kitchen with expensive appliances. Wish your recipes were more accessible to people from all walks of life.

    • Laura,

      I just made them without a food processor. They came out fine. I have a food processor, but I wanted to make this without to give you specific feedback. I also changed the seasonings based on what I had on hand, used coconut oil instead of shortening, skipped the stevia, and made 12 muffins by doing 1 1/2 times all the ingredients (rounding up to 5 eggs.) Here are the things you need to be careful of when mixing by hand:

      Sift the coconut flour on its own, then sift together the dry ingredients. You can use a basic wire mesh handheld strainer for this; not only is it a more versatile tool than an old-school sifter, it’s also a lot cheaper. I have several in different sizes. You can buy them at the grocery store or a department or discount store. I used a medium-mesh strainer, not the super fine one.

      Coconut flour absorbs water so it clumps up a lot. Sifting eliminates the clumps and combines the dry ingredients nicely. I measured into one metal bowl, then sifted into another, then back to the first. Press out the last lumps with your fingers so they mix in well.

      In a separate bowl, whisk together your wet ingredients really well to combine fully. You may wish to melt your oil to make this easier. I used coconut oil, which is solid at room temperature this time of year. I didn’t melt it and it did combine fine but it was a mini-workout, especially since the honey was a bit crystalized too. It doesn’t have to be perfect, but it should be fairly smooth.

      Whisk the dry ingredients into the wet ingredients really well. If it’s super stiff (For example, if you’re using canned pumpkin which tends to be dryer than home roasted) you may need to add a splash or two of water. Coconut flour absorbs a LOT of moisture.

      As for a food processor, it is a significant investment but you will save a lot of money in the long run by using it wisely. There are perfectly decent machines out there that cost about $50. While $50 is a significant chunk of change, it’s a lot less than a higher end machine and if you’re not doing heavy duty jobs all the time, it works just fine. You can use it to make a lot of foods instead of buying them – for example, pureeing your own pumpkin or other fruit, making your own hummus or other dips, chopping nuts into small pieces or even into nut flours, making your own energy bar/Lara bar/date ball type treats, pureeing frozen bananas into a dairy free soft serve dessert, grating carrots or other ingredients quickly and safely, making quick, delicious, and cheap pesto from fresh herbs from your window box or the farmers market, making your own bread crumbs or cake crumbs, quickly mincing a large amount of garlic or ginger… I use my food processor all the time, and it actually saves me a lot of money. The only job for which I find it is worthwhile to have a stronger machine is making your own nut/seed butters and other spreads, but you can still achieve a grainier version with a cheaper machine and a lot of patience.

      Enjoy!

  35. Lori

    Just out of curiosity – why does canned (100% pure not the pie filling) pumpkin not work in this recipe? Thank you!

    • Lori,

      It actually does work, and if you read the comments above, plenty of people have used it successfully! :) Elana doesn’t test recipes with ingredients she doesn’t use, and doesn’t recommend any ingredients she hasn’t tested with. I think that’s fair! Canned pumpkin is often quite dry compared to homemade, at least the organic brand I have available is, so just be mindful that it is possible you may want to add a splash of water to balance it. It’s not very scientific in terms of measurement, but it works.

      You can use canned pumpkin, or you can use homemade puree of roasted pumpkin or other winter squash. I like to make a few really big batches of puree in the fall and freeze about 1 1/2 to 1 3/4 cups at a time in pint containers, so I have them all year. I also put a fair amount in the slow cooker for pumpkin butter.

  36. Brianne

    I’m gluten-egg free and would love to make this pumpkin spice muffins without egg. Can I use egg’s substitute?

  37. Lyn

    I, too, have to be egg free and would love to know if the flaxseed in warm water (flax egg) or the applesauce and baking powder substitutes would work here. If so, now much? With the flaxseed “egg” I have read that you cannot use this as a substitute for more than two eggs with success. One poster also said the canned organic pumpkin is drier, another said it is more moist and the moisture needs to be drained out with cheese cloth. I would think canned pumpkin would be more moist. Thanks for the help and the gluten free recipe! I can’t wait to try it!

  38. Tracy

    have you ever tried 1 teaspoon of soy flour with 1 Tablespoon of water per egg in your recipes? just wondering how the texture would be using all non-conventional ingredients

  39. Tania

    LOVE THESE! Made a batch yesterday per recipe. I loved them, but my son doesn’t like ginger so much. Made another batch leaving out ginger and adding chocolate chips. Of course, he loved those. I used coconut oil and regular vanilla extract. I don’t care for stevia. Great consistency and you would never know they are GF.

  40. amy wasserman @ amycreates.com

    amazing recipe. i ate 1/2 of them a few hours after i made them. used coconut oil for the shortening. had vanilla stevia instead of vanilla cream…..UPS delivered my vanilla cream stevia as soon as they were out of the oven!!! used squash instead of pumpkin and 1/2 the sweetener (i had agave). huge hit in my family. next time i’ll add a little ground clove.

  41. Emily

    i made these this morning and since i didn’t have any liquid stevia, i substituted in some vanilla extract, and real butter for the vegan shortening. The flavor of them is amazing, i don’t think my mother (who hates anything coconut!) would be able to tell that it’s made with coconut flour!

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