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Gluten-Free Pumpkin Muffins (Recipe and Video)

5.0 from 1 vote

It’s been a week.

Penelope’s treatment has been going well, and thankfully she’s okay. But she got a little sick after Monday’s treatment, then Wednesday she spiked a fever so we spent the night in the hospital so she could get some medicine and they could run some tests. We’re home now – and we’ve been in the mood to bake something PUMPKIN-ey!

Why This Recipe Works

The kids helped me make these while on a break from virtual school today and I should have just went ahead made two batches because these things are already gone! Like, they never even completely cooled.

Pumpkin savages.

My favorite part about these is that they are gluten-free, dairy-free, and sugar-free (only honey as a sweetener), but you’d never know it because they are so light and delicious.

We made half of these with chocolate chips (Hu Gems, my favorite!), and half of the batch without them. (Ciro loves chocolate chips, and Penelope doesn’t like them.)

We made a recipe video for you to follow, but you can scroll below it for the full text version. I hope you love these as much as we did. They hit the spot for a fall-flavored, healthy sweet snack.


These paleo pumpkin muffins are super easy to make, and you likely have everything you need in your pantry. Here are the ingredients needed:

  • Dry ingredients: baking powder, baking soda, salt, pumpkin pie spice, almond flour, coconut flour
  • Wet ingredients: melted coconut oil, eggs, pumpkin puree, honey, vanilla extract
  • Optional flavor & crunch: chocolate chips

That’s it! Grab a muffin tin, and you’re ready to rock.

How to Make Gluten-Free Pumpkin Muffins

I love this recipe because it’s pretty basic: you first whisk together the dry ingredients in a medium bowl, then you mix the wet ingredients in a separate bowl. Add the two together, stir in your chocolate chips, pour into muffin tins, and bake!

It’s really that simple. They also bake pretty quickly (just 18-20 minutes!), so you’ll get to enjoy these in no time.

Frequently Asked Questions

Question: Can I use regular flour to make these muffins?

Answer: Yes, if you do not want these to be gluten-free you can use 1 and 1/4 cup of regular flour in place of the almond and coconut flours.

Question: Could I use a different sweetener than honey?

Answer: Yes, you can substitute maple syrup for the honey if you prefer.

Question: I don’t like coconut oil. Can I use something in its place?

Answer: Yes, we’ve also made this recipe with ghee and it’s come out excellent.


If you love gluten-free fall recipes (like me!), be sure to try my Fall Spice Cake, my Gluten-Free Butternut Squash Ravioli, and my dairy-free, no sugar Pumpkin Spice Latte. And if you made these muffins I would love it if you would rate this recipe and drop a comment to tell me how you liked them!

Gluten-Free Pumpkin Muffins (Recipe and Video)

Recipe by Alessandra Macaluso
5.0 from 1 vote


Prep time


Cooking time


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  • 3/4 teaspoon baking powder

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon Himalayan sea salt

  • 1 tablespoon pumpkin pie spice

  • 3/4 cup fine almond flour

  • 1/2 cup coconut flour

  • 2 tablespoons melted coconut oil

  • 2 eggs at room temperature* (see note for a tip)

  • 1 cup pumpkin puree* (see note)

  • 1/4 cup honey

  • 1 teaspoon vanilla extract

  • 1/2 cup chocolate chips (optional)


  • Preheat your oven to 350 degrees. Grease a muffin tin, or use muffin liners.
  • In a medium bowl, combine baking powder, baking soda, salt, pumpkin pie spice, almond flour, and coconut flour. Whisk until combined.
  • In a small bowl, mix coconut oil, eggs, pumpkin, vanilla extract. Mix well, then pour into dry ingredients, and mix with a spatula until completely combined. If using chocolate chips, add them to the batter and fold them in with a spatula.
  • Begin pouring into the prepared muffin tin, filling each muffin space to about 2/3 full. Bake for 18-20 minutes. Enjoy this savory, seasonal treat!

Recipe Video


  • If you’re in a pinch and need to bring your eggs to room temperature quickly, here’s a tip I use: place them in a bowl of warm water so they are completely covered, and leave them for 5 minutes. Carefully drain the water. Your eggs should be at room temperature and ready to use for baking.
  • Be sure you are using a can of simply pumpkin puree, and not pumpkin pie filling or anything else. It’s easy to confuse the two. Check your ingredients! The only ingredient should be pureed pumpkin.

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Alessandra Macaluso is the author of What a Good Eater! , Lucy the Bee and the Healing Honey, and The Real-Deal Bridal Bible. She’s also a Qigong and Tai Chi instructor, and overall wellness advocate. Her work has been featured in several anthologies which can all be found on her Amazon author page, and she has contributed to The Huffington Post, Scary Mommy, TODAY Parents, and many other online publications.

Alessandra is a northerner-turned-southerner, enjoying the south with her children, Penelope and Ciro, and her husband, Greg.

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I love pumpkin muffins. Can’t wait to try this recipe.

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