Disclaimer: This post may contain affiliate links. This blog generates income through affiliate links at no extra cost to you.
Pumpkin combines with almond butter, almond flour, and shredded coconut in these positively scrumptious, beautiful, and healthy gluten-free pumpkin muffins to make for a perfect autumn treat. Simple to make in one bowl for easy clean up, also dairy-free and refined sugar-free, these pumpkin muffins are a delicious way to celebrate fall, or any time of year! You really can’t go wrong with warm spices and nutritious ingredients, these muffins will be loved by all!
I always look forward to autumn and the fun adventures it brings with my growing children by my side. Here in the mountainous high desert of Arizona, my soul is filled with gratitude and inspiration as the leaves begin to change signifying the season turning over, and the sense that all things are simultaneously settling their roots and growing tall, including my children.
Jump to:
This time of year is when all pumpkin flavored things are celebrated, so with that seasonal theme these coconut pumpkin muffins were created in a kitchen full of love, growth, and adventure with my family. What strikes me most about these gluten free muffins is their amazing flavors with their lovely light and fluffy texture. Pumpkin, almond, and coconut truly combine well, my friends. With my active and growing children, they never last long around here, and I hope you devour them as quickly as we do!
Why You’ll Love This Recipe
- Perfect blend of autumn flavors.
- Healthful, nutrient dense, and protein packed ingredients.
- Made in one bowl!
- Naturally gluten-free, dairy-free, and refined sugar-free.
- Muffins are great for snack packing!
Ingredient Notes and Substitutions
- Pumpkin puree: incredibly healthy, rich in vitamins, minerals, and antioxidants.
- Almond milk: a perfect and healthy milk for those who don’t consume dairy. If you need to substitute, any other milk alternative should do just fine. Regular dairy-based milk can be used if you are not dairy-free.
- Almond butter: full of good fats, is heart healthy, and contributes to the richness of these muffins. Any seed or nut butter can be used in place of almond butter in this recipe.
- Almond flour: nutrient dense, rich in vitamin E and antioxidants, and adds perfect texture to this recipe.
- Shredded Coconut: full of healthy fats, and adds a wonderful flavor and texture.
How to Store and Reheat Gluten-Free Pumpkin Muffins
These delicious muffins should be stored in an airtight container and will last up to a week.
FAQ
Can I make this recipe vegan?
Yes! You can use a mashed banana in place of the eggs, or you can use a “flax egg” by mixing 1 tablespoon of ground flaxseeds with 3 tablespoons of warm water.
Can I omit the coconut?
You can, knowing the texture will be slightly different.
I am out of syrup, can I use honey instead?
Absolutely! Any granulated or liquid sweetener will work as a replacement for maple syrup.
I am out of almond butter, can I use cashew or peanut butter?
Yes, it will change the flavor (slightly) but will still be good.
Would the amount of canned vs homemade pumpkin puree be the same?
Yep!
More Delicious Pumpkin Recipes You Might Like
Pumpkin Snickerdoodle Cookies (Gluten-Free, Vegan)
Gluten-Free Sweet & Spicy Pumpkin Seed Bread
Gluten-Free Vegan Pumpkin Chocolate Chip Scones
Gluten-Free Pumpkin Spice Sugar Cookies
📖 Recipe
Gluten-Free Pumpkin Muffins
Ingredients
- 3/4 cup pumpkin puree
- 2 eggs beaten
- 5 tbs maple syrup
- 1/4 cup coconut or almond milk
- 1/4 cup almond butter
- 1 tsp vanilla extract
- 3/4 cup almond flour
- 1/2 cup unsweetened shredded coconut
- 1 tsp baking soda
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 350° F. Grease or line a muffin tin with liners, set aside.
- In a large mixing bowl combine pumpkin, eggs, maple syrup, milk, almond butter and vanilla. Whisk until smooth.
- Slowly stir in remaining ingredients and mix until well combined.
- Pour muffin batter into your tin or liners until about 3/4 full.
- Bake muffins for 24-27 minutes, or until firm and a toothpick inserted in center comes out clean. If making 12 standard (smaller) muffins, check muffins at 18 minutes.
- Let cool for 10 minutes before serving.
- Enjoy!
Nutrition
Equipment
daniela says
Hello, do you think i can replace eggs with leenseed gel? Tahnks
Kristen Wood says
Yes, most definitely! I've made it with both flax and chia eggs with good results. I hope you enjoy. 🙂