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Grainless Pumpkin Muffin Recipe – Gluten-Free Muffins

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Try this delicious healthy pumpkin muffin recipe for a tasty on-the-go snack. Made with almond flour, these scrumptious muffins are gluten-free, making them a healthy option when you’re craving a satisfying baked good. The key to these easy pumpkin muffins is the spice mixture — it tastes just like pumpkin pie!

Core Plan approved

Advanced Plan approved


25–30 minutes


Makes about 8 large muffins or 16 small muffins


½ can sugar-free pure pumpkin puree (7.5 ounces)

2 organic free-range eggs

¼ teaspoon pure stevia extract, or to taste

4 tablespoons organic butter, melted

1 teaspoon pure vanilla extract

¾ teaspoon baking powder

½ teaspoon ground nutmeg

¼ teaspoon ground cloves

¼ teaspoon ground ginger

½ teaspoon sea salt

1 ½ teaspoons cinnamon

1 cup almond flour

½ cup finely chopped walnuts

Core plan only: handful of raisins or chopped dates


Preheat oven to 325 degrees.Line a muffin pan with unbleached paper liners or silicone muffin cups. In a large mixing bowl, combine all ingredients except almond flour and walnuts with a hand mixer until well mixed.Stir in the almond flour and walnuts until incorporated. Batter will be very thick.Spoon batter into muffin cups and try to smooth the tops as much as possible.Bake for 25–30 minutes or until a toothpick comes out clean.

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