These Gluten Free Pumpkin Muffins are to die for! They are soft, moist, easy and quick to make! The canned pumpkin combined with the dairy free chocolate chips, bananas, and pumpkin pie spice makes these grain free muffins perfect for fall!
These flourless muffins are moist and packed of all of the fall flavors I love! As soon as the weather starts to cool down I love to cook and bake with all of the spices of fall. If you are a big Fall girl like me, you have to check out one of my other favorite Fall desserts, like my Gluten Free Orange Cake and Homemade Gluten Free Apple Cake!
Over the years my fall baking passion has allowed for multiple recipes to be developed using these spices. Some of my top favorite are: gluten free pumpkin cookies, gluten free apple crisp, gluten free pumpkin bread, gluten free apple muffins, apple oatmeal bake, and paleo pumpkin muffins.
Why You Will Love This Recipe
- These paleo pumpkin muffins are so soft, moist and full of flavor!
- They are so simple to make!
- Kids will love these muffins as well.
- This recipe is naturally gluten free, dairy free, paleo, soy free, grain free, and refined sweetener free.
- This recipe is so versatile and can be adjusted to use different ingredients like in my Gluten Free Banana Walnut Muffins.
- If you are local to the Pittsburgh area, we feature different muffin recipes on my weekly meal prep menu and they are delivered right to your door!
- Eggs-This helps bind everything together.
- Almond butter-This is what we are using as an alternative to flour. You can substitute peanut butter, but note that peanut butter has a different taste than almond butter. It is a lot stronger, but if you love peanut butter that is the way to go!
- Maple syrup-To add in some sweetener.
- Fresh ginger-I love fresh ginger. It is so yummy and can really take any dish or dessert to a whole new level! You can use powdered ginger, but just note that powdered is not the same as fresh so the flavor may be off a bit.
- Baking powder-To help the muffins rise.
- Banana-To help naturally sweeten these paleo pumpkin muffins.
- Avocado spray-To prevent the muffins from sticking to the pan.
- Cocoa powder-To add to the chocolatey taste.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- You can substitute the nut butter of your choice instead of almond butter.
- If you can’t find pumpkin puree in the store, you can make you own.
- If you are not dairy free, you can use the chocolate chips that you prefer.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step by Step Instructions
Photo 1: Preheat the oven to 350 degrees F. Start by mashing the banana in your glass bowl before adding other ingredients.
Photo 2: Mix all ingredients into a mixing bowl until completely combined.
Photo 3: Spray the muffin pan with avocado oil cooking spray.
Photo 4: Then, evenly distribute the mixture in the muffin pan. Bake for 30 minutes. You must allow the muffins to cool and sit for 20 minutes before popping them out of the pan to ensure they do not break.
- Tip # 1: To ensure that the muffins are baked through, stick a tooth pick or knife into a muffin and ensure that it comes out clean.
- Tip # 2: If you are a chocolate fan, you can sprinkle additional chocolate chips on top of the batter once they are in the muffin pan.
- Tip # 3: When you are purchasing your pumpkin puree from the store, you will want to be sure to pick up pumpkin puree and not pumpkin pie filling so there aren’t additional ingredients mixed in.
I now only use silicone muffin pans! They make baking so much easier. You do not have to worry about the mixture sticking to the muffin pan.
I love using glass containers! These muffins can be stored in the refrigerator for up to 5 days in one of these air tight containers.
It is so easy to make your own pumpkin puree! You simply cut your small baking pumpkins in half, scoop out the seeds, season with cooking oil spray, and place on a baking sheet. You will then bake this in then oven at 350 degrees F for 45 minutes or until the pumpkin is fork tender. Once pulling out of the oven, you will peel off the skin and place into a food processor to smooth the filling with adding a little water if needed.
- This recipe can be stored in an air tight container for up to 5 days in the refrigerator.
- These muffins can also be placed in the freezer in single layers in an air tight container for 3 months.
Other Gluten Free Pumpkin Recipes You Will Love
Are you interested in my list of go to healthy alternatives?
Download your FREE guide below
Flourless pumpkin muffins
- Silicone muffin pan
- Preheat the oven to 350 degrees F. Start with mashing up your banana in your mixing bowl. Then, mix all ingredients together in a bowl. Spray the muffin pan with avocado oil. Then, evenly distribute the mixture in the pan. Sprinkle to chocolate chips on top if you want additional chocolate. Bake for 30minutes. You MUST allow the muffins to cool and sit for 20 minutes before popping them out of the pan to ensure they do not break.