These really are the BEST Gluten-Free Pumpkin Spice Muffins. Fluffy, soft, perfectly caramelized on top, with crunchy pumpkin seeds. Serve these as is or with some coconut yogurt and fresh fruit.
Fall is officially here! Well, tomorrow. And what better way to celebrate than with these Pumpkin Spice Muffins! They're gluten-free, paleo (at least in my eyes because they're made with coconut sugar) and absolutely delicious. Fall isn't the only thing I'm celebrating this week. It was my birthday yesterday! I turned 26! I started my blog over 6 years ago, in August 2014 when I was 19 and I can still remember it like it was yesterday. Back then it was on Tumblr and it is still there. My blog was called The Healthy Ideas back then and I'm liking it so you can have a laugh LOL. My heart melts looking back at my younger self being so excited about sharing new posts on there. It's always great to look back and see how much you've changed or improved over time.
On that note, it's crazy to me how fast time flies. Especially this year. I don't know about you but I still feel like it's March. It's been a crazy year but if I'm being honest I'm actually really excited about fall. Carving pumpkins, getting lost in corn mazes, having fun in Halloween costumes, sipping steaming pumpkin lattes - I'm here for all of it and I can't wait. Fall and Winter are definitely my favorite seasons. You might think it's crazy but I'm already planning winter Christmas posts! Shhh. Like I said, my favorite seasons!
A short backstory
I've never cooked with pumpkin much. I'm from the Czech Republic and pumpkins aren't really all that common over there. I've wanted to come up with my own version of gluten-free pumpkin spice muffins ever since I went to New York in 2014 and bought the best pumpkin spice muffin at Whole Foods. I'm not kidding when I say it completely blew me away by how good it was. It's crazy that it took me 6 years to actually come up with a recipe for these. I bought my first can of pumpkin puree of the season last week and knew it was time to finally recreate my favorite muffin. A lot of time has passed so I'm not sure how similar these are to the original but I can promise you they are really good.
These muffins are great for breakfast or a quick snack. Soft, fluffy, not overly sweet, and packed with protein (5.5g)! I like to eat these with coconut yogurt and fresh berries or chopped apples.Print
These paleo gluten-free pumpkin spice muffins are the perfect cross between healthy and indulgent. Made healthier with almond flour and coconut sugar.
- 2 cups almond flour
- ½ cup arrowroot starch
- ¾ cup coconut sugar (plus more for garnish if desired)
- 2 + ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
- 1 tbsp pumpkin pie spice
- 2 tsp ground cinnamon
- 3 tsp vanilla extract
- 2 eggs
- ¼ cup avocado oil (or melted coconut oil)
- ½ cup almond milk (or your vegan milk of choice, not canned coconut milk)
- ½ cup pumpkin purée
- ½ cup pumpkin seeds (for garnish)
- Preheat your oven to 350F (175C) and line a 12 muffin tray with paper liners.
- In a big bowl combine all the dry ingredients - the almond flour, arrowroot starch, coconut sugar, baking powder, baking soda, sea salt, pumpkin spice, and cinnamon.
- In a separate bowl, beat the two eggs, add the avocado oil, almond milk, and pumpkin puree, and stir to combine. Pour the wet ingredients into the dry and mix with a spoon until well combined.
- Using a spoon, transfer the batter into the prepared muffin tray, filling them almost to the top, sprinkle each muffin with the pumpkin seeds, and bake for 25-30 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
- Let the muffins rest in the pan for about 5 minutes before transferring them to a cooling rack to cool completely.
- Store in an airtight container at room temperature for 3-4 days or for up to a week in the fridge.
If you don't have coconut sugar, you can use any other sugar you have on hand except liquid sweeteners.
You can try substituting the eggs for 2 tablespoon ground flax seeds mixed with 6 tablespoon water to make the muffins vegan but I personally haven't tried it.
These muffins are also delicious with a handful of chocolate chips added to the batter!
Keywords: pumpkin pie spice, muffin, gluten-free