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plate of pumpkin muffins

Gluten Free Pumpkin Muffins Recipe

  • Author: Alexis Joseph
  • Prep Time: 5 minutes
  • Cook Time: 23 minutes
  • Total Time: 28 minutes
  • Yield: 12 muffins 1x
  • Category: Muffin
  • Method: Oven
  • Cuisine: American
  • Diet: Gluten Free


Easy 7-ingredient Flourless Gluten Free Pumpkin Muffins made with no oil or refined sugar and packed with 6g of protein per muffin! So moist and fluffy.


Units Scale
  • 1 cup creamy almond butter*
  • 3/4 cup canned pumpkin puree
  • 1/2 cup pure maple syrup
  • 3 large eggs
  • 2 tbsp pumpkin pie spice
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt


  1. Preheat oven to 350 degrees Fahrenheit. Grease a muffin tin liberally with cooking spray or line with paper liners/silicone baking cups.
  2. Blend all ingredients in a food processor or high speed blender. Alternatively, you can whisk together all ingredients in a large mixing bowl.  The batter will be runny, that's ok. Fold in any add-ins of choice if desired, like 1/2 cup of chocolate chips or chopped walnuts.
  3. Divide batter evenly into muffin tin. Bake for 20-25 minutes (mine took 23 minutes), or until a knife comes out clean. Allow muffins cool for at least 20 minutes before removing from the pan and cooling on a wire rack.


*NUT BUTTER OPTIONS: My friend made these with natural drippy peanut butter (the drippy kind) and said they worked great! They will have a stronger peanut flavor, though. Use sunflower seed butter for nut free. Cashew butter also works.

STORAGE: Store in an air-tight container on the counter for up to 3 days and then transfer any leftovers to the fridge. They will last up to a week in the refrigerator.

You can make your own pumpkin pie spice by combining 4 tsp cinnamon, 1 tsp ground nutmeg, 1 tsp ground ginger, and 1/2 tsp ground cloves. The measure out 2 tbsp to use in this recipe.

Keywords: gluten free pumpkin muffins