Pumpkin Spice Muffins (Grain-free)

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I love “Pumpkin Spice” anything. pumpkin spice muffins

But I’m especially in love with these muffins.

Loaded with with the rich flavors of Fall, these grain-free muffins are a delicious blend of sweet and spicy. I have to admit, I’m still baffled at how a muffin made with almond butter can bake up so light and fluffy, but I won’t question it. The texture is perfect!

Personally, I’m a fan of traditional “Pumpkin Spice” baked goods, but I seem to be in the minority, considering the growing popularity of the “Pumpkin Chocolate Chip” combo. Luckily, it’s easy to strike a compromise when baking muffins. For this particular batch, half of the muffins got a sprinkling of dark chocolate chunks, and the other half were left to shine on their own. Either way, they’re sure to please!

Pumpkin Spice Muffins (Grain-free)
makes 12 muffins

Adapted from this recipe

Ingredients:

1 cup almond butter (store-bought or homemade)
1/2 cup pumpkin puree
2 whole eggs
1/2 teaspoon baking soda
1/4 teaspoon fine sea salt
1 tablespoon Pumpkin Pie Spice*
1/3 cup maple syrup (or honey, if you prefer)

Optional: 1/3 cup dark chocolate chips

*Note: You can make your own Pumpkin Pie Spice by using 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg instead.

Directions:

Preheat your oven to 350F, and line a standard muffin pan with paper cups. In a medium bowl, combine all of the ingredients and mix until a smooth batter is formed, folding in the chocolate chips last, if desired.

Using a 1/4 cup, distribute the batter evenly among the 12 baking cups. Bake for 15-20 minutes at 350F, until the centers are firm and starting to crack.

pumpkin spice muffins in a muffin tinAllow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

For best shelf life, store in the fridge for up to a week. (These freeze well, too!)

pumkin spice muffin

Print Pin
4.75 from 40 votes

Pumpkin Spice Muffins (Grain-free)

A sweet and spicy muffin, loaded with the flavors of Fall!
Course Breakfast
Cuisine American
Keyword grain free, muffin, paleo, pumpkin
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12
Calories 167kcal

Ingredients

Instructions

  • Preheat your oven to 350F, and line a standard muffin pan with paper cups.
  • In a medium bowl, combine all of the ingredients and mix until a smooth batter is formed, folding in the chocolate chips last, if desired.
  • Using a 1/4 cup, distribute the batter evenly among the 12 baking cups.
  • Bake for 15-20 minutes at 350F, until the centers are firm and starting to crack.
  • Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  • For best shelf life, store in a sealed container in the fridge for up to a week. (These freeze well, too!)

Notes

*Note: You can make your own Pumpkin Pie Spice by using 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg instead.

Nutrition

Calories: 167kcal | Carbohydrates: 11g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 107mg | Potassium: 210mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1630IU | Vitamin C: 0.6mg | Calcium: 92mg | Iron: 1.1mg
Calories per muffin: 167, Fat: 12g, Carbohydrates: 11g, Fiber: 2g, Protein: 5

Enjoy!

Reader Feedback: Are you a “Pumpkin Spice” fan? Do you like chocolate added to your pumpkin-flavored baked goods?

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Comments

Bonnie

I would like to add banana to this recipe too. Any suggestions for how to modify so it’s not too wet?

Sarah

I made your Vegan Pumpkin Bread the other day (delicious) and had exactly 1/2 cup of pumpkin puree left, so I made these today! SO good!!!!! Thank you so much for your dedication to easy, healthy recipes that turn out every time! 🙂

Autumn

These were amazing. My favourite muffins ever!

Cait

Happiness is not feeling deprived! Our household is gluten-free & these are delicious. Tonight I’m trying seed butter because our daycare is nut-free, I’m hoping I just happened upon a new favorite toddler breakfast 🙂

Martha

Delicious. How many calories per muffin. I got 10 muffins out of recipe

Katrina

My kids loved this recipe! Thank you!

    Megan Gilmore

    I’m so glad to hear that!

Annette

Instead of coconut flour can you use Wheat flour?

    Megan Gilmore

    No, coconut flour should never be replaced in a recipe– it’s just WAY too different. I’d suggest looking for a recipe that uses all-purpose flour instead as a basis for modifying.

Emma

do yo know the calories per muffin?

Brett

I make these regularly with a baked sweet potato mashed up. They’re delicious and my 7-year-old loves them for breakfast.

Vicki

Hi is it possible for you to give the carb count and calories in the pumpkin muffin recipe? Thanks Vicki

Britt

I like the texture and moisture of these muffins. The ratio of ingredients produces a flavor that is more almond than pumpkin, however. In fact, the almond overpowers the other flavors entirely when made as written. A good muffin, but not what I was looking for in the pumpkin flavor department.

Arielle

I’ve made these twice and I absolutely love them. I was looking for something that had absolutely no flour in it since I seem to have a reaction to it and these were perfect! They are amazing for fall. I did end up adding more chocolate then the recipe called for though since I love chocolate and so does the rest of my family, but I’d never even tried almond butter and I found I really liked it!

Connie

Made these for Xmas morning – delicious! Very easy to make. I would love to play with adding nuts or cranberries or chopped apple. Thanks for the recipe!

Mindy

I have these in the oven right now! Can’t wait to eat them. Thanks!

Anna

These are just simply the easiest, most delicious muffins I have ever made – the reason why I placed this recipe on my “Go-To” Board on Pinterest. Thank you so much for sharing this recipe, Megan!

    Sandi Ramirez

    i WONDER if i can use my sun nut butter in place of the almond butter since i am ALLERGIC to tree nuts except for coconuts. Going to give these a try. making both versions to freeze for back to school breakfast for this “ducky”. my grand daughter starts kinder in a week and i have to get her up and ready so her mom can leave work and take her to school. since i have pain and am disabled this will make it easy for me to have breakfast with her yet follow my no grain, dairy, sugar eating method. thanks

H Awe

Has anyone had any luck using egg substitutes? This recipe looks great but it is so hard to bake grain free and vegan.

    Renee

    I used flax eggs instead of regular eggs and they were perfect!

Lexi

can I substitute the maple syrup for date paste? how much?

Newbie GF DF PALEO

These are so great! Moist but fluffy! Made them just as the recipe says, and included the chocolate chips. Next time I’m just gonna use a bit more pumpkin spice!

Amy

Here’s the variation I made today, which was quite good; below is the version I plan to try sometime soon:

~2 cups almond butter
~2 cups pumpkin puree
4 eggs
1 cup cooked quinoa
1 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon + 1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/3 cup honey (I would have preferred to use maple syrup, but we were out at the moment)
~1/2 cup chopped walnuts
~1/2 cup chopped dates

This yielded 1 pumpkin date-nut loaf + 8 muffins.

~~~~~~~~~~~~~~~~~~

Pumpkin date-nut bread #2 (what I plan to try next chance):

1-3/4 cups almond butter
1/4 cup melted butter
1 can pumpkin puree
3 eggs (large or extra-large)
2 cups cooked quinoa
1 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup maple syrup
1 cup chopped walnuts
1 cup chopped dates

Anna

I used TJ’s canned Organic Butternut Squash in place of the pumpkin today. Absolutely wonderful.

Rebecca

I love your recipes so much! Have both tour cookbooks and have even gifted them to friends!
I was wondering if you have tried making any of your muffin recipes vegan with chia or flax eggs? Thanks!

    Renee

    I made these with flax eggs and they turned out great!!

Erika

THESE. ARE. DELICIOUS. I’m off and on the Paleo wagon, so I eat muffins with flour frequently. These may be even better than ‘normal’ muffins–so dense and moist. I used honey, and followed the recipe exactly as stated. I will be making these again for sure!

Jessica

These are excellent! Thank you!

Riley

I made two batches but i used a donut pan instead of a muffin pan and they came out amazing!! I cook a lot for my little siblings and they love anything pumpkin, so these disappeared pretty quick!

Cat G

These were really very good. Made the recipe exactly as written with the addition of the chocolate chips, and was surprised at how well they turned out – and how much they tasted like, well… muffins! Moist, sweet but not excessively, and nice texture. My kids and nieces (6-12 yo) loved them, too. Definitely an addition to the grain free menu at our house!

Jordan

These are perfect! Coming off of an elimination diet and these were the perfect fall dessert I needed that was still a whole food. Great recipe!

Sue

These are so good! I followed the recipe except for using coconut sugar in place of the maple syrup because it’s what I had around the house. The texture is amazing! My husband couldn’t believe they didn’t have flour in them, they are light and fluffy! Very easy to make, I will make them again!

Julie Price

This and the double chocolate pumpkin muffins (a variation on the same basic recipe) are our go-to dessert/breakfast on the go/road trip snacks . . . so flippin’ good! I get compliments every time I make them. So easy, I make and share freely. A couple of tips: (1)Make sure to undercook a bit. Do not overcook. (2) Add an extra 1/2 tsp of ginger and 1/2 tsp cinnamon. (3) Top with So Coco Whip for an extra treat. It reminds me of my childhood when we made Dromedary gingerbread mix topped with Cool Whip. No eating like that anymore, but I can’t believe how nostalgically similar and delicious it tastes when you add the extra ginger. I am so thankful for this recipe!

Jen

These are so good and easy! I’m always a little skeptical of grain free muffins because I’m just not sure how they will rise. My son eats muffins every morning so thank you Megan for a healthier option. I used cocoa nibs instead of chocolate chips. These really are delicious, as always with Detoxinista.

Correne

I love that this recipe doesn’t have a bunch of expensive ingredients! The muffins are soooo yummy! My girls like them, too!!

Jasmine

These are so good! Made them for my toddler. We used a mixed nut butter from Costco and added 1/2 tsp of vanilla extract. Also used honey instead of maple syrup and skipped the chocolate chips. Recipe only made 9 muffins for us. We’ll be making these often!

Michelle

These are amazing! My new go-to muffin! No chocolate chips in the pantry but will try adding them next time.

Renee

These were soooo good! Everyone in my family loves them! I used flax eggs instead of regular eggs and they turned out great! So soft and delicious! I’m about to go make another batch 2 days after the first.

Jessica

I’ve been making these muffins for years now, ever since she first posted the recipe!! They’re so easy and healthy. I prefer them with chocolate chips.:)

Hilary

I found this recipe and was a little skeptical of how this was going to turn into a muffin, but it actually worked really well.

The first batch I made, I followed the recipe exactly. The result was surprisingly muffin like, and very fluffy and moist, but I found them fairly bland. Not a lot of pumpkin or pumpkin spice flavor. My kids had them for breakfast this morning and liked them (both asked for seconds, and then thirds, lol).

I made a second batch and upped the pumpkin and spices by 50%, added cloves, and since I had used most of my almond butter on the first batch, I saw another reviewer had used cashew butter and I substituted it. I baked it a couple of extra minutes to compensate for the extra moisture from the added pumpkin. This second batch was much more to my taste and seemed much more “pumpkin spice” flavored (we will see what the kids think).

I am really excited to find this recipe. My 7 year old vegetarian daughter is extremely active and high energy (plays softball and runs cross country and basically never stops moving) and burns through a lot of calories and since she absolutely hates nuts and nut butters in any and all forms, I struggle with finding quick, portable, high energy/healthy fat snacks for her. This is the first time I have tried to sneak her nuts and had them go undetected! Thanks for sharing this recipe.

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