Gluten Free Pumpkin Pie Muffins

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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 174.9
  • Total Fat: 12.2 g
  • Cholesterol: 41.1 mg
  • Sodium: 143.4 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 3.3 g
  • Protein: 6.4 g

View full nutritional breakdown of Gluten Free Pumpkin Pie Muffins calories by ingredient
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Modified from
Modified from

Number of Servings: 9


    1.5 cups almond meal (used Trader Joe's)
    1/4 tsp sea salt
    1/2 tsp baking soda
    1 tsp cinnamon
    1 tsp pumpkin pie spice (or 1/2 tsp nutmeg, 1/4 tsp ginger, pinch of cloves)
    2 tsp oil (used olive)
    3 Tbsp vegetable glycerin (or honey or agave nectar)
    2 eggs
    1 cup canned pumpkin
    1/2 tsp NuNaturals vanilla creme stevia
    1/2 tsp vanilla extract


1. In a large bowl combine almond flour, salt, baking soda, cinnamon and pumpkin pie spice.
2. In a separate bowl mix oil, glycerin, eggs, pumpkin, stevia, and vanilla until smooth.
3. Stir wet ingredients into dry.
4. Place paper liners in cupcake pan or grease well.
5. Scoop batter into pan or liners. Batter will not rise much, so fill almost to top.
6. Bake at 350░ for 40-45 minutes.
7. Cool for 2-3 hours.

Serving Size:áMakes 9 Muffins

Number of Servings: 9

Recipe submitted by SparkPeople user CATARATA17.

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