New and improved recipe! The flavors of fall just got even better! These grain-free, dairy-free Pumpkin Pie Muffins are definitely a wholesome way to celebrate the fabulous flavors of fall.
And now, they’re not only prettier, they’re tastier too! There’s nothing like the aroma (and tantalizing taste) of pumpkin pie spices to entice friends and family to gather together! So grab your apron, and let’s celebrate fall with these delicious, easy-to-make pumpkin pie muffins! [Get the new recipe here…]
I was wondering if applesauce would work instead of yogurt. That would be yummy!
That’s certainly worth a try, Kelly! Let me know how it goes! Blessings, Kelly 🙂
I made these this morning, and they are delicious! I left the raisins out and added in 1/4 cup chocolate chips to make them a real treat! Thanks for the recipe! It is pinned!
Awesome, Jessica! So glad you all enjoyed these – what a great idea to use chocolate chips – kinda puts them in the healthier cupcake category then! Blessings, Kelly 🙂
YUM! Printing and sharing…I love fall-ish recipes! Thank you!
My pleasure! Hope you and your precious family enjoy it! 🙂
I can’t wait to try this! We cannot do walnuts though, any suggestions for a substitute?
Thanks!
Candice
Hi, Candace! Chopped pecans are also yummy, if you can do pecans? Or you can simply leave out the nuts entirely and these are still great. Lots of blessings, Kelly 🙂
Thank you! I was hoping you would say we could do without the nuts, but I may try the pecans too! 🙂
A friend in the comments above puts chocolate chips in these for an extra special treat! I’m definitely going to try that! 🙂
These look amazing! Could you use pumpkin seeds in place of walnuts? Would make a great snack for school but not allowed nuts at school! Thanks 🙂
That’s such an awesome idea, Jacquie! But be aware these are made with almond flour, so if they have a strict no nuts rule, these won’t work. But you can certainly enjoy them at home! 🙂
Looks yummi!!! Can I use oat flour(oatmeal in my vitamixer)?? I only have rice flour in my pantry?!?
Hi, Thais! I know it’s tempting to sub alternate flours, but unfortunately, especially when it comes to GF flours, it’s not possible to simply substitute one for another. Each flour behaves very differently. Since this recipe was specifically developed to work with blanched almond flour, using another flour may result in less than desirable results. If you haven’t baked with blanched almond flour, I highly recommend saving this recipe until you can purchase some and give it a try. Blanched almond flour and coconut flour are my two flavor GF flours, because they are high in protein, fiber and lots of nutrients. And they taste wonderful! Lots of blessings, Kelly 🙂
So if one were to use applesauce instead of yogurt, would it be the same 1/4 cup?
Hi, Candice! That’s a great idea to give a try! I do think 1/4 cup of applesauce should sub out just fine. I am going to have to try this myself. Please let me know how it turns out if beat me to it! Blessings, Kelly 🙂
I’ll let you know! Making them tonight. 🙂
Can’t wait to hear how they turn out! Thanks, Candice! 🙂
So, these turned out amazing!! I had to do 2 TBSP of milled flax seed + 6 TBSP of water to replace the 2 eggs. I also did applesauce instead of the yogurt, and no nuts. Oh, and I also did half maple syrup/half raw honey. My boys were all begging for more. 🙂
Thanks for the recipe!
Awesome, so glad these worked out so well with your adjustments! Appreciate you sharing with us! Lots of blessings, Kelly 🙂
Made these muffins for the first time. I didn’t care for them as much as my husband did. I felt like they were a little ‘wet’ in the middle. I am doing something wrong? When I put a toothpick in, they didn’t come out wet, so I am not sure. Thanks for all the wonderful recipes!
Hi, Jacci. Every oven differs in actual baking temp, some run hotter than temp, some cooler. I would try slightly extending the baking time next time. You could also try using one tablespoon less of the yogurt. Lots of blessings, Kelly 🙂
I haven’t tried this recipe yet, but I have noticed the same texture issue with others. They seem almost “egg-y”.Maybe that is what Jacci experienced? I’m pretty sure my results are due to using almond meal instead of almond flour. I’m going to try grinding the almond meal further to see if I can get a finer texture product.
Hi, Jennifer. I think Jacci’s issue was not cooking them long enough, perhaps her oven runs cooler. I will tell you though that there is a huge difference between almond meal and blanched almond flour. I don’t recommend substituting almond meal for recipes that were created using blanched almond flour for this reason. Sometimes you can get away with it (like in a cookie recipe) but when texture counts, it can result in a very heavy end product. If you can’t locate blanched almond flour or don’t want to purchase it online, you can easily make it by fine grinding blanched almonds. Here’s a link that explains how to both blanch and grind blanched almonds into almond flour. Hope this helps! Lots of blessings, Kelly 🙂
http://indiankhanna.blogspot.com/2011/09/how-to-make-almond-flour-homemade.html
These are so good! My husband thinks they’re dessert – perfect! My kids preferred not to try them ,but maybe with chocolate chips 😉
Chocolate makes everything better (or at least more tempting for the picky eaters) – LOL! 🙂
I pinned these forever ago & finally made them this morning- so good! Thank you for sharing 🙂
Hi, Mandi! So glad you enjoyed them! And good for you to make something you actually pinned – LOL – maybe it’s just me, but I definitely pin a ton more than I actually follow-through on making. 🙂
can’t wait to try the pumpkin muffins—thought for sure someone would have suggested dried cranberries in lieu of raisins! pumpkin+cranberry=thanksgiving yum!
That thought hadn’t even crossed my mind, Becky. What a brilliant idea! YUM! 🙂 Thanks for sharing!
I am back with another variation of these delicious muffins. I made banana nut muffins.
FIRST-omit spices, raisins, and pumpkin.
SECONDLY: add 3/4 cup mashed, ripe bananas, 1/2 teaspoon GF vanilla. I doubled nuts and used pecans because that is what I like.
ALL other ingredients, measures, and baking are the same as the pumpkin pie muffins. Equally delicious!!!!!
Yum! Thanks for sharing, Becky! I am so happy you’re having so much fun creating new variations! And appreciate you sharing with us! You’re such a blessing! 🙂
What adjustments would you make to bake this as a quick bread instead of muffins? What size pan?
Hi, Faith. I haven’t tried making a loaf with this recipe. I would guess that the temp will need to be lowered and a longer bake time since it will have more volume than surface area. I would have to experiment to provide exact adjustments. Blessings, Kelly 🙂
We made these for a day after Thanksgiving breakfast w/ eggs, and we are Thankful for your sharing this yummy recipe.
Happy Thanksgiving.
I am thankful you enjoyed these and for your kindness in taking the time to leave an encouraging note! Blessings to you, Kelly 🙂
I made these as written and they turned out fabulously. I wanted a GF banana muffin, so I decided to try using this recipe, minus the spices and raisins, plus mini chocolate chips and replacing the pumpkin with bananas and I discovered that just substituting the pumpkin for banana made the mixture too wet, so after panicking for a second, I consulted your other muffin recipes and increased the almond flour to 2.5 cups. The batter was still really wet, so I added 1/2 TBS of coconut flour, crossed my fingers, and stuck them in the oven. My changes made a dozen muffins, and they baked to a nice golden brown in 27 minutes, and are delicious. Thanks for inspiring me to make the banana muffins I was craving, and for providing enough GF recipes that I was able to figure out how to fix them!
That’s just awesome, Dominica! What a great job sticking with it and improvising. I am so glad they turned out well. And thank you so much for sharing! Appreciate you taking the time to do so and for your kind words. Blessings, Kelly 🙂
Enjoy your recipes. I find several use the almond flour and I can not use it. I can use coconut flour and other flours. Is there another flour to replace the almond flour. I know it is a good flour to use with hight fiber and protien. I love pumpkin and use it all year round. Also is there a way to make your own cashews butter. Thank you
Hi, Linda. So glad you’re enjoying the recipes. Unfortunately, I do not have a pumpkin coconut flour muffin recipe, but I do have a basic coconut flour muffin recipe that you can find here: http://thenourishinghome.com/2012/03/lemonberry-muffins-gf/ I would recommend doing a google search for “pumpkin coconut flour muffins” and “how to make cashew butter” as I’m sure you will find a few bloggers who’ve written on those topics. Hope this helps! Blessings, Kelly 🙂
Just wanted to come on and say that everything I make from your website or cookbook are MAJOR HITS! I just made your pumpkin praline bars from your cookbook and they were so unbelievably good that I had to come on here to see what other recipes you have with pumpkin, so I can use up my leftover pumpkin! I am going to try these muffins and also plan to make an extra batch of the pumpkin praline bars. They are SO GOOD. Thank you for these wonderful recipes. Hubby and daughter have been blown away by all of your recipes, I always know I can trust them!! I really appreciate that. There are so many recipes online that it can be overwhelming knowing which ones to choose – but I always just come here first (or to your cookbook!) now!!
Wow, what a sweet note of encouragement! Thank you so much, Vittoria! I am so happy that you and your family are enjoying the recipes here and in my cookbook. What a blessing you are to take the time to leave a kind note. And by the way, I do have an pumpkin muffin recipe in the cookbook on page 65. And also, if you’re looking for another tasty pumpkin treat, I have my grain-free pumpkin pie recipe posted on the blog here: http://thenourishinghome.com/2015/11/grain-free-pumpkin-pie/ Thanks again so much for your kind words! Happy Fall! 🙂 With blessings, Kelly
Hi Kelly,
Sorry if this question has already been answered but is there a note somewhere on your site that explains how to make crispy walnuts?
Thanks,
Mary
Hi, Mary. That is a reference to those who wish to soak raw nuts and crisp them in the oven. You can certainly use regular walnut pieces in this recipe. Apologies for the confusion! 🙂