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Pumpkin Pie Muffins (GF, DF option)

By Kelly · 46 Comments


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.

Pumpkin Pie Muffins (GF, DF)

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…]

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Filed Under: Uncategorized · Tagged: almond flour muffins, almond flour pumpkin muffins, almond flour recipes

Comments

  1. Kelly Smith says

    September 22, 2012 at 5:05 pm

    I was wondering if applesauce would work instead of yogurt. That would be yummy!

    Reply
    • Kelly says

      September 22, 2012 at 9:31 pm

      That’s certainly worth a try, Kelly! Let me know how it goes! Blessings, Kelly 🙂

      Reply
  2. Jessica says

    September 23, 2012 at 6:52 am

    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!

    Reply
    • Kelly says

      September 23, 2012 at 11:16 am

      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 🙂

      Reply
  3. Kara @ The Chuppies says

    September 25, 2012 at 3:22 pm

    YUM! Printing and sharing…I love fall-ish recipes! Thank you!

    Reply
    • Kelly says

      September 25, 2012 at 3:53 pm

      My pleasure! Hope you and your precious family enjoy it! 🙂

      Reply
  4. Candice says

    September 26, 2012 at 10:59 am

    I can’t wait to try this! We cannot do walnuts though, any suggestions for a substitute?

    Thanks!

    Candice

    Reply
    • Kelly says

      September 26, 2012 at 1:01 pm

      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 🙂

      Reply
  5. Candice says

    September 26, 2012 at 1:33 pm

    Thank you! I was hoping you would say we could do without the nuts, but I may try the pecans too! 🙂

    Reply
    • Kelly says

      September 26, 2012 at 1:47 pm

      A friend in the comments above puts chocolate chips in these for an extra special treat! I’m definitely going to try that! 🙂

      Reply
  6. Jacquie says

    September 27, 2012 at 8:45 am

    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 🙂

    Reply
    • Kelly says

      September 27, 2012 at 12:40 pm

      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! 🙂

      Reply
  7. Thais howard says

    September 28, 2012 at 12:09 pm

    Looks yummi!!! Can I use oat flour(oatmeal in my vitamixer)?? I only have rice flour in my pantry?!?

    Reply
    • Kelly says

      September 28, 2012 at 3:42 pm

      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 🙂

      Reply
  8. Candice says

    October 3, 2012 at 2:10 pm

    So if one were to use applesauce instead of yogurt, would it be the same 1/4 cup?

    Reply
    • Kelly says

      October 3, 2012 at 5:29 pm

      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 🙂

      Reply
  9. Candice says

    October 4, 2012 at 4:23 pm

    I’ll let you know! Making them tonight. 🙂

    Reply
    • Kelly says

      October 4, 2012 at 4:48 pm

      Can’t wait to hear how they turn out! Thanks, Candice! 🙂

      Reply
  10. Candice says

    October 4, 2012 at 7:43 pm

    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!

    Reply
    • Kelly says

      October 5, 2012 at 8:20 am

      Awesome, so glad these worked out so well with your adjustments! Appreciate you sharing with us! Lots of blessings, Kelly 🙂

      Reply
  11. Jacci L says

    October 15, 2012 at 8:55 am

    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!

    Reply
    • Kelly says

      October 15, 2012 at 11:25 am

      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 🙂

      Reply
      • Jennifer A says

        January 28, 2013 at 11:26 am

        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.

        Reply
        • Kelly says

          January 28, 2013 at 12:46 pm

          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

          Reply
  12. Paula says

    February 26, 2013 at 6:37 pm

    These are so good! My husband thinks they’re dessert – perfect! My kids preferred not to try them ,but maybe with chocolate chips 😉

    Reply
    • Kelly says

      February 26, 2013 at 6:39 pm

      Chocolate makes everything better (or at least more tempting for the picky eaters) – LOL! 🙂

      Reply
  13. mandi says

    February 28, 2013 at 8:30 am

    I pinned these forever ago & finally made them this morning- so good! Thank you for sharing 🙂

    Reply
    • Kelly says

      February 28, 2013 at 10:19 am

      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. 🙂

      Reply
  14. becky says

    March 11, 2013 at 9:17 am

    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!

    Reply
    • Kelly says

      March 11, 2013 at 9:27 am

      That thought hadn’t even crossed my mind, Becky. What a brilliant idea! YUM! 🙂 Thanks for sharing!

      Reply
  15. becky says

    April 28, 2013 at 1:18 pm

    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!!!!!

    Reply
    • Kelly says

      April 28, 2013 at 8:52 pm

      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! 🙂

      Reply
  16. Faith Storms says

    September 30, 2013 at 5:38 pm

    What adjustments would you make to bake this as a quick bread instead of muffins? What size pan?

    Reply
    • Kelly says

      October 1, 2013 at 11:50 am

      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 🙂

      Reply
  17. Elaine says

    November 30, 2013 at 10:57 am

    We made these for a day after Thanksgiving breakfast w/ eggs, and we are Thankful for your sharing this yummy recipe.
    Happy Thanksgiving.

    Reply
    • Kelly says

      December 2, 2013 at 12:34 pm

      I am thankful you enjoyed these and for your kindness in taking the time to leave an encouraging note! Blessings to you, Kelly 🙂

      Reply
  18. Dominica says

    March 12, 2014 at 5:00 pm

    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!

    Reply
    • Kelly says

      March 13, 2014 at 10:31 am

      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 🙂

      Reply
  19. Linda says

    October 6, 2014 at 9:54 am

    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

    Reply
    • Kelly says

      October 6, 2014 at 8:40 pm

      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 🙂

      Reply
  20. Vittoria says

    September 14, 2016 at 9:54 am

    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!!

    Reply
    • Kelly says

      September 17, 2016 at 11:12 am

      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

      Reply
  21. Mary says

    September 30, 2016 at 12:29 pm

    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

    Reply
    • Kelly says

      October 1, 2016 at 3:14 pm

      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! 🙂

      Reply

Trackbacks

  1. Ultimate Pumpkin Recipe Round-up (with dietary needs chart) says:
    September 30, 2013 at 9:52 pm

    […] Pumpkin Pie Muffins […]

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  2. Celebrate Fall with 35 Favorite GF Pumpkin Recipes - Keeper of the Home says:
    December 16, 2014 at 7:09 pm

    […] Pumpkin Pie Muffins […]

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