Grain-Free Pumpkin Spiced Muffins

Michelle (my beloved other half)  and I eat gluten free at least 98% of the time. So for gluten week on the blog, I asked Michelle to come up with a few of her favorite gluten free recipes. Enjoy!

This time of year I crave pumpkin flavored treats. With this recipe, you can get your fix without the guilt. Let’s face it, many gluten free baked goodies don’t quite measure up. But these are the best gluten free AND grain free muffins I’ve ever had. Just be ready to make more, because these will go quick!



2 1/2 cups almond flour
1/2 cup canned pumpkin
2 large eggs
1/4 cup coconut oil
1/3 cup honey
2 tsp vanilla extract
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ginger



Preheat the oven to 325. In a large mixing bowl, combine the pumpkin, eggs, coconut oil, honey, and vanilla extract. In another bowl, combine the dry ingredients. Add the dry ingredients to the pumpkin mixture and mix until well blended. Pour into muffin pans and fill 2/3 full.  Bake for 25 minutes, or until a toothpick inserted comes out clean.