Grain-free Pumpkin Muffins

Gluten Free Muffins | 0 comments

I love these pumpkin muffins and always made them after Thanksgiving when I had leftover pumpkin puree from making pie. And while I could easily make them gluten-free by substituting gluten-free flour I do try to limit grains as well as processed sugar, so I came up with this grain-free version.

Grain-free Pumpkin Muffins

Joan Donogh
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 -12 muffins


  • 240 grams almond flour
  • 128 grams tapioca flour
  • 1 tablespoon collagen peptides
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/2 teaspoon cloves
  • 2 teaspoons cocoa
  • 3 eggs room temperature
  • 1 cup pumpkin puree fresh or canned
  • 1/4 cup coconut oil melted
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla
  • 1/2 cup coarsely chopped walnuts


  • Preheat oven to 350 degrees F.
  • In a large bowl combine almond and tapioca flours, collagen peptides, baking soda, salt, spices and cocoa. Whisk to combine.
  • In another bowl, whisk eggs. Stir in pumpkin, coconut oil and maple syrup. Whisk to combine. Stir in vanilla.
  • Add egg mixture to flour mixture and stir to combine. Stir in walnuts.
  • Spoon into greased or paper lined muffin tins.
  • Bake in preheated oven for 30 to 35 minutes.


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