These whole30 pumpkin muffins are SO easy and made in the blender. You’ll never guess the secret ingredient that makes them sugar free!
Ahhhh yah, more gluten free paleo pumpkin muffins!
Because you know what they say right? There are never too many healthy gluten free pumpkin muffins on the internet.
I don’t think that they actually say that, but they should.
I actually created this recipe for Christina at Dessert for Two. So make sure you go check her amazing site for small batch recipes!
What makes this recipe SO Good
Sometimes I think to myself, “Was there ever a better invention than muffins?!” The answer, of course, is absolutely NOT! Muffins are SO great because they are perfect for breakfast, snacks, or dessert and they’re especially fantastic because you can eat them easily while on the go! Whole Wheat Banana Muffins with Chocolate Chips, Keto Zucchini Muffins, and healthy gluten free pumpkin muffins-I’m all about them! The whole30 pumpkin muffin recipe I’m going to be showing you today uses wholesome ingredients, for one, but that is not the only reason they are so great! They are incredibly tender and moist (sorry for using that word, but it’s the truth!) because a good muffin should never be dry! They also have that spicy-sweet taste that we all love in a fall muffin, enveloped into that pumpkin-y goodness that comforts the soul! You and your crew are going to love them!
Since muffins are such a go-to snack or meal of mine, I love a muffin recipe that uses healthy ingredients to keep me full and energized that ALSO tastes amazing. For these keto pumpkin muffins, I made a few swaps to keep them healthy:
- Almond Flour: Instead of using the usual white, all-purpose flours to make these muffins, I used almond flour instead. Gluten free and protein-packed, it’s a great way to keep you full and give you energy!
- Dates: Instead of using processed and refined sugars in this recipe, I chose to use one of the BEST natural sweeteners around: dates! They are full of protein, vitamins and minerals to keep your body running well, and are also perfectly sweet.
More Gluten Free Recipes
We have TONS of gluten free recipes on Food Faith Fitness! Explore them all in our gluten free Library!
Top Tips for Making
I’m all about sharing a few tips to keep your muffin making game strong, because those extra little tricks can make the final product just that much better! Here are a few ways to ensure perfect muffins every time!
- Don’t worry if there are little pieces of dates in the food processor when you blend them up –they wont totally smooth out. The little pieces add nice texture.
- Use an ice cream scoop to scoop the batter into the pan for nicely domed tops.
- Bake them for about 5 minutes at 375 degrees Fahrenheit and then finish off the baking at 350 degrees. The initial extra heat will help with making the tops nice and round as well.
How to store Pumpkin Muffins
Muffins are a great make-ahead weekend project. You can bake up a batch to eat right away, another batch to keep in the fridge to have over the next couple of days, and another batch or two to throw in the freezer for easy grab-and-go breakfast and snacks when you have a busy day. If you’re going to eat them within the first few days of baking them, simply store them in an airtight container in the fridge. For freezing, I recommend either storing them in an airtight container or in a double zipper freezer bag to lock in that freshness! You can safely store them up to 2 months in the freezer, and up to 3 or 4 days in the fridge!
Other Healthy Muffins
- Low carb keto pumpkin muffins with almond flour
- Gluten free pumpkin oatmeal muffins
- Almond flour paleo banana nut muffins
- 1 Cup Deglet Noor Dates, Halved (156g)
- 6 Tbsp Canned pumpkin puree
- 2 Tbsp Coconut oil, melted
- 1 Large egg
- 1 Cup Almond flour * (100g)
- 3 Tbsp Coconut flour, packed (33g)
- 1/2 Tbsp Pumpkin pie spice
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- Chopped pecans, optional for topping
- Heat your oven to 375 degrees F and rub a muffin pan with coconut oil.
- Place the dates in a microwave-safe bowl and microwave for 30 seconds, until soft. Add them into a large food processor with the pumpkin, oil and egg, stopping to scrape the sides as needed. The dates won't totally break down and that's okay!
- Add the rest of the ingredients and process until blended.
- Spoon into 6 muffin cavities (I use an ice cream scoop for rounded tops) and cover with pecans, if desired. Bake for 5 mins. Then, reduce the heat to 350 degrees F and bake another 12-16 minutes until a toothpick inserted in the center comes out clean.
- Let cool in the pan and then DEVOUR!
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