These Gluten-Free Pumpkin Muffins will be a regular in our home this fall! I am always looking to create quick and healthy breakfast options for my girls. You know, ones they will actually eat. And now that fall and all things pumpkin are here, I thought what's better than a pumpkin muffin! My recent challenge to eliminate added sugars inspired me to create these muffins only sweetened with banana. I had no idea how they would turn out, but they are a BIG hit here in our house. In fact, they were gone within 24 hours!
What You Will Need
If you have been around here any amount of time, you know that I live for creating SIMPLE recipes using minimal ingredients. This recipe is no different. With only 9 ingredients, these no sugar gluten free pumpkin muffins turned out beautifully, and all but one ingredient was already in my pantry. Score! The only thing I didn't have on hand was the almond flour, but that was a quick grab from the grocery. I use this almond flour, and I really like it. If you don't mind adding a little sugar, you could also throw in 1/4 to 1/3 cup of dairy free mini chocolate chips for a little treat : )
Gluten-Free Pumpkin Muffin Making Action
Start by preheating your oven to 350 degrees. Then combine the mashed bananas, almond butter, pumpkin, egg, and vanilla in a large mixing bowl. Mix those ingredients well. Next combine your almond flour, baking soda, salt and cinnamon into a medium bowl. Stir to mix those dry ingredients.
Next, slowly add the dry ingredient mixture to the wet ingredients, and mix or still until well combined. Pour in greased muffin pan or line muffin pan with muffin liners. I topped mine with a few oats.
Lastly, pop these babies into the preheated oven, and bake at 350 degrees for 18-22 minutes until done. Allow to cool completely. I drizzled mine with a little almond butter before serving, and they were AMAZING!! Hope you enjoy! If you need other delicious, quick, and good-for-you breakfast options, check out these incredible Mocha Overnight Oats or these no sugar Double Chocolate Banana Muffins!
When you give these Gluten-Free Pumpkin Muffins a try, leave me a comment below, rate them, and don’t forget to tag me on Instagram @lisa.m.coop! I would love to see you enjoying them!Print
Gluten-Free Pumpkin Muffins
- Total Time: 30 minutes
These decadent, no sugar gluten free pumpkin muffins will be a hit in your house on those busy weekday mornings!
3 ripe bananas, mashed
1/2 cup pumpkin puree
1/4 cup almond butter
1 tsp vanilla
1 1/2 cup almond flour
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
- Preheat oven to 350 degrees.
- Combine mashed bananas with almond butter, pumpkin, egg, and vanilla in large mixing bowl, and mix well.
- Combine almond flour, baking soda, cinnamon and salt in medium mixing bowl and stir.
- Add flour mixture to banana and pumpkin batter and mix well.
- Bake for 18-22 minutes until done. Let cool completely.
Search "Lisa Coop Pumpkin Banana Muffins" in My Fitness Pal to track these macros.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Serving Size: 1 muffin
- Calories: 88
- Fat: 5
- Carbohydrates: 10
- Protein: 3
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