Pumpkin Spice Muffins w/Almond Flour

What’s November without pumpkin? Of course, I needed to come up with a gluten limited recipe to accommodate those needs. And a lower sugar recipe for diabetic concerns was also in order. So, welcome to the results of my successful experiment

Makes 12 Muffins


  • 2 Cups of Almond Flour
  • 1 Teaspoon of Ground Cinnamon
  • ½ Teaspoon of Salt
  • ¼ Cup of Almond Milk
  • 1 large Egg
  • ½ Cup of Erythritol
  • 1 Teaspoon of Vanilla extract
  • ½ Cup of Unsalted Butter
  • ½ Cup of Pumpkin Puree
  • 1/2 Tablespoon of Pumpkin Pie Spice
  • 2 Teaspoons of Baking Powder


  1. Preheat oven to 350 F
  2. Spray silicone muffin cups or muffin cups with non-stick spray – enough for 1 dozen muffins
  3. Mix all dry ingredients in a large bowl, stirring well, by hand
  4. Cut in the butter and work like biscuit dough, so it is crumbly
  5. Add wet ingredients and stir well
  6. Fill each muffin cup to the brim
  7. Bake about 30-35 minutes
  8. Allow the muffins to cool completely before serving

Note: If you make these the night before they will be even better the next morning

Optional: top each muffin with a tsp of chocolate chips and press slightly before baking. 

Add chopped nuts on top.

Nutrition, varies by ingredients, estimated amounts without chocolate chips

Serving Size: 1 muffin

Calories: 110

Carbohydrates 2 grams

Fiber 1 gram