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Gluten Free Pumpkin Maple Muffins

This gluten free pumpkin maple muffins recipe is the one that everyone was excited about making. It’s really moist and delicious and has no flour in it. It’s rather made with almond meal and coconut flour.

Pumpkin Maple Muffins

  • 1 ¼ cups Almond Flour
  • ¼ cup Coconut Flour
  • 1 teaspoon Baking Powder, aluminum free
  • 1 teaspoon Baking Soda
  • 1 teaspoon Cinnamon
  • 1 ½ teaspoons Pumpkin Pie Spice Blend
  • ½ teaspoon Sea Salt
  • ½ cup Organic Pumpkin, pureed
  • 3 large Eggs (preferably pastured)
  • 1 tablespoon Vanilla Extract
  • 2 tablespoons Coconut Oil (or butter), melted
  • cup Pure Maple Syrup
  • 3 tablespoons Peanut butter (creamy)
  • cup Bittersweet Chocolate Chips, 60% or higher


Heat oven to 350℉.

Coat muffin tins with coconut oil or use paper muffin cups.


Sift the dry ingredients (flour through salt), together in a large bowl. Combine all the wet ingredients (pumpkin through peanut butter) in a small bowl and beat well. Add wet ingredients to dry and mix well. Stir in chocolate chips. Spoon batter evenly into tins. Place 1 chocolate chip on top of each muffin. Bake for 20 minutes on the middle rack, until a toothpick inserted near the center comes out clean.

Cool on rack.

Servings/Yield: 12 muffins