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Gluten-Free Pumpkin Spice Muffins

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"Great muffins for fall with a cup of coffee in the morning. Very mildly sweet. My family loves them."
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55 m servings 379
Original recipe yields 12 servings (12 muffins)


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  1. Preheat oven to 325 degrees F (165 degrees C). Grease 12 muffin cups or line with paper muffin liners.
  2. Mix pumpkin puree, 1/2 cup coconut oil, eggs, mayonnaise, 1/3 cup maple syrup, and vanilla extract together in a large bowl.
  3. Mix 1 cup almond flour, coconut flour, 2 teaspoons cinnamon, ginger, 1/2 teaspoon salt, baking powder, and cream of tartar together in a separate bowl.
  4. Stir almond flour mixture into pumpkin mixture until batter is well combined. Pour equal portions of batter into prepared muffin cups.
  5. Mix pecans, 1/2 cup almond flour, 3 tablespoons maple syrup, 2 tablespoons melted coconut oil, 1/4 teaspoon cinnamon, and 1/4 teaspoon salt together in separate bowl. Spoon equal portions of topping over batter.
  6. Bake in preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 379 calories; 33 18.9 6.1 34 242 Full nutrition

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