Pumpkin Muffins (Grain-Free)
Prep time
Cook time
Total time
These grain-free muffins are made with ground almonds instead of flour, but you could substitute ground pumpkin seeds or sesame seed butter instead. Unlike muffins made from gluten-free flour, these stay moist for a whole week, in a covered container in your fridge.The orange and ginger flavours add just the right amount of zing.
Recipe type: Breakfast, Snack
Serves: 12 Muffins
  • • 1 cup organic pumpkin puree
  • • 2 large free range eggs
  • • 2 tablespoon olive oil, melted butter or melted coconut oil
  • • ⅓rds cup honey
  • • 1 tablespoons vanilla extract
  • • Grated zest of 2 organic oranges (wash well)
  • • 1 cup almond flour
  • • 1 teaspoon baking soda
  • • 1 tablespoon ground ginger
  • • 1 tsp ground cinnamon (optional)
  • • Freshly grated nutmeg to taste (about ⅛th of a teaspoon)
  • • Pinch fine sea salt
  • • Optional: 2 tablespoons shelled pumpkin seeds for sprinkling on top
  1. Preheat the oven to 350 degrees F.
  2. Line the muffin tin with paper liners.
  3. In a medium-sized bowl, whisk together the pumpkin, eggs, olive oil, honey, grated orange peel and vanilla until combined.
  4. In separate medium-sized bowl, whisk together the almond flour, baking soda, ginger, cinnamon, nutmeg and salt.
  5. Stir the wet ingredients into the dry ingredients. Spoon into prepared muffin tin filling ¾ full.
  6. Sprinkle pumpkin seeds over the top. Bake until a tester comes out clean, about 30 minutes, or until a toothpick inserted in the middle comes out clean. They will be a bit soft when warm but will firm up later.