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Mini Pumpkin Muffins (gluten free + blood sugar friendly)

I loveeee having a mini muffin to enjoy with my coffee on in the mornings, and this one keeps my blood sugar steady while also delivering a ton of fiber, healthy fats, and protein!


  • 1 ½ cups blanched almond flour

  • ½ teaspoon salt

  • 3/4 teaspoon baking soda

  • 2 ½ teaspoons cinnamon

  • ½ teaspoon ground cloves

  • ¼ teaspoon ground nutmeg

  • ¼ teaspoon ground ginger

  • 4 eggs

  • ¾ cup canned pumpkin (not pumpkin pie filling!)

  • cup coconut sugar

  • 1 teaspoon Vanilla extract

  • Mini chocolate chips to sprinkle on top, optional

  • Coconut oil for lining muffin tin, optional (you can use muffin liners instead)


  1. Combine almond flour, salt, baking soda, cinnamon, cloves, nutmeg, and ginger in a bowl and mix until combined.

  2. Then in a separate bowl, add eggs, pumpkin, coconut sugar, and vanilla. Mix until combined.

  3. Either add mini cupcake liners or use melted coconut oil to line your mini muffin tray.

  4. Add about 2 TBSP of muffin batter to each cup.

  5. Sprinkle with chocolate chips on top if desired. Bake at 350°F or 180°C for 18-20 minutes, or until they pass the toothpick test! Enjoy!

Note: You can make these in a regular muffin tray if desired, but adjust cooking time to 24-28 minutes, or until they pass the toothpick test.

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