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Pumpkin Spiced Muffins

Pumpkin spice flavours do not get any better than these delicious gluten free muffins They disappeared in less than a day in my house!
5 from 1 vote


  • 140 g gluten free all purpose flour I used Anita's all purpose flour
  • 60 g almond flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/4 tsp ground ginger
  • 3 large eggs
  • 6 g whole psyllium husk
  • 150 g brown sugar
  • 220 g pumpkin puree
  • 60 ml olive oil


  • Preheat the oven to 350°F (176°C)
  • Line a 12 hole muffin pan with paper muffin liners
  • In a medium sized bowl whisk together the all purpose flour, almond flour, baking soda and baking powder, cinnamon, nutmeg, ginger and cloves
  • In a medium sized bowl beat the eggs, sugar, pumpkin puree, psyllium husk and oil.
  • Add 1/3 of the the dry ingredients into the pumpkin mix and lightly beat, before adding another 1/3 of the flour and continue with the rest of the dry ingredients, until all the flour is well incorporated.
  • Fill the muffin pans 3/4 full, place them on the centre rack of the oven and bake them for 20 to 25 minutes until they are firm on the top and a toothpick inserted, comes out clean.