Almond Flour Pumpkin Pie Muffins with Fresh Ginger


Almond flour pumpkin pie muffins - health home and happiness GAPS - Paleo - Gluten Free

These almond flour muffins are full of nourishing and healthy fall ingredients and taste like pumpkin pie! They pass the taste test with surprise from non-grain-free friends as well, I love it when people are surprised by how good our food is, ‘Your kids are allowed to have that?!‘ was the comment I got about these muffins.

You can use any kind of cooked winter squash- butternut, pumpkin, acorn, etc.  One of the best things about grain free baked goods is that they are higher in protein and higher in healthy fats than their wheat flour counterparts, so they stick with you well!

Butternut Squash and pumpkins are fun to grow in the garden, they are hardy and can even be grown in northern climates.  The vines spread out and they have huge leaves, which makes them (in my opinion!) a very satisfying plant to grow!  See gardening resources here.

Almond Flour Pumpkin Pie Muffins

Makes 12

1/4 cup soft butter, ghee, or coconut oil (buy ghee here and coconut oil here)
6 eggs
1 inch ginger root, peeled and grated finely if not using a food processor
3 tablespoons coconut flour (buy coconut flour here)
1 teaspoon sea salt (buy unrefined sea salt here)
1 teaspoon cinnamon (buy high quality spices here)
1 teaspoon vanilla
2 cups almond flour (buy almond flour here)
1-1/2 cups cooked pumpkin or squash (how to cook a winter squash)
1/2 teaspoon baking soda (optional)
1/4 to 1/3 cup honey (use less if you are accustomed to less sweet treats, more if you are just starting to reduce sweeteners)
Coconut oil for oiling muffin pan

Preheat oven to 375*.  In a food processor or stand mixer, combine butter, eggs, ginger, coconut flour and salt. Blend well, making sure the coconut flour is well mixed in.  Add remaining ingredients and mix well. Line muffin pan with liners (buy unbleached muffin liners here) if desired and dot liners with coconut oil or grease muffin pan with coconut oil. Fill nearly full with batter and bake for 18-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.

We really like stoneware muffin pans, they naturally become nonstick and help grain free baked goods (or any baked goods) to rise well and brown nicely on the outside.

 Disclosure: I wrote this post while participating in the Sowing Millions Project by Real Food Media on behalf of Seeds of Change. I received product and exclusive content to facilitate my post. However, my thoughts and opinions are my own and not of those of Real Food Media or Seeds of Change.   Visit them on Facebook and share about your garden!

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About Cara

Cara is the main author here at Health Home and Happiness. She loves the health and energy that eating well and playing well provides and has a goal to share what she's learned with as many families interested in making healthy changes as possible.

She helps other families achieve health in simple steps with the GAPS Starter Package, The Empowered Mother Pregnancy Resource, and helps them stock their freezer for busy days with Grain-Free Freezer Cooking Guide.


  1. Is the ginger a subtle flavor or is it pretty strong. I like ginger but not too much of it… just wondering if I should reduce the amount. :)

  2. I think it depends on the root- I made them with the same amount of ginger but two different times and the second one was subtle, the first one was strong. I think it might be a medium amount? Hopefully someone else can add their comments once they make them.

  3. jada sarfate jada sarfate says:

    these sound great!

  4. I made these with 1/2 tsp ground ginger (since I didn’t have any fresh ginger on hand) and added 1/2 tsp nutmeg. They turned out great! My kids ate these up quickly: ) Since going grain free, baking has become a bit more challenging, so I really appreciate great recipes like this one!

  5. WOW! I can smell them cooking in the oven!

  6. I just started getting squashes in my CSA box – and I love ginger, can’t wait to try this recipe!

  7. do i need the coconut flour. i dont have any and i want to make the muffins. it seems like the amount is small so i am wondering if i leave it out, it might be o.k. comments?

  8. I have some cooked spaghetti squash. Do you think that would work with these muffins?

  9. I enjoyed these. Think they could use the flavors bumped up a bit tho. Maybe a smidge of nutmeg might help.

  10. I am going to make these today. I got a bunch of butternut squash and I think it will be fun to try that instead of the organic canned pumpkin I would normally use.

  11. Ok I know this is a grain free website- that is obviously why I am here! But I live in Ethiopia and we don’t have almond flour or coconut flour. I am going to have my mother bring some when she visits but we do have wheat flour, sorghum flour, chickpea flour and teff flour. Can I use any of these as a substitute ever? I am brand new at all of this and learning the different flours just by what I read online. Thanks for any help!

    • ok I just got a tip of where to find almond flour. But no coconut here in Ethiopia can I substitute anything for coconut flour?

  12. Oh, these look divine, I love pumpkin pie and any variation thereof. To Kendahl, I understand that canned “pumpkin” is very often butternut squash! But of course fresh cooked will be even better. Thanks for this recipe, Cara, I am going to try it soon.

  13. My question is about almond flour, this was actually the first recipe I’ve ever used it in! Thanks for a great recipe. I kind of packed the flour in the cup when measuring. I’m wondering if it was too much. Can you provide a weight for how much you use? Also what brand are you using? I used Bob’s Red Mill but I just received another brand that is much finer. I liked the Bob’s but probably wouldn’t try to use it in something where a finer texture is preferred. Thanks for your help!

    • That’s great! I haven’t used Bob’s Red Mill. I usually pour it in, not real fluffy like white flour but not packed like brown sugar. I’ve used Trader Joe’s brand and Honeyville with success with both :)

  14. I LOVED seeing the huge pat of butter. YUM!

  15. Oh Yum!

  16. Have seen comments on an SCD support group that said the Bob’s almond meal didnt work well for some on breads. Havnt tried it.
    Lynn D

  17. Sound delicious! Do you soak your almond flour for this recipe or make your own almond flour that has already been soaked/dehydrated/milled into flour?

    • I don’t, actually. I just use plain and call it good- we just try to limit the amount of nuts, especially unsoaked, we use in the diet.

  18. Has anyone tried making these with coconut flour instead of almond? We have a tree nut allergy.

  19. These look wonderful! Just an FYI for those who are strict GAPS, though – baking soda/powder or leavening agents of ANY kind are NOT allowed on GAPS. If you don’t use the baking sode, the muffin will not be as fluffy as the ones pictured above – they’ll be quite dense and take longer to cook. That said, if you are really craving a bread/grain-type food, then goods baked with almond flour and without leavening are a decent alternative :)

  20. We just made these this morning and they were soooooooooooooo good. Thanks for the recipe!

  21. I actually made this today and it was very delicious. My husband and I really enjoyed it.
    What is so amazing about this is that it was sweet, even though I didn’t add any sweetener.
    I did make a little variation to the recipe. I used fresh coconut and 1/2 tsp nutmeg.

  22. Love love love these muffins! Thank you so much for the recipe!

  23. Will it affect the batter/consistency to leave out the honey entirely?


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