Looking to do something with the plethora of canned pumpkin stacked in my cupboards {I had over-purchased just in case the zombie apocalypse hit us before Christmas}, I searched for a gluten-free pumpkin recipe.  When I stumbled upon a recipe here, I thought it sounded delicious.  I adapted it slightly and ended up with a gooey, not-too-sweet muffin that is a great holiday breakfast or snack.


  • 2 cups almond flour
  • 1 tsp baking soda
  • 1 Tbsp pumpkin pie spice
  • 1.5 cups cooked pumpkin
  • 1/4 cup maple syrup
  • 1 egg
  • 1 tsp vanilla extract


  1.  Stir together all dry ingredients
  2. Use a hand mixer to combine all wet ingredients until smoothly incorporated
  3. Combine the wet and dry ingredients using a hand mixer
  4. Line a muffin tin {for 12 muffins} with cupcake liners and bake at 350 degrees for 20-25 minutes