Almond Flour Pumpkin Pie Muffins with Fresh Ginger

Course Breakfast, Side Dish
Cuisine GAPS, Gluten Free, Paleo
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12
Calories 215 kcal
Author Cara Comini



  1. Preheat oven to 375*.
  2. In a food processor or stand mixer, beat eggs until frothy.
  3. Next add butter, ginger, coconut flour, salt, cinnamon, and vanilla. Blend well, making sure the coconut flour is well mixed in.
  4. Add cooked almond flour, pumpkin puree, optional baking soda, and honey.
  5. Line muffin pan with liners if desired and dot liners with coconut oil or grease muffin pan with coconut oil.
  6. Fill nearly full with batter and bake for 25-35 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Recipe Notes

We like to use stoneware muffin pans for tall, light, and delicious muffins! You can find them here.

KETO: 4 net carbs IF you substitute stevia or other no-carb sweetener for the honey (approx 4 packets/servings of stevia or monkfruit are equivalent)

Nutrition Facts
Almond Flour Pumpkin Pie Muffins with Fresh Ginger
Amount Per Serving (1 muffin)
Calories 215 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Cholesterol 92mg31%
Sodium 309mg13%
Potassium 55mg2%
Carbohydrates 12g4%
Fiber 2g8%
Sugar 7g8%
Protein 7g14%
Vitamin A 1825IU37%
Vitamin C 0.4mg0%
Calcium 57mg6%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.