Gluten Free Honey Pumpkin Muffins

A few days ago, when I shared my recipe for gluten free and Paleo friendly almond butter pancakes, I received feedback from a handful of you who were hoping to see more gluten free recipes on the blog in the future.

Ask and you shall receive!

While I am not personally gluten free, I am always up for experimenting in the kitchen in an effort to make yummy and healthy goodies.

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Ryan and I were both craving something sweet yet healthy after dinner this evening and I got to work in the kitchen, crossing my fingers that my latest attempt at gluten free muffins would succeed. (I had a batch of gluten free zucchini muffins totally bomb last weekend. Bleh!)

Fortunately these muffins turned out juuuust fine. Check out how moist and dense the inside of the muffins look!

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honey pumpkin muffins gluten free

Gluten Free Honey Pumpkin Muffins

Makes eight muffins


  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 3 tablespoons honey
  • 5 dates, chopped (approximately 1/4 cup)
  • 1 teaspoon baking soda
  • 2 tablespoons chia seeds
  • 2 eggs
  • 1/2 cup pumpkin
  • 1/4 cup canola oil


  1. Preheat oven to 350 degrees and line muffin tin with liners
  2. Combine all ingredients in a large bowl and stir until everything is completely mixed
  3. Portion out muffin batter into muffin tins (The batter will be very thick and almost moldable)
  4. Bake 25 minutes, or until tops of muffins begin to brown
  5. Allow to cool and enjoy

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They tasted great hot out of the oven and I cannot wait to enjoy one again tomorrow topped with a smear of almond butter. Woo!

I cannot sign off this evening without making sure you’re aware that these muffins are not your typical fluffy muffins and are quite dense. Both Ryan and I loved them, but if you’re looking for basic muffins that are not gluten free and are nice and fluffy, you might be more interested in my Oatmeal Banana Flax Muffins or Pumpkin Oatmeal Muffins.



  1. says

    I love GF recipes because although I haven’t been diagnosed as sensitive to gluten or wheat, from my OWN experiments and opinion, I do seem to react a bit when I eat a good amount of those things. Hence, I’ve been experimenting with recipes and although it can be challenging, it’s fun and so rewarding at the end! πŸ˜€ I bet you feel so accomplished…hehe.


  2. jennyv says

    The recipe looks like something I’d like to try MINUS the canola oil. If there is one oil l refuse to use it’s that one — have you ever tried coconut oil? So much healthier!


  3. says

    Those look great, but I have trouble finding canned pumpkin in the grocery stores this time of year. One of my friends told me it’s a “seasonal” food, so it’s only around in the fall. What?! It’s a CANNED good! The point is that they’re supposed to last.

    Anyway, I look forward to trying this in the fall when the canned pumpkin is back in stores!


  4. says

    I love the flours you chose, and that there are dates in your batter! I can’t get enough of dates this summer, how good are they?

    I recently had a smoothie in NYC that had banana, almond milk, dates, and cardamom, it was fantastic!


  5. Julie says

    Thanks for trying GF baking! I have Celiac disease and it’s nice to see awareness because it can be such a challenging diet. I will be trying these soon.


  6. Anonymous says

    You can use gluten-free baking powder to make your muffins rise, or as you say “fluffy.” This is why most muffin recipes call for baking powder.


  7. brianne says

    As and experienced baker it bothers me when people just through a bunch of stuff together and hope it turns out well. These muffins do not looks good. is a good resource for gluten free baking.


  8. nina says

    Thanks for the recipe, i’m celiac too and i’m happy to see this kind of awareness! I’ve got a few useful tips for gluten-free baking that have helped me a lot – with these i’m able to succeed in almost any kind of baking.

    Psyllium ( THE Secret for making anything fluffy, soft and packed with fiber. I put it in almost everything i bake. You can’t taste it and it makes everything so much easier. It requires a little practise to learn how much to use in different kind of baking. Gluten free foods usually need extra fiber so this is good for that too.

    Xanthan gum that I’ve seen you using is good for making the baked goods stick in their original shape and not falling apart (can you say that about baked goods? I’m not from an english- speaking country..). Even really small amounts of xanthan gum helps a lot.

    Combining different kinds of gluten free flours, for example two to three different ones (fiber-packed rice, gf oats, almond, teff, quinoa, soy, buckwheat etc) makes for example muffins usually much tastier in my opinion and can help the texture too. Soy flour helps in making the texture softer.



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