Delicious Gluten Free Pumpkin Muffin Recipe Inspired by 2025 Indigo Connection Retreat

As autumn approaches and the leaves turn vibrant shades of orange and gold, there's nothing quite like the comforting aroma of freshly baked pumpkin muffins filling your kitchen. This gluten-free pumpkin muffin recipe, shared by Betsy at the 2025 Indigo Connection Retreat, is not only delicious but also is easy on your metabolic health because it is sweetenedd with monkfruit instead of sugar. Perfect for cozy gatherings or simply a delightful treat that freezes well, these muffins are designed to tickle your taste buds and nourish your spirit.

Ingredients

To create these mouthwatering gluten-free pumpkin muffins, gather the following ingredients:

• 1/2 cup Coconut Flour

• 1/2 cup Almond Flour

• 1 T Baking Powder

• 1 T Pumpkin Pie Spice

• 1/2 tsp Sea Salt

• 4 Eggs

• 3/4 cup canned pumpkin puree

• 1/2 cup Monkfruit in the Raw

• 1/2 cup Almond Milk (or regular milk)

• 1/2 cup grassfed butter or coconut oil, melted

• 4 large eggs: Provides structure and moisture.

• 1 teaspoon vanilla extract:.

• Optional: top with 1/4 cup chopped pecans or pumpkin seeds

Preparation Steps

Preheat the Oven

Start by preheating your oven to 350°F (175°C).

Mix the Wet Ingredients

In a large mixing bowl, combine the canned pumpkin puree, Monkfruit, melted coconut oil or butter, eggs, and vanilla extract. Whisk these ingredients together until they are smooth and well blended.

Combine the Dry Ingredients

In another bowl, whisk together coconut flour, almond flour, baking powder, ground cinnamon, pumkin pie spice and salt. Properly mixing the dry ingredients is key to achieving a light, fluffy muffin.

Combine Wet and Dry Ingredients

Gently add the dry mixture to the wet mixture, stirring just until blended. Avoid overmixing, as it can result in denser muffins.

Prepare the Muffin Tin

Line your muffin tin with paper liners or lightly grease it with coconut oil.

Fill the Muffin Cups

Spoon the batter into 10 prepared muffin cups, filling each cup about two-thirds full. This allows each muffin room to rise without spilling over. Top with chopped nuts or seeds

Bake

Place the muffin tin in your preheated oven and bake for 25 minutes. They are done when a toothpick inserted into the center comes out clean.

Cool and Enjoy

Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy them warm or at room temperature.

Freshly baked gluten-free pumpkin muffins cooling on a rack