Gluten Free Pumpkin Cookies/Muffins


September means one thing….it’s finally acceptable to bake and cook everything and all things with pumpkin.  Now for many people, September seems a little too early for the pumpkin craze to begin.  Since I can’t experience any of the crisp, fall weather that I get back home in Boston, I count on the tastes of fall—pumpkin, apple, fall spices—to help me feel like I am a part of the best season, despite it being 90 degrees and humid outside.

This weekend I tried a new recipe, adapted from MindBodyGreen, for Gluten Free Pumpkin Muffins.  I’m more of a cookie person, and it’s easier for me to just throw them on a nonstick sheet than a muffin tin, so I did it that way.  But the choice is yours!  I also didn’t have almond flour when I went to make these, and can’t justify spending $12 on almond flour at the store, so I made my own!  Just measure out the one cup of almonds and use a powerful food processor or blender to grind them into flour.  Just make sure you don’t process them for too long, or they’ll turn into almond butter.

Gluten Free Pumpkin Cookies


  • 1 cup of almond flour
  • 1 cup pumpkin puree
  • 1/2 cup maple syrup, honey, or sweetener of choice
  • 1 egg
  • 1 tsp vanilla
  • 1 tbs pumpkin pie spice
  • 1/4 tsp baking powder


  • Preheat oven to 350 degrees
  • Grind up almonds into flour if necessary
  • In a separate bowl, mix the pumpkin puree, egg, and sweetener.  Beat until fluffy.
  • Add to almond flour and add in the rest of the ingredients, stir well.
  • Place onto baking sheet or fill greased muffin tin 2/3 way full
  • Bake for 25-30 minutes, let sit for 10 minutes to cool


Enjoy and Happy Fall!



Leave a Reply

Your email address will not be published. Required fields are marked *