Greetings and Happy Autumn! I’m super excited to be guest posting at Honeyville and to be sharing another delicious recipe from Gourmet Girl Cooks. The recipes I create are low carb, grain and gluten free and made without added sugar.

Today’s recipe is the perfect way to kick off the fall season. I made moist little Pumpkin Orange Spice Mini-Muffins using Honeyville’s Blanched Almond Flour (which is the best almond flour for baking grain and gluten-free goods that I have found, and I have tried several). This recipe makes 5 dozen mini-muffins. They are moist, not too sweet and great for breakfast or a nice little treat or snack. They are easy to pack in your kids lunchboxes, too. This recipe uses the entire can of pumpkin (in other words, no leftover pumpkin to figure out what to do with).

These little muffins are great as is, but can also easily be dressed up by frosting them or glazing with a simple orange glaze to enhance the orange flavor. I added chopped walnuts to my muffins but chocolate chips would make a great add-in as well.

I hope you enjoy my gluten-free, no sugar added recipe for Pumpkin Orange Spice Mini-Muffins. If you’d like to find additional low carb, grain and gluten free, no sugar added recipes like this one, please check out my blog, Gourmet Girl Cooks where you will find hundreds of other delicious low carb recipes and meal ideas like this one.

Pumpkin Orange Spice Mini-Muffins

Makes 5 dozen


1 1/2 cups Honeyville Blanched Almond Flour
1 cup ground Golden Flax Seeds²
2 Tbsp Honeyville Coconut Flour
2 tsp Pumpkin Pie Spice
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Sea Salt
1 cup Swerve Sweetener¹ (or preferred granular sweetener)
3 large Eggs
1/4 cup extra light Olive Oil or melted Coconut Oil
1 tsp Vanilla extract
1 tsp Orange extract
1 tsp black strap Molasses, optional
1/2 cup Buttermilk
1 (15-ounce) can pure Pumpkin
1/2 cup chopped Walnuts
Oil to grease muffin tins

Preheat oven to 350 degrees F. Lightly grease nonstick mini muffin pans with oil and set aside.

In a large bowl, whisk together almond flour, ground flax, coconut flour, pumpkin pie spice, baking powder, baking soda, salt and sweetener.

In a separate medium bowl, beat together eggs, oil, vanilla extract, orange extract, molasses, buttermilk and pumpkin. Add wet mixture to dry mixture and mix until combined. Fold in walnuts.

Scoop batter into prepared muffin cups using a 1-tablespoon sized scoop, filling almost to the top. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let sit for about 5 minutes in pan, then remove and cool on wire rack. If desired, muffins can be frosted or drizzled with optional Orange Cream Cheese Glaze/Frosting.


*Notes:  1) If a sweeter muffin is desired, add additional sweetener (small amounts of liquid stevia can be added to the batter a little at a time, to fine tune sweetness); 2) If ground flax seeds are not available, whole flax seeds can easily be ground in a small food processor or coffee grinder (measure after grinding).

Optional Orange Cream Cheese Glaze/Frosting

1 1/2 Tbsp softened Cream Cheese (very soft and almost melted)
3 Tbsp Heavy Cream (add 1 Tablespoons at a time; add more to thin, as needed, until desired consistency)
1/4 tsp Orange extract
3 Tbsp sifted confectioners Swerve Sweetener (or other powdered sweetener)
1/2 tsp Orange zest
Liquid stevia, to taste

To make the glaze/frosting, combine cream cheese, cream and orange extract; add confectioner’s sweetener 1 tablespoon at a time, mixing vigorously until smooth and desired consistency (add additional cream for a thinner glaze). To increase sweetness without altering the glaze consistency, add a drop or two liquid stevia. Store glazed muffins and leftover glaze in the refrigerator.


*Note: If using as a frosting instead of a thinner glaze, double glaze recipe.