Asher's Gluten-Free Pumpkin Muffins - Danielle Walker

It has been an exciting week over here as I revealed the cover of my fifth cookbook over the weekend! Healthy In A Hurry, which you can officially pre-order today, has over 125 recipes that are ideal for days like these when I am nonstop busy but still want to feed my family a healthy home-cooked meal. In between meals, I like to enjoy the occasional snack like this recipe for Asher’s Gluten-Free Pumpkin Muffins! The kids love these when they are craving something sweet after school, and I love how quick and easy they are to make and store in our freezer.! 

This recipe is similar to my Gluten-Free Chocolate Chip Pumpkin Muffins, but I changed up the spices per Asher’s request. These muffins got their name because when Asher was little, he would devour these muffins daily. He loved having them alongside a smoothie in the morning, or as an afternoon snack. Despite them having what’s usually considered classic fall flavors, this muffin is delicious and satisfying any time of the year. 

Unwrapped Asher's Gluten-Free Pumpkin Muffin partially bitten siting on a wooden table

Freezer friendly: 

I always talk about how I rely heavily on prepping and freezing snacks and meals. It feels life-saving to have things prepped in advance when juggling a full-time business, creating recipes, parenting, and all the extracurricular activities! I like to double (sometimes even triple) this recipe, let them cool on a wire rack and then store in a stasher bag in the freezer. You can either take them out and let them defrost on the counter or refrigerator overnight or if you are short on time –  just stick them in a toaster oven for a few minutes to heat up. My younger kids just eat them fully frozen! 

To avoid freezer burn, be sure the muffins are completely cool before putting them in the freezer. I also try to avoid stacking them on top of each other so they don’t stick together!

Gluten-Free Pumpkin Muffins on a wooden table, one is bitten and the rest are on a platter in the background next to a bowl of yogurt and fresh berries

More Muffin Recipes

If you are looking for more muffin recipes you can batch make and freeze, below are some of my favorites! 

Gluten-Free Lemon Poppy Seed Muffins 

Gluten-Free Spiced Apple Crumble Muffins

Chocolate Veggie Muffins 

Gluten-Free Chocolate Zucchini Muffins

Blueberry Muffins- page 72 in Meals Made Simple 

Hidden Veggie Muffins- page 194 in Against all Grain

Orange Cranberry Muffins– page 230 in Against all Grain

More Meal Prep Tips: 

If you are looking for more tips and tricks for meal plans, prepping and freezing, these blogs post might be helpful! 

Meals Made Simple Meal Plans

8 Weeks of Whole30 Compliant Meal Plans

Make-Ahead Paleo Freezer Meals

Gluten-Free Pumpkin Muffins on a wooden table; one if partially bitten next to a bowl of yogurt topped with fresh berries

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Asher’s Gluten-Free Pumpkin Muffins

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5 from 3 reviews

  • Author: Danielle
  • Prep Time: 10 mins
  • Cook Time: 18 mins
  • Total Time: 28 minutes
  • Yield: 12 servings 1x
  • Category: Snack
  • Cuisine: American




  1. Preheat the oven to 350°F. Line a 12-cavity muffin tin with paper liners or lightly grease with coconut oil.
  2. In a high-speed blender or food processor, combine the eggs, almond butter, maple syrup, pumpkin puree, palm shortening, lemon juice, and vanilla. Purée for 30 seconds, until smooth and creamy.
  3. Add the arrowroot powder, coconut flour, cinnamon, nutmeg, baking powder, lemon zest, ginger, and salt. Blend for 30 seconds, until well combined. Stir in chocolate chips by hand.
  4. Divide the batter between the muffin cavities, filling each 2/3 full. Bake for 18 to 20 minutes, until a toothpick comes out clean when inserted in the middle.
  5. Remove the pan from the oven and allow the muffins cool in the pan for 15 minutes. Transfer the muffins to a wire rack and cool completely.
  6. Store in the freezer for 6 months, or in an airtight container in the refrigerator for 2 weeks.


Asher’s Gluten-Free Pumpkin Muffins


  1. Becca says:

    Is there something I could try to replace the coconut flour?

    • Danielle says:

      If you are unable to tolerate coconut flour, you can try 1/4 cup arrowroot or about 1/4 – 1/2 cup almond flour. It will change the flavor and texture but should still work

  2. Danielle says:

    yes thank you for catching our typo!

  3. Amy says:

    Hi there

    Just wondering if there is anything I could swap the almond butter for? My daughter has a nut allergy. Thanks

    • Danielle says:

      you can try sunflower seed butter!

      • Gloria Lee says:

        if using sunflower seed reduce the baking powder to 1/2 and add 1 tesp fresh squeezed lemon juice or raw apple cider vinegar. When using baking soda The chlorophyll will react & the food green.
        You should consider taking the fundamental course from Traditional Cooking School. An online classes course. My husband is celiac. I had a hard time finding their Gluten Free recipes. I think they are working on making those recipes easier to find . I learned so much. Gloria L

  4. Shennon says:

    I made these into donuts and they were delicious!!

  5. Tanya says:

    These were so great! Also I see someone caught a typo and I was wondering, do you ever have typos in your cookbooks? And if you do, where are the corrections? Love you D!!!

    • Danielle says:

      Thank you so much! It might occasionally happen – do you have one of my cookbooks with a typo? My team and I can gladly answer any questions you might have! Just email with the book title, page number, and typo. We look forward to helping you!

  6. Heather says:

    Can you use coconut oil in place of ghee/palm oil?

  7. Any Glynn says:

    Is this really calls for 3 bsp of coconut & arrowroot flowers?

    I checked your pumpkin recepie calling for 1/2 cup of arrowroot

  8. Sally Sorensen says:

    Danielle, I am always looking for new receipes, however, I do not use anything coconut, whether it is flour, oil or even coconut. Can only use your recipes if there is a substitute for coconut of any kind. Thanks for all the work you do in creating recipes. Sally

    • Danielle says:

      Hi Sally – thanks for your feedback! It’s a pleasure & an honor to create gluten-free and grain-free recipes for everyone to enjoy. I understand that you can’t tolerate coconut products; depending on the recipe, there are a variety of subs that will work in place of the coconut ingredient!

  9. Janis says:

    Hi Danielle, thank you so much for all your amazing recipes! If I wanted to make this into a cake instead of cupcakes, do you have any suggestions? Thanks for all you do! 🙂

    • Danielle says:

      That’s a great idea! Just adjust the baking time accordingly (you would need more time for a cake). Enjoy!

  10. Jess says:

    These were excellent and so easy mixing in my blender! I was a little hesitant with the lemon addition but goodness such good flavor and texture!

  11. Jill Steuter says:

    Looks yummy! If we don’t use arrowroot, could we sub for something else? Almond flour or coconut flour? Thank you!

  12. Tammy says:

    Sometimes gluten-free doesn’t equate to delicious but not here! These are crazy good!! My husband loved them too and said we need to make them frequently during fall and winter. 🙂
    I followed the instructions exactly as Danielle wrote them, including getting the extra moisture out of the pumpkin. They were perfect! And so easy too because you just use your blender.
    You can confidently take these to any gathering and not have to tell anyone they’re gluten-free because they’re just that good.

    • Danielle says:

      Thank you, Tammy! My goal is always to make recipes so good that no one (even those who aren’t GF/DF) will ever feel a thing is missing!

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