Question 1

Are these pumpkin muffins gluten-free?

Accepted Answer

Yes. These are naturally gluten-free pumpkin muffins because they're made with almond flour instead of wheat flour. If needed, double check the labels on your packaged ingredients to make sure they're certified gluten-free.

Question 2

Can I make these pumpkin muffins keto or low carb?

Accepted Answer

Yes. The original recipe was developed and tested with erythritol, making these a great option for keto or low carb diets. Use a granulated keto-friendly sweetener suitable for baking and check the individual ingredients you use if you're tracking carbs closely.

Question 3

Can I use a different flour instead of almond flour?

Accepted Answer

I haven't tested this recipe with another flour, so I don't recommend a 1:1 substitution. Almond flour behaves very differently from all-purpose, whole wheat, and especially coconut flour, so changing it would likely require adjustments elsewhere in the recipe.

Question 4

Can I use pumpkin pie filling instead of pumpkin purée?

Accepted Answer

No. Use pure pumpkin purée for this recipe. Pumpkin pie filling contains added sweeteners and spices, which would throw off the flavour and sweetness of the muffins.

Question 5

Why are my pumpkin muffins so moist in the middle?

Accepted Answer

That's normal with this recipe, especially when they're still warm. Pumpkin purée, eggs, and heavy cream make these muffins exceptionally moist, and the centres continue to firm up as they cool. Look for lightly browned edges and mostly set centres before taking them out of the oven, then give them plenty of time to cool before judging the final texture.

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