gluten free healthy almond flour pumpkin cake
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Mini Pumpkin Cakes

Fall is technically here now so that means lots of warm autumn flavors and ingredients like pumpkin, apples and sweet potatoes. While it is still pretty warm here in south Florida, it is October and I am ready to get in the autumn spirit and make some fall recipes. First up, pumpkin cake!


Pumpkin has many nutritional benefits and adding pureed unsweetened pumpkin to baked goods not only adds a different flavor but also adds vitamin A and dietary fiber, both things that are often lacking in desserts. I am all about adding more nutrients to my food to help my body feel its best. 


A few years ago I made a gluten free pumpkin cake for Thanksgiving dessert and it was moist, pumpkiny and delicious (the recipe can be found here: Pumpkin Cake). However, I wanted to alter the ingredients slightly to my liking and put the batter in a muffin tin so I can have perfectly portioned mini cakes, instead of having to slice a cake. I did add some chocolate chips to make it more dessert like but if you prefer more of a muffin appropriate for breakfast, you can leave those out. They also make a good packed snack for traveling. 

Mini Pumpkin Cakes

Makes 12-15 cupcakes/muffins


1 Cup Unsweetened Canned Pure Pumpkin Puree
2 Cups Almond flour
3 Eggs
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Cup Unpacked Brown Sugar
1/4 Cup Honey
2 Tablespoons Canola Oil
1 Teaspoon Vanilla Extract
1/4 Teaspoon Ground Ginger
1/4 Teaspoon Ground Nutmeg
1/2 Teaspoon Allspice
1 Teaspoon Ground Cinnamon
Cooking Spray
1/2 Cup Dark Chocolate Chips (optional)


Preheat oven to 350 degrees Fahrenheit. Add almond flour, brown sugar, salt, baking soda and spices to a large mixing bowl and whisk together. Add eggs, pumpkin, honey, vanilla extract, and oil to a smaller mixing bowl and stir. Slowly add wet ingredients into dry ingredients, mixing until uniform. Add chocolate chips to batter and mix in if desired. Spray  muffin tin with cooking spray and fill each cup until almost full. Bake in oven for 20 min or until toothpick inserted in center comes out clean.
Gluten Free healthy pumpkin cake

Nutrition Info (per muffin out of 12 muffin batch)

With Chocolate Chips

Calories: 230

Fat: 14g

Carbohydrates: 20g

Protein: 7g

Fiber: 3.3g

Without Chocolate Chips

Calories: 180

Fat: 11g

Carbohydrates: 14.5g

Protein: 6.5g

Fiber: 2.6g


About carynfasko

5 comments on “Mini Pumpkin Cakes

  1. Janis mom
    October 6, 2016 at 3:02 am

    Thanks caryn❤️

  2. Fitoru Keto
    April 20, 2020 at 9:28 am

    I wonder what this tastes like. We’re planning on trying this tomorrow and we’re so excited about it! Thanks a lot for sharing!

    • carynfasko
      June 16, 2020 at 3:18 pm

      They are so good! Basically they taste like a less sweet almond pumpkin cake. Were you able to try them?

  3. Laura
    November 30, 2020 at 10:57 pm

    I replaced the honey with imitation (sugar feee) honey, added protein powder & used 1/4 c chopped walnuts instead of chocolate chips. I also used mini muffin pans. As a post bariatric patient with a tiny new stomach, they are perfect! Small, low carb and full of protein! Thanks for the recipe!

    • carynfasko
      December 8, 2020 at 3:03 pm

      That sounds so good! I especially love the addition of the walnuts, I may have to try that myself. Thank you for letting me know you enjoyed them… you made my day 🙂

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