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Paleo Pumpkin Muffins pinterest

Paleo Pumpkin Muffins

Grain-free pumpkin muffins made with nutrient-dense almond flour and natural sweeteners. These paleo-friendly treats offer the perfect balance of spices and moisture without refined sugar or flour.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 40 minutes
Course Breakfast, Snack
Cuisine American, Paleo
Servings 12 muffins
Calories 223 kcal

Equipment

  • Muffin Tin
  • Parchment Paper Liners or Silicone Cups

Ingredients
  

Dry Ingredients

  • 2 cups blanched almond flour fine texture works best
  • 1/4 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves

Wet Ingredients

  • 3/4 cup pure pumpkin puree not pumpkin pie filling
  • 1/3 cup pure maple syrup or honey
  • 3 large eggs room temperature
  • 1/4 cup coconut oil melted
  • 1 tsp vanilla extract

Optional Mix-ins

  • 1/2 cup chopped pecans or walnuts optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment paper liners or silicone muffin cups.
  • In a large bowl, whisk together the almond flour, coconut flour, baking soda, salt, and all spices (cinnamon, nutmeg, ginger, and cloves). Break up any clumps in the almond flour with your fingers for a smoother batter.
  • In a separate medium bowl, whisk together the pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
  • Pour the wet ingredients into the dry ingredients and stir just until combined. Don't overmix. If using nuts, fold them in now.
  • Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  • Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean and the tops are golden brown.
  • Allow muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For best results, use fine blanched almond flour rather than coarse almond meal. These muffins stay fresh at room temperature in an airtight container for 2 days, or refrigerate for up to 5 days. They can also be frozen for up to 3 months. For a lower sugar option, replace the maple syrup with 1/4 cup of monk fruit sweetener and add 2 tablespoons of extra pumpkin puree for moisture.

Nutrition

Calories: 223kcalCarbohydrates: 12gProtein: 6gFat: 18gSaturated Fat: 5gCholesterol: 47mgSodium: 192mgPotassium: 150mgFiber: 3gSugar: 6gVitamin A: 2500IUVitamin C: 1mgCalcium: 63mgIron: 1.2mg
Keyword Paleo Muffins, Pumpkin Muffins, Grain Free, Gluten Free, Low Carb
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