Paleo Pumpkin Muffins

posted in: Recipes | 19

These Paleo Pumpkin Muffins are so easy to make and incredibly delicious! Gluten free, dairy free, and refined sugar free- they make a great snack or dessert.

Paleo Pumpkin Muffins

It’s September and I am so ready for fall! We had a very hot summer here in Michigan and I’m looking forward to cooler temps and all things pumpkin and apple! I just couldn’t wait any longer to break out the pumpkin and these muffins did not disappoint! They are kind of a cross between a muffin and pie- not quite as dense as pie, but not quite as fluffy as a traditional muffin. They are absolutely perfect and I couldn’t quit eating them!

Paleo Pumpkin Muffins

Using Golden Barrel Coconut Oil makes them dairy free and helps keep them moist. Using maple syrup means there is no refined sugar used- and it’s not missed at all! Pumpkin and maple go so well together, add the warm fall spices and it’s a match made in heaven.

Paleo Pumpkin Muffins

They are so easy to make. Everything is mixed in one bowl, by hand, and they are in the oven in under 10 minutes. The smell that fills your house while they’re baking is another reminder why I love fall so much! The cozy, comforting aroma of fresh baked goods is the best!

Paleo Pumpkin Muffins

Once they’re baked they are best stored in the fridge after 24 hours. Paleo baked treats tend to not last as long at room temperature- eat them cold or warm them up for a few seconds. Both ways are so good!

Paleo Pumpkin Muffins

I made two batches and added some chocolate chips to one. Chocolate and pumpkin are a great combination! I am kind of a purist and like the plain ones the best, but if you love chocolate then you have to try them that way.

Paleo Pumpkin Muffins

These muffins are tender, just the right sweetness, and perfectly spiced. If you love pumpkin pie then you will love these muffins! All the flavor, but easier to make and hand-held!

Paleo Pumpkin Muffins
Print Recipe
Servings Prep Time
12 muffins 5 minutes
Cook Time
20 minutes
Servings Prep Time
12 muffins 5 minutes
Cook Time
20 minutes
Paleo Pumpkin Muffins
Print Recipe
Servings Prep Time
12 muffins 5 minutes
Cook Time
20 minutes
Servings Prep Time
12 muffins 5 minutes
Cook Time
20 minutes
Ingredients
Servings: muffins
Instructions
  1. Preheat oven to 350° and line a muffin tin with liners. I prefer parchment so the muffin removes easily.
  2. In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, pumpkin spice, and salt. Stir and break up any large clumps.
  3. Add in the pumpkin, eggs, maple syrup, coconut oil, and vanilla. Stir well until completely mixed and no dry spots remain.
  4. Fold in the chocolate chips if desired.
  5. Scoop into muffin tin, making sure each one is as even as possible.
  6. Bake for 20-23 minutes, until a toothpick inserted in the center comes out clean.
  7. Store in the fridge if not eaten within 24 hours.
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Jessica DeMay
Jessica is a self taught cook/baker from Michigan who enjoys local farmers markets, baking competitions, and kayaking with her husband. She specializes in Paleo and other desirable recipes that can be seen over on her own food blog.

19 Responses

  1. Made these yesterday and I’m in love! Just had one this morning for breakfast and it tastes even better than yesterday! I didn’t add the chocolate chips (I’m a purist!) but I may next time because I imagine they will taste even yummier! Thank you for a great recipe!

  2. Going to make these right now. I have some pumpkin left from Sunday when I made the Jay’s Baking me Crazy pumpkin coffee cake and it was delicious! I’ve been making a paleo bullet pumpkin spice coffee in the mornings but need to use this pumpkin up! I need to buy smaller cans apparently 🙂 Can’t wait to try these! Here I go!!!!

    • Jessica DeMay

      I hope you are enjoying the muffins, Tina! I’m so glad to hear you liked my coffee cake 🙂 That bulletproof coffee sounds amazing- what a great idea!

  3. These look delicious!! Think I could make it as a bread?? Have you tried that? Maybe an 8×8 pan or a loaf pan?

  4. Anyone know about how many calories 1 of these muffins is?

    • Jessica DeMay

      Hi Metta- I’m not sure, but there are many sites that you can use to figure that out. My Fitness Pal is a popular one. Hope you try these muffins!

  5. Melissa Huskey

    My daughter and I have made two batches and are in love! I need to make a third for Thanksgiving but used all of my maple syrup on the last batch; have you subbed honey before? Trying to save myself a trip to the grocer, lol!! Thank you for sharing a wonderful recipe!

    • Jessica DeMay

      I’m so glad you have enjoyed them, Melissa! I hope I’m not responding too late. I haven’t tried honey, but I’m sure it will work. I definitely understand saving a trip to the store. 🙂 Have a great Thanksgiving!!

  6. Can I make these if I don’t have any Coconut Flour? Would there be a substitute?

  7. These were delicious! Best paleo muffin I’ve had and with the chocolate chips (and minus the pumpkin pie spice) they tasted more like a soft chocolate chip cookie. I’ll be making these again for sure. Thank you!

  8. I’m not able to eat maple syrup. Can I substitute stevia or Swerve?

    • Jessica DeMay

      Hi Arlene- I’m not familiar with stevia so I can’t recommend that- I don’t think the measurement would be the same. You could use Swerve, but would need a little additional moisture to make up for no maple syrup. Maybe add 1/4 cup dairy free milk. I’m not for sure, that’s just a guess. Of course you could use honey, but it sounds like you’re looking for a no sugar option. I hope that helps and you enjoy them!

  9. I made these today and they are soooo good! I’ve tried several Paleo pumpkin muffins and these are my favorite…based on flavor and texture. I added raisins instead of the chocolate chips and honey for the maple syrup (didn’t have maple syrup on hand). They are amazing! They’re actually even sweeter than I need…I think I’ll use a little less sweeter next time – or maybe just use an overripe banana with a little extra almond flour. Anyway…DELICIOUS!!!

    • Jessica DeMay

      Thanks, Cara! I’m so glad you made them and enjoyed them! I love the changes you made- they sound delicious! Thanks for the great feedback 🙂

  10. Have you tried these using flax eggs?

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