Paleo Pumpkin Muffins
Gluten-Free, Dairy-Free, Paleo, Keto, 10 Ingredients or Less, Easy
Enjoy this moist almond flour-based Paleo pumpkin muffins packed full of pumpkin flavor this holiday season or when the craving calls!
Take your favorite Fall flavors on-the-go with you or simply enjoy your muffins at home for breakfast or a snack.
Get the aromatic notes of homemade pumpkin pie spice and a perfectly moist almond flour- based that brings this muffin to life in every bite.
You’ll want to read this blog post in its entirety to get all the helpful tips and tricks you’d normally by-pass. Or if you are feeling lucky, jump to the recipe below and get started!
Either way, I’d love to hear how your pumpkin muffins turned out, so please leave a comment and share it with your friends and family.
How to Make Paleo Pumpkin Muffins
If you love pumpkin bread you will surely like these pumpkin muffins. They are perfect for on-the-go or as a quick snack in between meals.
1. Preheat the oven to 350 degrees. Line a large muffin tin with cupcake liners.
Tip: You can also spray the muffin tin with coconut oil and sprinkle a little almond flour to keep the muffins from sticking to the pan. (I personally use liners because they are easier to transport).
2. In a large bowl, combine almond and tapioca flour, pumpkin spice, baking soda, sea salt, eggs, pumpkin puree, maple syrup, coconut oil, and vanilla with a hand mixer on medium speed.
Tip: My favorite hand mixer is from KitchenAid but any hand mixer (or your hands) will do!
3. Fill each cupcake liner two-thirds full and bake in the preheated oven for 25 to 30 minutes or until the top is golden and firm.
Tip: You can always do the toothpick test if you are unsure.
4. Remove the muffin tin from the oven and cool completely in the pan before serving.
How to Store Paleo Pumpkin Muffins
These pumpkin muffins can be stored on the counter in an airtight container for 3 days or in the refrigerator for up to 5 days.
If you wish, you can also freeze these for more extended storage. Muffins should last up to 3 months in a freezer-safe airtight container.
Essential Equipment to Make Paleo Pumpkin Muffins
Muffin Tin – I use a jumbo muffin tin for this recipe. You can use a standard sized muffin tin also. See notes for recipe instructions.
Hand Mixer – A hand mixer is used to combine all ingredients in one bowl for less mess! Hand mixers are amazing because they get the job done but don’t take up too much space for storage!
More Paleo Pumpkin Recipes
Paleo Pumpkin Bread – A deliciously moist almond flour-bread. Perfect for a dessert, snack, or breakfast!
Paleo Pumpkin Bites – Yummy nutrient-dense bites packed full of pumpkin pie flavor and tree nuts.
Pumpkin Pie Seasoning – Make your own homemade blend with only four basic ingredients from your spice cabinet.
Basic Paleo Staples for Making Paleo Pumpkin Muffins
Blanched Almond Flour – I purchase Costco’s almond flour, but you can use Bob’s Red Mill or any organic almond flour of your choosing, as long as it’s blanched.
Tapioca Flour – My favorite tapioca flour brand is from Bob’s Red Mill. You can find it at most health food grocers (and even Walmart)!
Coconut Oil – I purchase Costco’s coconut oil, mainly because we use a lot of it, but any coconut oil will work!
Pure Maple Syrup – Local syrup is best!
Vanilla – I use my Homemade Vanilla Extract Recipe for all my baking needs!
Baking Soda – This is a staple is almost all households, it’s not only great for baking but also cleaning!
Sea Salt – Everyone has their opinion on the best sea salt, so use whatever’s in your kitchen.
Eggs – Local pasture-raised eggs are always best!
Other Items Needed:
Paleo Pumpkin Muffins
- Jumbo Muffin Tin
- Preheat the oven to 350 degrees. Line a large muffin tin with cupcake liners.
- In a large bowl, combine almond and tapioca flour, pumpkin spice, baking soda, sea salt, eggs, pumpkin puree, maple syrup, coconut oil, and vanilla with a hand mixer on medium speed.
- Fill each cupcake liner two-thirds full and bake in the preheated oven for 25 to 30 minutes or until the top is golden and firm.
- Remove the muffin tin from the oven and cool completely in the pan before serving.
- Make smaller muffins in a standard sized muffin tin. This recipe will yield 12 and requires less bake time (about 15 to 20 minutes)
- 4 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg