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Paleo Pumpkin Muffins

Paleo Pumpkin Muffins

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 Make Paleo Pumpkin Muffins

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!

How to Make Paleo Pumpkin Muffins

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:

Pumpkin Pie Spice – See notes in the recipe for the homemade version or click here for the full recipe.
Pumpkin PureeHomemade or Canned

Shop Amazon for All Your Paleo Essentials and Staples

How to Make Paleo Pumpkin Muffins
How to Make Paleo Pumpkin Muffins
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Paleo Pumpkin Muffins

https://momeatspaleo.com/paleo-pumpkin-muffins/

Course Breakfast, Dessert
Keyword muffins, paleo, pumpkin
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6 large muffins
Calories 400 kcal
Author Angela Blanchard

Ingredients

Instructions

  1. Preheat the oven to 350 degrees. Line a large muffin tin with cupcake liners.

  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.

  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.

  4. Remove the muffin tin from the oven and cool completely in the pan before serving.

Recipe Notes

  • Make smaller muffins in a standard sized muffin tin. This recipe will yield 12 and requires less bake time (about 15 to 20 minutes)

 

Make a {{EASY}} homemade pumpkin spice blend with spice from your cabinet!

  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg

In a small bowl combine ground cinnamon, ginger, cloves, and nutmeg. Store in an airtight container in a cool and dark cabinet for 3 months.

See the full recipe here: Pumpkin Pie Seasoning

Nutrition Facts
Paleo Pumpkin Muffins
Amount Per Serving (1 g)
Calories 400 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 10g63%
Cholesterol 55mg18%
Sodium 304mg13%
Potassium 151mg4%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 14g16%
Protein 10g20%
Vitamin A 6434IU129%
Vitamin C 2mg2%
Calcium 124mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Paleo Pumpkin Muffins

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