Pumpkin Muffins
These Grain Free Pumpkin Muffins are super moist and packed with a warming combination of spices making them perfect for fall. Enjoy them as a make ahead breakfast or quick on the go snack. 
I tried so put this off for as long as possible, but I have finally given in to pumpkin baking. In my books, waiting until October 15 can be classified as a personal victory but I now have regrets I waited so long because these muffins are so delicious! They are super moist thanks to the pumpkin puree (which can be canned or homemade) and almond flour and have a wonderful richness in flavour from the combination of spices.
Why these Paleo Pumpkin Muffins are so good:
- Pumpkin Spice: need I say more. It’s slightly spicy with the wonderful combination of warming spice blend. It’s autumn, in a muffin.
- One bowl, 30 minutes: They are so quick and easy to whip up! Mix everything together in a bowl and leave them to bake for 20 minutes. Added bonus, your house will smell AMAZING.
- The flavour! The bold pumpkin spice flavour means there is no need to top these with jam or nut butter, they are so dang tasty on their own.
- They are Paleo: Grain Free, Gluten Free, Dairy Free, Refined Sugar Free and Specific Carbohydrate Diet Legal too!
Tips for making these Paleo Pumpkin Muffins
- Use muffins liners or spray the muffin cups with oil: I find muffin cups to be the most reliable, but if you don’t have any, you can use a cooking spray or alternatively dip a paper towel in melted coconut oil and rub it around the inside of each cup.
- Fill em right up to the top: As with all grain free muffins, fill the muffin cups right to the top with batter as they won’t rise when baking.
- Keep an eye on them while they bake: Depending on your oven (mine is old and TERRIBLE) the muffins may start to brown on top before being cooked all the way through. I usually like to leave them to bake for 10 minutes, and then cover them with tin foil for the remaining time so they don’t burn.
- Patience! Allow the muffins to cool for 8-10 minutes before removing them from the tray, if they are too hot when they are removed they will fall apart.
Other notes and substitutions for this recipe:
- Make it a loaf: You can alternatively make these paleo pumpkin muffins into a loaf. Pour the batter into a 9×5 inch loaf pan and bake in the oven at 350º Fahrenheit for 35-40 minutes until a toothpick inserted in the middle comes out clean.
- Pumpkin Pie Spice: Replace the cinnamon, ginger, nutmeg and cloves with 2 teaspoons of pumpkin pie spice.
- Add some nuts: Feel free to add 1/3 cup chopped pecans or walnuts to the batter for added crunch
- Storage: These grain free pumpkin muffins are best stored in an airtight container in the fridge for up to 5 days. Alternatively they can be frozen for up to 3 months.
Here are a few more pumpkin recipes that you might enjoy:
- Pumpkin Spice Breakfast Cookies
- Pumpkin Mug Cake
- Pumpkin Spice Energy Balls
- Savoury Roasted Pumpkin Seeds
- Pumpkin Spiced Granola
- Pumpkin Pie Bars
- Spiced Pumpkin Bread
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Pumpkin Muffins
These Paleo Pumpkin Muffins are super moist and packed with a warming combination of spices making them perfect for fall. Enjoy them as a make ahead breakfast or quick on the go snack.
Ingredients
- 1 cup pumpkin puree
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup honey
- 1 1/2 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp baking soda
- 1 2/3 cups almond flour
- 2 tbsp coconut flour
Instructions
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
- In a mixing bowl add the pumpkin puree, eggs, vanilla and honey and stir until well combined.
- Add in the spices, baking soda and almond and coconut flour and stir on low speed until just combined, don't overmix
- Fill each muffin cup to the top with batter and bake in the oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean
- Allow the muffins to cool slightly before removing them from the muffin tray.
Nutrition
Calories: 201kcalCarbohydrates: 15gProtein: 7gFat: 9gSodium: 100mgFiber: 4gSugar: 11g
Tried this recipe?Leave a comment below and let us know how it was!
Made these exactly as written and they turned out badly. I think they need more coconut flour, it was too mushy as I put them in the muffin tin. Pretty disappointing. I make Paleo baked goods often but these were just not good
Was a utter failure for me. Batter was thick so shape of the muffin was awful and it tasted thick and doughy. Didn’t seem to taste cooked after 25 minutes. Wasn’t sure how many muffins it made either so I evenly filled 12 and that was definitely too much because they muffins were small. 🥺
Great recipe!
I added raisins and chopped dates.
I cannot do almond flour. Do you think oat flour would work? Thanks
I made these tonight and they are so yummy! I put some walnuts on top. Next time I might add some raisins! Thanks!
I am new to gluten free baking. The flavors are delicious! I shared them with friends and everyone wanted the recipe. Thanks for an easy muffin that I can feel good about eating!
I have always loved Baking with Almond Flour but recently told I have a sensitivity to almonds. Can you suggest a replacement?
Thanks
Oat flour!
These look great but I don’t have coconut flour. Can I leave it out or use something else??
I would recommend replacing the coconut flour with cassava flour. You could use all almond flour although I can’t guarantee how it would turn out and I suspect the muffins would be very dense.