These Paleo Pumpkin Muffins are a perfect fall treat—full of warm spice, moist texture, and simple to make. With just 10 minutes of prep, you can have 18 muffins ready to bake. They freeze and thaw beautifully, making them ideal for holiday prep or to stash in the freezer for quick paleo breakfasts—just reheat and enjoy.
If you like this recipe, try other pumpkin and gluten-free treats such as a gluten free pumpkin cake, a dairy-free pumpkin spice smoothie, or gluten free pumpkin muffins made with similar pantry-friendly ingredients.
Ingredients:
- Almond flour – my preferred flour for paleo baking. I recommend not substituting it for this recipe.
- Baking soda & baking powder – both are needed to help the muffins rise.
- Pumpkin – canned pumpkin works well. Look for pumpkin with only one ingredient (pumpkin) and avoid brands that add sugar.
- Coconut sugar – my favorite paleo sweetener, but you can swap in maple sugar if preferred.
- Pumpkin spice – adds traditional fall flavor. If you don’t have pumpkin spice, cinnamon also works fine.
- Vanilla extract – for extra depth of flavor.
- Eggs – help bind the muffins and provide structure.
- Coconut oil – keeps the muffins moist and tender.
How to make:
- Preheat the oven to 375°F and line a muffin pan with 18 liners. If you only have a standard 12-cup pan, bake in two batches.
- In a large mixing bowl, add all ingredients and fold together with a spatula until combined. Do not over-mix; stir just until the dry and wet ingredients are incorporated.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for about 30 minutes, or until a toothpick or fork inserted in the center comes out clean. Allow muffins to cool before removing from the pan.
How To Store Paleo Pumpkin Muffins
- Store the muffins in the refrigerator for up to one week. To freeze, remove the liners and place muffins in a single layer in a zip-top bag; they thaw quickly and reheat well.
Keywords: Gluten free muffins, grain free muffins, pumpkin paleo, paleo pumpkin dessert, paleo snack, paleo breakfast, refined sugar free baking, paleo gluten free muffins
If you like this recipe, you will LOVE:
- Chocolate ganache tarts
- Protein-loaded banana blueberry zucchini muffins
- Protein pancakes made with three ingredients
- Gluten-free chocolate donuts with pumpkin maple frosting
- Paleo chocolate chip muffins
- Paleo apple cinnamon protein muffins
Pumpkin Muffins
Course Dessert
Cuisine American
Prep Time 10
Cook Time 30
Servings 18 muffins
Author Allianna Moximchalk
356kcal
Cost $7
Print Recipe
Tried this recipe?
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Equipment
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mixing bowls
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muffin liners
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muffin pan
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spatula
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electric mixer (optional)
Ingredients
- 4.5 cup almond flour
- 3/4 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 cup coconut sugar
- 1 1/2 cup pumpkin
- 2 tsp pumpkin spice
- 3 tsp vanilla extract
- 3 tbsp coconut oil
- 3 eggs
Instructions
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Preheat oven to 375°F and place liners in a muffin pan.
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In a large bowl, add all ingredients and fold together with a spatula until combined. Mix just until you no longer see separated ingredients; do not over-mix.
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Spoon batter into liners until each is about three-quarters full. Bake for 30 minutes or until a fork or toothpick comes out clean.
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Cool the muffins, then store in the fridge for up to a week. To freeze, remove liners and store in a single layer in a freezer bag.
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Enjoy! If you make these, consider sharing your photo on social media.
Notes
These muffins can be refrigerated for up to one week or frozen for longer storage.
A cozy blend of pumpkin and warming spices, these muffins are great for breakfast, snacks, or a simple dessert.
Serving: 1muffin | Calories: 356kcal
Tried this recipe?
Tag me on instagram @alliannaskitchen