Moist and light, these paleo pumpkin muffins are addictively delicious! Pumpkin puree, coconut sugar, and pumpkin pie spice makes these grain-free and gluten-free muffins the perfect fall treat.
I know these muffins are delicious because my very picky 4 year old loved them. In fact he kept begging me for more and more of them. Nailed it!
I used a combination of cassava and almond flour to give these paleo muffins a very similar texture to regular flour.
I sweetened them with a combination of coconut sugar and maple syrup to achieve the perfect sweetness. They are delicious and the perfect fall paleo treat (in moderation of course).
Paleo Pumpkin Muffin Ingredients
- Brown coconut sugar has a similar taste to brown sugar with a flavor that almost resembles caramel. It tastes wonderful in baked goods and pairs well with maple syrup.
- Coconut oil keeps the muffins moist and is overpowered by the spices and flavors of the pumpkin so don't worry if you're not a fan of coconut.
- Pumpkin puree - Of course!
- Cassava flour - Cassava flour is a great substitute for regular flour because it has a mild flavor and good texture. It does absorb liquid more readily and therefore reacts slightly different in recipes.
- Almond flour - I love to use almond flour in cookies but muffins or cake can be fairly dense with just almond flour so I like to use a combination of almond flour and cassava flour. I recommend using finely ground almond flour and not almond meal.
- Baking powder
- Baking soda
- Pumpkin pie spice
- Canned coconut milk adds extra moisture to the batter without thinning it down or making it dense.
How to Make Them
These paleo pumpkin muffins are a cinch to make! Here's how:
- Preheat the oven and grease a muffin tin then set aside.
- In a large bowl combine the coconut sugar, maple syrup, pumpkin, and melted coconut oil. Stir well.
- Add both eggs and stir until completely combined.
- Add the dry ingredients and stir until a batter forms and everything is incorporated well.
- Add the canned coconut milk and stir.
- Scoop the batter into 6 of the cavities in the muffin tin. Fill them all of the way up! You should only get 6.
- Bake for 23 to 24 minutes. Wait until the muffins cool down some before transferring to a cooling rack.
I didn't add anything to these muffins because I wanted to make sure they were delicious all on their own (and they are!). Now that I know how great they are I think they would taste amazing with any of these additions:
- Paleo friendly chocolate chips - Pumpkin and chocolate are such a killer combo!
- Chopped walnuts or pecans - Top the muffins with chopped nuts for additional crunch and flavor.
- Golden raisins
- Unsweetened coconut flakes
- Fill the muffin cavities up all the way! Unlike cupcake recipes you want to fill up the muffin tin cavities all the way full so you get big beautiful muffin tops. You should only get 6 muffins if you filled them enough.
- Don't remove the muffins from the pan while their hot. I know it's super tempting since they look and smell delicious but give them a few minutes to cool before transferring them to a cooling rack. If you move them while their hot you risk breaking them.
- Melt the coconut oil as the recipe directs. When the coconut oil is in a solid state it can coagulate when mixed in with cold ingredients. This just means small clumps can remain in your batter and then make the muffins greasy. This is why I melt the coconut oil first and then add it to the coconut sugar/pumpkin.
Can I freeze these muffins?
Yes! Once the muffins are completely cool place them onto a half sheet pan and freeze. Once the muffins are frozen place them into a large freezer bag. This will keep them from getting smooshed in the bag. The muffins will stay good for up to 3 months in the freezer.
Other Pumpkin Recipes You Might Like
- Gluten Free Pumpkin Pancakes
- Gluten Free Pumpkin Chocolate Bread
- Gluten Free Pumpkin Muffins
- Gluten Free Pumpkin Cupcakes with Cinnamon Maple Frosting
Pumpkin paleo muffins
- Large Bowl
- Spatula or whisk
- Muffin tin
- Measuring cups
- Measuring spoons
- ½ cup + 2 tbsp coconut sugar
- 3 tbsp maple syrup
- ½ cup unrefined coconut oil, melted
- ½ cup pumpkin puree
- 2 large eggs
- ⅔ cup cassava flour
- ⅓ cup almond flour
- 1 ½ t. baking powder
- ½ t. baking soda
- ½ t. pumpkin pie spice
- 3 tbsp canned coconut milk
- Preheat the oven to 350 degrees Fahrenheit. Grease six of the cavities in a muffin tin and set aside.
- In a large bowl combine the coconut sugar, maple syrup, melted coconut oil, and pumpkin. Stir with a spatula or whisk.
- Add the eggs and stir until incorporated.
- Add the almond flour, cassava flour, baking powder, baking soda, and pumpkin pie spice to the bowl and stir until a batter forms.
- Add the canned coconut milk and stir well. Scoop the batter into the six greased cavities in the muffin tin. They should be full to the top with batter.
- Bake for 23 to 24 minutes or until the insides are done. Enjoy!
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