These simple paleo pumpkin muffins are grain free, refined sugar free and easy to throw together! Keep them as is or experiment with your favorite add-ins like chocolate chips or chopped nuts. They’re perfect for an easy breakfast or after school treat!
Over the years, my baking recipes have simplified quite a bit.
I did a TON of testing, and landed on whatever worked, and went with that!
But, after writing an entire book on paleo baking, I started to experiment.
Once I understood the keys to making a paleo recipe work, I could simplify some of my more extensive recipes.
That’s where these simple paleo pumpkin muffins came from.
They have perfect texture and flavor and they couldn’t be easier to make!
What You Need to Make These Paleo Pumpkin Muffins
This recipe on it’s own without add ins is wonderfully minimal. They truly don’t need chocolate chips or anything else.
However, I tested them with chocolate chips and they’re definitely worth trying out both ways!
Here’s everything you’ll need to prepare these muffins:
- eggs
- pumpkin puree
- refined coconut oil, or ghee
- raw honey
- maple sugar or coconut sugar
- pure vanilla extract
- blanched almond flour
- tapioca flour, or arrowroot
- baking soda
- pumpkin pie spice
- cinnamon
- fine sea salt
How To Make These Paleo Pumpkin Muffins
Preheat your oven to 350°F and line a 12 cup muffin pan with parchment liners.
In a large bowl, whisk together the eggs, pumpkin puree, coconut oil or ghee, honey, sugar and vanilla.
In a separate large bowl, combine with flours, baking soda, spices and salt. Stir the dry mixture into the wet to form the muffin batter.
Fold in any add-ins of your choice such as chocolate chips and/or chopped nuts.
Spoon the batter into the prepared muffin pan to make 12 muffins. Bake in the preheated oven for 22 minutes or until set.
Insert a toothpick near the center of one muffin to check for dry crumbs.
Remove from the oven and cool in the pan on a wire rack for 10 minutes, then remove the muffins from the pan and continue to cool on the wire rack.
These muffins are delicious served slightly warm but at room temperature is great as well.
Keep leftovers loosely covered at room temperature for the first day, then keep in a sealed container in the refrigerator for up to 4 days.
You can also freeze these to save them longer. To freeze, wrap tightly, and thaw in the refrigerator.
Substitutions:
There is no direct substitute that I know of for blanched almond flour. However, both GF oat flour and tigernut flour are close matches.
Arrowroot and tapioca are interchangeable in this recipe. You can also sub in light brown sugar (not paleo) for the coconut or maple sugar if you prefer.
Maple syrup can also be used in place of honey, and unsalted butter can replace coconut oil or ghee.
This is a very forgivable recipe! Which means you have no excuse not to try it right now 😉
I hope you enjoy!
Simple Paleo Pumpkin Muffins
Simple Paleo Pumpkin Muffins
Ingredients
- 3 large eggs at room temperature
- 1 cup organic pumpkin puree
- 1/4 cup melted refined coconut oil or melted ghee
- 1/3 cup raw honey melted
- 1/3 cup maple sugar or coconut sugar
- 1 teaspoon pure vanilla extract
- 2 cups blanched almond flour
- 1/2 cup tapioca flour or arrowroot
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
- 1/2 teaspoon fine sea salt
- Optional add ins chocolate chips or chopped nuts (1/2 cup for each, or 1 cup if adding just chip or just nuts)
Instructions
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Preheat your oven to 350°F and line a 12 cup muffin pan with parchment liners.
-
In a large bowl, whisk together the eggs, pumpkin puree, coconut oil or ghee, honey, sugar and vanilla. In a separate large bowl, combine with flours, baking soda, spices and salt. Stir the dry mixture into the wet to form the muffin batter. Fold in any add-ins of your choice such as chocolate chips and/or chopped nuts.
-
Spoon the batter into the prepared muffin pan to make 12 muffins. Bake in the preheated oven for 22 minutes or until set. Insert a toothpick near the center of one muffin to check for dry crumbs.
-
Remove from the oven and cool in the pan on a wire rack for 10 minutes, then remove the muffins from the pan and continue to cool on the wire rack.
-
Serve slightly warm or at room temperature and enjoy! Keep leftovers loosely covered at room temperature for the first day, then keep in a sealed container in the refrigerator for up to 4 days, or freeze to save longer. Enjoy!
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I’m planning to make these this week. I’m never sure on the protocol for doubling recipes. I know some just don’t work! In your experience, would it be ok to double these? Or should I stick to 2 single batches. Can’t wait to get some of these in the freezer.