By Laura
Posted Sep 25, 2017, Updated Oct 06, 2022
5 from 4 votes
15 Comments
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These paleo pumpkin muffins are easy to make in 30 minutes. They are moist with rich fall spices, and they’re gluten-free, grain-free, dairy-free with no refined sugar.
These Paleo Pumpkin Muffins encompass everything wonderful about fall. They are aromatic little pillows of pumpkin that will give you all the warm fuzzy feelings of the season.
They’re healthy, full of protein and fiber and have no refined sugar. They’re also gluten, grain and dairy free so just about everyone can enjoy them.
Another reason to love these Paleo Pumpkin Muffins is because they’re proof that healthier versions of beloved favorites can still be incredibly delicious. There’s no lack of flavor or texture.
Paleo Pumpkin Muffins: Ingredients & Substitutions
Paleo baking is super exact and not very forgiving. Please do not alter the amount or type of flour in this recipe. Here are a few substitutions that would work well!
- Coconut Sugar.Any granulated sugar works well in this recipe.
- Coconut oil.Grass-fed butter or ghee are perfect substitutes for coconut oil!
- Pumpkin Pie Spice.Use store bought or make this homemade pumpkin pie spice recipe!
How to make Paleo Pumpkin Muffins
This recipe is easy to whip up! Here are a couple of notes.
Usually the very first thing I do when making this recipe is melt the coconut oil. Put it in a little glass bowl and warm it in the microwave for 30-60 seconds. Then it’ll be ready when it’s time to add it to the wet ingredients.
Next, combine the dry ingredients (except for coconut sugar) in a medium bowl, then set it aside.
Then, whisk together the coconut sugar, pumpkin, melted coconut oil and vanilla.
Once smooth, add the eggs.
Whisk until the the eggs are incorporated and the mixture is smooth.
Then, add the chocolate chips.
Let the mixture set.After you’ve mixed all the ingredients the coconut flour needs some time to soak up the moisture. Let the batter sit on the counter for 5 minutes.
Then, scoop ¼ cup portions of batter into a prepared muffin pan.
Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean or with a few moist crumbs.
Let the paleo pumpkin muffins cool in the pan until they reach room temperature, then remove.
Serve
Serve these muffins warm with a slather of grass-fed butter (or cinnamon honey butter), almond butter (homemade vanilla almond butter), orpeanut butter.
Store/freeze
Store leftover muffins in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Reheat in the microwave or oven set to warm.
Recipe FAQs
Can I double this recipe?
Yes, double the ingredients and bake in 2 standard 12-cup muffin tins.
How long to paleo pumpkin muffins last?
They last for up to 1 week in the refrigerator and 2 months in the freezer.
What if I’m allergic to nuts?
If you’re allergic to nuts, try these healthy pumpkin muffins instead.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!
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Paleo Pumpkin Muffins
Laura
These paleo pumpkin muffins are easy to make in 30 minutes. They are moist with rich fall spices, and they're gluten-free, grain-free, dairy-free with no refined sugar.
5 from 4 votes
Course Breakfast
Cuisine American
Servings 12 Muffins
Calories 123.7
Prep Time5 minutes minutes
Cook Time25 minutes minutes
Total Time30 minutes minutes
Ingredients
- ½ cup coconut flour
- ¼ cup almond flour
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- ¼ tsp baking powder
- ½ tsp sea salt
- 1 cup pumpkin puree
- 1/3 cup coconut sugar
- 1 tsp pure vanilla extract
- 2 TBS coconut oil melted
- 4 eggs lightly beaten
- ¼ cup chocolate chips or cinnamon chips
Instructions
Preheat the oven to 375 degrees F. Grease a standard muffin pan, set aside.
Combine coconut flour, almond flour, cinnamon, pumpkin pie spice baking soda, baking powder and salt in a small bowl, set aside.
In a large bowl, combine pumpkin, coconut sugar, melted coconut oil and vanilla.
Add eggs and stir until completely combined. .
And the dry ingredients to the wet ingredients and stir until the mixture is smooth and there are no lumps.
Mix in chocolate chips (or cinnamon chips) by hand.
Let the mixture set for 5 minutes. (this gives the coconut flour time to soak up the moisture).
Scoop ¼ cup portions of batter into the prepared muffin pan.
Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. (To make into bread bake in 9×5” loaf pan for 35-40 minutes!)
Video
Notes
Ingredient Substitutions
Paleo baking is super exact and not very forgiving. Please do not alter the amount or type of flour in this recipe. Here are a few substitutions that would work well!
- Coconut Sugar.Any granulated sugar works well in this recipe.
- Coconut oil.Grass-fed butter or ghee are perfect substitutes for coconut oil!
- Pumpkin Pie Spice.Use store bought or make your own!
Store/freeze
Store leftover muffins in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
Reheat in the microwave or oven set to warm.
Nutrition
Serving: 1Muffin | Calories: 123.7kcal | Carbohydrates: 13.2g | Protein: 3.8g | Fat: 6.8g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 62mg | Sodium: 184mg | Potassium: 39.3mg | Fiber: 3.5g | Sugar: 7.8g | Vitamin A: 2600IU | Vitamin C: 0.5mg | Calcium: 28mg | Iron: 0.7mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you enjoy this recipe? Have a question? Leave a comment below!
Well that’s it! My sonLOVED these muffins so much he didn’t want to share! Don’t forget to let me know in the comments or tag @joyfoodsunshine on social media if you make these beauties!
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