These Paleo Pumpkin Muffins are so easy to make and incredibly delicious! Gluten free, dairy free, and refined sugar free- they make a great snack or dessert.
It’s September and I am so ready for fall! We had a very hot summer here in Michigan and I’m looking forward to cooler temps and all things pumpkin and apple! I just couldn’t wait any longer to break out the pumpkin and these muffins did not disappoint! They are kind of a cross between a muffin and pie- not quite as dense as pie, but not quite as fluffy as a traditional muffin. They are absolutely perfect and I couldn’t quit eating them!
My Paleo Pumpkin Coffee Cake is so good and everyone that tries it loves it (just read those comments!), but sometimes you need a pumpkin treat that is quicker. This are made and ready to eat in 30 minutes- yay!
They are so easy to make. Everything is mixed in one bowl, by hand, and they are in the oven in under 10 minutes. The smell that fills your house while they’re baking is another reminder why I love fall so much! The cozy, comforting aroma of fresh baked goods is the best! Once they’re baked they are best stored in the fridge after 24 hours. Paleo baked treats tend to not last as long at room temperature- eat them cold or warm them up for a few seconds. Both ways are so good!
These muffins are tender, just the right sweetness, and perfectly spiced. If you love pumpkin pie then you will love these muffins! All the flavor, but easier to make and hand-held!
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Paleo Pumpkin Muffins
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 teaspoon cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup melted coconut oil
- 1/2 cup maple syrup
- 2 eggs room temperature
- 3/4 cup canned pumpkin
- 1 teaspoon vanilla extract
- 1/2 cup dairy free mini chocolate chips optional
Instructions
- CLICK HERE for the full recipe on Golden Barrel's site.
Lauren says
Very good and moist!!!! I’m actually making them for the second time tonight ?
Jessica DeMay says
Thanks, Lauren! So glad you like them!
Carol says
These were so good! I left out the chocolate and added a seeving of unflavored collagen protein. For those tracking macros- 195 calories, 12g fat, 16g carb, 7g protein per muffin.
Jessica DeMay says
Thanks for trying them and thanks for sharing that info! Glad you like them!
Maria Swanson says
These are wonderful!! Is there anyway I can substitute the almond flour?!
Jessica DeMay says
Thanks, Maria! You can use cashew flour. Make your own or Amazon sells it.
Jenny says
Do yourself a favor and MAKE THIS NOW! 🙂 We were out of muffin liners so we made this into bread. O my word it is so delicious and moist and just everything you envision when you read “pumpkin bread”. Thank you Jessica for yet another outstanding recipe!!