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5 from 1 vote

Paleo Nut Free Pumpkin Muffins

Servings: 9 muffins



  • Preheat oven to 350° and line a muffin tin with 10 parchment liners. Set aside. 
  • In a large bowl, combine pumpkin, eggs, maple syrup, vanilla, pumpkin pie spice, and cinnamon. Mix well. 
  • Make the dry mixture. Sift the coconut flour and measure 1/2 cup into a small bowl. Sifting it ensures no lumps in the batter. Add tapioca flour, salt, and baking soda to the coconut flour. Stir to combine. 
  • Add dry mixture to the pumpkin mixture and stir to combine. Mix really well until no dry spots or lumps remain. Scoop into muffin liners. This should make 9-10 muffins. Top with mini chocolate chips if using. 
  • Bake 23-25 minutes. Store any leftovers in the fridge after 1 day.