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Paleo Pumpkin Muffins

This paleo pumpkin muffins recipe makes a delicious breakfast infused with healthy pumpkins. These grain-free pumpkin muffins are a delight, especially when served with a pat of butter. These healthy muffins come together quickly and are perfect for breakfast or snacking. If you’re like me, you love all things pumpkin. My happiest place might be in the middle of a pumpkin pie or swimming in a large container of caramel. Pumpkin paleo muffins are plentiful in the fall, but you can make them any time of year!

These Paleo Pumpkin Muffins are so easy to make and incredibly delicious! Gluten free, dairy free and sweetened with honey. Serve for breakfast or dessert.
It’s easy to make pumpkin muffin paleo using this recipe’s simple steps.

What makes a muffin paleo?

When a recipe is in line with the “Paleo Diet,” it does not call for processed ingredients (think “ingredients that date back to the time of the caveman.) When I was first introduced to the concept of the Paleo diet, I entertained myself with visions of being at home with the Flintstones. I imagined Wilma awakening to tirelessly gather raw ingredients like dinosaur eggs as she narrowly escaped, climbing the closest palm tree to collect fresh coconut and returning home to the cave— to beat the coconut dry to make coconut flour.

The idea of a grain-free muffin may sound farfetched, but I’m here to tell you they’re perfect! Calling these pumpkin muffins “Paleo” is the easiest way to identify a recipe as grain-free, dairy-free, and refined-sugar-free. These are the tenants of the paleo diet.

So Let’s Call These Healthy Pumpkin Muffins

Whether you follow a Paleo diet or not, these almond flour pumpkin muffins are a tasty treat that can be enjoyed year-round. Try them for breakfast on the go or with an afternoon tea.

I love everything sweet that starts to appear this time of the year. What’s not to love? Of course, I’m also aware that it’s easy to get out of balance with sweets. So, I can’t resist indulging when a recipe comes along that tastes sweet and healthy. I realize gluten-free, dairy-free pumpkin muffins may not sound like the epitome of indulgence, but trust me, they’re so good you’ll forget they’re healthy too!

Heirloom pumpkins

How to make Paleo Pumpkin Muffins

It’s easy to make these pumpkin almond flour muffins. First, let’s discuss the paleo muffin ingredients:

  • Pumpkin puree
  • Almond flour
  • Coconut flour
  • Eggs
  • Coconut oil
  • Butter
  • Coconut Sugar
  • Vanilla extract
  • Spices
  • Baking soda
  • Salt

These ingredients come together quickly and easily! You’ll also need some Waxing Kara Honey and chopped pecans for topping the muffins.

Now, first things first. You may notice something missing — flour! We don’t use anything like all-purpose flour with paleo recipes. That means these are healthy gluten-free pumpkin muffins. They’re perfect for people with special diets too!

Once your ingredients are gathered, it’s time to move on to making these paleo pumpkin muffins with almond flour. It begins with preheating your oven to 350°F. Line a muffin pan with paper.

making paleo pumpkin muffin process shot
Making paleo pumpkin muffins

Step One: Combine all Ingredients

The nice thing about making pumpkin muffins with almond flour is that you don’t have to follow a particular order with the ingredients. Combine all muffin ingredients and mix well. This recipe makes me want to make more paleo pumpkin recipes; it’s easy as pie!

Why are we using both almond and coconut flour? Because the two combined make the best muffins that are both sturdy and moist. A coconut flour pumpkin muffin without adding almond flour would be too dry. However, the two together are like magic!

Once the batter is combined, distribute the muffin batter evenly in prepared muffin tins.

Step Two: Make the Honey Topping

Mix the honey with the chopped pecans and distribute this evenly atop the muffin batter.

Step Three: Bake the Muffins

Place the muffin pan in the oven and bake for 30-40 minutes.

Gluten Free Pumpkin Muffins

How to Store Muffins

This paleo pumpkin muffin recipe will keep in the fridge for up to 7 days when stored properly. Keep them sealed in an airtight container. These are the best paleo pumpkin muffins because you can also freeze them! Place them in a freezer-safe container or freezer bags and place them in the freezer. They will keep up to 2 months in the freezer.

Try these pumpkin muffins with a Paleo twist. One of my best friends, Joyce, made these muffins a few years ago. They’re gluten-free, sugar-free pumpkin muffins, so they don’t rise much, but they taste like muffins and are suitable for you. You’ll love them.

If you decide to try this recipe, be sure to take a photo and share them with us using #waxingkararecipes on Instagram. We love seeing your photos!

These Paleo Pumpkin Muffins are so easy to make and incredibly delicious! Gluten free, dairy free and sweetened with honey. Serve for breakfast or dessert.

Paleo Pumpkin Muffins

Course: Breakfast
Cuisine: American
Keyword: gluten free muffins, paleo
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 10
Calories: 265kcal
Let’s clarify that calling these pumpkin muffins “Paleo” is the easiest way to identify a recipe as grain-free, dairy-free, and refined-sugar-free while sparing space for the recipe title.
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Ingredients

Paleo Pumpkin Muffins

  • 1 can pumpkin puree
  • 1 c almond flour
  • 1/2 c coconut flour
  • 4 eggs lightly beaten.
  • 3 tbsp. coconut oil melted
  • 1 tbsp. butter
  • 1 tbsp. coconut sugar
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • 1 tsp. baking soda
  • 1/4 tsp. salt

Honey Pecan Topping

Instructions

  • Preheat oven to 350 degrees. Line a regular size muffin pan with papers.

For the Paleo Pumpkin Muffins

  • Combine all muffin ingredients in a large bowl and mix well.
  • Distribute the batter evenly in muffin tins.

For the Honey Pecan Topping

  • Mix the honey and pecans and top the muffins evenly.
  • Place the muffin pan in the oven and bake for 30-40 minutes
  • When done, remove from the oven and allow to cool for 10 – 15 minutes before serving.

Video

Nutrition

Calories: 265kcal | Carbohydrates: 16g | Protein: 6g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 68mg | Sodium: 234mg | Potassium: 69mg | Fiber: 4g | Sugar: 9g | Vitamin A: 155IU | Vitamin C: 0.2mg | Calcium: 49mg | Iron: 1.3mg
Joyce-C-Wallace

Recipe by Joyce C Wallace, RN, Certified Health Coach. Joyce is a health advocate, avid gardener and passionate cook. She recently published a book, Navigating the Food Jungle filled with delightful recipes that are also good for you.

5 thoughts on “Paleo Pumpkin Muffins”

  1. Just read about this site in the Plain Dealer newspaper. Would love to try your recipe for Pumpkin Muffins. How many muffins does this recipe make? Thanks!!

  2. Made these again in the new year. They really are good. I make them in the small muffin tin so that I can get more out of the batch, while I reduce portion size.

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