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Paleo Pumpkin Muffins

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These Paleo Pumpkin Muffins are soft, moist, and bursting with warm pumpkin spice flavors. Grain-free, gluten-free, and refined sugar-free, they’re perfect for breakfast, snacks, or healthy desserts. With a tender texture and optional chocolate chips, these muffins are a cozy and wholesome treat for the whole family.

  • Author: Chef Sarah
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 9 muffins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Ingredients

1 cup almond flour

2 tablespoons coconut flour

2 teaspoons pumpkin pie spice

1 teaspoon baking soda

¼ teaspoon salt

⅓ cup almond butter (or sunflower seed butter for nut-free)

2 eggs (or flax eggs for vegan option)

¾ cup pumpkin puree (fresh or canned)

¼ cup maple syrup (or honey/date syrup)

1 teaspoon vanilla extract

½ cup chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a muffin tray with paper liners.
  2. In a large bowl, whisk together wet ingredients: almond butter, eggs, pumpkin puree, maple syrup, and vanilla extract.
  3. Add all dry ingredients: almond flour, coconut flour, pumpkin pie spice, baking soda, and salt. Stir until just combined; avoid overmixing.
  4. Gently fold in chocolate chips.
  5. Scoop the batter evenly into 9 muffin molds. Optionally, top with extra chocolate chips.
  6. Bake for 20 minutes, or until a toothpick inserted comes out clean.
  7. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • Variations: Add chopped nuts (pecans/walnuts), swap chocolate chips for dried cranberries or raisins, use pumpkin spice protein powder, or top with cinnamon/shredded coconut.
  • Storage: Room temperature – 3 days, fridge – 1 week, freezer – 2–3 months. Reheat in microwave 20–30 seconds or oven 5–7 minutes at 325°F (165°C).
  • Nut-Free Option: Substitute almond flour and almond butter with sunflower seed flour and butter.
  • Vegan Option: Replace eggs with flax eggs and use plant-based butter.

Find it online: https://cookingwithsarah.com/paleo-pumpkin-muffins/