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
- ¼ cup coconut flour
- 1 teaspoon cinnamon
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup melted coconut oil
- ½ cup maple syrup
- 2 eggs room temperature
- ¾ cup canned pumpkin
- 1 teaspoon vanilla extract
- ½ cup dairy free mini chocolate chips optional
Instructions
- Preheat oven to 350° and line a muffin tin with liners. I prefer parchment so the muffin removes easily.
- In a large bowl, combine the almond flour, coconut flour, baking soda, cinnamon, pumpkin spice, and salt. Stir and break up any large clumps.
- Add in the pumpkin, eggs, maple syrup, coconut oil, and vanilla. Stir well until completely mixed and no dry spots remain. Fold in the chocolate chips if desired.
- Scoop into muffin tin, making sure each one is as even as possible. Bake for 20-23 minutes, until a toothpick inserted in the center comes out clean.
- Store in the fridge if not eaten within a day.
Roxy says
Delicious! So smooooth! Definitely satisfies the craving for something scrumptious!
Jessica DeMay says
Thanks for trying them, Roxy! So glad you like them!
Paige says
Any idea if I can use swerve granulated sweetner instead of maple syrup?
Jessica DeMay says
Hi Paige- I think that will work but you'll have to add some liquid to make up for the syrup. Maybe some almond milk. Hope you enjoy them!
Debi says
Hi I was just wondering if you can use any coconut oil I don't have that name brand ? -Debi-
Jessica DeMay says
Hi Debi- yes, of course! I hope you enjoy them!
Kylee says
Mine turned ot really doughy and no shape. They look really disformed. They taste good. But really doughy and I couldn’t make them more without burning
Jessica DeMay says
Hi Kylee- thanks for trying my recipe! I'm sorry they came out doughy. Did you use all the exact ingredients? I'm not sure why they would be disformed. I'm glad they at least toasted good.
Laleh says
Can I use all almond flour? I don’t have coconut
Jessica DeMay says
Hi Laleh- yes, that should work. Just use 1/2 cup instead of 1/4 cup. Coconut flour is drier so you don't need as much. I hope you enjoy them!
Stina says
I made these with pecans instead of chocolate chips & have been eating them every morning for breakfast. They are the highlight of my day because they are sooo delicious!!! I'm so happy I finally found a really good paleo muffin recipe! Many thanks for creating this recipe, Jessica!! 🙂
Jessica DeMay says
You're welcome, Stina! Yum- I love the addition of pecans! That sounds like a delicious combination. Thank you for trying my recipe and for the kind words! So glad you finally found a recipe you love.
Amy says
I made this on Sunday and they were absolutely DELICIOUS! I am beyond excited to have found a recipe for something Paleo and gluten free that doesn't taste like saw dust. Thank you so much. PS My six year old loved them, too!
Jessica DeMay says
You're welcome, Amy! Thanks for trying them! I'm glad you and your child both liked them 🙂
Shella says
Hi. I’m new to Paleo baking. I’m not sure my were baked all the way through. I tested them with a toothpick after 20 minutes and it cam out clean. I let them them cool for 10 minutes. They were very soft and dough like in them middle. Is this normal with almond flour? Should I cook them longer? Thanks.
Jessica DeMay says
Hi Shella- paleo baking is a little different. It sounds like they could have been baked a little longer. They are moist, but shouldn't be doughy in the middle. I hope that helps!
Jamie says
Made these last night, omg they were delicious, the whole family loved them!!!
Jessica DeMay says
Thanks, Jamie! I'm so glad everyone loved them!
Janet Perry says
Hi Jessica, do you think I can make the batter at night and bake in the morning?
Jessica DeMay says
Hi Janet- That may work if you store the batter in the fridge and maybe add a couple minutes to the bake time. I'm not 100 percent sure though. You can always rewarm them in the morning. Hope you love them!