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Paleo Pumpkin Muffins Recipe: Moist, Spiced, and Easy

Paleo Pumpkin Muffins

Moist, warmly spiced pumpkin muffins made with almond flour, coconut flour, maple syrup, and pumpkin puree. This grain-free breakfast recipe yields 10 to 12 muffins.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups Blanched almond flour
  • 1/4 cup Coconut flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Fine sea salt
  • 1 teaspoon Ground cinnamon
  • 1/2 teaspoon Ground nutmeg
  • 1/4 teaspoon Ground ginger
  • 1/8 teaspoon Ground cloves or allspice
Wet Ingredients
  • 2 Large eggs, preferably room temperature
  • 1 cup Plain pumpkin puree, not pumpkin pie filling
  • 1/4 cup Pure maple syrup
  • 2 tablespoons Melted coconut oil
  • 1 teaspoon Vanilla extract
Optional Additions
  • 1/3 cup Chopped pecans or walnuts
  • 1/3 cup Paleo-friendly chocolate chips
  • as needed for topping Pumpkin seeds

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease the wells with coconut oil.
  2. Whisk the almond flour, coconut flour, baking soda, sea salt, cinnamon, nutmeg, ginger, and cloves or allspice together in a medium bowl.
  3. In a second bowl, whisk the eggs, pumpkin puree, maple syrup, melted coconut oil, and vanilla until the mixture is smooth and evenly combined.
  4. Add the dry mixture to the wet mixture and stir only until no dry streaks remain. Fold in the optional chopped nuts or chocolate chips without overmixing.
  5. Let the batter stand for 2 to 3 minutes so the coconut flour can absorb some of the moisture. Divide the batter among 10 to 12 muffin cups, filling each about three-quarters full, and add pumpkin seeds if desired.
  6. Bake for 18 to 22 minutes, until the tops are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool the muffins in the pan for about 5 minutes, then transfer them to a wire rack. Let them cool for at least another 5 minutes before serving.

Notes

Measure coconut flour carefully because it absorbs liquid quickly. If the batter becomes unusually stiff after resting, add 1 tablespoon of pumpkin puree or water. Store cooled muffins in an airtight container and serve at room temperature or gently rewarm them.