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Paleo Pumpkin Muffins are perfect any time of year but I tend to crave them more as cooler temperatures roll around.

Even though I am not one of those obsessed with all things pumpkin-spiced, there is something about fall that calls for pumpkin recipes like these Paleo pumpkin muffins.

I usually whip up a double batch of these on the first chilly weekend that rolls around freeze them to use in the weeks to come.

These Paleo pumpkin muffins are perfect for a quick breakfast when you’re running out the door or for a healthy afternoon snack.

They are full of ingredients you can feel good about, like fiber and vitamin-rich pumpkin (This is the brand I order in bulk), low carb, high fiber, gluten and grain-free coconut flour, energy-boosting coconut oil, and mineral-rich maple syrup.

There are plenty of gluten-free flours out there and we use them for some recipes, but they are lacking the healthy benefits that coconut flour provides.

These are also perfect for those with nut allergies who still want to follow a paleo diet but need to avoid the almond flour typically found in Paleo baked goods.

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Name: Paleo Pumpkin Muffins
Cook time: 30 min
Total time: 30 min
Ingredients: 2/3 cup pureed pumpkin (fresh or canned); 6 eggs (whisked); 2/3 cup maple syrup; 1/2 cup melted coconut oil (or liquid); 2 teaspoons vanilla; 1/2 cup coconut flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 1 pinch salt; 2 teaspoon cinnamon; 1 teaspoon pumpkin pie spice

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Paleo Pumpkin Muffins

Cook Time

30 mins

Total Time

30 mins

Servings: 12 muffins

Author: Asa

Ingredients

2/3 cup pureed pumpkin fresh or canned
6 eggs whisked
2/3 cup maple syrup
1/2 cup melted coconut oil or liquid
2 teaspoons vanilla
1/2 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch salt
2 teaspoon cinnamon
1 teaspoon pumpkin pie spice

Instructions

Preheat the oven to 350 degrees
First, Gather your Ingredients
Combine all wet ingredients in a large bowl.
Mix your dry ingredients together in a separate bowl.
Add the dry ingredients to the wet ingredients and mix well.
Prepare your muffin tins. We use coconut oil Pam
Fill the tins. You can fill them fully because they don't rise very much.
bake at 350 degrees for about 30 minutes

Recipe Notes

These are delicious with chocolate chips folded in. If you would like to try that just fold in 1 cup of chips as the last step. I sometimes leave half the batter plain and fold in ½ cup chips into the remaining half. These freeze beautifully and are perfect for lunch boxes and a quick breakfast on the go!