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    Home » Paleo Pumpkin Muffins

    Paleo Pumpkin Muffins

    Published: Sep 25, 2017 · Modified: Oct 6, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    These paleo pumpkin muffins are easy to make in 30 minutes. They are moist with rich fall spices, and they're gluten-free, grain-free, dairy-free with no refined sugar.

    one paleo pumpkin muffin with chocolate chips

    These Paleo Pumpkin Muffins encompass everything wonderful about fall. They are aromatic little pillows of pumpkin that will give you all the warm fuzzy feelings of the season.

    They're healthy, full of protein and fiber and have no refined sugar. They're also gluten, grain and dairy free so just about everyone can enjoy them.

    Another reason to love these Paleo Pumpkin Muffins is because they're proof that healthier versions of beloved favorites can still be incredibly delicious. There's no lack of flavor or texture.

    Overhead view of a muffin tin with eight Paleo Pumpkin Muffins

    Paleo Pumpkin Muffins: Ingredients & Substitutions 

    Paleo baking is super exact and not very forgiving. Please do not alter the amount or type of flour in this recipe. Here are a few substitutions that would work well!

    • Coconut Sugar. Any granulated sugar works well in this recipe.
    • Coconut oil. Grass-fed butter or ghee are perfect substitutes for coconut oil!
    • Pumpkin Pie Spice. Use store bought or make this homemade pumpkin pie spice recipe!
    a Paleo Pumpkin Muffin with chocolate chips on a plate

    How to make Paleo Pumpkin Muffins 

    This recipe is easy to whip up! Here are a couple of notes.

     Usually the very first thing I do when making this recipe is melt the coconut oil. Put it in a little glass bowl and warm it in the microwave for 30-60 seconds. Then it'll be ready when it's time to add it to the wet ingredients.

    Next, combine the dry ingredients (except for coconut sugar) in a medium bowl, then set it aside.

    two photos showing How to Make Paleo Pumpkin Muffins - combining dry ingredients

    Then, whisk together the coconut sugar, pumpkin, melted coconut oil and vanilla.

    Once smooth, add the eggs.

    two photos showing How to Make Paleo Pumpkin Muffins - combining wet ingredients

    Whisk until the the eggs are incorporated and the mixture is smooth.

    photo showing the paleo pumpkin muffin batter before adding chocolate chips.

    Then, add the chocolate chips.

    Let the mixture set. After you've mixed all the ingredients the coconut flour needs some time to soak up the moisture. Let the batter sit on the counter for 5 minutes.

    Then, scoop ¼ cup portions of batter into a prepared muffin pan.

    two photos showing How to Make Paleo Pumpkin Muffins - batter after thickened plus in a muffin tin before being baked.

    Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean or with a few moist crumbs.

    Let the paleo pumpkin muffins cool in the pan until they reach room temperature, then remove.

    Side view of a muffin tin with six Paleo Pumpkin Muffins

    Serve

    Serve these muffins warm with a slather of grass-fed butter (or cinnamon honey butter), almond butter (homemade vanilla almond butter), or peanut butter.

    Store/freeze

    Store leftover muffins in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.

    Reheat in the microwave or oven set to warm.

    front view of a stack of three Paleo Pumpkin Muffins

    Recipe FAQs

    Can I double this recipe?

    Yes, double the ingredients and bake in 2 standard 12-cup muffin tins.

    How long to paleo pumpkin muffins last?

    They last for up to 1 week in the refrigerator and 2 months in the freezer.

    What if I'm allergic to nuts?

    If you're allergic to nuts, try these healthy pumpkin muffins instead.

    Front view of a hand holding a Paleo Pumpkin Muffin with a bite taken out of it

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Paleo Pumpkin Muffins

    Laura
    These paleo pumpkin muffins are easy to make in 30 minutes. They are moist with rich fall spices, and they're gluten-free, grain-free, dairy-free with no refined sugar.
    5 from 4 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Breakfast
    Cuisine American
    Servings 12 Muffins
    Calories 123.7 kcal

    Equipment

    • glass batter bowl
    • measuring spoons
    • measuring cups
    • standard muffin pan

    Ingredients
     
     

    • ½ cup coconut flour
    • ¼ cup almond flour
    • 2 tsp ground cinnamon
    • 1 tsp pumpkin pie spice
    • 1 tsp baking soda
    • ¼ tsp baking powder
    • ½ tsp sea salt
    • 1 cup pumpkin puree
    • ⅓ cup coconut sugar
    • 1 tsp pure vanilla extract
    • 2 TBS coconut oil melted
    • 4 eggs lightly beaten
    • ¼ cup chocolate chips or cinnamon chips
    Prevent your screen from going dark

    Instructions
     

    • Preheat the oven to 375 degrees F. Grease a standard muffin pan, set aside.
    • Combine coconut flour, almond flour, cinnamon, pumpkin pie spice baking soda, baking powder and salt in a small bowl, set aside.
    • In a large bowl, combine pumpkin, coconut sugar, melted coconut oil and vanilla.
    • Add eggs and stir until completely combined. .
    • And the dry ingredients to the wet ingredients and stir until the mixture is smooth and there are no lumps.
    • Mix in chocolate chips (or cinnamon chips) by hand.
    • Let the mixture set for 5 minutes. (this gives the coconut flour time to soak up the moisture).
    • Scoop ¼ cup portions of batter into the prepared muffin pan.
    • Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. (To make into bread bake in 9x5” loaf pan for 35-40 minutes!)

    Video

    Notes

    Ingredient Substitutions

    Paleo baking is super exact and not very forgiving. Please do not alter the amount or type of flour in this recipe. Here are a few substitutions that would work well!
    • Coconut Sugar. Any granulated sugar works well in this recipe.
    • Coconut oil. Grass-fed butter or ghee are perfect substitutes for coconut oil!
    • Pumpkin Pie Spice. Use store bought or make your own!

    Store/freeze

    Store leftover muffins in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
    Reheat in the microwave or oven set to warm.

    Nutrition

    Serving: 1MuffinCalories: 123.7kcalCarbohydrates: 13.2gProtein: 3.8gFat: 6.8gSaturated Fat: 3.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 62mgSodium: 184mgPotassium: 39.3mgFiber: 3.5gSugar: 7.8gVitamin A: 2600IUVitamin C: 0.5mgCalcium: 28mgIron: 0.7mg
    Tried this recipe?Let us know how it was!

    Well that's it! My son LOVED these muffins so much he didn't want to share! Don't forget to let me know in the comments or tag @joyfoodsunshine on social media if you make these beauties!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 12.3

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    Did you make this recipe?

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    Reader Interactions

    Comments

    1. DeLora

      January 03, 2020 at 6:39 pm

      5 stars
      Delicious! My 4yo “helped” make them and promptly ate two!

      Reply
      • Linden

        May 11, 2021 at 8:10 am

        What if you just have coconut flour? Is there any way to balance it out with something else?

        Reply
    2. Michelle

      February 13, 2019 at 3:35 am

      5 stars
      Delicious muffins. Great texture. Moist but not overly so. Good amount of protein. I’m trying to follow a low fodmap way of eating and these fit the bill with the small amount of almond flour. Thank you!!! These are a real winner in my book—- recipe book that is!

      Reply
    3. Robin

      November 16, 2018 at 8:29 am

      I am going to try these using stevia, my son is on a strict no processed sugar and he won't even consider coconut sugar or raw sugar of any kind.

      Reply
      • Laura

        November 16, 2018 at 8:30 am

        You'll have to stop by and let me know how the Stevia tastes in these muffins after you make them! <3

        Reply
    4. Emily

      March 20, 2018 at 5:12 pm

      5 stars
      Wow! I just stumbled upon your site in search of paleo pumpkin muffin recipes (since I had some leftover pumpkin puree) and decided to give this recipe a shot. The muffins just came out of the oven and they are absolutely DELICIOUS! I've often been disappointed with the texture of healthy baked goods, but I'll definitely be making these again! Thank you!!

      Reply
    5. Emily

      September 28, 2017 at 5:46 am

      I am so in the Fall spirit and can't wait to try these! Pumpkin and chocolate is the best flavor combo ever!

      Reply
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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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