Paleo Pumpkin Muffins

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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!

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

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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
Course Breakfast
Cuisine American
Servings 12 Muffins
Calories 123.7
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes

Ingredients 
 

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 9×5” 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: 1Muffin | Calories: 123.7kcal | Carbohydrates: 13.2g | Protein: 3.8g | Fat: 6.8g | Saturated Fat: 3.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 62mg | Sodium: 184mg | Potassium: 39.3mg | Fiber: 3.5g | Sugar: 7.8g | Vitamin A: 2600IU | Vitamin C: 0.5mg | Calcium: 28mg | Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

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!

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Recipe Rating




15 Comments

  1. 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!

  2. 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.