Paleo Pumpkin Muffins
Posted Sep 25, 2017, Updated Jul 16, 2024
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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.
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.
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!
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.
Then, whisk together the coconut sugar, pumpkin, melted coconut oil and vanilla.
Once smooth, add the eggs.
Whisk until the the eggs are incorporated and the mixture is smooth.
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.
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.
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.
Paleo Pumpkin Muffins Recipe FAQs
Yes, double the ingredients and bake in 2 standard 12-cup muffin tins.
They last for up to 1 week in the refrigerator and 2 months in the freezer.
If you’re allergic to nuts, try these healthy pumpkin muffins instead.
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Paleo Pumpkin Muffins
Ingredients
- ½ cup coconut flour
- ¼ cup almond flour
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon sea salt
- 1 cup pumpkin puree
- ⅓ cup coconut sugar
- 1 teaspoon pure vanilla extract
- 2 Tablespoons coconut oil melted
- 4 eggs lightly beaten
- ¼ cup chocolate chips
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
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!!
I am so in the Fall spirit and can’t wait to try these! Pumpkin and chocolate is the best flavor combo ever!
Oh my, Laura… these look perfect. Right up my alley! I love paleo muffins and these pumpkin ones with chocolate chips <3 Can't go wrong here.
Yum! These sound amazing! I am so ready to bring all the pumpkin recipes back into my kitchen – starting with this one!!
Your photos are gorgeous! And these look amazing. So perfect for fall! Love that they’re pumpkin, too 😉
Muffins to me are the best grab and go breakfast option! These look delicious!
All about the muffins, I did some with almond pulp – so good! never tried coconut flour tho!
We used to make almond flour pumpkin muffins, but I’ve never tried adding coconut flour. That must make for a very nice texture!
I’m trying so hard to steer clear of sugar. But this looks amazing… And I love, love cinnamon chips! I bet these would be good with both. Mmm!
These muffins look delicious! I have coconut flour in my pantry, but rarely use it – don’t even remember what I made with it last time! But I’m excited to make these! And what are cinnamon chips?! Sounds like something my girls would love!