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.
You can get free maple syrup today!
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.
Finally, If you’d like a special treat, try these Paleo Pumpkin Muffins with a cup of your favorite coffee flavored with my favorite Whole30, Paleo approved creamer: your own pumpkin spice latte!
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