Paleo Pumpkin Muffins: nut, gluten, grain, and dairy free

| Breakfast, Gluten Free Baking, Paleo, Recipes

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.

 


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Print Recipe
Paleo Pumpkin Muffins
paleo pumpkin muffins
Cook Time 30 minutes
Servings
muffins
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
Cook Time 30 minutes
Servings
muffins
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
paleo pumpkin muffins
Instructions
  1. Preheat the oven to 350 degrees
  2. First, Gather your Ingredients
  3. Combine all wet ingredients in a large bowl.
  4. Mix your dry ingredients together in a separate bowl.
  5. Add the dry ingredients to the wet ingredients and mix well.
  6. Prepare your muffin tins. We use coconut oil Pam
  7. Fill the tins. You can fill them fully because they don't rise very much.
  8. 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!

paleo pumpkin muffins

 

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!

Click to try it now!

Enjoy!


 

 

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I’m a Paleo enthusiast, Keto newbie, toxin- and cruelty-free beauty addict, and autoimmune wellness advocate on a mission to help others thrive in spite of it all.

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These healthy Paleo Pumpkin Muffins are gluten-free, grain-free, nut-free, dairy-free, and delicious! Make a batch today and freeze them to have on hand for quick breakfasts and snacks.