Tender, scrumptious, and nutritious – these Paleo Pumpkin Muffins are ridiculously easy to make, gluten-free, grain-free, and dairy-free making them perfect for most people.
Whether you want to call them Paleo Pumpkin Muffins, or Paleo Pumpkin Spice Muffins, these muffins are loaded with pumpkin and chocolate chips and they will rock your mornings. This recipe takes less then 10 minutes to whip up and only 22 minutes to bake up.
These Paleo Pumpkin Muffins are a spin off of my famous Paleo Chocolate Chip Muffins. I had planned on posting them last year but didn’t get around to it. With so many pumpkin recipes being shared, I saved them for this fall hoping to talk you into adding them into your breakfast rotation.
I named them Paleo Pumpkin Muffins instead of Paleo Pumpkin Spice Muffins because the pumpkin spice is optional. Not everyone likes pumpkin spice but they like the added benefits of pumpkin in their baked goods. You can choose to add in the pumpkin spice or leave it out of these Paleo Pumpkin Muffins.
Are chocolate chips paleo?
Ah, I get that question often. I am not an expert in the paleo diet but I have read numerous opinions about chocolate chips. If they are dark chocolate, high cocoa, and/or sugar free they are accepted in the paleo diet. Many paleo food bloggers and recipe developers use Enjoy Life Chocolate Chips, and so do I. If you don’t want to use chocolate chips you can leave them out or use cocao nibbs.
What can I use instead of almond flour?
I’m not sure. I designed this recipe using almond flour. If you are allergic to nuts, or almonds you can make my Gluten-Free Pumpkin Bread into muffins. It’s not paleo, but it is also a simple recipe to make and it’s delicious, in my opinion.
When you first make this recipe I recommend you make it as-is, with no substitutions, before you start changing it up. I recommend this with every recipe so you can learn how the recipe works before you modify it.
Tips for working with almond flour
One thing to note about using almond flour is that it is NOT a 1-to-1 for gluten-free flour. It has a lot more protein and fat, and less starch, so it reacts differently in recipes. It’s best stored in the refrigerator or freezer if you’re not going to use it up in a week or two.
Always bring Almond meal or flour to room temperature before baking with it. If you use it cold, it’ll absorb more of the liquid and your batter will be thicker than it should be. And remember, because it’s made from almonds, it can go rancid, so keep track of when you opened the bag.
Almond meal and almond flour are not the same thing, they are processed differently and almond meal includes the almond skins. This Paleo Pumpkin Muffin recipe works with both almond flour and almond meal.
Can I use an egg replacer?
I haven’t tried using an egg replacer in this recipe because of the amount of eggs that it calls for. I have had others comment on similar recipes that chia egg and flax egg worked well, but the muffins didn’t rise as much.
What can I use instead of Maple Syrup?
You can use honey, agave or a sugar free syrup in this recipe in place of the maple syrup. Just note that the flavor will be different. Maple syrup tends to be mild in flavor while still adding a touch of sweetness.
Looking to keep this completely sugar-free? These Sugar-Free Chocolate Chips are simple to make.
If you make this recipe, please stop back by and leave a star rating and a comment letting me know what you thought.
- 2 cups super fine almond flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup coconut oil, melted and cooled (or oil of choice)
- 1/4 cup pure maple syrup
- 2 large eggs, room temperature
- 1/3 cup pumpkin puree
- 1 teaspoon gluten-free vanilla extract
- 1 teaspoon pumpkin spice (optional)
- 1/2 cup gluten-free, dairy-free chocolate chips (or cocoa nibao
Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
In a large mixing bowl, whisk almond flour, salt, and baking soda.
Add in coconut oil, maple syrup, eggs, pumpkin, and vanilla extract and mix until well combined.
If desired, add in pumpkin spice.
Stir in the chocolate chips.
Spoon batter evenly into your paper liners.
Bake for 22-24 minutes or until the center is set.
Remove from the oven and let cool for 5-10 minutes before serving.
Store in an airtight container at room temperature.