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. You are going to love these healthy pumpkin muffins!
If you love pumpkin you might also like my Gluten-Free Pumpkin Bread. If you like to keep it grain free, check out my Paleo Pumpkin Bars.
For more desserts and sweet treats check out my Gluten-Free Desserts.
Paleo Pumpkin Muffins
Whether you want to call them Paleo Pumpkin Muffins, or Paleo Pumpkin Spice Muffins, these gluten-free pumpkin muffins are loaded with pumpkin and chocolate chips and they will rock your mornings. This paleo pumpkin muffin recipe takes less then 10 minutes to whip up and only 22 minutes to bake up. You are going to love how easy these healthy pumpkin muffins are to make!
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. 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 healthy pumpkin muffin 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 paleo pumpkin muffin 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 healthy pumpkin muffin 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 healthy pumpkin muffin 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.
How to make paleo pumpkin muffins
- In a large mixing bowl, whisk almond flour, salt, and baking soda.
- Add in coconut oil, maple syrup, eggs, pumpkin, and vanilla extract and if desired, add in pumpkin spice.
- Mix until well combined.
- If desired, add in paleo friendly chocolate chips or paleo chopped chocolate.
- Stir until evenly incorporated.
- Spoon batter evenly into your paper liners and bake as directed
For the complete list of ingredients and instructions for this healthy pumpkin muffin recipe, please see the recipe below.
Looking for more breakfast treats that are healthy? Food Fanatic has a scrumptious Paleo Pumpkin Waffle, and Texan Erin has a lovely recipe for Paleo Apple Muffins. Looking to keep this completely sugar-free? These Sugar-Free Chocolate Chips are simple to make. For another sugar-free pumpkin treat try these Keto Pumpkin Bars.
If you make this recipe, please stop back by and leave a star rating and a comment letting me know what you thought.
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. You are going to love these healthy pumpkin muffins!Paleo Pumpkin Muffins
Ingredients
Instructions
Notes
Nutrition Information:
Yield:
12 Serving Size:
1 muffin
Amount Per Serving: Calories: 264Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 31mgSodium: 111mgCarbohydrates: 19gFiber: 4gSugar: 13gProtein: 6g
Emily
I made this and it was delicious. A friend tried one and asked for the recipe, so I’ve already shared it! I didn’t change anything structural. I didn’t have chocolate chips, so I threw in some shredded coconut, diced dried figs, and dried cranberries instead. I also didn’t have pumpkin spice but I did have some of its components, ie cinnamon and allspice, so I just used those. Freaking outstanding.
chrystal
Hi Emily,
I am so glad you like these muffins. I love the addition of shredded coconut, dried figs and dried cranberries. Yum! Thank you for stopping by and sharing.
Best,
Chrystal
Dee
Delicious although I did add a tablespoon of molasses and added ginger and a little nutmeg. My children enjoyed them too. Thank you!
chrystal
Sounds yummy! Thanks for sharing.
Best,
Chrystal
Claire
These are hands down the best paleo muffins I’ve ever had thank you for sharing! I made them just as stated in the recipe and they did not disappoint!
chrystal
Hi Claire,
I am so glad you think so! Thank you for the compliment and for taking time to stop by and let me know.
Best,
Chrystal
Elissa
Great texture and taste. Wonderful recipe. However, I’d like them to be be a little more pumpkiny…what do you suggest? If I add another 1/4 cup of pumpkin, the batter won’t be right. Could I decrease oil and add more pumpkin?
chrystal
Hi Elissa,
Did you add the pumpkin spice? You can replace the oil with a 1/4 cup more of pumpkin. Just note the texture will be on the softer side.
Best,
Chrystal
Sara S
These are so great! Just made them tonight. How long can they be stored for? And do they need to be refrigerated? Thanks!
chrystal
Hi Sara,
I am so glad you like them! You can keep them at room temperate for up to 3 days in an airtight container, and up to 5 days the the refrigerator. If I store them in the fridge, I like to reheat them before enjoying.
Best,
Chrystal
cindy migone
Just made my first batch and wow are they delicious! I cooked them longer and made 6 jumbos. Going to make mini ones next. Quick question regarding storage. Just a bit concerned about not refrigerating with eggs and pumpkin?
Not sure how long they will be around regardless. But would like to make some as gifts and want to give proper storage directions.
Thanks so much!
chrystal
Hi Cindy,
So glad you liked these muffins! Don’t be concerned, the eggs and pumpkin are cooked so they won’t cause harm or spoil too quickly. You can store them in an airtight container for up to 3 days safely. You are welcome to keep them the refrigerator. They should keep for 5 days in the fridge, if they last that long 😉
Best,
Chrystal
Debbie
How did the mini ones work out? I have a friend who wants a bunch of gluten-free mini muffins and this looks like a good option.
chrystal
The mini ones are great! Start with a lower bake time, 9-11 minutes and watch for doneness from there. Also consider using mini chocolate chips.
Let me know how they turn out!
Best,
Chrystal
anna
These muffins came out delicious! Everyone loved them – 5 stars! The only change I made was to double the pumpkin pie spice to give more flavor. A winner!
chrystal
Hi Anna,
I am so glad you liked them. Thank you for letting me know.
Best,
Chrystal
Lynne Head
I made these delicious muffins!! I used a half cup of dates and mixed them up in my food processor with a half cup of chopped pecans and increased the pumpkin puree to about a half cup. I used about a tablespoon of pumpkin spices and a half cup of chocolate chips. Baked about 23-24 minutes at 350. They were great. Thanks for the yummy recipe!!
chrystal
Hi Lynne,
I am so glad you like these paleo pumpkin muffins. Thanks for taking time to stop by and let me know.
Best,
Chrystal
Jenna Peters
Just made these subbed raisins for chocolate chips. They were delicious. Thank you!
chrystal
I’m so glad you liked these paleo pumpkin muffins. I love the addition of raisins. Thanks for sharing.
Best,
Chrystal
Brittany
Has anyone used olive oil in place of coconut oil? I love how moist my baked goods turn out using olive oil but don’t want these to be TOO oily. Thanks!
chrystal
Hi Brittany,
I’ve used olive oil and avocado oil. Both work well.
Best,
Chrystal
Kerry
These are so easy and delicious!! I make them often-everyone loves them.
chrystal
I am so glad every loves them. Thanks for sharing!
Best,
Chrystal
R
These didn’t last two days….you get the idea.
chrystal
I’m glad you liked them 🙂
R
Is there an egg substitute that would work in this recipe? There is a slight egg allergy in the family.
chrystal
Yes, you can use an egg substitute like Bob’s Red Mill egg replacer, or you can use flax eggs. Just a note that they are a little wetter.
Best,
Chrystal