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!
In this post we're going over the ingredients in paleo pumpkin muffins and substitutions, how to make paleo pumpkin muffins, how to store paleo pumpkin muffins, and we're sharing more of our favorite paleo recipes.
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.
Ingredients in Paleo Pumpkin Muffins
Almond Flour - A finely milled almond flour is the best to use when baking these paleo pumpkin muffins.
Salt - Salt helps bring out the other flavors.
Baking Soda - This leavener helps the muffins rise.
Coconut Oil - I like the light flavor of coconut oil in these muffins. We also like avocado oil. Melted and cooled butter can be used as well.
Maple Syrup - We're using maple syrup to sweeten these muffins, but pure honey also works.
Eggs - For added protein and fat, and to hold everything together. Eggs also help with texture.
Pumpkin Puree - Don't use pumpkin pie filling. You want plain pumpkin puree.
Pumpkin Spice - For flavor, spice, and the level up these muffins.
Vanilla Extract - Pure, high-quality vanilla extract works best.
If you have any questions about the ingredients in these paleo pumpkin muffins, please leave a comment below and I will get back to you.
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 chocolate chips are paleo?
- Enjoy Life Foods Chocolate Chips are considered Paleo Friendly
- Lily's makes a keto and paleo friendly chocolate chip
- 90% dark chocolate, chopped
- Paleo Chocolate Chunks
You really want to look for brands that only use cocoa and sugar. Avoid cheaper brands of chocolate chips that have extra ingredients.
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.
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.
If you don't need to eat paleo you might like my gluten free pumpkin muffins recipe.
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.
What other sweeteners can I use?
I haven't tested this, but I can assume that most other liquid paleo sweeteners will also work. I haven't tried liquid stevia in this recipe.
How long will paleo pumpkin muffins stay good?
I highly suggest eating these paleo pumpkin muffins within a few days. They will keep well for about 5 days in an air-tight container or in the freezer for up to 3 months.
More Paleo Recipes:
If you love these paleo pumpkin muffins, you might like more of our paleo recipes.
Paleo Apple Crisp - Learn how to make the perfect paleo apple crisp! With a crunchy sweet topping and tender, tart apples, this paleo apple crisp recipe is quick to make and its grain-free, gluten-free, and vegan.
Paleo Pumpkin Bread - This tender, flavorful paleo pumpkin bread is simple to make, and it only uses a handful of ingredients. The only question is, do you like to add chocolate chips to your almond flour pumpkin bread?
Paleo Chocolate Cupcakes - These Paleo Chocolate Cupcakes are tender, rich and packed with healthy fats and protein. Top these paleo almond flour cupcakes with your favorite paleo frosting or mine.
Paleo Cornbread - A corn-free paleo cornbread that's tender, flavorful and it actually tastes like cornbread. For anyone who is looking for a good grain-free cornbread recipe you're going to love how easy and delightful this almond flour cornbread is.
Paleo Pancakes - A Paleo Pancake Mix Recipe that is simple to make, a tried and true grain-free pancake recipe, and can be made right away, or stored for future use. Dairy-free, and refined-sugar free, these paleo pancakes are fluffy and the perfect start to any morning.
Paleo Banana Muffins - These scrumptious Paleo Banana Muffins are simple to make, and ready to devour in less than thirty minutes.
Paleo Apple Cake - One bowl paleo apple cake that's tender, rich with apples and cinnamon, and simple to make. This paleo apple cake recipe is also gluten-free, dairy-free, and refined sugar free.
Paleo Chocolate Zucchini Muffins - Grain-Free Chocolate Zucchini Muffins that are gluten-free, dairy-free, and Paleo friendly. These paleo chocolate zucchini muffins are tender, chocolaty, and perfect for breakfast or snack.
Looking for more breakfast treats that are healthy? 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.
Paleo Pumpkin Muffins
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!
Ingredients
- 2 cups super fine almond flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup coconut oil, melted and cooled (or oil of choice)
- ¼ cup pure maple syrup
- 2 large eggs, room temperature
- ⅓ cup pumpkin puree
- 1 teaspoon gluten-free vanilla extract
- 1 teaspoon pumpkin spice (optional)
- ½ cup gluten-free, dairy-free chocolate chips (or cocoa nibs)
Instructions
- 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.
Notes
- If you can't do maple syrup, you can use honey in this paleo pumpkin muffin recipe.
- Always spoon almond flour into your measuring cup, and then level it. Never scoop your measuring cup into the almond flour.
Nutrition Information:
Yield:
12Serving Size:
1 muffinAmount 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
Clara
These are delicious! The only changes I made were to add extra vanilla and since I didn’t have quite enough maple syrup, I added a few TBS of lakanto monk fruit sweetener in. These have such a wonderful texture and just the right amount of pumpkin flavor. Thank you for sharing the recipe!
chrystal
I am so glad you like them. Thank you for letting 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
Kristina Schafer
Any idea if these are freezable? I’d love to make a few batches and freeze to have on hand to enjoy at my leisure!
chrystal
We often freeze a second batch for quick breakfast options.
Best,
Chrystal
Meghan O'Donnell-Swain
is there anything I could use instead of maple syrup? i cant wait to try this recipe!
chrystal
You can use equal amounts of honey, coconut sugar or regular sugar (wont be paleo). If you don't need to use almond flour you can make my gluten free pumpkin muffins.
Best,
Chrystal
Sangitha
Hi. If using coconut sugar, don't I need any other liquid to balance out the maple syrup or is it fine to sub evenly? Thank you!
chrystal
HI Sangitha,
I'd add 2 tablespoons of water if you're going to use coconut sugar. Also, remember to spoon the almond flour into the measuring cups, don't' scoop it or you'll end up with too much almond flour.
Best,
Chrystal
S. Bash
Let me tell you that these muffins were absolutely perfect and nearly foolproof. Moist and super yummy! I used honey and added a bit more vanilla. How would cocoa powder do in this mix? Im looking for a double chocolate pumpkin bread.
chrystal
You can definitely add cocoa powder. Add 1/4 cup but also add 2 tablespoons of water to balance them. You could also add 2 tablespoons of coffee instead of water if you want 🙂
Best,
Chrystal
Chelsea
Could I substitute almond butter for maple syrup? Thanks!
chrystal
I haven't tried it in this recipe so I'm not sure.
Best,
Chrystal
Vicky
Hi I would like to use sweetener like Stevia with this recipe (Paleo Pumpkin Muffins). Since maple syrup is liquid, do I need to add anything if I opted to use sweetener?
chrystal
I haven't personally tried stevia in this recipe. Sorry!
Best,
Chrystal
Renee
I absolutely love these muffins. Made them twice in one week Have you tried coconut or chestnut flour instead of the almond flour?
chrystal
You can sub in some chestnut flour or hazelnut flour for the almond flour. Start with 1/4 cup.
Best,
Chrystal
Joan Rosette
Can this recipe be made in a baking pan? If so, what size and how long to bake? Can raisins or chocolate chips be added and what quantity?
Thank you,
JoanJoan R
chrystal
Hi Joan,
Yes, you can bake this in a 8x8 pan and add raisin, chocolate chips, etc. Bake for 22 - 28 minutes or until the top starts to darken and the center is set (always start with the lowest time).
Best,
Chrystal