These Grain Free Pumpkin Muffins are super moist and packed with a warming combination of spices making them perfect for fall. Enjoy them as a make ahead breakfast or quick on the go snack. They are Paleo, Grain Free, Gluten Free, Dairy Free, Refined Sugar Free and Specific Carbohydrate Diet Legal.
I tried so put this off for as long as possible, but I have finally given in to pumpkin baking. In my books, waiting until October 15 can be classified as a personal victory but I now have regrets I waited so long because these muffins are so delicious! They are super moist thanks to the pumpkin puree (which can be canned or homemade) and almond flour and have a wonderful richness in flavour from the combination of spices.
Why these Paleo Pumpkin Muffins are so good:
- Pumpkin Spice: need I say more. It’s slightly spicy with the wonderful combination of warming spice blend. It’s autumn, in a muffin.
- One bowl, 30 minutes: They are so quick and easy to whip up! Mix everything together in a bowl and leave them to bake for 20 minutes. Added bonus, your house will smell AMAZING.
- The flavour! The bold pumpkin spice flavour means there is no need to top these with jam or nut butter, they are so dang tasty on their own.
- They are Paleo: Grain Free, Gluten Free, Dairy Free, Refined Sugar Free and Specific Carbohydrate Diet Legal too!
Tips for making these Paleo Pumpkin Muffins
- Use muffins liners or spray the muffin cups with oil: I find muffin cups to be the most reliable, but if you don’t have any, you can use a cooking spray or alternatively dip a paper towel in melted coconut oil and rub it around the inside of each cup.
- Fill em right up to the top: As with all grain free muffins, fill the muffin cups right to the top with batter as they won’t rise when baking.
- Keep an eye on them while they bake: Depending on your oven (mine is old and TERRIBLE) the muffins may start to brown on top before being cooked all the way through. I usually like to leave them to bake for 10 minutes, and then cover them with tin foil for the remaining time so they don’t burn.
- Patience! Allow the muffins to cool for 8-10 minutes before removing them from the tray, if they are too hot when they are removed they will fall apart.
Other notes and substitutions for this recipe:
- Make it a loaf: You can make this into a loaf rather than muffins. Pour the batter into a 9×5 inch loaf pan and bake in the oven at 350º Fahrenheit for 35-40 minutes until a toothpick inserted in the middle comes out clean.
- Pumpkin Pie Spice: Replace the cinnamon, ginger, nutmeg and cloves with 2 teaspoons of pumpkin pie spice.
- Add some nuts: Feel free to add 1/3 cup chopped pecans or walnuts to the batter for added crunch
- Storage: These grain free pumpkin muffins are best stored in an airtight container in the fridge for up to 5 days. Alternatively they can be frozen for up to 3 months.
Here are a few more pumpkin recipes that you might enjoy:
- Pumpkin Spice Breakfast Cookies
- Pumpkin Mug Cake
- Pumpkin Spice Energy Balls
- Pumpkin Spiced Granola
- Pumpkin Pie Bars
- Spiced Pumpkin Bread
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
- In a mixing bowl add the pumpkin puree, eggs, vanilla and honey and stir until well combined.
- Add in the spices, baking soda and almond and coconut flour and stir on low speed until just combined, don't overmix
- Fill each muffin cup to the top with batter and bake in the oven for approximately 25 minutes or until a toothpick inserted in the center comes out clean
- Allow the muffins to cool slightly before removing them from the muffin tray.