So excited to share these warm & fluffy Pumpkin Muffins that are paleo-friendly and completely nut-free – which can be tough with paleo baking!
Best part? They’re DELICIOUS and have the moistest crumb, authentic “pumpkin bread” flavor with just enough sweetness & spice. These Paleo Pumpkin Muffins are so, so good.
Why Paleo Pumpkin Muffins
This is one of those recipes we’ll go back to year-round, but they’re especially perfect for the season!
I make these to have on hand for snacks for all of us (baby included) and they’re perfect for on the go in lunch bags or to take to baby gym or the park!
I can’t wait for you to try these, and I love that even your nut-free babies can enjoy them! They’d be great for anyone whose kids attend an allergy-friendly school too!
How to Make Pumpkin Muffins
These Pumpkin Muffins are made with some of the best baking ingredients. It also highlights how great coconut flour, sugar and oil is for baking.
Here’s what you need:
- Coconut Flour
- Cinnamon
- Nutmeg
- Salt
- Baking Soda
- Eggs
- Coconut Sugar
- Coconut Oil
- Pumpkin Puree
- Vanilla Extract
This recipe is also so easy to make. Preheat the oven to 375 degrees and line your muffin tin with parchment paper liners or use silicone muffin cups.
In two separate bowls mix the dry ingredients (coconut flour, spices, salt, and baking soda) and then all the wet ingredients (eggs, melted coconut oil or butter, pumpkin, vanilla) with coconut sugar.
Put in the muffin tins and bake for 22-25 minutes.
Notes
- One of the best ways to ensure your muffins don’t stick to the muffin tin is to use parchment paper liners. Or you can use silicone liners that also work great.
- If you don’t have coconut oil, you can use butter instead.
- The coconut sugar is a wonderful option of sugar but it may be too sweet. If so, you can use only a 1/4 cup of sugar.
Similar Paleo Muffin Recipes
Do you have a favorite paleo muffin recipe? Share it with us in the comments below. And be sure to share your recipes by tagging us on Instagram!
Pumpkin Muffins
Ingredients
- 1/2 cup Coconut Flour
- 1 tbsp Cinnamon
- 1 tsp Nutmeg
- 1/2 tsp Salt
- 1/2 tsp Baking Soda
- 4 Eggs
- 1/2 cup Coconut Sugar (halve if you don't want them sweet)
- 1/4 cup Coconut Oil (or butter) melted and cooled
- 1 cup Pumpkin Puree
- 1 tbsp Vanilla Extract
Instructions
- Preheat the oven to 375ºF. Line a 12 cup muffin tin with parchment paper liners or silicone muffin cups for easy removal.
- In a medium bowl, mix the dry ingredients until combined (coconut flour, spices, salt, baking soda).
- In a separate bowl, combine the wet ingredients (eggs, melted coconut oil or butter, pumpkin, vanilla) with coconut sugar – careful not to over-mix, just whisk until smooth.
- Add the dry ingredients to wet a little at a time, mixing until just combined.
- Scoop the muffin batter into the muffin tin, and transfer to the preheated oven. Bake for 22 to 25 minutes, or until the edges begin to turn golden brown and a toothpick inserted to the center comes out clean.
Notes
- One of the best ways to ensure your muffins don’t stick to the muffin tin is to use parchment paper liners. Or you can use silicone liners that also work great.
- If you don’t have coconut oil, you can use butter instead.
- The coconut sugar is a wonderful option of sugar but it may be too sweet. If so, you can use only a 1/4 cup of sugar.
3 Comments
Cathleen
November 15, 2019 at 6:27 pmAre these gluten free?
Jessie B
January 6, 2020 at 12:08 amYes!! Paleo, gluten free 🙂
Sherri
February 6, 2021 at 5:31 pmI’ve been craving something pumpkin all week and these hit the spot! So delicious! I will be making these again!
My stomach doesn’t do too well with a lot of egg so I replaced two of the eggs with 2 flaxseed eggs. I used 1/2 of coconut sugar and for the oil I used coconut oil.