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Paleo pumpkin muffins on a round wire cooling rack with a bite taken out of the center muffin laying in a white paper muffin liner.
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Paleo Pumpkin Muffins

Soft fluffy Paleo pumpkin muffins! These grain-free, refined sugar-free, and dairy-free pumpkin muffins are full of pumpkin spice and just scream all things fall. Made with better for you ingredients and so easy to make!
Course Breakfast, brunch, Muffins/Breads
Cuisine American
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins
Calories 230kcal
Author Sara

Equipment

  • 2 mixing bowls
  • 1 12-cup muffin pan

Ingredients

  • 2 cups almond flour
  • cup arrowroot starch (or tapioca starch)
  • cup coconut flour
  • ½ cup coconut sugar
  • 1 tsp. baking soda
  • ½ tsp. fine sea salt
  • 2 tsp. pumpkin pie spice
  • ½ tsp. ground cinnamon
  • 2 eggs (room temperature)
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • ¾ cup non-dairy/unsweetened milk
  • ¼ cup coconut oil, melted
  • 2 tsp. pure vanilla extract

Instructions

  • Preheat oven to 350F. Grease, or add muffin liners, to a 12-cup muffin pan; set aside.
  • In a large bowl, whisk the almond flour, arrowroot starch, coconut flour, coconut sugar, baking soda, salt, pumpkin spice, and cinnamon.
  • In a separate bowl, whisk the remaining ingredients (eggs through vanilla extract).
  • Add the wet ingredients to the bowl with the dry ingredients and mix until everything is fully combined.
  • Using a large spring-loaded cookie scoop (¼ cup size), scoop batter evenly between each well of the muffin tin (using a cookie scoop helps with the round muffin top). If you don't have a cookie scoop, a spoon works fine (you'll use about ¼ cup batter for each muffin).
  • Bake for 27-30 minutes, or until a toothpick entered in the center comes out clean and muffins are firm to the touch.
  • Allow to cool before removing from the pan. Enjoy!

Notes

  • I find that these muffins stick to the paper liners, so I recommend greasing your muffin pan as opposed to using liners.
  • When you measure the almond flour, scoop the almond flour into the measuring cup and level off with a knife. Do not pack the flour, or you will end up with too much and your muffins may end up dry and dense. 
  • If the tops of your muffins are getting too brown, you can tent the muffins with some tin foil during the last 5 minutes of baking.

Nutrition

Calories: 230kcal | Carbohydrates: 21g | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 244mg | Potassium: 61mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3220IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg