I love muffins…always have. But delicious muffins without gluten, refined sugar, and dairy are few and far between. These Paleo Pumpkin Muffins though? Perfection.
I’ve been making these muffins for a few years with different variations. This version of the recipe strikes the perfect balance of ingredients. These muffins truly need a mix-in like raisins or dried cranberries so don’t skip that step. We like them best with a combination of both!
Paleo Pumpkin Muffins travel well since they’re on the denser side. For muffins made with almond flour though, they’re more spongey than other recipes I make. The coconut flour helps to lighten it up and keeps the recipe grain free.
Even if you don’t follow the paleo diet, I’d still recommend giving this recipe a whirl. Paleo Pumpkin Muffins are high in healthy fats, fiber, and protein. They’re a great way to vary your diet or introduce new foods to picky eaters. The monkeys aren’t big pumpkin fans, but they cheer for these muffins. Probably because you can barely taste the pumpkin.
These silicone baking cups are my new favorite for baking. I line them up on a cookie sheet instead of using a muffin tin. The muffins end up browning on the bottom, and they pop right out of the baking cups. Totally genius! And easier to freeze too.
When you try this muffin recipe, let me know how you like it in the comments. Cómelo todo!
- 2 1/2 cups almond flour
- 1 tablespoon coconut flour
- 1 teaspoon apple pie seasoning
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 3 large pastured eggs
- 1/3 cup unsweetened pumpkin puree
- 2 tablespoons raw honey, agave or pure maple syrup
- 2 tablespoons melted coconut oil
- 1 teaspoon apple cider vinegar
- 1 teaspoon pure vanilla extract
- 1/4 cup raisins
- 1/4 cup dried cranberries
- Preheat oven to 350F. Line 11 muffin cups with paper or silicone liners.
- If your coconut oil is solid, melt it in a small saucepan and let it cool while you measure the other ingredients.
- In a medium bowl whisk the almond flour, coconut flour, apple pie spice, baking soda, and salt.
- In a large bowl, whisk the eggs, pumpkin, honey, cooled coconut oil, vinegar, and vanilla extract.
- Add the dry ingredients to the wet ingredients, stirring until blended. Fold in raisins and dried cranberries.
- Divide batter evenly among prepared cups.
- Bake in preheated oven for 15 to 18 minutes until set at the centers and golden brown at the edges. Move the muffins to a cooling rack and let cool for 30 minutes (flavor enhances).
- - Use organic ingredients whenever possible.
- - Try a combination of 1 tablespoon honey + 1 tablespoon maple syrup.
- - We’re in love with the flavor of apple pie seasoning. If you don't have it on hand, use a combination of cinnamon, nutmeg, allspice, and ginger.