I could not let this season pass us by without another pumpkin muffin recipe for you…
This time, Paleo Pumpkin Muffins! Meaning these muffins are grain-free / gluten-free / dairy-free.
But dietary considerations aside, these are GOOD.
No, not just good. Freaking great.
Trust me when I say you will not regret buying that big ole bag of almond flour one bit!
Here are some other almond flour recipes to entice you…
But now for:
My favorite Almond Flour Pumpkin Muffins
So I settled on adding some toppings before placing the pan in the oven and all was well in the world again.
Toppings, mix-ins or just plain, these paleo pumpkin muffins are going to be your new favorite. They’re reminiscent of my Simple Paleo Banana Muffins, actually – which if you’ve made those then you’ll love these too!
Ingredients Needed for Paleo Pumpkin Muffins
- super fine almond flour – The blanched almond flour, not almond meal. I always use Bob’s Red Mill.
- tapioca flour – I use tapioca flour in almost all of my almond flour baked good recipes, but you can likely sub arrowroot. People have also subbed coconut flour here as well with success.
- pumpkin pie spice – To make your own pumpkin pie spice for this recipe use: 2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ground ginger + 1/8 tsp all spice + 1/8 tsp cloves
- baking soda – The leavener.
- salt – For flavor.
- canned pumpkin – Because we’re making pumpkin muffins, of course.
- maple syrup – This natural liquid sweeter makes up for part of the liquid ratio, so you can’t omit it. You can use honey or agave will also probably work. *If you’re looking for a sweeter muffin, add 3-4 TBSP coconut sugar.
- eggs – Helps create the structure and holds the muffins together. If you’re looking for a vegan friendly substitute, flaxseed may work but the texture will likely be a little different. Or try my Vegan Pumpkin Muffins.
- vanilla extract – Always vanilla in baked goods!
So just nine ingredients is all you need, a couple of bowls (though you could get away with just one) and mostly pantry ingredients!
How to Make Pumpkin Muffins with Almond Flour
Mix dry ingredients together and set aside. I do this so the baking soda and tapioca flour and evenly distributed.
Evenly distribute batter into a 12-cup muffin pan, about 2/3 of the way, and bake for about 20-25 minutes.
Cool, eat, enjoy!
These naturally gluten free pumpkin muffins are going to be on repeat over. An easy, healthy muffin recipe the whole family will love.
Making this pumpkin muffin recipe?
Let me know if you try it by leaving a comment and review on the blog! And if you have any questions, you can ask those here too. It not only helps me but others who want to make the recipe as well! Xx Ashley
- 2 cups blanched almond flour
- 1/3 cup tapioca flour
- 2 tsp pumpkin pie spice (see notes)
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup pumpkin puree
- 1/4 cup pure maple syrup*
- 2 large eggs
- 1/2 TBSP vanilla extract
optional toppings or mix-ins
Use 1/3 cup if adding into batter, or as much needed for topping.
- Preheat oven to 350ºF and grease or line 12-cup muffin pan; et aside.
- In medium bowl combine almond flour, tapioca flour, pumpkin spice, baking soda and salt.
- In large bowl whisk together pumpkin puree and maple syrup. Then whisk in eggs and vanilla extract until smooth.
- Evenly distribute batter into muffin pan; Bake for 18-24 minutes – check with inserted toothpick for no wet batter.
- Allow pumpkin muffins to cool in pan for 10 minutes before transferring to wire rack to cool completely.
To make your own pumpkin pie spice for this recipe use: 2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp ground ginger + 1/8 tsp all spice + 1/8 tsp cloves
*These muffins are not overly sweet on their own. If you think you’ll miss the sweetness, add 1/4 cup granulated sugar (i.e. coconut or date sugar).
Recipe adapted from my Paleo Pumpkin Bread
- Serving Size: 1 muffin
- Calories: 112
- Sugar: 6g
- Sodium: 141mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 31mg