stacked almond flour muffins
How to Make...

Easy Paleo Pumpkin Muffins

An easy almond flour pumpkin muffin recipe that is naturally gluten-free, sweetened with maple syrup and something the whole family will love!

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x
  • Scale:


optional toppings or mix-ins

  • pepitas (pumpkin seeds)
  • mini chocolate chips
  • chopped pecans

Use 1/3 cup if adding into batter, or as much needed for topping.


  1. Preheat oven to 350ºF and grease or line 12-cup muffin pan; et aside.
  2. In medium bowl combine almond flour, tapioca flour, pumpkin spice, baking soda and salt.
  3. In large bowl whisk together pumpkin puree and maple syrup. Then whisk in eggs and vanilla extract until smooth.
  4. Add 
  5. Evenly distribute batter into muffin pan; Bake for 18-24  minutes – check with inserted toothpick for no wet batter. 
  6. Allow pumpkin muffins to cool in pan for 10 minutes before transferring to wire rack to cool completely. 

Recipes Notes:

You can make your own pumpkin spice using this simple recipe that uses just 4 ingredients!

*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

Nutrition Information:

  • 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