Maria
Dive into the cozy flavors of fall with these delicious Paleo Pumpkin Muffins. Packed with pumpkin goodness and warm spices, these muffins are a perfect treat for a morning pick-me-up or an afternoon snack.
Why Make This Recipe
If you’re following a paleo diet or looking for a healthier alternative to traditional muffins, this recipe is the way to go. These pumpkin muffins are grain-free, refined sugar-free, and bursting with seasonal flavors, making them a guilt-free indulgence.
How to Make Paleo Pumpkin Muffins
Ingredients:
- 5 large eggs
- 1 cup pumpkin puree
- 1 teaspoon maple extract
- ½ cup almond flour
- ½ cup coconut flour
- ¾ cup Monkfruit Golden
- 1 ½ tablespoons pumpkin pie spice
- ¼ teaspoon Pink Himalayan salt
- 1 tablespoon baking powder
- ¼ cup sugar-free chocolate chips
- 2 tablespoons pumpkin seeds
Directions:
- Preheat Oven: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners.
- Mix Wet Ingredients: In a medium bowl, mix together eggs, pumpkin puree, and maple extract.
- Combine Dry Ingredients: In a large bowl, combine almond flour, coconut flour, Monkfruit, pumpkin pie spice, salt, and baking powder. Whisk to combine.
- Combine Wet and Dry Ingredients: Add the wet ingredients to the flour mixture and stir until well combined. Fold in the sugar-free chocolate chips.
- Fill Muffin Tin: Using a 1/4 cup scoop, divide the pumpkin muffin batter among the lined muffin pan.
- Bake: Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Cool the muffins on a cooling rack and store them in an airtight container.
How to Serve Paleo Pumpkin Muffins
Serve these delightful pumpkin muffins warm or at room temperature. They pair perfectly with a cup of coffee or tea for a tasty breakfast or snack.
How to Store Paleo Pumpkin Muffins
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.
Tips to Make Paleo Pumpkin Muffins
- Use Pumpkin Puree: Make sure to use pumpkin puree, not pumpkin pie filling, for the best results.
- Customize: Feel free to customize the muffins by adding chopped nuts or dried fruits to the batter.
- Adjust Sweetness: Adjust the sweetness level by adding more or less Monkfruit based on your preference.
Variation
For a nut-free version, substitute the almond flour with additional coconut flour or a gluten-free flour blend.
Paleo Pumpkin Muffins
Ingredients
Ingredients
- 5 large eggs
- 1 cup pumpkin puree
- 1 teaspoon maple extract
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 3/4 cup Monkfruit Golden
- 1 1/2 tablespoons pumpkin pie spice
- 1/4 teaspoon Pink Himalayan salt
- 1 tablespoon baking powder
- 1/4 cup sugar-free chocolate chips
- 2 tablespoons pumpkin seeds
Instructions
How to Make Paleo Pumpkin Muffins
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners.
- In a medium bowl, mix together eggs, pumpkin puree, and maple extract.
- In a large bowl, combine almond flour, coconut flour, Monkfruit, pumpkin pie spice, salt, and baking powder. Whisk to combine.
- Add the wet ingredients to the flour mixture and stir until well combined. Fold in the sugar-free chocolate chips.
- Using a 1/4 cup scoop, divide the pumpkin muffin batter among the lined muffin pan.
- Bake for 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool the muffins on a cooling rack and store them in an airtight container.
