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Home » Recipes » Breakfast

Paleo Pumpkin Muffins

By Erin · September 16, 2021 · Updated December 14, 2021 · 2 Comments

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Gluten FreeDairy FreeVegetarianPaleo
muffin on a table with a bite taken out of it

Paleo Pumpkin Muffins are what fall dreams are made of! They’re made with almond flour, sweetened with maple syrup and filled with walnuts for added texture, making them the perfect gluten free muffin. 

pumpkin muffins topped with walnuts

Have I mentioned I’m obsessed with these paleo pumpkin muffins? Because I am! I tested them several times to make sure they were the perfect texture, and just the right amount of pumpkin spice. 

See, I adore muffins, and lately I’ve really taken a liking to gluten free muffins. There’s my almond flour banana muffins, coconut flour banana muffins and the very popular almond flour blueberry muffins -- prepare yourself to add these pumpkin muffins to your list of “favorites!’.

I love the subtle sweetness the maple syrup, along with the pumpkin pie spices, add to this pumpkin muffins recipe. I love using maple syrup in baked goods (looking at you, almond flour chocolate cake), but it really brings out the fall flavors in these muffins. 

Recipe features

  • They’re made with almond flour and sweetened with maple syrup, making them both gluten free AND paleo
  • Perfectly moist thanks to the pumpkin!
  • Loaded with walnuts for added texture, but could easily swap in chocolate chips or pecans if you prefer. 
two pumpkin muffins stacked on top of one another beside a tall glass of milk

Ingredient notes:

  • Eggs - No substitution! Since these are made with almond flour, the eggs help to bind everything together. If you make these without eggs and they turn out, please let me know!
  • Pumpkin - Make sure you’re using pumpkin puree, not pumpkin pie mix.
  • Maple syrup - In my opinion, pumpkin and maple syrup are a match made in heaven. You can substitute honey if you prefer, but they won’t be as sweet. 
  • Almond flour - In order to achieve the correct texture, I recommend using almond flour, not almond meal. 
  • Coconut sugar - Optional. I think a small amount of coconut sugar makes these muffins PERFECT, but if you want them to be less sweet, simply omit the sugar. 
  • Pumpkin pie spices - For these muffins in particular, I think using separate spices (cinnamon, ginger, nutmeg, and allspice) rather than actual pumpkin pie spice works best. 

Step-by-step instructions

Step 1: Whisk the wet ingredients. In a large bowl, whisk the eggs, pumpkin, maple syrup, and vanilla together until smooth.

orange muffin batter in a glass bowl

Step 2: Add the dry ingredients. In a separate bowl, stir the almond flour, coconut sugar, baking soda, baking powder, spices, and walnuts together. Then, pour the dry ingredients into the wet, and use a rubber spatula to stir until the flour disappears. 

Step 3: Divide the batter. Grease or line a muffin tin, then divide the batter (the recipe makes 14-16 muffins, so it won’t all first the first round). 

muffin batter in a muffin tin

Step 4: Bake the muffins. Place the tin in the oven and bake the muffins for 23-26 muffins, or until a toothpick comes out clean. Leave the muffins in the tin for 5 minutes, then use a knife to carefully remove the muffins and transfer them onto a cooling rack.

Expert tips and FAQs

  • Be careful not to over-mix your muffin batter—a few small lumps of flour are ok!
  • If you’re not a fan of walnuts, try adding chocolate chips instead (so they'll taste just like my pumpkin pie overnight oats!).
  • To avoid any lumps in the batter, sift the almond flour through a fine mesh strainer before using it.
  • If you’re using muffin liners, make sure to spray each one with nonstick spray before adding the batter so the muffins don’t stick to the liners.

Can I make paleo pumpkin bread instead?

You should be able to. Follow the recipe as written, then transfer the batter into a bread pan and bake it for closer to 45 minutes.

Can I use almond meal in this recipe?

You can! If you use almond meal instead of almond flour, the recipe should turn out fine. However, the texture will be grainer and less smooth, so keep that in mind.

How can I tell when the muffins are done?

You’ll know these paleo pumpkin muffins are truly done once you insert a toothpick into the center and it comes out clean or with only a few crumbs on it. If the toothpick has batter on it, you’ll need to bake them for a bit longer. 

muffin with a bite taken out of it

Storage

  • Room temperature: Line a container with a paper towel, place the muffins on top, place another paper towel overtop, then seal the container. Store muffins in an airtight container on the counter for up to 3 days. 
  • Freezer: Wait for the muffins to cool completely, then wrap each muffin in plastic wrap and place them in a freezer-safe bag for up to 3 months. 

More gluten free recipes

  • Chocolate Avocado Cake
  • Almond Flour Cupcakes
  • Flourless Pumpkin Bars

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

pumpkin muffins topped with walnuts

Paleo Pumpkin Muffins

Paleo Pumpkin Muffins are what fall dreams are made of! They’re made with almond flour, sweetened with maple syrup and filled with walnuts for added texture, making them the perfect gluten free muffin. 
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 14 muffins
Author: Erin

Ingredients

  • 3 eggs
  • 1 cup pumpkin pumpkin puree, NOT pumpkin pie mix
  • â…“ cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 ½ cups almond flour
  • 2 tablespoon coconut sugar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoon cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • ½ teaspoon allspice
  • ½ cup walnuts chopped

Instructions

  • Preheat oven to 350° and line a muffin tin with muffin liners or grease it with nonstick spray.
  • In a large bowl, whisk the eggs, pumpkin, syrup, and vanilla together.
  • In a separate bowl, stir the almond flour, coconut sugar, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and walnuts together.
  • Pour the dry ingredients into the wet, then use a rubber spatula to gently fold them together until the flower disappears.
  • Transfer the batter into your muffin tin (the recipe makes 14-16 muffins, so it won't all fit at once), then bake the muffins for 23-26 muffins, or until a toothpick comes out clean. Leave the muffins in the tin for 5 minutes, then remove them and transfer them to a cooling rack. Enjoy!

Video

Notes

*Calories are for 1 muffin and are an estimation
*Coconut sugar is optional; if you don't like walnuts, try adding chocolate chips instead
*Storage: line a container with a paper towel, place the muffins on top, then add another paper towel on top. Seal the container and store the muffins at room temperature for up to 3 days.

Nutrition

Calories: 140kcal | Carbohydrates: 11g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 111mg | Potassium: 80mg | Fiber: 2g | Sugar: 7g | Vitamin A: 758IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Shivlyne says

    October 08, 2022 at 10:31 pm

    5 stars
    Easy to make and no fat required! Mine turned out moist and delicious. I had pecans to get use up so used those. Walnuts next time 🙂

    Reply
    • Erin says

      October 09, 2022 at 6:46 am

      Thanks for the review, I'm glad you enjoyed the muffins!

      Reply

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