Paleo Pumpkin Muffins

5 from 5 votes

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.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Keyword: almond flour pumpkin muffins, paleo pumpkin muffins, pumpkin muffins

Servings: muffins

Calories: 140kcal

Author: Erin

Ingredients

3 eggs
1 cup pumpkin pumpkin puree, NOT pumpkin pie mix
⅓ 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

US Customary - Metric

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