In all honesty, these Paleo Pumpkin Spice Muffins don’t really need any introduction. They’re that good. But my adjective loving heart just can’t help herself… These muffins are:
Full of pumpkin flavour (plus all of its incredible vitamins + antioxidants).
Perfectly spiced with all of the best Fall spices. Read: cinnamon, nutmeg, ginger, clove, allspice. These babies pack a spice punch in the best way.
M.O.I.S.T. I know some people find this word “gross”, but I’m not one of them. These muffins are moist + soft + melt-in-the-mouth tender from the coconut flour + pumpkin combo.
What I’m saying is that this recipe is basically Fall in the sweetest, muffin package + they will bring you joy – especially if you try them with a cup of coffee. These muffins + coffee are best friends. Promise.
What’s in Paleo Pumpkin Spice Muffins?
These muffins are super simple to throw together, which only adds to their charm. All you’ll need is a couple of bowl + a lined muffin tin. Super simple.
The ingredients are really basic too, including things like eggs, pumpkin, cinnamon + baking powder. The flour base is made from a combination of almond flour + coconut flour, so these remain completely wheat + gluten free. (They also happen to be dairy-free + refined sugar free too.) The almond flour adds healthy fat, which helps to make these muffins a super satisfying snack, and the coconut flour helps to keep them MOIST (Whoops, I said it again.)
Fall-time spices make these muffins Pumpkin Spice muffins, so please do add them. However, feel free to change up the quantities if you aren’t a fan of ginger, for example. But, in my humble opinion, the ratios below are perfect – warm, sweet + cozy.
Once you have the basic muffin batter made, feel free to change them up however you’d like. Seriously, have some fun! Like nuts or chocolate chips? Add them! I bet shredded coconut would be divine or some dried cranberries would make these uber Thanksgiving appropriate. I tried a batch with seeds sprinkled on top + the extra crunch was great.
Baking + Storing Paleo Muffins
Once you bake them, which I recommend you do in a silicone muffin cups or in paper cups sprayed with nonstick spray, they will remain shelf stable for a few days in an airtight container. However, I love to keep mine in the fridge to make sure they’re super fresh. They’ll keep in the refrigerator for over a week! (Or, if you are worried about getting through all 12, throw some in the freezer. They’re great to satisfy a random pumpkin craving.)
To serve these muffins, I drizzled mine with coconut butter, but they’d also be divine with regular butter, nut butter or even warm + smeared with cream cheese. Or, keep it simple + eat them as is. They’re divine in their naked, natural state too.
They’re the perfect sweet addition to breakfast (alongside this butternut squash frittata) or as an afternoon snack. You could also be a little extra + serve them up with a scoop of ice cream (dairy-free, if need be!) for dessert 😉
If you do make these allergen friendly, Paleo Pumpkin Spice Muffins, please, please, please let me (and my other readers) know what you thought in the comments below. What did you add to yours?
I love seeing you photos on instagram, so keep tagging me! And don’t forget, you can pin this recipe to save for all of the Thanksgiving and Fall-time baking.
Paleo Pumpkin Spice Muffins
Ingredients
Wet Ingredients
- 3 eggs
- 1 cup pumpkin puree
- 1/4 cup almond or coconut milk
- 2/3 cup coconut sugar
- 1 tsp vanilla
Dry Ingredients
- 1 1/2 cups fine almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice* (see notes)
- 1 tsp cinnamon
Instructions
- Preheat the oven to 350f or 175c. Line a muffin tin with silicone muffin liners or with paper muffin liners (but please spray the paper liners with nonstick spray).
- In a large bowl, use a whisk to combine all of the wet ingredients.
- In a separate bowl, mix together all of the dry ingredients. For super fluffy muffins, sift all of the ingredients while adding them to the bowl.
- Pour the dry ingredients into the wet ones and stir until throughouly mixed! (This is where you can add any additions that you like – chopped nuts, chocolate chips, coconut or dried fruit are all good!)
- Divide the batter evenly between the 12 muffin cups. Pick up the filled muffin pan and tap the bottom onto the counter a few times to settle the batter and remove any excess air bubbles. The muffins should be relatively flat on top!
- Bake for 25-30 minutes. (Check at 25, but they may take longer depending on the size of your eggs and how hot your oven cooks!).
- Enjoy warm or cold – they're delish both ways!
Notes
- 3 tbsp cinnamon
- 2 tsp ginger
- 2 tsp nutmeg
- 1/2 tsp allspice
- 1/4 tsp clove
These are beyond delicious, excellent texture! Definitely going to become a staple!
Julie, I feel so loved that you tried them! Yay for bridging space gaps + still being a part of each other lives 🙂 Love you guys!
It looks very tasty and the way you present it is very nice.It is so much clear that everyone wants to try make these delicious Muffins.