These easy paleo pumpkin muffins are a nutritious snack that will surely satisfy any pumpkin spice cravings. These muffins are gluten-free, dairy-free, refined sugar-free, and grain-free.
They’re freezer-friendly, so go ahead and bake an extra batch if you like to have a stash ready for those times when you want an easy breakfast or snack.
These muffins call for nutmeg, cinnamon, ginger, and cloves. If you prefer, you can omit those spices and use 2 teaspoons of store bought pumpkin spice blend instead. The results will be similar, but I prefer to use the individual spices in the quantities I’ve listed in the recipe card.
These muffins are lightly sweetened with raw honey, but you can substitute maple syrup if you prefer. I enjoy them with either sweetener (or a combination of the two sweeteners).
These grain-free muffins call for coconut flour. Coconut flour is a wonderful grain-free and gluten-free flour option which also happens to be quite nutrient dense. I use it often in muffins, cakes, and cookies. It has a subtle coconut flavour that doesn’t overpower the other flavours in this recipe.
I used canned pumpkin purée in these muffins (be sure to get the unsweetened variety) but you can make your own puréed pumpkin if you prefer. Just cook the pumpkin until tender and then blend it to a purée consistency.
I used extra virgin olive olive in this recipe, but you can substitute melted coconut oil, avocado oil, or any other oil you prefer.
These paleo pumpkin muffins are quick and easy to make. Start by adding the wet ingredients to a large mixing bowl, then give them a good whisking.
Next you’ll mix up the dry ingredients, add them to the wet, and mix once more.
The last step is to divide the batter evenly into a muffin tray using 12 paper baking cups, then they’re ready to bake. Be sure to let them cool for a while before serving.
Feel free to add some extras to these muffins to kick the flavour up even more. Raisins, pecans, or paleo chocolate chips are nice additions. Add 1/2 cup each of any of the above if you like.
More gluten-free muffin recipes
- For another delicious gluten-free, dairy-free muffin recipe, try these applesauce muffins.
- These chocolaty buckwheat flour muffins will satisfy a dessert craving but are nutritious enough to eat for breakfast.
- These yummy grain-free muffins are made with chickpea flour.
- These gluten-free corn muffins are golden, moist, and subtly sweet.
Paleo Pumpkin Muffins (Gluten-Free & Dairy-Free)
- 1 cup canned pumpkin purée
- 1/2 cup raw honey
- 1/3 cup extra virgin olive oil (or melted coconut oil)
- 6 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- Pinch of salt
- 1 cup coconut flour
- 1 teaspoon baking soda
- Add the pumpkin, honey, olive oil, eggs, vanilla, cinnamon, ginger, nutmeg, cloves, and salt to a large mixing bowl and whisk well until thoroughly mixed.
- Add the coconut flour and baking soda and mix again.
- Spoon the batter into 12 paper lined muffin cups and bake in a preheated oven at 350 degrees Fahrenheit for 33 minutes.
- Makes 12 paleo pumpkin muffins.
- Store these muffins in an airtight container in the fridge for up to five days or freeze for longer term storage.