These paleo pumpkin muffins are spiced just right with a well-balanced blend of cinnamon, nutmeg, vanilla, ginger, and cloves. This particular spice combination just screams fall (I dare you to eat one of these muffins while wearing a hand-knit woolen scarf, with orange fallen leaves crunching underfoot).
These muffins are lightly sweetened with raw honey and also happen to be grain free, so they’re perfect if you’d prefer to avoid traditional grain flours. I used coconut flour in this recipe because it’s a great grain free and gluten free flour option which also happens to be lower carb and quite nutrient dense.
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.
Serve these muffins over and over again for breakfast, snack, or dessert this fall until you’ve had your fill of all things pumpkin spice. They’re easy to make, healthy, and turned out so delicious.
Paleo Pumpkin Muffins
- 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.
Paleo Pumpkin Muffins Nutritional Information: