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A wire basket of muffins wrapped in an orange tea towel.
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5 from 1 vote

Paleo Pumpkin Muffins

These paleo pumpkin muffins are gluten free, dairy free, and refined sugar free.
Prep Time10 mins
Cook Time33 mins
Total Time43 mins
Course: Snack
Cuisine: American
Keyword: dairy free, fall, gluten free, muffins, paleo, pumpkin
Servings: 12
Calories: 178kcal


  • 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.


Serving: 1Muffin | Calories: 178kcal | Carbohydrates: 19g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 145mg | Potassium: 80mg | Fiber: 4g | Sugar: 13g | Vitamin A: 3296IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg