Paleo Plan

Paleo Pumpkin Muffins

Ingredients

  • 1½ cups almond flour
  • 3/4 cup  canned pumpkin (or cook and puree pumpkin yourself)
  • 3 large eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp  ground cinnamon
  • 1½ tsp pumpkin pie spice
  • 1/8 tsp sea salt
  • 1/4 cup raw honey (optional)
  • 2 tsp almond butter
  • 1 Tbs sliced almonds

Instructions

  1. Preheat oven to 350℉.
  2. Coat 6 muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
  3. Mix all ingredients and pour evenly into tins.
  4. Bake for 25 minutes on the middle rack.
  5. Sprinkle almonds on top immediately after taking them out of the oven.

This recipe inspired in part or in whole from here.

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65 Comments

  1. These are fantastic! Definitely recommend the paper cups, as they aren’t the easiest to get out of the muffin tins without them. Also added some shredded ginger, a bit of cardamom and a tiny bit more salt.

    Jade

  2. Batter came out too thick-just put in the oven. Update later. :)

    Yolanda

  3. I followed the directions and put them in a decorative muffin tray (don’t need cups) they slipped right out and were so dry this morning I could n’t eat them. any idea what I did wrong-only difference was I couldn’t find almond flour and used gluten free flour. will try again

    Yolanda

  4. Just made these and they are incredible! I subbed 1/4 cup apple sauce instead of honey but they are still fantastic! Will definitely make them again!

    Katharina

  5. Kept checking to see if this required any liquid since they were SO SO thick, but followed it exactly (except I did double it) and they were very heavy & Didn’t get “cooked” in the middle…now I have a double dose of them. :(

    Raegen

  6. I used olive oil in the pan instead of baking cups and after 10 minutes out of the oven they just slipped out. This recipe made 12, not 6, which was great because I love them!
    I found almond flour at Trader Joe’s for $3.99 per pound.

    Lucy

  7. I loved these, the first time I tried them, I felt they needed a little something, so added more cinnamon and pumpkin pie spice the next time and also added a few “Enjoy Life” mini chocolate chips. Soooo Good!

    Sue

  8. I too got 12 muffins instead of 6 and needed to put them in for extra time to cook the middles. But very delicious!

    Jennifer

  9. I made these for thanksgiving and they were a HIT with my non-paleo family. I also got 12 good sized muffins instead of 6. For almond flour, I just put whole almonds in a food processor and ground until flour-like. I added about 3 ounces of apple sauce and extra pumpkin pie spice. I used paper cups which made it so easy to serve. They were delicious – so moist and flavorful! Thanks for the recipe!

    Laura P

  10. Extra raw honey does the trick.

    shane.oa

  11. These muffins are great! I wanted something low carb, not necessarily “paleo”, and this recipe was easy and yummy. I followed the recipe exactly and added vanilla protein powder. I doubled the recipe because I wanted a dozen. I ended up with 12 huge muffins but they cooked well and are moist and fluffy. I will definitely make them again!

    V Girl

  12. Love these! I used a bit more cinnamon, pumpkin pie spice and raw honey. Also added frozen blueberries and cacao nibs – so delish!

    Michel

  13. Very bland :-( I made a second batch and tripled the amount of spices and honey – still nothing…. :-(

    Shane

  14. Tried a batch, no flavor. Also, needed to bake them longer. Just tried another but added mashed bananas and raisins. Hopefully better tasting.

    Marguerite

  15. The banana and raisins helped a ton. They are so good!

    Marguerite

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