These easy Gluten-Free Paleo Pumpkin Muffins With Almond Flour are the perfect fall breakfast or snack.
I’m such a huge fan of all things pumpkin. As soon as the leaves start to change colors and the summer clothes in my closet make room for cozy sweaters, I’m craving everything and anything made with this seasonal culinary icon. From ubiquitous pumpkin spice lattes, to the hearty pumpkin stews that fill my kitchen with their tempting aromas, pumpkin season is pure joy. Do you know what else I am into, though? Muffins! So, naturally, combining two of my favorite things has resulted in the most delicious, paleo-friendly, gluten-free pumpkin muffins, and I’m sure you are going to love them.
These muffins are perfectly tender and moist, full of cozy pumpkin spice goodness, and made with better-for-you ingredients. They’re the perfect grab-and-go option for a quick breakfast or a satisfying snack any time of day!
Are These Gluten-Free Paleo Pumpkin Muffins With Almond Flour Healthy?
If you’re looking for a treat that aligns with your paleo or gluten-free diet, you’ll love these muffins! Almond flour provides vitamin E, magnesium, and protein, while pumpkin packs a healthy dose of fiber along with vitamins C and A. Cashew butter provides additional healthy fats. That’s a lot of goodness packed into a delicious little package!
As a plus, these muffins are naturally sweetened with maple syrup and a touch of pumpkin pie spice, making them much healthier than so many store-bought options full of processed ingredients.
If you want to make the muffins vegan, replace the egg with a flax “egg.” In a small bowl, mix one tablespoon of flax meal with three tablespoons of water. Leave this for ten minutes until it becomes gelatinous, and use instead of the egg.
What Makes These Muffins Paleo?
So, what makes these muffins paleo-friendly? The answer is making a few key ingredient swaps for healthier alternatives. For starters, they are made with a combination of almond flour and coconut flour, rather than all-purpose flour. And, instead of white refined sugar, this recipe uses maple syrup, providing just enough sweetness to satisfy a craving.
How to Make Ahead and Store
These muffins are a great breakfast or grab-and-go snack any time of day! I recommend storing them in an airtight container in the fridge for up to 1 week. The muffins can be frozen in a Ziploc bag for up to 3 months.
Serving Suggestions
These gluten-free pumpkin muffins would be absolutely decadent with a pat of Pumpkin Seed Butter, Pistachio Butter, or Almond Butter. If you’ve got muffins on your mind, try one of these recipes next: Gluten-Free Paleo Lemon-Poppy Seed Muffins, Gluten-Free Zucchini Muffins With Applesauce, and Gluten-Free Chocolate-Pumpkin Muffins.
Ingredients
- 1 1/2 cups almond flour (150 grams)
- 2 1/2 tablespoon coconut flour packed (19 grams)
- 1/2 tablespoon baking powder
- 1/2 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup canned pumpkin
- 6 tablespoons maple syrup
- 3 tablespoons cashew butter
- 1 large egg at room temperature
Instructions
- Spray a muffin tin with oil and preheat your oven to 350 degrees Fahrenheit.
- In a medium bowl, stir together the flours, baking powder, pumpkin pie spice, salt, and baking soda.
- In a separate large bowl, using an electric hand mixer, beat together all the remaining ingredients until smooth and combined.
- Add the dry ingredients to the wet and stir until well combined. Use an ice cream scoop (or just a spoon) to fill 7 muffin cavities about 2/3 of the way. Remember to fill the other cavities with water!
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 25-27 minutes. Let cool completely in the pan before removing.
- Enjoy!
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
How do you make the frosting you show on these.
Hi Sarah, you can mix powdered sugar with a small amount of milk or lemon juice until smooth. Enjoy!
These were amazing! Definitely will be making these again. What is the glaze you put on the muffins in the pictures?!?! Please share!
I am so happy you like it! For the glaze, you can mix powdered sugar with a small amount of milk or lemon juice until smooth. Enjoy!
These are the best muffins ever and so healthy!! I am a grandmother and my grandson lives on these. I make a double batch and use the whole can of pumpkin. I make them small a double recipe makes 18 to 24 in your basic muffin tin. The 27 minutes is the perfect time in the oven. They freeze really well. Thank you so much for this recipe!!
You are welcome Judy! So happy you like them.
do you know if date syrup would swap well with maple syrup here? and also, would a creamy almond butter work for cashew butter..?
Hi Katie, I haven’t tried but in my experience, date syrup can generally be used as a substitute for maple syrup. Creamy almond butter should work well as a substitute for cashew butter too. Enjoy!
Do you think almond butter would work instead of cashew butter?
Hi Amy, yes! That should work well although I haven’t tried for this recipe. Please let me know if you do and I will add to the recipe copy.