These easy, healthy Gluten Free Paleo Pumpkin Muffins with Almond Flour are SO spicy-sweet and FLUFFY! A yummy, fall breakfast or snack for kids and adults!
PIN Gluten Free Paleo Pumpkin Muffins with Almond Flour
I TOLD YA that pumpkin has landed.
So, naturally, I made you gluten free pumpkin muffins because I have your best interests in mind and want you to be able to book-end your day with PUMPKIN SPICE and everything nice. I even made you whole30 pumpkin muffins, just in case you’re missing muffins on the whole30 diet.
GO! GO! GO! Run, don’t walk.
You are doing your whole life a disservice if you aren’t getting up close and personal with a FLUFFY but DENSE and CHEWY, spiced and SWEET pumpkin muffin by the end of my nattering. And, considering these muffins need to COOL before any muffin-munchin’ can occur in your real-life-non-internet-life, you need to go NOW.
I always like to tell myself when I am feeling stressed “my life is not an emergency.” But that does not apply to RIGHT NOW.
WE ARE IN A MUFFIN EMERGENCY SITUATION FRIENDS.
The coconut flour pumpkin muffins ingredient list seems very simple and unassuming. Just some easy-peasy pantry essentials like:
The cashew butter is that secret ingredient that gives these gluten free paleo pumpkin muffins with almond flour that DENSE and chewy CRAVEABILITY that is going to make your inner texture freak just SO happy about muffins.
And, really, just life in general.
What can I use instead of cashew butter?
If you don’t have any cashew butter on hand, you can use any nut butter you please! These would be SO good with almond butter. I THINK you could probably even use peanut butter, just not feeling 100 about how peanut butter and pumpkin spice taste together. BUT TRY IT AND TELL ME KAY?
How do you make pumpkin muffins from scratch?
- Like most homemade muffins, you’ll want to mix the dry ingredients and wet ingredients in separate bowls.
- Add the dry ingredients right on into the wet and stir until combined. Your batter will be THIICK. Have no fear, you’re on the right path to dense and chewy muffin B-L-I-S-S.
- My favorite trick: use a big ice cream scoop to scoop the batter into the pans 2/3 of the way full. This ensures PUFFY and PERFECT domed tops! <– The very definition of a muffin worth eating IMO
- Bake until the top is golden brown, about 25 minutes, and cool COMPLETELY in the pan.
See? Just 4 easy steps and an ULTRA simple and wholesome ingredient list.
YOU CAN DO THIS.
I’m actually hoping that you already DID DO THIS because I am about to grab a PSL (because never too much pumpkin) and give you a muffin CHEERS in 3..2..1..
LIVIN’ THAT PUMPKIN SPICE LIFE.
Other Recipes You Might Like:
- Spray a muffin with oil and heat your oven to 350 degrees.
- In a medium bowl, stir together the flours, baking powder, pumpkin pie spice, salt and 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 into the wet ingredients and stir until well combined. Use an ice cream scoop (or just a spoon) to fill 7 muffin cavities up about 2/3 of the way. Remember to fill the rest 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.
Tips & Notes:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
FOR THIS RECIPE, I RECOMMEND:
Weight Watchers Points Per Serving: Freestyle SmartPoints: 8 Points+: 7. Old Points: 5
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