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!
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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.
Why you will LOVE These Muffins
I’m SUCH a huge fan of all things pumpkin, as we’ve discussed. You know what ELSE I am into, though?! Muffins! So, combining two of my favorite things makes for the BEST paleo pumpkin bread muffins and I’m sure you are going to love them. If you’re a fan of all things muffin like zucchini blueberry muffins or healthy oat bran muffins, you are going to be all over these. They are perfectly tender and moist, full of cozy pumpkin spice goodness, AND they are made with better-for-you ingredients that you’ll feel confident about feeding your family. Plus, they are a great easy breakfast or snack on the go anytime of day!
What makes these Muffins Paleo?
I love a muffin recipe that’s not only delicious, but also healthy and nourishing for our bodies. These gluten free paleo pumpkin muffins most definitely fits the bill and here are a few swaps I made to ensure that these muffins are paleo friendly:
Flour: Instead of using regular all purpose flour, these muffins are made with a combination of almond flour and coconut flour.
Sweetener: Instead of regular, white refined sugar, these muffins are sweetened with maple syrup which provides JUST enough sweetness to make them delicious and satisfy that craving.
Protein Packed: I used an all natural cashew butter to add healthy fat and protein to this muffin recipe without any additives.
If you want an easy paleo pumpkin muffins recipe, look no further! It calls for ingredients that are easy to pronounce, many of which you may already have in your pantry and fridge. Here’s what you’ll need before you get baking:
- Almond Flour
- Coconut Flour
- Baking Powder
- Pumpkin Pie Spice
- Baking Soda
- Canned Pumpkin
- Maple Syrup
- Cashew Butter
- Large Egg (if you want egg free muffins, check out my vegan pumpkin muffins!)
How to make Paleo Pumpkin Muffins
Turn on the oven so that is can preheat. Spray a muffin pan generously with oil and set aside.
In a medium bowl, whisk together the flours, baking powder, spice, salt and baking soda. In a separate, larger bowl, beat together the remaining ingredients with an electric hand mixer. Add the dry ingredients to the wet and stir until thoroughly combined and smooth.
Using an ice cream or cookie scoop, fill the muffins cavities evenly with the batter. Fill the empty cavities with water. Bake the muffins until a toothpick inserted comes out clean.
Let them cool COMPLETELY in the pan before serving. DEVOUR!!
Top Tips for making Paleo Pumpkin Muffins
- Weigh your Flour: When doing any gluten free baking, I recommend weighing your flour to ensure best results in flavor and texture of the finished product!
- Use an Ice cream Scoop: Using an ice cream scoop will result in perfect muffins with domed tops!
- Fill the other cavities with water: This muffin recipe will fill about 7 muffin cavities. Fill the remaining 5 cavities with water, which will ensure that the muffins are tender and moist and won’t dry out!
Muffins are great because you can get creative with the add-ins to make them just the way you like them! Feel free to chop up some nuts or throw in some unsweetened dried fruit to add some more flavor and texture! Another good idea is to add in some chocolate chips to make the muffins even more indulgent!
Can I make this into bread?
I think that this muffin recipe would turn out great as a pumpkin bread, so yes! The only thing is, you will probably need to adjust the cook time to be quite a bit longer. If you’re looking for another delicious loaf recipe, go ahead and try some paleo pumpkin bread. Also, if you can hold on a little bit longer, I do have an incredible almond flour pumpkin bread recipe coming to the blog very soon!
These muffins are a great breakfast or grab and go snack anytime of day! I recommend storing them in an airtight container in the fridge for up to a week. If you want them to last longer, you can wrap them individually in plastic wrap and then store them in a freezer style zip lock bag until you are ready to thaw and enjoy them. These muffins can be frozen for about 3 months.
LIVIN’ THAT PUMPKIN SPICE LIFE.
Other Recipes You Might Like:
- 1 1/2 Cups Almond flour (150g) *
- 2 1/2 Tbsp Coconut flour, packed (19g)
- 1/2 Tbsp Baking powder
- 1/2 Tbsp Pumpkin pie spice
- 1/2 tsp Salt
- 1/2 tsp Baking soda
- 1/2 Cup Canned pumpkin
- 6 Tbsp Maple syrup
- 3 Tbsp Cashew butter
- 1 Large egg, at room temperature
- 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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