You’ll never guess the secret ingredient that makes these Whole30 Pumpkin Muffins sugar-free!
Ahhhh, yes—another gluten-free, paleo muffin recipe to add to your collection! Honestly, though, you can never have too many healthy muffin recipes on the internet. So what’s one more?
Muffins are kind of like the little black dress of food. You can “wear” (eat) them for just about any occasion. Breakfast? No-brainer. A quick snack? Obviously. Dessert? Yeah, why not? Plus, they’re easy to grab when life gets busy, and you’re just in the mood for something tasty, easy, and portable.
These Whole30 pumpkin muffins have the added benefit of being fairly healthy, too. Made with wholesome ingredients like almond flour, coconut flour, and pumpkin, and naturally sweetened with dates, they check all the boxes for good-for-you eating. But it’s not just about being good for you. These muffins are also incredibly tender and moist, with a quintessential spicy-sweet vibe we all crave when the weather starts to get cool. Every bite feels like a warm hug; who couldn’t use more of that?
Are These Whole30 Pumpkin Muffins Healthy?
These are definitely a healthy alternative to store-bought muffins or recipes that feature refined flour and sugar. The almond flour has protein, vitamin E, manganese, and healthy fats, while the pumpkin is full of vitamin C, potassium, and fiber. Dates are an excellent natural sweetener. They contain even more fiber, potassium, and other vital antioxidants and nutrients—but they do also contain some sugar. They have a lower glycemic index than refined sugar, though, so you can snack fairly guilt-free!
Dates: The Ingredient You Didn’t Know You Needed
Deglet Noor dates are the all-stars of this muffin recipe—and they’re all-stars of Whole30-compliant baking in general. These golden little dried fruits bring a natural, caramel-like sweetness to baked goods without requiring any added sugar. When added to the batter, they not only sweeten the muffins but also contribute to a moist, tender texture.
In this recipe, their mild, sweet flavor pairs beautifully with the warm notes of cinnamon, nutmeg, and clove found in a classic pumpkin spice blend. They are proof that clean, simple ingredients can deliver big, satisfying flavors!
How To Make Ahead And Store
If you’re going to eat them within the first few days of baking them, simply store them in an airtight container in the fridge. For freezing, I recommend either storing them in an airtight container or in a double-zipper freezer bag to lock in that freshness. You can safely store them for up to 2 months in the freezer and up to 3 or 4 days in the fridge.
Serving Suggestions
Slather some Pumpkin Seed Butter, Cashew Butter, or Pistachio Butter on your pumpkin muffins for an indulgent treat. Then, roll up your sleeves and try these Paleo Lemon-Poppyseed Muffins, Oatmeal Chocolate Chip Muffins, and Applesauce Muffins next.
Ingredients
- 1 cup Deglet Noor dates, halved (156 grams)
- 6 tablespoons canned pumpkin purée
- 2 tablespoons coconut oil, melted, plus extra for greasing pan
- 1 large egg
- 1 cup almond flour (100 grams)
- 3 tablespoons coconut flour, packed (33 grams)
- 1/2 tablespoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- Chopped pecans, optional for topping
Instructions
- Heat your oven to 375 degrees Fahrenheit and grease a muffin pan with coconut oil.
- Place the dates in a microwave-safe bowl and microwave for 30 seconds, until soft. Add them into a large food processor with the pumpkin purée, coconut oil, and egg, stopping to scrape the sides as needed. The dates won't totally break down, and that's okay!
- Add the rest of the ingredients (except the optional chopped pecans) and process until blended.
- Spoon into 6 muffin cavities (I use an ice cream scoop for rounded tops) and cover with pecans, if desired. Bake for 5 mins. Then, reduce the heat to 350 degrees Fahrenheit and bake another 12 to 16 minutes until a toothpick inserted into the center comes out clean.
- Let cool in the pan and then 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.
Just tried these out today, and they turned out great! So soft and tasty 😋 Thank you for the recipe!
You’re welcome, Sarah! So glad you loved them!
I’m just wondering if I can just use coconut flour in your pumpkin muffins I’m following your recipes for whole 30 love your recipes
Thanks for your kind words, you made my day!! I haven’t tried but usually the following substitution works:
– Substitute 1/4 cup of coconut flour for every cup of almond flour
– Add 1 egg for every 1/4 cup of coconut flour used IN ADDITION to the eggs called for in the original recipe
My husband goes crazy when I make these bc he LOVES them so much!! I double the batch and it’s gone so fast. If it were up to him he would have me make a batch everyday. As he would say “my life has been changed by these muffins.” He is a very clean eater so he was thrilled to find a clean bread that reminds him of the real thing. Thank you so much for the recipe I can use to make him so happy!
Hi Sarah! SO glad you he likes those muffins, thanks for your nice comment, you made my day!
These look delicious! I’ll try them when I’m done with Whole30 since this recipe actually violates their pancake (aka SWYPO) rule.
Great, I am sure you will love them, they are one of my most popular recipes.
Can you use medjool dates in place of Deglet?
Sure! They should both work well for this recipe.
I just made the pumpkin muffins with a few tweaks (only because I didn’t have a few ingredients). I made my own coconut flour and also had to make my own pumpkin spice. I hadn’t checked the date on my coconut oil and it had been hanging around for a bit to long. I replaced the coconut oil with a tbs of ghee and 1.5 tbs of sugarless applesauce. The muffins might have needed 4 more minutes in the over to completely cook the center but I figured the carry over cooking finish them off. These are just what I needed to curb my baked good sweet tooth. Thank you!
I love when people tweak my recipes to their liking, thanks for letting me know 🙂
These are game-changers! They are SO good and super easy to make. I am pretty sure I could not do whole-30 without them!
Thanks a lot Erin!
Any chance you can make it vegan (flax egg instead of real egg)? Thx!
Hi Stacy, I haven’t tried but think it should work. Try using 1.5 tbsp of flax seeds and 5 tbsp of water.
These were delicious! Im doing whole30 for medical reasons rather than lifestyle change so I’m not super worried about creating copycats of things I used to eat. That said, these are a similar sweetness to regular muffins so this could be triggering for some. I put this at the top of my dessert/snack recipes and they will be a snack I continue to make even after whole30, they were THAT good!
Wow, it’s great to hear that the muffins were a hit! I’m glad they were a satisfying treat during your Whole30 journey.
So good. But so high in calories because I can’t eat just one!!!!
Thanks for reading and enjoying!