Gluten Free Paleo Pumpkin Muffins with Almond Flour

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!

Course Breakfast
Cuisine American
Keyword gluten free, paleo
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 7 Muffins
Calories 233 kcal
Author Taylor


  • 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


  1. Spray a muffin with oil and heat your oven to 350 degrees.

  2. In a medium bowl, stir together the flours, baking powder, pumpkin pie spice, salt and soda.

  3. In a separate large bowl, using an electric hand mixer, beat together all the remaining ingredients until smooth and combined.

  4. 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!

  5. 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.

  6. DEVOUR!

Recipe Notes

*Please weigh your flour to ensure accurate results