Imagine the sweet, spicy aroma of cinnamon and nutmeg wafting through your kitchen as you bake these delightful Paleo Pumpkin Muffins.
There’s something about their golden hue and moist crumb that feels like a warm hug on a crisp autumn day.
This recipe isn’t only simple but also a comforting favorite, perfect for indulging without guilt.
As the ingredients meld together, they transform into a cozy treat.
Let’s bring this dish to life!
Kitchen Tools Required
- 1 muffin tin
- 12 muffin liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 whisk
- 1 spatula
- 1 cooling rack
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree
- 1/2 cup maple syrup
- 3 large eggs
- 1/4 cup coconut oil, melted
- 1 teaspoon vanilla extract
Cook & Prep Time
To efficiently manage your time while preparing and baking Paleo Pumpkin Muffins, follow this timeline:
Timeline:
- Reading and Preparation (10 minutes)
- 0:00 – 10:00: Read through the entire recipe to understand the steps and gather all ingredients and equipment needed.
- Active Prep Time (15 minutes)
- 10:00 – 10:05: Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners.
- 10:05 – 10:10: In a large mixing bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- 10:10 – 10:15: In a medium mixing bowl, combine the wet ingredients: pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
- Mixing and Dividing Batter (5 minutes)
- 10:15 – 10:20: Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin liners.
- Baking Time (25 minutes)
- 10:20 – 10:45: Bake the muffins in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Cooling Time (10 minutes)
- 10:45 – 10:50: Remove the muffins from the oven and let them cool in the tin for 5 minutes.
- 10:50 – 10:55: Transfer the muffins to a cooling rack and let them cool completely for another 5 minutes before serving.
Additional Tips:
- Verify all ingredients are at room temperature before starting to prevent the coconut oil from solidifying.
- Consider setting a timer for each step to stay on track.
- Use the cooling time to clean up the preparation area.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners.
In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, and salt.
In a medium mixing bowl, combine pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined.
Divide the batter evenly among the muffin liners.
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes.
Transfer the muffins to a cooling rack and let them cool completely for another 5 minutes before serving.
Serving Tips
- Whipped Coconut Cream: Add a dollop of whipped coconut cream on top for a creamy, dairy-free topping.
- Nut Butter Spread: Serve with a spread of almond or cashew butter for added protein and richness.
- Fresh Berries: Pair with a side of fresh berries for a burst of natural sweetness and color.
- Chai Tea: Enjoy alongside a warm cup of chai tea for a cozy, spiced flavor combination.
- Pumpkin Spice Latte: Complement with a pumpkin spice latte for a seasonal and aromatic treat.
Storage
To store Paleo Pumpkin Muffins, place them in an airtight container at room temperature for up to three days.
Refrigerate to extend freshness.
Enjoy within a week.
Freezing
To freeze Paleo Pumpkin Muffins, individually wrap each cooled muffin in plastic wrap.
Place them in an airtight container or freezer bag, and freeze for up to three months.
Thaw before serving.
Reheating
To reheat paleo pumpkin muffins, warm them in a preheated 300°F (150°C) oven for 5-10 minutes.
Alternatively, microwave on medium power for 20-30 seconds until heated through.
Final Thoughts
Paleo Pumpkin Muffins are a delightful and healthy treat that perfectly capture the essence of fall.
They’re grain-free, using almond flour and coconut flour as the base, making them suitable for those following a paleo diet.
The combination of pumpkin puree, maple syrup, and spices like cinnamon, nutmeg, and ginger gives these muffins a warm, comforting flavor.
Baking these muffins is a straightforward process.
Simply mix the dry and wet ingredients separately, combine them, and distribute the batter into muffin liners.
After baking, allow them to cool slightly before transferring to a cooling rack.
For an extra touch, you can sprinkle some cinnamon or drizzle a bit of maple syrup on top before serving.
These muffins are perfect for a quick breakfast, a snack, or a dessert.
They can be stored at room temperature for up to three days or refrigerated for longer freshness.
Enjoy the delicious taste of fall with these easy-to-make Paleo Pumpkin Muffins.
Frequently Asked Questions
Are These Muffins Gluten-Free?
Yes, these muffins are gluten-free. You use almond and coconut flours instead of wheat, ensuring a delicious treat without gluten. Enjoy the warm, spiced flavors, knowing you’re indulging in a healthy, allergen-friendly dessert.
Can I Substitute Almond Flour With Another Flour?
You can substitute almond flour with another nut flour like cashew or hazelnut for similar texture and flavor. Avoid regular flour as it alters the recipe’s balance. Experiment with coconut flour, but adjust liquids since it’s more absorbent.
What Can I Use Instead of Coconut Oil?
You’re looking to replace coconut oil? Try using melted butter or ghee for a rich, buttery flavor. Avocado oil works too, giving a neutral taste. Verify it’s liquid before mixing to maintain the recipe’s smooth consistency.
Are These Muffins Dairy-Free?
Yes, these muffins are dairy-free! You won’t find any dairy ingredients like butter or milk here. Instead, they use coconut oil and almond flour, making them a perfect choice if you’re avoiding dairy products.
How Do I Make These Muffins Sweeter?
Add more maple syrup or a bit of honey to sweeten the muffins. You can also sprinkle some coconut sugar on top before baking for a caramelized finish. Make certain the sweetness balances with your spices for a delightful treat.
Paleo Pumpkin Muffins
Equipment
- 1 muffin tin
- 12 muffin liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Cooling rack
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 3/4 cup pumpkin puree
- 1/2 cup maple syrup
- 3 large eggs
- 1/4 cup coconut oil melted
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with muffin liners.
- In a large mixing bowl, whisk together almond flour, coconut flour, baking soda, cinnamon, nutmeg, ginger, and salt.
- In a medium mixing bowl, combine pumpkin puree, maple syrup, eggs, melted coconut oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Divide the batter evenly among the muffin liners.
- Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Remove the muffins from the oven and let them cool in the tin for 5 minutes.
- Transfer the muffins to a cooling rack and let them cool completely for another 5 minutes before serving.
Notes
