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–+ servings
healthy pumpkin muffin recipe

Paleo Pumpkin Muffins

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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 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

For best results, ensure all ingredients are at room temperature before combining them to prevent the coconut oil from solidifying. You can store the muffins in an airtight container at room temperature for up to three days or refrigerate them to extend their freshness. If desired, garnish with a sprinkle of extra cinnamon or a drizzle of maple syrup before serving.
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