Breads and Muffins/ Holiday Recipes/ Paleo

Classic Paleo Pumpkin Muffins (Sweetened with Honey)

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These paleo pumpkin muffins are one of my favorite fall recipes.  They’re the best pumpkin muffins I’ve tried, gluten free or otherwise!

paleo pumpkin muffins

These paleo pumpkin muffins are made with a combination of almond flour and coconut flour.  I love using a variety of flours in my paleo and gluten free baking recipes because it gives the baked goods awesome texture.  The ingredients for this muffin recipe are pretty simple, and I bet you already have them on hand!

Ingredients For Paleo Pumpkin Muffins

  • Pumpkin puree
  • Honey
  • Eggs
  • Vanilla extract
  • Almond flour
  • Coconut flour
  • Baking Soda
  • Salt
  • Pumpkin pie spice

paleo pumpkin muffins

These paleo pumpkin muffins are moist, flavorful, and subtly sweet.  I’m pretty sure this recipe would even work in a loaf pan for paleo pumpkin bread!  I’ll have to give it a try one of these days.  The steps for making these healthy gluten free pumpkin muffins are simple.  Here’s what you do:

paleo pumpkin muffins

How To Make Paleo Pumpkin Muffins

  • In a medium sized mixing bowl, combine the honey, pumpkin puree, eggs, vanilla extract, salt, spices, and baking soda and mix thoroughly until combined.
  • Add in the almond flour and coconut flour, and mix until a batter is formed.
  • Line a standard size muffin tin with parchment muffin liners, and pour the batter in until it fills the cup a little over halfway.
  • Bake for 25-28 minutes until the middles look set.
  • Let the pumpkin muffins cool in the pan for 15 minutes before serving.  


paleo pumpkin muffins

For this particular muffin recipe, it’s important to let them cool for about 15 minutes in the pan before taking them out to continue cooling.  This will ensure they have the perfect texture and won’t be too wet inside.  

paleo pumpkin muffins

If you read my Cinnamon Streusel Muffin post, you’ll remember how I raved about these parchment paper muffin liners. They are essential for baking, in my opinion.  And if you can believe it, these gluten free, dairy free, paleo pumpkin muffins taste even BETTER the next day!  Enjoy!

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paleo pumpkin muffins

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paleo pumpkin muffins
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Paleo Pumpkin Muffins

These paleo pumpkin muffins are subtly sweet and perfect for fall!
Prep Time5 mins
Cook Time28 mins
Servings: 12 muffins
Author: Simply Jillicious


  • 1 cup pumpkin puree
  • 1/2 cup honey
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup + 1 tablespoon almond flour
  • 1/4 cup packed coconut flour
  • 2 1/2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • large pinch of salt


  • Preheat the oven to 350℉ and prepare a muffin tin with parchment paper liners. If you don't have liners, grease the pan and sprinkle a little coconut flour in each section.
  • Combine the pumpkin puree, honey, eggs, and vanilla in a medium sized mixing bowl.
  • Add the almond flour, coconut flour, pumpkin pie spice, baking soda, and salt and stir until evenly combined and a batter is formed.
  • Fill each muffin liner a little over half full with the batter.
  • Bake for 25-28 minutes.
  • Allow the muffins to cool in the pan for 15 minutes and then come to room temperature before eating.
  • Store in an airtight container.
Recipe Type: Muffin
Cuisine: American
Keyword: dairy free, gluten free, muffin, pumpkin
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Tried this recipe?Mention @simply_jillicious or tag #simplyjillicious

Hungry for more?  Try some of my favorite recipes!

Paleo Banana Bread Cookies
Paleo Spice Cake with Cinnamon Maple Glaze
Gluten Free Pancakes
Crunchy Almond Butter Cups
Coconut Lime Date Balls
Pineapple Chicken Fajitas
Paleo Whoopie Pies


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  • Reply
    October 4, 2019 at 9:20 am

    It says to add vanilla but no vanilla is listed in the ingredients list?

    • Reply
      October 4, 2019 at 9:42 am

      Oops! I’m sorry, Hannah! It’s 1 teaspoon of vanilla extract. I’ll be sure to update the recipe. Thank you!

    • Reply
      September 23, 2020 at 6:01 am

      What are the nutrition facts? What to log it in to my fitbit. Thank you Tonys

  • Reply
    October 5, 2019 at 6:37 pm

    I just made these today and they are a huge hit! Even with my 10 year old!! Thanks for the new recipe! 🙂

    • Reply
      October 6, 2019 at 6:14 am

      Hooray!! It’s hard to please those 10 year olds! 😅 This totally made my day, thanks for the review Ally!

  • Reply
    Sherree Ruston
    October 13, 2019 at 2:36 pm

    These are SO DELICIOUS!! I made a simple icing of coconut oil, maple syrup and almond flavoring to go on top too. Everyone LOVES them!

    • Reply
      October 17, 2019 at 12:21 pm

      Your icing sounds amazing!! So glad they were a hit! Thanks for your feedback Sherree!

  • Reply
    November 8, 2019 at 4:24 pm

    Delicious and easy.

    • Reply
      November 8, 2019 at 4:44 pm

      You’re so welcome, Peggy! Thank you for your feedback!

  • Reply
    Stacy Jane
    October 28, 2020 at 6:12 pm

    I am following a no white flour, no white sugar and no white rice diet. To help with my pain after cancer treatments and surgery. I have tried several muffin recipes and this is the best!!! My family loved them too. Thank you.

    • Reply
      October 29, 2020 at 8:34 am

      You’re very welcome! This comment made my day. I wish you luck on your healing journey! Thank you Stacy!

  • Reply
    Stacy Taylor
    November 25, 2020 at 9:16 am

    Omg made these 3 times now. Soooo yummy! I am on an anti inflammatory diet for pain purposes and these are amazing!!! Topped with a little almond/coconut whip cream! A real treat!!!

    • Reply
      November 25, 2020 at 4:51 pm

      Thank you so much Stacy! I’m so glad you love these paleo pumpkin muffins! Coconut whipped cream on top sounds delicious. Happy Thanksgiving!

  • Reply
    April 1, 2021 at 4:33 pm

    These are delicious! I was preparing myself to be underwhelmed with yet another too-moist, too-dense paleo muffin. But these are amazing! I pulled a muffin apart into 2 halves and it looked just like a regular muffin! And tasted like one, too! I made 2 changes: I subbed maple syrup for honey and (since I can’t do coconut at the moment), I subbed 1 cup cassava flour for the 1/4 cup coconut flour. Yes, you need that much cassava since coconut absorbs a ton of moisture. Perfect!

    • Reply
      April 2, 2021 at 12:12 pm

      Yay!! So glad your substitutions worked out. I’ve made it with the maple too and loved it! I’ll have to try the cassava sometime. 😋 Thanks MadisonMama!

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