It’s the most wonderful time of the year! The leaves are falling, there’s a chill in the air, college football is in full swing (yes, I love college football) and I’m craving pumpkin like crazy. I have an ongoing list of pumpkin recipes I want to create this fall, and Paleo Pumpkin Muffins were first on the list.
I feel like in today’s world, you’re either for or against anything pumpkin/pumpkin spice. Why is there no middle ground, people? I’m definitely in that middle ground area. I love the smell of pumpkin wafting through the air when I’m baking muffins or a pumpkin pie. I love the warm and comforting spices of pumpkin spice and I like adding them to different dishes throughout the holiday season. It adds an extra something special to this time of year. It’s familiar. It’s comforting. You know what I mean?
Having said all that, I certainly don’t worship pumpkin or obsess over all things pumpkin spice. I don’t have a mug or a t-shirt that says “pumpkin spice” in cute curly letters – let’s just say I’m happy being a middle-grounder.
These Paleo Pumpkin Muffins are perfect for pumpkin lovers and middle-grounders alike. The combination of almond flour and coconut flour give these muffins the perfect fluffy texture. They’re moist, flavorful, and subtly sweet. Here’s the ingredients you’ll need for this recipe:
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. 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 as you can see, these paleo pumpkin muffins are also a hit with the kids! My little guy couldn’t keep his hands off of them during the photo shoot. And if you can believe it, they taste even BETTER the next day! Enjoy!
Paleo Pumpkin Muffins
- 1 cup pumpkin puree
- 1/2 cup honey
- 2 eggs
- 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 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.