These paleo pumpkin muffins are the best ever almond flour pumpkin muffins you’ll ever have! Healthy, easy to make, and made with low carb ingredients!
Making pumpkin muffins is a clear sign in my house that it is fall. Once that first can of pumpkin is pulled out, I just can’t stop when it comes to wanting to make all of the healthy pumpkin baked goods.
Starting with these paleo pumpkin muffins that are naturally gluten-free, sweetened with maple syrup, and extremely easy to make. You could even make them all in one bowl if you really wanted to.
We’ve become obsessed with these pumpkin muffins. They are made with almond flour to keep them gluten free and low carb, yet you would never know due to their fluffy and moist texture. The warm fall spices radiate throughout the entire muffin and it just feels like you could be transported right into a fall wonderland when you eat these!
These muffins not only taste great, but you feel really good about eating them too because they are healthy! It’s a situation that I wouldn’t mind always being a part of.
While your muffins are baking in the oven, you can make my Healthy Pumpkin Pie Smoothie to go with them.
Paleo pumpkin muffin ingredients
The ingredients in these pumpkin muffins are easy. You can find all of them at any grocery store! No need to take trips to a million different stores just to get ingredients for a recipe.
- Pumpkin puree – buy it canned! Or you can make homemade pumpkin puree in a high powered blender.
- Almond flour – our gluten-free flour of choice for this recipe. Keeps these muffins moist, low carb, and nutty!
- Almond butter – gives these muffins a rich flavor while the natural fat is helping to keep these pumpkin muffins moist.
- Maple syrup – these muffins are not too sweet. We only use a little bit of natural sugar (maple syrup!) in the whole recipe.
- Pumpkin pie spice – this is what truly makes these pumpkin muffins have that warm fall flavor that we all love. If you don’t have the ingredients to make it, you can just add in nutmeg, cinnamon, and ginger!
- A few other baking ingredients like baking soda, vanilla, salt, eggs, and chocolate chips.
How to make pumpkin muffins
First things first, start by preheating your oven to 350F and lining your muffin tin with liners or non-stick spray. While your oven preheats, mix together the pumpkin, almond butter, eggs, maple syrup, and vanilla in a large bowl.
Second, stir together your almond flour, baking soda, salt, and pumpkin pie spice. Then, add your dry ingredients to the pumpkin and almond butter mixture and stir to combine. If you’re using chocolate chips, stir them in here!
Next, fill your muffin tins 3/4 of the way full and top with extra chocolate chips if you wish.
Lastly, bake the muffins for 20-22 minutes, or until toothpick comes out clean when inserted. Allow the muffins to cool in the tin for 10 minutes before transferring to wire rack. Yep – it’s really that easy!
Best way to store muffins
Store your muffins on the counter or in the fridge, with a vented tent of aluminum foil to allow for air circulation.
These muffins can definitely be frozen too! Just place the muffins in an air-tight container and freeze. When you’re ready to eat, let the muffin thaw on the counter for about an hour. It makes busy mornings that much easier!
If you make this recipe, be sure to comment below and let me know how it was! Also tag @erinliveswhole on Instagram and use the hashtag #erinliveswhole so I can see it and feature you!
If you liked this recipe, you’ll want to try these!
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 2 eggs
- ¼ cup maple syrup
- 1/2 tsp vanilla
- 1 3/4 cups almond flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp pumpkin pie spice
- 1/2 cup chocolate chips + more for topping
- Preheat oven to 350F and line a muffin tin with liners or non-stick spray.
- In a large bowl, whisk together pumpkin puree, almond butter, eggs, maple syrup and vanilla.
- In a small bowl, stir together almond flour, baking soda, salt, and pumpkin pie spice.
- Add dry ingredients to wet ingredients and stir till combined.
- Fold in chocolate chips.
- Fill muffin tins till about 3/4 full and add additional chocolate chips on top if desired.
- Bake for 20-22 minutes or until toothpick comes out clean when inserted.
- Let cool on wire rack after ten minutes in tin. Store on counter or fridge, with a vented tent of aluminum foil so there is some air circulation
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂