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 ¾ 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!
Enjoy!
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!
Paleo Pumpkin Muffins
Ingredients
Method
- 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 ¾ 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
Autumn Eylders says
I love this recipe, I try and make it as often as I can. Pumpkin just is the superior squash, I mean come on change my mind. Haha. Erin, she’s wonderful and puts out such amazing, quality, HEALTHY, toddler loving, recipes. Thank you. Happy holidays.
Erin says
Hi Autumn, I am so happy you and your family loved them and you too! 🙂
Sarah says
This is by far my favorite paleo muffin recipe. Moist, flavorful and not super oily like so many paleo recipes. Thank you!
Erin says
Hi Sarah, I am thrilled you love them!
Julie says
Made these tonight and love them. They are easy to make and perfect for a sweet treat.
Erin says
Hi Julie, I am so happy you enjoyed the muffins!
Tess says
I have made these muffins a few times now and they are delicious! I have a question about measurements. The canned pumpkin i use is 15 oz, which measures out to about 1 3/4 cups. I've doubled the other ingredients using this amount of pumpkin but they don't seem to come out quite right. Do you have any suggestions?
Erin says
Hi Tess, I am so glad you like them! What seems to be the problem when you double them? Too wet?
Tess says
They actually come out a little dry. I should have mentioned the only ingredient I didn't double was the eggs - I used 3 instead of 4.
Erin says
Hi Tess, thanks for sharing and letting me know!
Coralie says
I baked mine for 22 mins, then checked them and the middle was still pretty raw. Baked them for an extra 5 minutes. Still raw. Another 5... still raw. I baked a total of 40 mins and they would not set. Not sure why. I followed and measured the ingredients exactly.
Erin says
Hi Coralie, hmm, I'm sorry you had that issue. Seems like something went wrong. Did you use super fine almond flour? Are you sure you didn't over measure something?
Courtney hoppe says
The BEST pumpkin muffins. So soft and tasty!
Erin says
Hi Courtney, I am thrilled you loved them!
Caroline says
Absolutely LOVE this recipe!! I’ve made these muffins twice in the past two weeks and shared with friends and family who have raves about them. They are
The perfect texture and have just the right amount of fall flavors. Will probably make another batch next week! Thanks for another great recipe Erin!
Erin says
Hi Caroline, thank you so much! I am so happy to hear that everyone loved them! 🙂
Julie says
Delish!! Thanks for the recipe!
Erin says
Hi Julie, so glad you enjoyed them!
Kate says
Could I sub with quick oats or oat flour?
Erin says
Hi Kate, yes either should work. Let me know how your muffins come out!
Kate says
Can't wait to try this recipe later today!!! Is cashew butter ok to use? Should the amount change at all?? Thanks so much!!!!!!!!
Erin says
Hi Kate, yes that should be fine. It should be 1:1. Let me know how they come out!
Maxine Hogan says
I cannot wait to make these! Thank you thank you for making some gluten free recipes that are also relatively low sugar, I have gut issues that lead me to not tolerating wheat anymore and now if I eat alot of sugar I get rashes so recipes like these GIVE ME LIFE! Also it's September so I need pumpkin everrrything. Making them asap! Love your blog Erin thanks for sharing! <3
Erin says
Hi Maxine, thanks for your kind words! I am so happy you have found these and are able to enjoy sweets again. Let me know how they come out! 🙂
Sophia says
I loved this recipe!! So easy and so delicious! Could you possibly post this recipe with grams that would be so amazing
Erin says
Hi Sophia, thank you so much for your kind words! I am so happy you enjoyed them!
Kristin says
I just made these (without the chocolate chips) and they are SO YUMMY, and were super easy to prepare. Thank you for this healthier pumpkin treat!! 🙂
Erin says
Hi Kristin, I'm thrilled you love them!
April says
Yum! Just made these, except I left out the chocolate chips mixed in the batter and just sprinkled a few on top. Very moist and tasty, thanks for the recipe!
Erin says
YUM! So glad you liked them
Ashley says
Finally, a paleo baking recipe I didnt mess up! I doubled this but didnt have enough almond flour so I subbed half of the flour with a combination of tapioca and coconut flour and it worked great! Thank you!
Erin says
Great subs!! So glad you liked them.
Alicia B. says
I made these for Thanksgiving and our family couldn’t get enough! They are easy & delicious.
Jenn says
These are incredible and so easy to make. Thanks for sharing the recipe!
Erin says
So glad you like them!!
Ann says
There are never too many pumpkin dishes, and especially pumpkin sweets! This dessert looks so appetizing that I am afraid to cook it ... After all, I can eat three times as much as allowed :))) Now jokes aside, I will definitely keep this recipe and prepare these paleo pumpkin muffins. I hope I will succeed in cooking these muffins the same beautiful, tasty and aromatic way!
Erin says
You will rock them!!! Let me know if you make them and please enjoy!
YJ says
These were so good and enjoyed by several people that cannot have wheat and others that can. Just good. Added nuts and chopped up dried cranberries to last batch, the fourth so far.
Erin says
Thank you for sharing that you enjoyed them! That makes me so happy.
Fall Food Fan says
Thanks for another great pumpkin recipe as I can never get enough pumpkin!!
Erin says
Hi! Thanks so much for your kind words! Same here!!