An easy recipe for Paleo pumpkin muffins. These almond flour pumpkin muffins are gluten-free, dairy-free, grain-free, and have no refined sugar.
Originally published October 2017 post updated in September 2020.
Paleo Pumpkin Muffin Recipe
I have been doing more baking with almond flour and these Paleo pumpkin muffins are one of my family’s favorites almond flour recipes. These almond flour pumpkin muffins are made with just a few simple healthy ingredients.
Paleo baking recipes simply means gluten-free, grain-free, dairy-free, and have no refined sugar. I promise you won’t miss the dairy, grains, or granulated sugar with these super moist Paleo pumpkin muffins.
You can see just how easy these pumpkin muffins are to make in the recipe video.
How To Make Paleo Pumpkin Muffins
- Preheat your oven to 350°F.
- In a large bowl whisk together the eggs, pumpkin, pure vanilla extract, and pure maple syrup until fully combined. (photo 1)
- Then add the almond flour, baking soda, gluten-free baking powder, pumpkin pie spice, cinnamon, and chocolate chips and mix until fully combined. (photo 3)
- Scoop batter into a lined muffin pan. The batter will be really thick. I like to use a greased ice cream scoop. (photo 3)
- Bake for 26 minutes. Please watch your oven because all ovens are different.
- Remove and check centers with a toothpick to see if they are done.
- Allow the muffins to cool for a few minutes before serving. (photo 4)
- Store in an airtight container
What is the difference between almond flour and almond meal?
I use almond flour in this recipe. Almond flour and almond meal are not quite the same.
Almond flour is made up of blanched almonds that have had the skins removed. Almond flour is also ground more finely than almond meal.
Almond meal includes the almond skins and has more of a coarse grind. I personally have never baked with almond meal.
Can you freeze the Paleo pumpkin muffins?
Yes, you can! First, allow the muffins to completely cool. Place the muffins into a freezer bag. The muffins can be kept in the freezer for up to two months.
You can either allow the muffins to defrost at room temperature or reheat them in the microwave. To reheat, warm up in the microwave for 30 seconds to 1 minute. Please watch your microwave because they are all different.
Tips For Baking The Perfect Paleo Muffin
- For uniformed sized muffins, I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
- I also like to use cupcake liners to keep the muffins from sticking to the pan.
- Also once you open a bag of almond flour it is best to keep it in the refrigerator or freezer. Almond flour becomes rancid quickly.
What is the difference between Paleo and Gluten-Free Baking?
Paleo baking follows the Paleo diet, which is also gluten-free. Paleo recipes are grain-free, dairy-free, and refined sugar-free.
So when you baking Paleo recipes you will use a grain-free flour like almond or coconut flour. I do not recommend using coconut flour by its self in gluten-free baking. Coconut flour is a support flour and is best when mixed with another flour, like almond flour.
Most gluten-free baking uses an all-purpose cup for cup rice flour blend. Gluten-free baking also does not restrict dairy or refined sugars (granulated sugar, brown sugar), like Paleo recipes. Paleo recipes use honey, pure maple sugar, or coconut sugar in place of granulated sugar or brown sugar.
If you are new to grain-free baking, there are a few differences to traditional gluten-free baking with rice flour blend. Almond flour recipes also do not also need xanthan gum.
Paleo baking is different than gluten-free baking because of the texture of grain-free flours like almond flour and coconut flour. The texture of almond flour is much denser than baking with a rice flour blend.
Even though the texture of almond flour is different from gluten-free baking with a rice flour blend, it’s a tasty different.
Gluten-Free Pumpkin Muffins
If you are looking for a gluten-free muffin made with rice flour blend try my Gluten-Free Pumpkin Crumb Muffins {Dairy-Free Option}
Refined Sugar-Free Baking
Baking with no-refined sugars simply means not using granulated sugar, brown sugar, or powdered sugar. It also does not mean sugar-free either.
My favorite refined sugar-free options to bake with are either pure maple syrup, honey, or coconut sugar.
Are chocolate chips allowed on a Paleo diet?
Most chocolate chips are not Paleo-friendly because they contain soy or dairy. I use Enjoy Life Foods mini chocolate chips in my Paleo baking recipes because they are not only gluten-free but dairy-free, grain-free, and soy-free.
Dairy-Free Baking
All Paleo baking recipes are also dairy-free. Some of my favorite dairy-free alternatives that I like to bake with are unsweetened almond or coconut milk. I also like baking with coconut oil, Earth Balance, or Smart Balance butter.
Easy Paleo Pumpkin Muffins
These Paleo pumpkin chocolate chip muffins are made with almond flour and are super easy to make. They are a one-bowl wonder that takes less than 40 minutes to make.
You are going to love how moist and perfectly spiced these Paleo pumpkin muffins are. I hope you enjoy them as much as my family does!
Also, check out my other Paleo muffin flavors.
- Paleo Chocolate Muffins
- Paleo Banana Blueberry Muffins
- Paleo Carrot Cake Muffins
- Paleo Chocolate Chip Pecan Pie Muffins
More gluten-free pumpkin recipes you might like.
- Gluten-Free Pumpkin Bread {Dairy-Free}
- Gluten-Free Baked Pumpkin Donuts
- Easy Gluten-Free Pumpkin Pie
- Gluten-Free Pumpkin Bread Cookies {Dairy-Free Option}
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Paleo Pumpkin Chocolate Chip Muffins {Dairy-Free, Gluten-Free, Grain-Free, No Refined Sugar}
Ingredients
- 2 1/2 cups almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon gluten-free baking powder
- 1/2 cup pure maple syrup
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup gluten-free and dairy-free mini chocolate chips I like Enjoy Life Foods.
- 1/2 cup canned pumpkin Not pumpkin pie filling.
Instructions
- Preheat oven to 350°F
- In a large bowl whisk the eggs, pumpkin, pure vanilla extract, and pure maple syrup until fully combined.
- Add the almond flour, baking soda, gluten-free baking powder, pumpkin pie spice, cinnamon, and chocolate chips to the pumpkin mixture. Mix until fully combined.
- Scoop batter into a lined muffin pan. The batter will be thick. I used a greased ice cream scoop.
- Bake for 26 minutes. Please watch your oven because all ovens are different.
- Remove and check centers with a toothpick to see if they are done.
- Allow to cool before serving. Enjoy!
- Store in an airtight container.
- Muffins can be frozen for up to 3 months. Allow to completely cool and then place in a freezer bag. Allow to defrost at room temperature or reheat in the microwave for 30 seconds to 1 minute.
Video
Notes
- For uniformed sized muffins, I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
- I also like to use cupcake liners to keep the muffins from sticking to the pan.
- Store in an air-tight container.
- Muffins can be frozen for up to 3 months. Allow to completely cool and then place in a freezer bag. Allow to defrost at room temperature or reheat in the microwave for 30 seconds to 1 minute.
Nutrition
Kristi says
Gluten eating and Gluten free college kid approved. I’m sure I will make these again very soon.
Kate Hackworthy says
Oooh yum. I can practically smell these muffins from here!
Audrey says
Thank you so much Kate for the wonderful 5-star recipe review.
Marsha says
I absolutely love pumpkin muffins – these look so delicious!
Audrey says
Thank you Marsha for the wonderful 5-star recipe review!