These easy and super moist Paleo pumpkin muffins will satisfy your pumpkin spice cravings. Made with simple and healthy ingredients. Gluten-free, dairy-free, grain-free and no refined sugar.
Originally published October 2017 post updated in August 2019.
Paleo Pumpkin Muffin Recipe
My husband and I have been eating more Paleo to help with his migraines and autoimmune inflammation and my thyroid and adrenal issues. Paleo simply means gluten-free, grain-free, dairy-free and no refined sugar. So, I have been experimenting with more Paleo recipes.
As I have been baking more and more gain-free using almond flour. I have created an improved recipe for Paleo muffins that my family prefers to the original muffin I posted in October of 2017.
I have been baking a lot of Paleo muffins in a variety of flavor combinations because they are my husband’s go-to for breakfast, snacks, and dessert.
Paleo Muffins
Seriously, I am baking Paleo muffins every other day. My husband and my kids love them and eat them so quickly that they usually don’t last more than one day.
If you are new to grain-free baking, there are a few differences to traditional gluten-free baking with rice flour. Paleo baking is different than gluten-free baking, especially the texture.
The texture of almond flour is much denser than baking with rice flour. Even though it’s different from your traditional gluten-free baking, it’s a tasty different.
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.
How To Make Paleo Pumpkin Muffins
- Preheat your oven to 350°F.
- In a large bowl add the eggs, pumpkin, pure vanilla extract, and pure maple syrup and stir together to fully combine.
- Then add the almond flour, baking soda, gluten-free baking powder, pumpkin pie spice, cinnamon, and chocolate chips and mix until fully combined.
- Scoop batter into a lined muffin pan. The batter will be thick. (I like to use 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 the muffins to cool for a few minutes before serving.
- Store in an airtight container
Can you freeze the 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.
What is the difference between Paleo and Gluten-Free Baking?
The Paleo diet is a grain-free, dairy-free, and refined sugar-free diet. So when you are baking Paleo muffins you will use a grain-free flour like almond or coconut flour.
Most gluten-free baking uses a 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.
If you are looking for a gluten-free muffin made with rice flour try my Gluten-Free Pumpkin Crumb Muffins {Dairy-Free Option}
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.
Refined Sugar-Free Baking
My favorite refined sugar-free options to bake with is 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 chocolate chips in my Paleo recipes because they are not only gluten-free but dairy-free, grain-free and soy-free.
Dairy-Free Baking
Some of my favorite dairy-free alternatives that I like to bake with is almond, cashew or coconut milk. I also like baking with coconut oil, Earth Balance, or Smart Balance butter.
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 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 eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon 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 add the eggs, pumpkin, pure vanilla extract, and pure maple syrup and stir together to fully combine.
- 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 like to use an 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.
Notes
- For uniformed sized muffins, I always use an 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
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!