Three pumpkin muffins on a plate

Makes 12 paleo pumpkin muffins

Prep Time: 10 minutes

Bake Time: 25 minutes

Tis the season for everything pumpkin! Pumpkin muffins, pumpkin lattes, pumpkin carvings. Don’t miss out on your favorite pumpkin treats with these paleo pumpkin muffins!

Dry Ingredients

  • 1 cup almond flour 
  • ¾ cup tapioca flour 
  • ⅓ cup coconut sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking soda
  • ½ teaspoon xanthan gum 
  • ½ teaspoon salt

Wet Ingredients

  • ⅓ cup melted coconut oil 
  • ¼ cup maple syrup, warmed up in the microwave if refrigerated 
  • 2 whole eggs
  • 1 cup pumpkin purée
  • 2 tablespoons of almond or flaxseed milk 
  • 1 teaspoon vanilla extract

Optional Ingredients

  • ½ cup dairy-free chocolate chips 

Mix dry ingredients together in a medium-sized mixing bowl. In a separate bowl whisk together the wet ingredients. Add the wet ingredients to the dry ingredient bowl and gently stir together. Pour about ¼ cup batter per muffin tin. Bake at 350° Fahrenheit for 20-25 minutes. (Note – baking instructions are written for high altitude.)


Hannah Reese ~ RDN, Registered Dietitian Nutritionist  

Inspired by Cookie + Kate’s Healthy Pumpkin Muffins 

Interested in scheduling an appointment with our Nutritionist? Call our office at 720-452-7420.