Paleo Pumpkin Muffins

Stores are selling Halloween and Thanksgiving decor, so that’s my cue to start baking everything with pumpkin. My favorite part about baking spiced muffins is the fall-scented aroma that fills the house. Who needs a fancy candle when you’ve got pumpkin muffins?

After growing up in Arizona, I never fully experienced all seasons of the year. We jump from summer to winter, so I use October to signify the start of fall. It wasn’t until I started traveling for work that I experienced a true “fall”. I saw the leaves changing in Richmond, Virginia from green to shades of red, yellow, and orange. Even though Arizona doesn’t go through the changing colors, we still like to enjoy our fair share of pumpkin spice lattes and apple pie.

Pumpkin is something that I eat year-round, but these muffins embody the flavors of fall. These are a perfect guilt-free snack or weekday breakfast. They’re moist, tender, and will keep you coming back for more!

Print Recipe

Paleo Pumpkin Muffins

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Serves: 7

These spiced muffins are moist, tender, and have an amazing crunch from the chopped pecans.

Ingredients

• 1 cup (112g) almond flour
• 1 ¼ tsp baking powder
• 1 ½ tsp cinnamon
• ½ tsp cloves
• ½ tsp all spice
• ¾ tsp nutmeg
• ⅛ tsp ginger
• ⅛ tsp cardamom
• ¼ tsp salt
• ¼ cup (60ml) coconut oil, melted and slightly cooled
• ¾ cup (183g) pumpkin
• 2 eggs, room temperature
• ½ cup (120ml) maple syrup
• 1 tsp vanilla
• ½ cup (56g) chopped pecans

Instructions

1

Preheat the oven to 325 degrees Fahrenheit (162 degrees Celsius) and spray 7 cups of a 12-cup muffin tin with nonstick cooking spray.

2

Combine the almond flour, baking powder, spices, and salt in a medium-sized bowl.

3

In a separate bowl, mix the coconut oil, pumpkin, eggs, maple syrup, and vanilla until well combined.

4

Add the wet ingredients to the dry and mix until just combined. Gently fold in the chopped pecans.

5

Fill each of the 7 muffin cups and bake for 30-35 minutes, or until a toothpick inserted comes out clean.

6

Remove from the oven and cool for 5 minutes in the tin, then remove and cool completely on a wire rack.

Nutrition

• 309 Calories
• 20g Carbohydrates
• 23g Fat
• 6.1g Protein
• 8.1g Saturated fat
• 15.7g Sugar