These Paleo Pumpkin Muffins are light & fluffy, without using ANY flour or oil! They are lightly sweet, with the perfect amount of pumpkin spice flavor.
How to Make Paleo Muffins
Instead of using flour, this muffins get their structure from a combination of almond butter, ground flax seed, and eggs. Just like magic, they become light & fluffy when they bake!
These Paleo Pumpkin Muffins are:
- Made in just 1 bowl
- Perfect for Fall baking!
The eggs provide structure to these flourless muffins, so if you need a vegan alternative, I’d recommend trying my Vegan Pumpkin Donuts (which you can bake in a muffin tin) or Vegan Pumpkin Bars, instead.
Ingredients You’ll Need
To make these paleo Pumpkin Muffins, you’ll need just 8 simple ingredients:
Just stir them together in one bowl, then pour them into your prepared muffin pan. They can be baking away in the oven in just 10 minutes of prep work.
If you love a muffin with a variety of textures and flavors, there are several things you can add-in to the batter to make these even better.
Here are some ideas:
- Mini Chocolate Chips (I like Enjoy Life or Hu brands)
- Chopped walnuts or pecans
- Dried Cranberries
- Fresh Cranberries (for a tart flavor)
You can sprinkle these on top, or fold them into the batter for extra texture all throughout the muffin.
A Note About Grain-Free Baking
In my experience, flourless baked goods tend to stick to the pan much more than one made with a traditional flour. If you are baking these for guests, I recommend using a parchment muffin cup to ensure these muffins will easily release from the pan, and from the paper liner.
I like to use reusable silicone muffin cups in our home, to reduce waste (since I test recipes a lot!) and they work okay for this recipe, but you do have to be extra-gentle when trying to get these muffins out of a silicone muffin cup.
I find that the silicone liners lock-in more moisture than a paper liner does, so the muffins are a little more soft and fragile in that case. If you’re not careful, the muffin bottoms might stick to the liner, so move slowly as you remove the muffins, when you use those.
Paleo Pumpkin Muffins (Gluten-free!)
- 3/4 cup almond butter (205 grams)
- 2 tablespoons ground flax seeds (14 grams)
- 1/2 cup pumpkin puree (127 grams)
- 3/4 cup coconut sugar (127 grams)
- 2 large eggs (97 grams)
- 1 teaspoon baking powder (5 grams; or 1/2 teaspoon baking soda)
- 1/4 teaspoon fine sea salt
- 2 teaspoons Pumpkin Pie Spice (6 grams; see notes)
- 1/3 cup mini chocolate chips
- 1/3 cup chopped pecans or walnuts
- 1/3 cup dried cranberries or raisins
- Preheat your oven to 350F, and line a muffin tin with 12 liners. (I don't recommend making these without a liner, as grain-free baking is extra prone to sticking.)
- In a large bowl, combine the almond butter, flax, pumpkin, sugar, eggs, baking powder, salt, and pumpkin pie spice. Stir well, until the batter is completely smooth.
- Fold in any of the optional add-ins you want to. Using roughly a 1/4 cup measure, distribute the batter evenly among the 12 baking cups.
- Bake for 25 to 30 minutes at 350F, until the centers puff up, and are firm to a light touch.
- Allow the muffins to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Because these muffins are pretty moist, I recommend storing them in the fridge for the best shelf life. They will keep well in an airtight container in the fridge for up to 5 days. Or you can freeze them for up to 3 months.
More Paleo Pumpkin Recipes
Need to use up the rest of your pumpkin puree? Try one of these delicious options below, which are all dairy-free and grain-free.
- Flourless Pumpkin Bars (the best!)
- No-Bake Pumpkin Tarts
- Pumpkin Smoothie (tastes like pie)
- Slow Cooker Pumpkin Soup
- Pumpkin Spice Latte
- Creamy Pumpkin Tomato Soup
- Vegan Pumpkin Pie
- Double Chocolate Pumpkin Muffins
If you try these Paleo Pumpkin Muffins, please leave a comment below letting me know how you like them. And if you make any modifications, I’d love to hear about those, too! We can all benefit from each others’ experience.
Reader Feedback: What’s your favorite Pumpkin treat?