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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
- Gluten-free
- Grain-free
- Dairy-free
- Oil-free
- Naturally-sweet
- Perfect for Fall baking!
Like most of my Paleo recipes, I don’t recommend trying to use a flax egg here as an egg substitute.
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:
- Almond Butter (Use homemade almond butter, or buy a drippy all-natural one)
- Ground Flax Seed
- Pumpkin Puree (I use canned, but here’s how to roast pumpkin to make puree)
- Coconut Sugar
- Eggs
- Baking Powder
- Pumpkin Pie Spice (buy this blend, or make your own Pumpkin Pie Spice at home)
- Salt
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.
Extra Add-Ins
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
- Raisins
- 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!)
Equipment
Ingredients
- 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)
Optional Add-Ins:
- 1/3 cup mini chocolate chips
- 1/3 cup chopped pecans or walnuts
- 1/3 cup dried cranberries or raisins
Instructions
- 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.
Notes
Nutrition
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.
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Reader Feedback: What’s your favorite Pumpkin treat?
Bonnie
I would like to add banana to this recipe too. Any suggestions for how to modify so it’s not too wet?
Sarah
I made your Vegan Pumpkin Bread the other day (delicious) and had exactly 1/2 cup of pumpkin puree left, so I made these today! SO good!!!!! Thank you so much for your dedication to easy, healthy recipes that turn out every time! 🙂
Autumn
These were amazing. My favourite muffins ever!
Cait
Happiness is not feeling deprived! Our household is gluten-free & these are delicious. Tonight I’m trying seed butter because our daycare is nut-free, I’m hoping I just happened upon a new favorite toddler breakfast 🙂
Martha
Delicious. How many calories per muffin. I got 10 muffins out of recipe
Katrina
My kids loved this recipe! Thank you!
Megan Gilmore
I’m so glad to hear that!
Annette
Instead of coconut flour can you use Wheat flour?
Megan Gilmore
No, coconut flour should never be replaced in a recipe– it’s just WAY too different. I’d suggest looking for a recipe that uses all-purpose flour instead as a basis for modifying.
Emma
do yo know the calories per muffin?
Brett
I make these regularly with a baked sweet potato mashed up. They’re delicious and my 7-year-old loves them for breakfast.
Vicki
Hi is it possible for you to give the carb count and calories in the pumpkin muffin recipe? Thanks Vicki
Britt
I like the texture and moisture of these muffins. The ratio of ingredients produces a flavor that is more almond than pumpkin, however. In fact, the almond overpowers the other flavors entirely when made as written. A good muffin, but not what I was looking for in the pumpkin flavor department.
Arielle
I’ve made these twice and I absolutely love them. I was looking for something that had absolutely no flour in it since I seem to have a reaction to it and these were perfect! They are amazing for fall. I did end up adding more chocolate then the recipe called for though since I love chocolate and so does the rest of my family, but I’d never even tried almond butter and I found I really liked it!
Connie
Made these for Xmas morning – delicious! Very easy to make. I would love to play with adding nuts or cranberries or chopped apple. Thanks for the recipe!
Mindy
I have these in the oven right now! Can’t wait to eat them. Thanks!
Anna
These are just simply the easiest, most delicious muffins I have ever made – the reason why I placed this recipe on my “Go-To” Board on Pinterest. Thank you so much for sharing this recipe, Megan!
Sandi Ramirez
i WONDER if i can use my sun nut butter in place of the almond butter since i am ALLERGIC to tree nuts except for coconuts. Going to give these a try. making both versions to freeze for back to school breakfast for this “ducky”. my grand daughter starts kinder in a week and i have to get her up and ready so her mom can leave work and take her to school. since i have pain and am disabled this will make it easy for me to have breakfast with her yet follow my no grain, dairy, sugar eating method. thanks
H Awe
Has anyone had any luck using egg substitutes? This recipe looks great but it is so hard to bake grain free and vegan.
Renee
I used flax eggs instead of regular eggs and they were perfect!
Lexi
can I substitute the maple syrup for date paste? how much?
Megan Gilmore
If you’re using my recipe for date paste here: https://detoxinista.com/make-date-paste-healthy-sugar-substitute/ I’ve made suggestions in that post for using it as a swap for maple syrup and for coconut sugar. (I tested a few recipes using those substitutions, too, but I imagine each recipe could be a little different.)
Newbie GF DF PALEO
These are so great! Moist but fluffy! Made them just as the recipe says, and included the chocolate chips. Next time I’m just gonna use a bit more pumpkin spice!
Amy
Here’s the variation I made today, which was quite good; below is the version I plan to try sometime soon:
~2 cups almond butter
~2 cups pumpkin puree
4 eggs
1 cup cooked quinoa
1 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon + 1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/3 cup honey (I would have preferred to use maple syrup, but we were out at the moment)
~1/2 cup chopped walnuts
~1/2 cup chopped dates
This yielded 1 pumpkin date-nut loaf + 8 muffins.
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Pumpkin date-nut bread #2 (what I plan to try next chance):
1-3/4 cups almond butter
1/4 cup melted butter
1 can pumpkin puree
3 eggs (large or extra-large)
2 cups cooked quinoa
1 teaspoon baking soda
1/2 teaspoon sea salt
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/2 cup maple syrup
1 cup chopped walnuts
1 cup chopped dates
Anna
I used TJ’s canned Organic Butternut Squash in place of the pumpkin today. Absolutely wonderful.
Rebecca
I love your recipes so much! Have both tour cookbooks and have even gifted them to friends!
I was wondering if you have tried making any of your muffin recipes vegan with chia or flax eggs? Thanks!
Renee
I made these with flax eggs and they turned out great!!
Erika
THESE. ARE. DELICIOUS. I’m off and on the Paleo wagon, so I eat muffins with flour frequently. These may be even better than ‘normal’ muffins–so dense and moist. I used honey, and followed the recipe exactly as stated. I will be making these again for sure!
Jessica
These are excellent! Thank you!
Riley
I made two batches but i used a donut pan instead of a muffin pan and they came out amazing!! I cook a lot for my little siblings and they love anything pumpkin, so these disappeared pretty quick!
Cat G
These were really very good. Made the recipe exactly as written with the addition of the chocolate chips, and was surprised at how well they turned out – and how much they tasted like, well… muffins! Moist, sweet but not excessively, and nice texture. My kids and nieces (6-12 yo) loved them, too. Definitely an addition to the grain free menu at our house!
Jordan
These are perfect! Coming off of an elimination diet and these were the perfect fall dessert I needed that was still a whole food. Great recipe!
Sue
These are so good! I followed the recipe except for using coconut sugar in place of the maple syrup because it’s what I had around the house. The texture is amazing! My husband couldn’t believe they didn’t have flour in them, they are light and fluffy! Very easy to make, I will make them again!
Julie Price
This and the double chocolate pumpkin muffins (a variation on the same basic recipe) are our go-to dessert/breakfast on the go/road trip snacks . . . so flippin’ good! I get compliments every time I make them. So easy, I make and share freely. A couple of tips: (1)Make sure to undercook a bit. Do not overcook. (2) Add an extra 1/2 tsp of ginger and 1/2 tsp cinnamon. (3) Top with So Coco Whip for an extra treat. It reminds me of my childhood when we made Dromedary gingerbread mix topped with Cool Whip. No eating like that anymore, but I can’t believe how nostalgically similar and delicious it tastes when you add the extra ginger. I am so thankful for this recipe!
Jen
These are so good and easy! I’m always a little skeptical of grain free muffins because I’m just not sure how they will rise. My son eats muffins every morning so thank you Megan for a healthier option. I used cocoa nibs instead of chocolate chips. These really are delicious, as always with Detoxinista.
Correne
I love that this recipe doesn’t have a bunch of expensive ingredients! The muffins are soooo yummy! My girls like them, too!!
Jasmine
These are so good! Made them for my toddler. We used a mixed nut butter from Costco and added 1/2 tsp of vanilla extract. Also used honey instead of maple syrup and skipped the chocolate chips. Recipe only made 9 muffins for us. We’ll be making these often!
Michelle
These are amazing! My new go-to muffin! No chocolate chips in the pantry but will try adding them next time.
Renee
These were soooo good! Everyone in my family loves them! I used flax eggs instead of regular eggs and they turned out great! So soft and delicious! I’m about to go make another batch 2 days after the first.
Jessica
I’ve been making these muffins for years now, ever since she first posted the recipe!! They’re so easy and healthy. I prefer them with chocolate chips.:)
Hilary
I found this recipe and was a little skeptical of how this was going to turn into a muffin, but it actually worked really well.
The first batch I made, I followed the recipe exactly. The result was surprisingly muffin like, and very fluffy and moist, but I found them fairly bland. Not a lot of pumpkin or pumpkin spice flavor. My kids had them for breakfast this morning and liked them (both asked for seconds, and then thirds, lol).
I made a second batch and upped the pumpkin and spices by 50%, added cloves, and since I had used most of my almond butter on the first batch, I saw another reviewer had used cashew butter and I substituted it. I baked it a couple of extra minutes to compensate for the extra moisture from the added pumpkin. This second batch was much more to my taste and seemed much more “pumpkin spice” flavored (we will see what the kids think).
I am really excited to find this recipe. My 7 year old vegetarian daughter is extremely active and high energy (plays softball and runs cross country and basically never stops moving) and burns through a lot of calories and since she absolutely hates nuts and nut butters in any and all forms, I struggle with finding quick, portable, high energy/healthy fat snacks for her. This is the first time I have tried to sneak her nuts and had them go undetected! Thanks for sharing this recipe.
Laura
Hiii my son is currently on a sugar free diet but I found a monk fruit sweetened maple syrup but was still hoping to use less than 1/3 if a cup. Do you think using a few tablespoons instead would work?