Pumpkin Spice Muffins (Grain-free)

Course: Breakfast
Cuisine: American
Keyword: grain free, muffin, paleo, pumpkin
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
Calories: 167kcal
Author: Megan Gilmore
A sweet and spicy muffin, loaded with the flavors of Fall!
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  • Preheat your oven to 350F, and line a standard muffin pan with paper cups.
  • In a medium bowl, combine all of the ingredients and mix until a smooth batter is formed, folding in the chocolate chips last, if desired.
  • Using a 1/4 cup, distribute the batter evenly among the 12 baking cups.
  • Bake for 15-20 minutes at 350F, until the centers are firm and starting to crack.
  • Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  • For best shelf life, store in a sealed container in the fridge for up to a week. (These freeze well, too!)


*Note: You can make your own Pumpkin Pie Spice by using 2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg instead.


Calories: 167kcal | Carbohydrates: 11g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 107mg | Potassium: 210mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1630IU | Vitamin C: 0.6mg | Calcium: 92mg | Iron: 1.1mg