Paleo Pumpkin Muffins (Gluten-free!)

Paleo Pumpkin Muffins (Gluten-free!)

Course: Breakfast

Cuisine: paleo

Keyword: paleo pumpkin muffins

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Servings:

Calories: 195kcal

Author: Megan Gilmore

Paleo Pumpkin Spice Muffins are made without ANY flour or oil, so they're naturally gluten-free! They are so light & fluffy, it's almost like magic.

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Equipment

Ingredients

1 cup almond butter (263 grams)
1/2 cup pumpkin puree (127 grams)
1/3 cup maple syrup (104 grams)
2 large eggs (97 grams)
1 teaspoon baking powder (5 grams; or 1/2 teaspoon baking soda)
2 teaspoons Pumpkin Pie Spice (6 grams; see notes)
1/4 teaspoon fine sea salt (2 grams)

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 350ºF, and line a muffin tin with 12 parchment paper 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, pumpkin, maple syrup, eggs, baking powder, pumpkin pie spice, and salt. 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 350ºF, 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 information is for 1 of 12 muffins, without the optional add-ins. This information is automatically calculated, and is just an estimate, not a guarantee.

You can make your own Pumpkin Pie Spice by using 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/8 teaspoon ground cloves instead.

If you don't have almond butter on hand, you can use cashew butter with similar flavor results. Sunflower butter might work as a nut-free option, too, but the flavor will be affected slightly.

Nutrition