As a kid, when it comes to Fall, I always crave pumpkin muffins. Specifically, my parents would go to Dunkin Donuts to get a pumpkin muffin. My mom and I would always fight over the muffin’s top because it is the best part! I wanted to recreate that same feeling but without the food coma.
What I love about these muffins is the texture, as it has that classic muffin taste. It is similar to a cake, but a bit denser if that makes sense. Suppose you want a richer muffin, instead of coconut oil, use grass-fed butter (if not strict paleo) or ghee.
As for the add-ins, I want to give you options as everyone is different. I am a chocolate addict, so I had to throw some in. If you are a fruity person, the blueberry one is right up your alley! And if you don’t like either flavor, there are plains ones too.
The key is to get organic pumpkin puree, in which the only ingredient is an organic pumpkin! Most importantly, a lot of brands add sugars and preservatives to the pure! Some other great options for muffins is turning my chocolate tahini zucchini bread or chocolate sweet potato bread into muffins!
Paleo Pumpkin Muffins
- 1/2 cup Pumpkin Puree
- 1 cup Almond Flour
- 3 tbsp Coconut Flour
- 3 Eggs
- 1 tsp Baking Soda
- 1/3 cup Coconut Sugar
- 3 tbsp Melted Coconut Oil
- 1 tsp Cinnamon Powder
- 1/4 ts Nutmeg
- 1/8 tsp Cloves
- 1/8 tsp Ground Ginger
- 1 tsp Vanilla Extract
- A Pinch of Salt
- Preheat the oven to 350 degrees and either grease or line a muffin pan.
- In a large bowl, mix all of the wet ingredients until combined.
- In a smaller bowl, mix all the dry ingredients until combined.
- Pour the dry into the wet ingredients and mix until a batter forms.
- Divide the batter into three bowls, and one will remain plain, add 1/4 cup blueberries to another bowl, and add 1/4 cup of dark chocolate to the last bowl.
- Pour the batter into the pan and bake for 20-30 minutes.
- Let cool and either eat immediately or store in the fridge or freezer.
I highly recommend these muffins as a quick snack or crumbled over some cauliflower oats for breakfast. Store them in the fridge in a glass container (with a bleach-free paper towel to soak up moisture) or store in the freezer!
Be sure to share this with your friends, family, or any looking for an easy dessert idea! I’d love to see your creations of this recipe on Instagram too!