I’m an advocate for comfort food and breakfast, and I consider muffins both. My penchant for baking came from my Mom who had a diversified portfolio of flavorful goodies. Bran, blueberry and morning glorious muffins frequented her baking rotation. She’d grab a muffin from a big, circular Tupperware container in the chest freezer in our basement, heat up her morning cup of Lipton tea, and have a few moments of enjoyment.
While I love baking and have a sweet tooth, my priority is making healthier choices for us. As such, I try to avoid using white flour and refined sugar. Sometimes substituting those ingredients that we grew up with can make a big tradeoff on flavors or texture. So, I get enthusiastic when I find a healthy recipe that also has amazing flavor, texture, and is healthy. I am very enthusiastic about this Paleo Pumpkin Muffin recipe, as it is the marriage of healthy and delectable.
These are the quintessential breakfast treat – from grab n’ go, a non-guilty pleasure to pair with a cup of tea over morning prayer, and a delightful treat for guests with their morning coffee. Everyone that has tried these muffins – whether they eat healthily or not – has loved them. I’m talking zero forced smiles or “wow, that tastes healthy” versus it tastes good responses.
Since I’ve gotten requests for the recipe before, it’s a no-brainer to share it here. They are moist, not overly sweet, and have a rich, spiced flavor that you’ll want year-round, and not just pumpkin-spiced lattes return. Even better, they are FREE: gluten-free, grain-free, dairy-free, and free of refined sugars. Whip them up in about 10-minutes and bake them for less than an hour, and feel free to safely store them in your freezer as my Mom did.
This recipe originally comes from a site I enjoy, Fool Proof Living – a clean-eating focused food blog with healthy, seasonal, and refined sugars free recipes.
Paleo Pumpkin Muffins Recipe
By: Aysegul Sanford | Prep Time: 10 min | Cook Time: 50 min | Servings: 12
· 2 cups almond flour (or almond meal)
· 1 teaspoon baking soda
· 1 teaspoon pumpkin spice
· 1 teaspoon cinnamon
· Pinch of salt
· 3 large eggs, at room temperature
· ¾ cup of coconut sugar
· 1 can (15 oz.) pumpkin puree
· 1 teaspoon vanilla extract
· Handful of pumpkin seeds OR I prefer chopped pecans
1. Preheat oven to 350°. Use parchment paper or muffin liners to prepare a 12-cup muffin tin and set aside.
2. In a large bowl, combine all of the dry ingredients.
3. In a separate smaller bowl, whisk together all the wet ingredients.
4. Fold the wet ingredients into the dry ones, mixing until fully combined.
5. Divide and spoon the batter into the prepared muffin tin. Garnish each muffin cup with a few seeds or nuts as desired.
6. Bake for 45-50 minutes making sure to rotate the pan about 25 minutes into the baking process for even baking.
7. Allow muffins to come down to room temperature before serving, otherwise, they may not seem fully baked.
Made with gluten-free flour, these are extra moist muffins. As such, utilizing airtight storage for leftovers in a fridge or freezer is important to prevent quick spoilage. They are simple to rewarm in the microwave for 15-20 seconds, or a 300° preheated oven or toaster oven for 5-10 minutes.
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