It may sound hard to believe, but you can make a delicious, perfectly fluffy muffin without using flour, oil, or refined sugar. It’s magical!
These muffins originated years ago when I was experimenting with my almond butter blondie recipe . I was trying to make them with a different sweetener, and accidentally added an extra egg to the batter, but the result was amazingly fluffy. I knew they had to be turned into muffins!
Adding pumpkin puree to the mix makes the batter light and fluffy, with the perfect hint of Fall flavor. And since pumpkin puree is available canned year-round, you won’t have to wait for pumpkins to hit the shelves before trying them.
⭐⭐⭐⭐⭐ Featured Review “These muffins are SO good. I think I’ve made them every week since I found this recipe.” -Noelle
Paleo Pumpkin Muffin Ingredients
Here’s what you’ll need:
- Almond Butter. Instead of using flour or oil, almond butter provides both fiber and healthy fats. I recommend shopping for one without a strong, roasted flavor. (I like Trader Joe’s “Raw” Almond Butter or homemade almond butter .)
- Pumpkin Puree. I use canned pumpkin puree for convenience. Since this recipe doesn’t call for the entire can of pumpkin, I’ll share more recipes below so you can use it all up.
- Maple Syrup. This natural sweetener provides the perfect flavor and promotes a fluffy texture as the muffins bake.
- Eggs. These not only bind the muffins together, but also create an airy texture. Don’t use an egg substitute in this recipe, as the results won’t be the same.
- Baking Powder. Not all baking powder is Paleo-friendly, as it can contain cornstarch. Shop for one that is made with arrowroot, or substitute this with 1/2 teaspoon of baking soda for slightly less lift as the muffins bake.
- Spices. Pumpkin pie spice and salt complete the flavor profile, but if you don’t have the spice blend on hand, I’ve included a homemade version below.
Variation: For a chocolate brownie-like experience, try my Double Chocolate Pumpkin Muffins , which are also Paleo-friendly.
How to Make Paleo Pumpkin Muffins
Step 1:
Preheat the oven to 350ºF and line a standard muffin tin with 12 paper liners.
In a large bowl, combine the almond butter, pumpkin puree, maple syrup, eggs, baking powder, pumpkin spice, and sea salt. Stir the batter well until it is smooth.
Step 2:
Use a 1/4 cup measure to divide the batter among the muffin liners, and sprinkle the tops with chopped pecans, walnuts, or chocolate chips. (You can also stir the mix-ins into the center of the muffin if you like.)
Bake at 350ºF until the muffins rise and look firm in the center, about 25 to 30 minutes.
Serving & Storage Tips
Let the muffins cool in the muffin pan for at least 10 minutes, then transfer to a wire rack to finish cooling. They have an amazingly fluffy texture, without using any flour!
This paleo muffin recipe should be stored in an airtight container in the fridge for up to 5 days for the best shelf life. Or you can store them in the freezer for up to 3 months.
IngredientsUS CustomaryMetric1x2x3x
- 1 cup almond butter
- ½ cup pumpkin puree
- ⅓ cup maple syrup
- 2 large eggs
- 2 teaspoons baking powder (or 1/2 teaspoon baking soda)
- 2 teaspoons Pumpkin Pie Spice
- ¼ teaspoon fine sea salt
- ½ cup dark chocolate chips, walnuts, or raisins (optional mix-ins)
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 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, then use a 1/4 cup measure to scoop the batter evenly among the 12 baking cups. Top with a few extra chocolate chips or walnuts, if you like.
- Bake for 25 to 30 minutes at 350ºF, until the centers puff up and feel 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, store 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
- Pumpkin Spice Latte (~1 T per serving)
- Pumpkin Oatmeal (1/4 cup)
- Dairy-Free Pumpkin Ice Cream (1 cup)
- Savory Pumpkin Pasta Sauce (1 cup)
- Pumpkin Mug Cake (1/4 cup)
Nutrition
More Recipes to Try
- Banana Almond Meal Muffins
- Chocolate Zucchini Muffins
- Almond Flour Muffins
- Spiced Applesauce Paleo Muffins
Paleo Pumpkin Muffins (Gluten-Free!)
Ingredients
- 1 cup almond butter
- ½ cup pumpkin puree
- ⅓ cup maple syrup
- 2 large eggs
- 2 teaspoons baking powder (or 1/2 teaspoon baking soda)
- 2 teaspoons Pumpkin Pie Spice
- ¼ teaspoon fine sea salt
- ½ cup dark chocolate chips, walnuts, or raisins (optional mix-ins)
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 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, then use a 1/4 cup measure to scoop the batter evenly among the 12 baking cups. Top with a few extra chocolate chips or walnuts, if you like.
- Bake for 25 to 30 minutes at 350ºF, until the centers puff up and feel 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, store 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
- Pumpkin Spice Latte (~1 T per serving)
- Pumpkin Oatmeal (1/4 cup)
- Dairy-Free Pumpkin Ice Cream (1 cup)
- Savory Pumpkin Pasta Sauce (1 cup)
- Pumpkin Mug Cake (1/4 cup)
