These Amazing Paleo Pumpkin Muffins are perfect for a Saturday or Sunday morning, warm and sweet. They’re so good you may think you’re eating cake but they’re chock full of protein, fat, and fiber. Healthy and nutritious, they’ll keep you going all morning long. Also great for an afternoon snack.
As the weather gets colder I always feel like baking. Muffins for breakfast, well let’s just say, cozy and yummy!
But none of us want to eat a muffin that’s going to spike our blood sugar. It won’t happen with these paleo pumpkin muffins. What makes them amazing is they’re moist and fluffy and are made with super healthy ingredients:
- almond flour
- coconut flour
- coconut oil (coconut oil buying guide)
- free range eggs
- maple syrup
- pumpkin and pumpkin spices
I love gluten-free almond flour. It has all the nutritional benefits of whole almonds. It’s low in carbohydrates and full of protein. It’s a great source of vitamin E, a powerful antioxidant that serves to protect cells against damaging free radicals and support immune function. A quarter cup of almond flour provides 40 percent of the recommended dietary allowance for vitamin E.
Adding in a little coconut flour lightens up the texture. Many wheat alternatives used in gluten-free products are extremely high in carbohydrates but not coconut flour. It’s low glycemic, high in fiber and trace minerals. Fiber is crucial for the maintenance of healthy digestion and elimination processes.
Maple syrup is a natural sweetener with a lower glycemic index than sugar. It also supplies trace minerals and has 24 different antioxidants (1). I love the taste, especially with pumpkin and pumpkin spices. Whenever possible, select darker, grade B maple syrups since these contain more beneficial antioxidants than the lighter syrups do.
Free range eggs are high in protein, omega 3’s and choline (supports liver health). The best type of eggs come from pastured free-range chicken, where the birds are allowed to roam. The chickens are happy and they contain 2-3 times as much vitamin A, 3 times more vitamin E, twice as much omega 3’s and 7 times more beta-carotene. Contrary to what the media has been telling us, eggs don’t raise your cholesterol. They help regulate cholesterol absorption, balancing the ratio of HDL to LDL (2) making them good for your heart.
I find it faster and easier to measure flour using a kitchen scale. It’s also more accurate. If you don’t have a scale use the “dip and sweep,” method… dip the measuring cup into the jar of flour and scooping it into the cup, then sweeping over the top of the cup with a knife to level off the measurement.
Mix the batter using an electric mixer or hand whisk. Get the eggs nice and fluffy before adding the rest of the ingredients.
Don’t worry if you don’t have a muffin pan. Most supermarkets sell muffin liners with a foil holder, they enable you to make muffins on a rimmed baking sheet.
The amazing paleo pumpkin muffins can be made plain or topped with walnuts, pecans or chocolate chips. If you want, stir 1/4 -1/2 cup of nuts or chocolate chips into the batter before spooning into the muffin cups.
Enjoy the recipe with family and friends. They’ll keep for 2-3 days or freeze.
Amazing, healthy muffins. What could be better?
Amazing Paleo Pumpkin Muffins
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 10
- Category: Paleo, Gluten Free, Dairy Free, Vegetarian (contains eggs)
- Cuisine: Seasonal
- 1 ¼ cups almond flour (140 grams)
- 1/4 cup coconut flour (28 grams)
- 1 teaspoon baking soda
- 1/4 teaspoon Celtic sea salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 3 Tablespoons melted coconut oil
- 3 free range eggs
- 1/4 cup maple syrup
- 3/4 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/4 cup walnuts, pecans or chocolate chips for topping*
- Preheat oven to 350° F
- In a medium bowl, mix together the almond flour, coconut flour, baking soda, salt, and pumpkin pie spice.
- Gently melt the coconut oil.
- In a separate bowl whisk the eggs using an electric mixer or hand whisk until light and fluffy.
- Pour the maple syrup slowly in a stream.
- Add the eggs, pumpkin, coconut oil and vanilla. Whisk until well combined.
- Pour in the flour-spice mixture and mix until smooth.
- Spoon into 10 muffin cups and sprinkle the top with nuts or chips
- Bake for 25 minutes until a toothpick comes out clean.
- Let cool before removing from the liners.
1/4-1/2 cup of nuts or chocolate chips can be mixed into the batter before spooning into the muffin cups if desired.