Posted Sep 25, 2017, Updated Jul 16, 2024 These Paleo Pumpkin Muffins encompass everything wonderful about fall. They are aromatic little pillows of pumpkin that will give you all the warm fuzzy feelings of the season. They’re healthy, full of protein and fiber and have no refined sugar. They’re also gluten, grain and dairy free so just about everyone can enjoy them. Another reason to love these Paleo Pumpkin Muffins is because they’re proof that healthier versions of beloved favorites can still be incredibly delicious. There’s no lack of flavor or texture.
Paleo Pumpkin Muffins: Ingredients & Substitutions
Paleo baking is super exact and not very forgiving. Please do not alter the amount or type of flour in this recipe. Here are a few substitutions that would work well!
Coconut Sugar. Any granulated sugar works well in this recipe. Coconut oil. Grass-fed butter or ghee are perfect substitutes for coconut oil! Pumpkin Pie Spice. Use store bought or make this homemade pumpkin pie spice recipe!
How to Make Paleo Pumpkin Muffins
This recipe is easy to whip up! Here are a couple of notes. Usually the very first thing I do when making this recipe is melt the coconut oil. Put it in a little glass bowl and warm it in the microwave for 30-60 seconds. Then it’ll be ready when it’s time to add it to the wet ingredients. Next, combine the dry ingredients (except for coconut sugar) in a medium bowl, then set it aside. Then, whisk together the coconut sugar, pumpkin, melted coconut oil and vanilla. Once smooth, add the eggs. Whisk until the the eggs are incorporated and the mixture is smooth. Then, add the chocolate chips. Let the mixture set. After you’ve mixed all the ingredients the coconut flour needs some time to soak up the moisture. Let the batter sit on the counter for 5 minutes. Then, scoop ¼ cup portions of batter into a prepared muffin pan. Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean or with a few moist crumbs. Let the paleo pumpkin muffins cool in the pan until they reach room temperature, then remove.
Serve
Serve these muffins warm with a slather of grass-fed butter (or cinnamon honey butter), almond butter (homemade vanilla almond butter), or peanut butter.
Store/Freeze
Store leftover muffins in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months. Reheat in the microwave or oven set to warm. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
