PALEO PUMPKIN MUFFINS RECIPE

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 12 muffins

Warm, spiced, and made with simple, nourishing ingredients, these Paleo Pumpkin Muffins are the perfect cozy treat for autumn. They’re gluten-free, grain-free, and naturally sweetened by the pumpkin itself (but feel free to add a touch of maple if you like things a little sweeter).

INGREDIENTS

- 2 cups almond flour
- 1 cup pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- ¼ cup coconut oil, melted
- 1 teaspoon pumpkin spice (or a mix of cinnamon, nutmeg, ginger, and cloves)

METHOD

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with coconut oil.
2. Combine the wet ingredients in a large mixing bowl: whisk together the pumpkin puree, eggs, and melted coconut oil until smooth.
3. Add the dry ingredients: Stir in the almond flour and pumpkin spice. Mix until fully combined. The batter will be thick but smooth.
4. Divide the batter evenly among the muffin cups, filling each about ¾ full.
5. Bake for 25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
6. Cool in the tin for 5–10 minutes, then transfer to a wire rack to cool completely.
   
   

Enjoy warm or store in an airtight container in the fridge for up to 5 days. These also freeze beautifully!