Warm, soft, and lightly spiced, these Paleo Pumpkin Muffins make the perfect cozy fall treat without the guilt. They're naturally grain-free, refined sugar free, and loaded with pumpkin flavor.
This recipe is one I make every fall when I want something sweet yet wholesome to go with my morning coffee. They have a tender crumb, a hint of maple, and just enough chocolate to feel indulgent while staying paleo-friendly.
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Why You'll Love Paleo Pumpkin Muffins
Warm Fall Spices: pumpkin pie spice brings a warm, cozy flavor to every bite.
Quick and Easy: the batter comes together in minutes, and they bake in just 20 minutes.
Grain-free and Paleo friendly: perfect for those avoiding gluten and refined sugar.
Key Ingredients
Please visit the recipe card at the bottom of this post for complete list of ingredients and instructions.
- Pumpkin puree: adds natural moisture and flavor while keeping muffins soft.
- Almond flour: gives structure and a nutty flavor without gluten.
- Coconut flour: helps absorb moisture for a tender crumb.
- Golden Monkfruit: a paleo friendly sweetener that mimics brown sugar flavor.
- Pumpkin pie spice: a warm blend of cinnamon, nutmeg, ginger, and cloves.
- Sugar-free chocolate chips: adds a touch of indulgence without refined sugar.
- Pumpkin seeds: adds crunch and visual appeal on top.
Ingredient Substitutions
- Maple extract: use vanilla extract for a more classic flavor.
- Golden Monkfruit : use coconut sugar for a slightly different sweetness.
- Sugar-free chocolate chips: swap for chopped nuts for a crunchier muffin.
Recipe Variations
- Cranberry Pumpkin Muffins: fold in dried cranberries for a tart contrast.
- Nutty Pumpkin Muffins: add chopped pecans or walnuts for extra crunch.
- Extra Spiced Muffins: increase pumpkin pie spice for a bolder flavor.
Top Tips
- Use room temperature eggs to help the batter mix evenly.
- Don't overmix once the wet and dry ingredients are combined; it keeps the muffins tender.
- Check doneness with a toothpick, if it comes out clean, they're ready.
Storage and Reheating
Room Temperature: store muffins in an airtight container up to 4 days.
Freezer: store in an airtight freezer safe container up to 3 months.
Reheat: warm in the microwave for 15-20 seconds or in the oven at 300°F for 5 minutes.
More Pumpkin Recipes to Try
When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating
📖 Recipe
Paleo Pumpkin Muffins
Equipment
- mixing bowls (medium and large size bowls)
- 12-cup muffin tin
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Ingredients
- 5 large eggs
- 1 cup pumpkin puree
- 1 teaspoon maple extract
- ½ cup almond flour
- ½ cup coconut flour
- ¾ cup Monkfruit Golden
- 1½ tablespoons pumpkin pie spice
- ¼ teaspoon Pink Himalayan Salt
- 1 tablespoon baking powder
- ¼ cup sugar-free chocolate chips
- 2 tablespoons pumpkin seeds
Instructions
- Preheat to 350 degrees. Line a 12-cup muffin tin with muffin liners.
- In a medium bowl, mix together eggs, pumpkin puree, and maple extract.
- In a large bowl, add almond flour, coconut flour, monkfruit, pumpkin pie spice, salt, and baking powder. Whisk to combine and break up any lumps.
- Add wet ingredients to the flour mixture and stir to combine. Fold in sugar-free chocolate ships.
- With a ¼ cup size scoop, add the pumpkin muffin batter to the paper-lined muffin pan.
- Bake for 20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Cool on a cooling rack and store in an airtight container.
Lena says
Every time I print one of your recipes the ingredient list and the headline name of recipe print is so light, that I can barely read it. No I am not running out of toner. I think you have your recipe formatted to be shaded when it is printed, the headings "Ingredients" and "Instructions" are bold and are fine; heading and the text that is so light in print. Could you look into this. Maybe I am only person who has noticed this?
Shelby Law Ruttan says
Hi Lena, yes, I will look into this. It may be the setting on the recipe card and I will likely have to have my tech look at it. Thanks for letting me know.