These grain-free and gluten-free paleo pumpkin muffins are an amazing autumn treat. My simple and delicious almond flour pumpkin muffin recipe has a moist crumb and calls for just a few easy-to-find ingredients!

A collage of the cooking steps to make easy and healthy paleo pumpkin almond flour muffins

Nothing says autumn like pumpkin-flavored everything: pies, lattes, nuts—even toothpaste and shampoo (I kid you not, people). But before pumpkin fatigue sets in, I need you to try my grain-free Paleo Pumpkin Muffins for one simple reason: they’re crazy simple and delicious.

Almond Flour Muffins

These paleo pumpkin muffins are made with just almond flour as the base. Even though I love grain-free paleo treats, I don’t have the patience (or the expandable pants) required to test out every single substitution or alternative flour available. If I can nail a paleo dessert recipe with just one type of flour—in this case, almond flour—I call it a day and say “you’re welcome” to my waistline. Plus, I don’t need to spend tons of money on expensive flours and starches that I’ll rarely use.

Pro tip: The most accurate way to measure almond flour is by weight on a kitchen scale. No scale? You can also just use the “fluff, sprinkle, and scrape” method demonstrated here with dry measuring cups.

On the left, someone is weighing out almond flour on a kitchen scale. On the right, someone is measuring the almond flour in a measuring cup.

Nut allergy?

Need a nut-free version? I don’t have one (yet), so try this pumpkin bread recipe by my pal Danielle Walker instead!

Substitutions?

Unfortunately, my cooking skills are way stronger than my baking skills so I’m not sure how this recipe will work with different flours or how to substitute the eggs, sweetener, etc. If you try a substitution and it works out great, please leave a note in the comments so everyone can benefit from your baking prowess. Thanks in advance!

Can you use the paleo pumpkin muffin batter to make a cake or bread?

Yes! If you want to make a paleo pumpkin snack cake or pumpkin bars, pour the batter into a greased 8-inch by 8-inch square cake pan and bake it in the oven for 25 to 35 minutes or until cooked through. Love pumpkin bread? Pour into a greased loaf pan and bake for 50 to 60 minutes or until cooked through. If the top is browning too quickly, tent the top of the loaf with a piece of foil at the 45 minute mark.

Get your kids to bake them!

These paleo pumpkin muffins are so dang easy to make, you should hand the recipe to your kiddos and tell them to bake a dozen! Before I finalized the recipe, I asked my favorite teenagers to bake a batch to see if the muffins would come out the right way…and the recipe passed with flying colors!

A teenage girl and boy are scooping paleo pumpkin muffin batter into the muffin tins and the next picture has them transferring the cooked muffins to a cooling rack.

Ingredients

How to make paleo pumpkin muffins

Heat oven to 350ºF with the rack in the middle. Line a muffin tin with parchment muffin liners or grease it well with ghee or coconut oil.

A person is adding parchment muffin liners to a muffin tin to make paleo pumpkin muffins.

Combine the dry ingredients in a medium bowl: almond flour, pumpkin spice blend, baking soda, cream of tartar, and salt. Whisk it all together.

Whisking the dry ingredients for paleo pumpkin muffins in a clear large mixing bowl.

In a separate large bowl, add the pumpkin purée, honey, eggs, and vanilla. Use a hand mixer or whisk to blend everything together.

Measuring out the wet ingredients for paleo pumpkin muffins and then mixing it together with a hand mixer.

Add the dry ingredients to the bowl of wet ingredients and use a hand mixer to blend…

Adding the dry ingredients to the wet ingredients and then using a hand mixer to blend the paleo pumpkin muffin batter.

…until well combined.

A teenage boy and a teenage girl are smiling as they are mixing a batch of paleo pumpkin muffins in a glass bowl.

Don’t dawdle because the baking soda has already been activated at this point and the muffins need to get in the oven!

The paleo almond flour pumpkin muffin batter ready to be scooped into the muffin tin.

Divide the batter evenly into each muffin liner. (I recommend using a #20 disher to scoop the batter if you have one.)

Someone using a disher to scoop the paleo almond flour muffins into the lined muffin tin.
A teenage girl smiles as she scoops batter into a muffin tin.

Bake the muffins in the oven at 350°F for 25 to 30 minutes, rotating the muffin tray at the halfway mark.

Baking the paleo pumpkin muffins in the oven and rotating them at the halfway point.

The muffins are done cooking when the tops are golden brown and a toothpick inserted into the middle comes out clean.

Checking the doneness of paleo pumpkin muffins by inserting a toothpick into the center of one.

Remove the muffins from the oven and transfer the muffins to a wire cooling rack to cool completely.

A shot of the cooked paleo pumpkin muffins on a cooling rack.

Eat ’em up!

A closeup of the paleo pumpkin muffins on a wire rack.

How do you store and reheat pumpkin muffins?

You can freeze any pumpkin muffins that aren’t gobbled up right out of the oven. Store the muffins in a food-safe freezer bag or airtight container for up to 4 months. When you want to eat a muffin, you can thaw it overnight in the fridge or microwave it for 30 seconds straight from the freezer. If you want to use a toaster oven to heat up a muffin, I would still thaw it first and then bake at 300°F for ~5 minutes or until heated through.


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2022).


 PRINTER-FRIENDLY RECIPE CARD

Paleo Pumpkin Muffins

4.75 from 94 votes
Prep Time15 minutes
Cook Time30 minutes
Cooling time1 hour
Total Time1 hour 45 minutes
Servings 12 muffins
These grain-free and gluten-free paleo pumpkin muffins are an amazing autumn treat. My simple and delicious almond flour pumpkin muffin recipe has a moist crumb and calls for just a few easy-to-find ingredients!

Ingredients 
 

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Instructions 

  • Heat oven to 350ºF with the rack in the middle. Line a muffin tin with parchment muffin liners or grease it well with ghee or coconut oil.
  • Combine the dry ingredients in a medium bowl: almond flour, pumpkin spice blend, baking soda, cream of tartar, and salt. Whisk it all together.
  • In a separate large bowl, add the pumpkin purée, honey, eggs, and vanilla. Use a hand mixer or whisk to blend everything together.
  • Add the dry ingredients to the bowl of wet ingredients and use a hand mixer to blend until well combined.
  • Divide the batter evenly into each muffin liner. (I use a #20 disher to scoop the batter.) Don’t dawdle because the baking soda has already been activated at this point and the muffins need to get in the oven!
  • Bake the muffins in the oven at 350°F for 25 to 30 minutes, rotating the muffin tray at the halfway mark. The muffins are done cooking when the tops are golden brown and a toothpick inserted into the middle comes out clean.
  • Remove the muffins from the oven and transfer the muffins to a wire cooling rack to cool completely.

Video

Notes

Store the muffins in a sealed container in the fridge for up to a week.

Nutrition

Calories: 205kcal | Carbohydrates: 19g | Protein: 7g | Fat: 13g | Fiber: 3g

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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37 Comments

  1. 5 stars
    I love having these for breakfast. I recently tried the recipe with just 3 eggs instead of 4. I found it to be less dense and more spongy, which is more to my family’s liking so I will be making that one edit for the future.