Paleo Pumpkin Muffins

Pumpkin pie. Pumpkin lattes. Pumpkin tea. I see it everywhere and now I am introducing you to Pumpkin Muffins!!! Who doesn’t love a good muffin? Tell me that. Especially after you see how beautiful the above muffins look like. Those were hot out of my oven, too. Mm mm.

I am a huge fan of most any type of muffin. They’re usually very moist, delectable, and amazing. But what muffins usually contain is grain flour and sugars. Seeing that grains and sugar can bring up lots of issues with your digestive system, your hormones, the addictions/cravings you have, I’ve decided to find a recipe that can give us the great taste without the filler ingredients.

I had a Friday night all to myself and I was in the mood to bake, so what better than to try out new recipes??

I am not a huge fan of pumpkin to begin with. When my sister and I were give pumpkin pie as a kid we used to eat the whip cream and that was it. Pshh, wasteful children. So just letting you know that it’s a stretch for me to even WANT to make these muffins.

On the bright side, pumpkin has some amazing health benefits and it’s really easy to cook with. It is very high in beta-carotene, which can help in the aging process, with heart disease, and types of cancers. It can be added into many types of meals, adds moisture, and gives an extra boost with a large flavor.

Paleo Pumpkin Muffins

Makes about 12 muffin

  • 1/2 cup coconut flour
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger powder
  • 1/4 tsp ground cloves
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup canned pureed pumpkin
  • 4 eggs
  • 1/4 cup honey
  • 2-3 tbsp coconut oil (or olive oil)
  • 1 tsp vanilla extract
  • almond slices, pumpkin seeds, or pecans- for topping

Preheat oven to 400 degrees F. Line muffins/cupcake tin or lightly oil muffin pans. In a medium bowl, combine the coconut flour, spices, baking soda/powder and salt.

In another bowl, place the pumpkin puree then add the eggs one at a time, mixing well after each addition. Add oil, honey, and vanilla and mix until well combined.

Add the flour mixture to the pumpkin mixture; blend with a whisk until most lumps have disappeared. Spoon into prepared muffin pan. Top each muffin with a few almond slices and bake for 18-20 minutes, or until golden.

Original recipe found at

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