These Paleo Pumpkin Muffins, made with coconut flour and almond butter, are moist, fluffy, and lightly spiced with cinnamon and nutmeg. These healthy muffins make a great breakfast or snack and freeze well.
So I’ve been in my apartment for a few weeks now, and even though I’m still not done furnishing and decorating because I’m so darn picky, I’m loving it here SO much!
The place is bathed in natural light during the day thanks to the floor to ceiling windows, which makes it perfect for taking photos and makes it a wonderfully happy place to spend the day. I also finally got a kitchen island from IKEA just set up yesterday, which will makes my kitchen even more functional.
It’s all starting to come together! Whenever I look around and realize this is my first apartment and it’s SO awesome, I have to pinch myself that it’s all real. I promise I’ll share pictures soon!
For now, though, I’m sharing the latest treat to come out of my new kitchen :) these paleo pumpkin muffins! Pumpkin muffins are a classic, right?
The best ones have to be moist, fluffy, and lightly spiced – not too dry, not too wet, and definitely not bland. The spices can’t be too overpowering though, either – when it comes to spices, everyone has their own preferences.
The amounts listed in the recipe are perfect for me, but if you love spice, add more cinnamon and nutmeg, and if you prefer it super subtle, reduce the amounts. This recipe uses a good deal of pumpkin, and the warm spices help to highlight the pumpkin flavor.
This recipe gets moisture and fat from coconut and almond butter. Any nut butter you’d like can be used in place of the almond butter, but I think the almond butter adds a nice subtle nuttiness to the flavor of the muffins.
This is a coconut flour recipe, and because I know someone will ask, no other flour will work!! Coconut flour is a unique beast and it’s much more absorbent than any other flours. Because of it’s absorbency, we only have to use a small amount. If you subbed in another flour, the muffins would be way too wet. Thankfully, coconut flour is pretty cheap and a little bit goes a long way!
The muffins are topped with a mix of cinnamon and coconut sugar, and a sprinkle of pepitas adds some color. The resulting muffins make the perfect breakfast or snack, and they keep super well in the freezer. Just pop one in the microwave when you’re ready to enjoy!
This recipe is just waiting for you to add your favorite goodies to it – toss in some chocolate chunks, dried fruit, or nuts for an even better, customized treat ;) how good would chocolate chunks and pecans be in here?! That’s my next batch – what’s yours?! Enjoy!
Remember to #bakerita if you try the recipe!
- 1⅔ cup (380g) pureed pumpkin
- 3 eggs, room temperature
- ⅓ cup (92 grams) almond butter (or nut butter of choice)
- 3 tablespoons coconut oil, melted
- ⅓ cup coconut sugar
- ½ cup (64 grams) coconut flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- 3 tablespoons coconut sugar
- 1 teaspoon cinnamon
- 2 tablespoons pepitas
- Preheat the oven to 375ºF. Line a 12 pan muffin tin with paper liners or grease with coconut oil.
- In a large bowl or mixer, combine the pumpkin, eggs, coconut oil, coconut sugar, vanilla extract and nut butter until fully combined.
- Add the coconut flour, cinnamon, nutmeg, baking soda, baking powder, and sea salt to the wet ingredients and mix well.
- Divide the batter between the prepared muffin tins. In a small bowl, stir together the coconut sugar, cinnamon, and pepitas and sprinkle on top of the muffins.
- Bake in the preheated oven for 20-25 or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and allow to cool on a wire rack for about 10 minutes. Flip out onto a cooling rack to finish cooling.
- Store sealed in the refrigerator. They also freeze well!