Paleo Pumpkin Muffins
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!
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Paleo Pumpkin Muffins
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- 1⅔ cup (380g) pureed pumpkin
- 3 eggs (room temperature)
- ⅓ cup (92g) almond butter (or nut butter of choice)
- 3 tablespoons coconut oil (melted)
- ⅓ cup coconut sugar
- ½ cup (64g) coconut flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¾ teaspoon baking soda
- ¾ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
For the topping
- 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!
I have flour to ceiling windows in my kitchen that extend the entire width of it. It’s actually a sliding door that tucks into a wall if I want to open the space to my patio. Its perfect for shooting so I can imagine yours. These muffins are perfect too. Anything with pumpkin and coconut are my favorite!
Ooh that sounds amazing, Megan! Thanks so much :)
Your new place sounds just perfect, Rachel! Your windows sound dreamy. Congratulations on it being your own. But let me tell you about decorating. Rob and I have lived in our home for 15 years and we’re still ‘decorating.’ It seems to never be done, and we live in a small home! I think my problem is I have difficulty making decisions with regards to ‘decorating’ so they don’t get made for years! I need an interior decorator. What a flavorful little muffin with all the good stuff! I’ve not tried coconut flour, but it’s on the list! Well done my dear!
Thank you so much Traci! Haha, I most definitely understand about the constant decorating. It’s always so tempting to discover new pieces, but frustrating when I’m missing a bunch of functional pieces. Like, I currently have no chairs, haha! I’m so surprised you’ve yet to try coconut flour – you’ve got to play around with it. I think you’d love it! :)
We just moved over Memorial Day weekend and I still haven’t decorated much! But since we will be there for a long time and it’s a pretty big house, I’m taking my time. Plus, I’m trying to convince my husband to let me hire an interior decorator. I stink at that stuff! :) These muffins look SO good, Rachel! I love the pumpkin seeds on top, too. So perfect for breakfast or dessert!
It’s definitely nice to take your time! Thanks so much for your kind words, Gayle :) have a great weekend!
These pumpkin muffins sound and look so scrumptious! Love that they’re paleo, too!
Thanks so much, Marsha :)
My son Casey likes to try paleo recipes every now and then Rachel, so I’ll have to give these a try next time he’s home! They sound delicious! Love the pepitas on top.
I’ve been dying to make pumpkin muffins and add pumpkin seeds. I’ll have to do it before the season’s over :) So happy you’re settling in ok!
I love the pumpkin seeds on these! I used to hate em but recently I’ve really come around- they’re such a unique flavor!
Big congratulations on your new apartment Rachel. I’m sure you will have loads of fun adding your personal touches. Well. . .one thing is for certain, you have definitely done an excellent job of breaking in the kitchen because these muffins look absolutely heavenly. I love the inclusion of almond butter (because the more almond butter in my life the better ;-) ) and topping these beauties with the pumpkin seeds. So, so tasty.
I definitely agree with your stance on almond butter – the more the better :) thanks so much for your kind words, Lynn!
Hi just finished making these with chocolate because pumpkin and chocolate are great together.
I love chocolate and pumpkin together too! Hope you love them Tania.
AH, having natural light makes such a big difference in your house and kitchen! These muffins look sooo good. Pumpkin muffins are my favorite! I love all your Paleo recipes. :)
Thanks so much Dominique! It most definitely makes a big difference – love filling my house with light!
Thanks for baking! Really a great stuff, I just loved to tryout this, thanks a lot for sharing!
This is a great recipe. Next time I make them I may forego the extra coconut sugar topping so that they’re a little less sweet for breakfast. Either way, they’re very easy to make and very tasty.
Thanks for a recipe that actually uses all the pumpkin. I was looking and I see 1/3 cup pumpkin or so. No. I need the whole can! I didn’t do the topping, and they were good without it.
So thrilled you’re loving them!! Enjoy :D
The muffins are delicious! The topping really enhances the muffin. I initially sprinkled it lightly. However, after a bite, I realized the topping brings it to a desirable sweetness.
I have a new oven with a convection baking function. I checked them after 15 minutes and they were perfect!
These are a good alternative to other pumpkin muffins that have very little nutritional value. They were a family hit too!
So glad you’re loving the recipe, Veronica! Thanks so much for the feedback.
I made some variations because it seems like I can never just follow the recipe exactly as it’s written. :-) My pumpkin puree seemed watery (I roasted and pureed it myself last year), so I added some almond flour, some oats, and some protein powder. I also added a little ginger, and used hemp butter and tahini for the nut butters, so that made the batter a little bitter, so then I added some honey.
I also threw in some hemp seeds, walnuts and cranberries at the end! :-D Haha… Maybe they aren’t the same muffins after all those subs/adds! A great recipe, perfect for making on a chilly day like today and for breakfasts this week leading up to Halloween. They turned out super tasty!
Thanks for sharing your changes, Rebecca!! Sounds delicious :D