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Paleo Pumpkin Muffin Recipe

These paleo pumpkin muffins are subtly sweet and perfect for fall!

*Dairy Free & Gluten Free*

Serving Size: 12 Muffins


  • 1 cup pumpkin puree

  • 1/2 cup honey

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 cup + 1 tablespoon almond flour

  • 1/4 cup packed coconut flour

  • 2 1/2 teaspoons pumpkin pie spice

  • 1 teaspoon baking soda

  • large pinch of salt


  • Preheat the oven to 350℉ and prepare a muffin tin with parchment paper liners. If you don't have liners, grease the pan and sprinkle a little coconut flour in each section.

  • Combine the pumpkin puree, honey, eggs, and vanilla in a medium sized mixing bowl.

  • Add the almond flour, coconut flour, pumpkin pie spice, baking soda, and salt and stir until evenly combined and a batter is formed.

  • Fill each muffin liner a little over half full with the batter.

  • Bake for 25-28 minutes.

  • Allow the muffins to cool in the pan for 15 minutes and then come to room temperature before eating.

  • Store in an airtight container.

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