These most paleo pumpkin gluten free muffins are the perfect treat for any fall occasion. They are loaded with flavor and oh so moist. With only taking 10 minutes to prepare, you can have a batch of 18 muffins ready to go in no time. These muffins freeze perfectly which means they are perfect to make ahead of time for the holidays or simply so you can have a paleo breakfast that is prepped and ready to go at all times, all you need to do is heat these muffins up!
- Almond flour- my go to flour for paleo baking. Do not substitute!
- Baking soda & baking powder- these two ingredients are a must. Both baking soda and baking powder help the muffins rise.
- Pumpkin- I like canned pumpkin from Trader Joe’s. I bought a ton of it at the beginning of the season (like 3 cases, because it sells out so fast) but any brand will work. I like to be sure that the only ingredient is pumpkin. A lot of brands will add in ingredients like sugar which is not necessary for this recipe.
- Coconut sugar- This is by far my favorite paleo sweetener. I use it in almost all of my baking recipes. You can absolutely substitute it for maple sugar if you prefer.
- Pumpkin spice- While I am a huge fan of pumpkin spice you can make this recipe without it or substitute it for cinnamon. I always buy an extra jar or two so I have it all year round.
- Vanilla- adds extra flavor.
- Eggs- don’t forget the eggs! This will help everything stay together!
- Coconut oil- coconut oil is what keeps these muffins moist.
How to make:
- First thing first, preheat the oven to 375. Then, add muffin liners to your pan. Since these are a larger batch of muffins, you can choose to make two batches (12 muffins, then 6 muffins) or you can buy this big muffin pan. I also like to use this pan when I batch cook my egg muffins for breakfast.
- Next, insert the baking cup in the muffin pan. You will need 18 liners. Now it is time to mix the batter! Add all ingredients to a large mixing bowl and mix with a spatula. Be sure not to over-mix, it will prevent the batter from rising. Lastly, evenly divide the batter into the muffin cups.
- It is time to bake the muffins! Bake them for 30 minutes or until they pass the fork trick (put the fork in the muffin, once you pull it out be sure no batter is present.)
How To Store Paleo Pumpkin Muffins
- You can store these muffins in the fridge for up to a week or freeze them. If you choose to freeze them, be sure to remove the liners and lay them in a single layer in a ziplock bag.
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If you like this recipe, you will LOVE:
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- mixing bowls
- muffin liners
- muffin pan
- electric mixer
- 4.5 cup almond flour
- 3/4 tsp baking soda
- 1 1/2 tsp baking powder
- 3/4 cup coconut sugar
- 1 1/2 cup pumpkin
- 2 tsp pumpkin spice
- 3 tsp vanilla extract
- 3 tbsp coconut oil
- 3 Eggs
- Preheat oven to 375 F and place liners in muffin pan.
- In a large mixing bowl, add all ingredients and use a spatula to combine. Be sure not to over-mix or the muffins won't rise. Just mix enough so you do not see the separated ingredients.
- Spoon batter into liners until each liner is about 3/4 of the way full. Place in oven for 30 minutes.
- You can store these muffins in the fridge. If you want to freeze them, remove the liners.
- ENJOY! If you make this recipe I would love it if you shared the link to this recipe with a friend, left a comment below or tagged me on instagram with a picture @alliannaskitchen