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paleo pumpkin muffins

Gluten-Free Paleo Pumpkin Muffins

Delicious Gluten-Free Paleo Pumpkin Muffins recipe with step-by-step instructions.
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Prep Time 14 minutes
Cook Time 28 minutes
Total Time 42 minutes
Servings 4
Calories 1325 kcal

Ingredients
  

For the wet mixture:

  • 3 eggs
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract

For the dry mixture:

  • 1 1/2 cups almond flour
  • 2 tbsp coconut sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp ground nutmeg
  • 1/2 tsp ground allspice
  • 1/2 cup chopped walnuts

Instructions
 

  • Preheat your oven to 350°F (175°C). Line a muffin tin with muffin liners or grease it with nonstick spray to prevent the muffins from sticking.
  • In a large bowl, whisk together the eggs, pumpkin puree, maple syrup, and vanilla extract until the mixture is smooth and well combined.
  • In a separate bowl, stir together the almond flour, coconut sugar, baking soda, baking powder, ground cinnamon, ground ginger, ground nutmeg, ground allspice, and chopped walnuts. Make sure everything is evenly distributed.
  • Pour the dry ingredients from Step 3 into the wet ingredients from Step 2. Use a rubber spatula to gently fold them together until just combined and no streaks of flour remain. Try not to overmix the batter for the best texture. I like to stop mixing as soon as the flour disappears to keep the muffins light and fluffy.
  • Spoon the muffin batter into your prepared muffin tin, filling each cup about 3/4 full. Since this recipe makes 14-16 muffins, you may need to bake in batches. Bake at 350°F (175°C) for 23-26 minutes, or until a toothpick inserted into a muffin comes out clean. Once baked, let the muffins rest in the tin for 5 minutes, then transfer them to a cooling rack to cool completely before enjoying.