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Paleo Pumpkin Muffins

Fall has arrived. Time to welcome the new season with open arms and a hungry stomach. What’s more exciting than cooler temperatures and fall foliage? The fact that it’s pumpkin season. Let the pumpkin-spiced lattes and pumpkin pie baking begin. If you’re on the bandwagon of pumpkin-obsessed foodies, then give these muffins a try.

Makes 12 muffins.


  • 1½ cups almond flour

  • 3/4 cup pumpkin purée

  • 3 large eggs

  • 1 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp ground cinnamon

  • 1½ tsp pumpkin pie spice

  • 1/8 tsp sea salt

  • 1/4 cup raw honey (optional)

  • 2 tsp almond butter

  • 1 Tbs sliced almonds


  1. Preheat oven to 350℉.

  2. Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).

  3. Mix all ingredients and pour evenly into tins.

  4. Bake for 25 minutes on the middle rack.

  5. Sprinkle almonds on top immediately after taking them out of the oven.

photo courtesy of The Detoxinista

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