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These Paleo Pumpkin Muffins are delicious, fluffy, Fall spiced pumpkin muffins that come together easily with gluten-free and dairy-free ingredients.
I can eat pumpkin muffins non-stop this time of year. These dairy-free pumpkin muffins are similar to a childhood favorite pumpkin muffin recipe of mine, except much more healthy.
They are made without any refined sugars, refined flours, or dairy. All while being decadent, moist, fluffy, and SO delicious. They are the perfect make ahead breakfast, on the go snack, or Fall dessert. They also taste amazing with chocolate chips added. If you love a good breakfast muffin, check out my Paleo blueberry muffins or my Paleo apple muffins.
Table of Contents
What makes this recipe great
- They have the best pumpkin and cinnamon flavors, which are festive in Fall. My pumpkin olive oil cake and pumpkin stuffed dates are some of my favorite pumpkin recipes.
- They are soft and fluffy.
- They come together easily.
- You can add chocolate chips and turn them into paleo pumpkin chocolate chip muffins.
- They are naturally gluten-free, dairy-free, grain-free, and Paleo.
Recipe ingredients
- Almond flour– blanched almond flour is more refined in texture and works better in this recipe as opposed to almond meal.
- Tapioca flour– this adds a nice texture to baked goods and I find makes a difference in Paleo or Grain-free baking.
- Coconut flour– this flour is super absorbent so make sure not to use more than what the recipe calls for.
- Coconut sugar– I like using coconut sugar because it doesn’t spike your blood sugar the way that refined white sugar does.
- Baking soda– this lifts the muffins up.
- Ground cinnamon– Ceylon cinnamon has better flavor than other types.
- Ground nutmeg– you can grind yourself or buy it pre-ground.
- Ground cloves– the combo of cloves with the other spices adds a wonderful Fall taste.
- Ground ginger– this also adds to the Fall spice combination
- Eggs– these bind together the muffins together.
- Extra light olive oil– olive oil is used to replace butter here.
- Pumpkin puree– fresh or canned works great!
- Vanilla extract– homemade or store bought works well here.
- Chocolate chips– these are optional but highly recommended. I like using Hu chocolate chips because they are Paleo. Trader Joes and Enjoy Life also have good dairy-free chocolate chip options.
See recipe card below for a full list of ingredients and measurements.
Additions/ Substitutions
- Instead of tapioca powder, you can use arrowroot powder at a 1:1 ratio.
- Instead of coconut sugar, you can use maple sugar. You can also use brown sugar, just keep in mind that the recipe will no longer be Paleo.
- Use pumpkin pie spice instead of the other spices: I would add 1 teaspoon of pumpkin pie spice to replace the ground ginger, ground nutmeg and ground cloves if you don’t have them on hand.
- Instead of olive oil, use coconut oil or avocado oil.
- Add different add-ins to the batter: Instead of adding chocolate, you can add in walnuts, cranberries, or raisins.
Step by step instructions
Step 1: Mix together the almond flour, coconut flour, tapioca flour, coconut sugar, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
Step 2: Mix the eggs, pumpkin puree, olive oil and vanilla together in another bowl.
Step 3: Mix the wet and dry ingredients together.
Step 4: Mix in your chocolate chips if you are adding them.
Step 5: Pour batter into muffin tins.
Step 6: Bake!
How to serve these muffins:
- with nut butter on top ( almond butter on top is my favorite).
- with a cup of tea or coffee.
- with butter slathered on top.
- with pumpkin butter on top and some pumpkin spice sprinkled on top.
FAQs
Can you use the batter to make a pumpkin bread/ loaf?
Yes you can, pour the batter into a loaf and bake. Lower the heat to 350F and bake for 45 minutes.
I’ve heard that cashew flour is a good replacement but I have not tried it.
Store them in an airtight container on the counter for up to a week.
Yes, you can freeze them for up to 4 months. Once they have cooled, wrap them individually in parchment paper and freeze in a freezer friendly container.
Other pumpkin recipes you’ll love:
Pumpkin Chocolate Chip Cookie in a Mug (Paleo, Gluten-free, Dairy-free)
Low Carb Pumpkin Spice Meringues Recipe
Pumpkin Cinnamon Swirl Banana Bread (Paleo, Gluten-free, Dairy-free)
Soft Paleo Pumpkin Molasses Cookies (GF)
Paleo Pumpkin Pie Chocolate Chip Cookies (Gluten-free)
❤️ Also, check out my favorite Thanksgiving recipes here! ❤️
Note this post was originally published in October 2020 and it was updated in September 2022.
Did you try this recipe? Please leave me a ⭐ review below!
Paleo Pumpkin Muffins (Dairy-free, Gluten-free)
Ingredients
- 1 cup blanched almond flour
- 1/2 cup tapioca flour
- 1/3 cup coconut flour
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 tsp ground ginger
- 2 eggs
- 1/2 cup extra light olive oil, ( or melted coconut oil)
- 1 15 ounce can pumpkin puree
- 1 tsp vanilla extract
- Optional- 2/3 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 375 degrees F and line a standard size muffin baking pan with tin liners.
- Put almond flour, coconut flour, tapioca flour, coconut sugar, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger in a medium bowl and whisk together. Set aside.
- In another bowl, add the eggs, pumpkin puree, oil and vanilla extract. Mix.
- Pour the dry ingredients into the wet ingredients and mix together. If you are adding chocolate chips, fold them in.
- Then, evenly pour the pumpkin muffin batter into each muffin tin.
- Bake the muffins for 20-22 minutes, or until a toothpick comes out clean.
Notes
- If you want to add chocolate chips to the batter, add in 2/3 cup of chocolate chips. If you want half of the muffins to be plain and half to have chocolate chips, then divide the batter evenly into two bowls and add 1/3 cup of chocolate chips to one of the bowls.
- Instead of tapioca powder, you can use arrowroot powder at a 1:1 ratio.
- Instead of coconut sugar, you can use maple sugar. You can also use brown sugar, just keep in mind that the recipe will no longer be Paleo.
- Use pumpkin pie spice instead of the other spices: I would add 1 teaspoon of pumpkin pie spice to replace the ground ginger, ground nutmeg and ground cloves if you don’t have them on hand.
- Instead of olive oil, use coconut oil or avocado oil.
- Add different add-ins to the batter: Instead of adding chocolate, you can add in walnuts, cranberries, or raisins.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a delightful treat! Easy to make and you’ll devour them in seconds
I agree! Glad you enjoyed them!