It’s not fall without pumpkin and it’s not the holidays without warm spices and baking, amiright? I love me some baked goods in the cold weather, like my favorite Paleo Banana Bread and the best Paleo Pancakes. These Paleo Pumpkin Muffins are surprisingly light – while they pack in a lot of pumpkin spice flavor, they have an almost airy structure. (That’s why they are so good with butter or nut butter slathered on top!)
You can play around with these muffins however you like. Add in chocolate chips, pumpkin seeds, cranberries, etc.! You can even add about 1/2 cup of nut butter for some added fat and protein, and to make the texture a bit more dense.
- 1 cup canned pumpkin
- 4 eggs, lightly beaten
- ⅓ cup maple syrup
- 1 tsp vanilla
- ¾ cup coconut flour
- 1 tsp baking powder
- ¾ tsp baking soda
- 1 Tbsp pumpkin pie spice
- Pinch of salt
- Preheat oven to 375F.
- In a large bowl, whisk together the pumpkin, eggs, maple syrup, and vanilla.
- In a separate bowl, whisk together coconut flour, baking soda, baking powder, spices, and salt.
- Add the dry ingredients to the wet ingredients, and mix well.
- Place muffins cups into muffin pan. Using a spoon, cookie dough scooper, or ice cream scooper, plop the muffin batter into each cup. Make sure you add plenty of batter, because these muffins don't rise as much as traditional muffins.
- Bake for about 25 minutes, or until the tops begin to brown.