Paleo Pumpkin Muffins

Moist, grain-free, dairy-free muffins in about 30 minutes.

Warm spice, real pumpkin, and a tender almond-coconut crumb, everything you love about pumpkin muffins, reimagined to be paleo-friendly (and freezer-ready).

Why You’ll Love It

• Classic flavor, paleo build: Real pumpkin + cozy spice without grains or dairy (a clean take on pumpkin muffins).
• Flexible cravings: Go pumpkin chocolate chip muffins with paleo-friendly chips or add a cashew “cream cheese” swirl to echo pumpkin cream cheese muffins.
• Protein bump option: Easy add-in to create pumpkin protein muffins for breakfast meal-prep.
• Copycat at home: That coffee-shop swirl (in a paleo way) inspired by Starbucks pumpkin cream cheese muffins.
• Naturally moist: Almond + coconut flour blend stays soft for days; freezer-friendly for quick snacks.
• Low-lift prep: One bowl, standard muffin tin, done in ~30 minutes.

Ingredients (notes only)

Dry (Base)

• Blanched almond flour — superfine for a plush crumb.
• Coconut flour — a little goes far; adds structure and moisture control.
• Baking soda — paleo leavener (we’ll activate with acid).
• Pumpkin pie spice + cinnamon — layered aroma.
• Fine sea salt — sharpens sweetness.

Wet (Base)

• Pumpkin purée (100% pumpkin) — not pie filling.
• Large eggs — room temp = better rise.
• Maple syrup or coconut sugar — classic paleo sweeteners; adjust to taste.
• Melted coconut oil — richness without dairy.
• Full-fat coconut milk — keeps crumb tender.
• Vanilla extract — rounds the spice.
• Apple cider vinegar — activates baking soda for lift.

Optional Add-Ins / Toppings

• Paleo-friendly dark chocolate chips (cocoa + coconut-sugar sweetened).
• Cashew “cream cheese” swirl: soaked cashews + lemon + maple + vanilla + pinch salt (paleo nod to cream cheese).
• Unflavored egg-white or collagen protein — for pumpkin protein muffins.
• Pepitas — toasty crunch, bakery look.

Step-by-Step Instructions

1. Prep: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners.
2. Whisk Dry: Almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt until lump-free.
3. Whisk Wet: Pumpkin, eggs, maple (or coconut sugar), melted coconut oil, coconut milk, vanilla, and apple cider vinegar until smooth.
4. Combine: Fold dry into wet just until no dry streaks remain. Batter should be thick but scoopable.
5. Flavor Paths (optional):
   • Chocolate-Chip: Fold in paleo-friendly chips.
   • Cashew Swirl: Fill cups ¾ full; dollop 1 tsp cashew cream and marble with a skewer.
   • Protein: Whisk ¼ cup protein into dry; add +1–2 Tbsp coconut milk if batter thickens.
6. Bake: Portion evenly; bake 18–22 minutes until tops spring back and a tester comes out clean (a few moist crumbs OK).
7. Cool: Rest 5 minutes in pan, then move to a rack; flavors bloom as they cool.
8. Finish: Sprinkle pepitas or dust with cinnamon (optional).

Pro Tips

• Hydration matters: If batter looks loose, rest 3–4 minutes—coconut flour will thicken it.
• Room-temp eggs = better domes. Cold eggs seize coconut oil.
• Sweetness control: Maple syrup reads sweeter than coconut sugar; start lower and adjust next batch.
• Cashew “cream cheese”: Blend very smooth; a pinch of lemon zest adds café-style tang.
• Storage smart: Cool fully before sealing to avoid condensation and soggy tops.

Variations (mapped to Related Interests)

• Pumpkin Muffins (classic paleo): Skip chips/swirl; add extra ½ tsp vanilla.
• Pumpkin Chocolate Chip Muffins: ½ cup paleo chips in batter + a few on top.
• Pumpkin Cream Cheese Muffins (paleo style): Cashew swirl + pepitas for that coffee-shop look.
• Pumpkin Protein Muffins: ¼ cup egg-white or collagen protein; loosen with 1–2 Tbsp coconut milk.
• Starbucks-Inspired (paleo): Heavier cashew swirl, pepitas, bake to the high end of the time range.
• Sourdough-Style Tang (grain-free): Add 2 Tbsp coconut yogurt + keep the vinegar for gentle tang.
• Keto-Leaning Option: Swap maple for a 1:1 monk-fruit/erythritol blend and reduce pumpkin milk to keep carbs lower (not strict paleo).

How to Serve

Great warm with ghee or almond butter, alongside black coffee or chai. For brunch, pair with scrambled eggs and crispy sweet potato hash (paleo).

Make Ahead & Storage

• Room Temp: Airtight up to 2 days.
• Fridge: 5 days; rewarm 10–12 seconds in microwave.
• Freeze: Up to 2 months; thaw overnight in fridge.
• Reheat: 300°F (150°C) for 5–7 minutes or air-fryer 320°F (160°C) for 3–4 minutes.

FAQs

Is baking powder paleo? Many contain cornstarch. Use baking soda + acid (vinegar) as written.
Can I use only coconut flour? No—too drying. Keep the almond+ coconut blend.
Can I replace maple syrup? Yes—coconut sugar works; add 1–2 Tbsp coconut milk to balance thickness.
Are chocolate chips paleo? Use dark chips sweetened with coconut sugar (dairy-free).
How sweet are these? Lightly sweet; adjust maple/coconut sugar by ±1–2 Tbsp.

Simple Nutrition (estimate, per muffin, 12 servings)

Calories 200 · Fat 15g · Carbs 12g · Fiber 3g · Net Carbs 9g · Protein 5g
Estimates vary by brand and add-ins.