This paleo pumpkin muffin recipe comes together quickly in a blender and bakes in about 20 minutes to deliver the perfect paleo pumpkin muffins fast.
Nothing says fall like a pumpkin spice latte and pumpkin muffins, but with all the refined sugar in coffee shop muffins (and lattes), it’s a great idea to make healthy pumpkin muffins at home.
While I wouldn’t classify these muffins as “low carb”, they have just under 14g of net carbs per muffin and include healthy fats from the nuts, making them sure to fit into a balanced macro meal plan.
These paleo pumpkin spice muffins come together easily by throwing the wet ingredients and the dry ingredients all together in the blender.
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Why use a blender to make muffins?
Many paleo recipes can be over complicated. Especially for muffins. Working with gluten free, and especially grain free flours and ingredients is a tricky balance.
But I loathe having separate bowls to wash and dishes everywhere. So for muffins, I prefer a high speed blender and to add everything at once and pour into a muffin pan. Since there is no gluten, over mixing is not an issue.
A food processor would probably work for this recipe as well, but I find a blender easier to use (and clean).
How to make this paleo pumpkin muffin recipe
First, you’ll need all your ingredients handy.
- Eggs – helps to give a fluffy texture.
- Canned pure pumpkin puree – make sure to get pure pumpkin, not the pumpkin pie filling.
- Vanilla extract
- Lemon juice – this gives just the slightest tang flavor that takes these muffins to the next level.
- Maple syrup – used to sweeten the muffins.
- Non-roasted, unsalted pecans – these add flavor as well as texture. They essentially make a nut butter in the blender.
- Almond flour or almond meal – you may be able to substitute almond flour for cashew flour or hazelnut flour, but I haven’t tried. You cannot subsitute for coconut flour with the same results. I usually purchase the blanched almond flour from Costco for all almond flour recipes.
- Arrowroot starch – adds a bit of structure to the muffins.
- Sea salt
- Pumpkin pie spice seasoning – this is one of the key ingredients in this recipe and in most pumpkin recipes. Since plain pumpkin alone doesn’t have a lot of flavor, these warm fall spices are added to most recipes and are what we think of when we think of the taste of pumpkin.
- Cinnamon – another warm fall spice to add flavor.
- Baking powder – baking powder helps the muffins to rise.
- Optional toppings like coconut sugar for sprinkling on top (as pictured), chocolate chips or pumpkin seeds.
Add all ingredients to your high speed blender and blend for about 60 seconds, until smooth.
Bake on 350 degrees for 20-25 minutes until a toothpick comes out clean.
You can top with coconut sugar or even add chocolate chips or pumpkin seeds for a little extra dose of fall.
Allow to cool to room temperature on a cooling rack before transferring to an airtight container for storage.
Store in the refrigerator for up to five days, or freeze for up to a few months.
Can you make this paleo pumpkin muffin recipe vegan?
I have tried using flax eggs in this recipe and those did not work.
Replacing the eggs with 1/4 cup of aquafaba (the liquid from a can of beans – preferably chickpeas) kind of works. The muffins will be much more moist and won’t hold up quite as well, but they are still tasty.
Please comment below if you make these vegan pumpkin muffins. I’d love to update the recipe.
These almond flour pumpkin muffins are always a hit in my house in the fall. They really satisfy the coffee shop pumpkin muffin craving, especially when paired with a homemade pumpkin spice latte.Print
This paleo pumpkin muffin recipe comes together quickly in a blender and bakes in about 20 minutes to deliver perfect, delicious paleo pumpkin muffins.
- 3 eggs
- 1 cup canned pure pumpkin*
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup maple syrup
- 1/2 cup non-roasted, unsalted pecans
- 1.5 cups almond flour
- 1/4 cup arrowroot starch
- 3/4 teaspoon salt
- 1–1/2 teaspoons pumpkin pie spice seasoning**
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- Optional coconut sugar for sprinkling on top (as pictured)
1. Preheat oven to 350 degrees and line a muffin tin with muffin cups.
3. Blend until smooth (about 45-90 seconds).
4. Pour batter into muffin cups and fill about 3/4 full.
5. Bake for 20-25 minutes until the tops are slightly golden and a toothpick comes out clean.
6. Sprinkle coconut sugar on top for a little pop.
*Do not use pumpkin pie filling. You want to use a can with only pumpkin listed in the ingredients.
**Most grocery stores will start to carry this seasoning in early September.
If you need something to do with the leftover can of pumpkin, the exact amount can be used in this Pumpkin Spice Creamer recipe.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: baking
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 108
- Sugar: 9 g
- Sodium: 167.5 mg
- Fat: 4.4 g
- Saturated Fat: 0.7 g
- Trans Fat: 0 g
- Carbohydrates: 14.9 g
- Fiber: 1.3 g
- Protein: 2.3 g
- Cholesterol: 46.5 mg
Keywords: paleo pumpkin muffins, pumpkin spice muffins, gluten free pumpkin muffins