Easy Blender Paleo Pumpkin Muffin Recipe (Gluten Free)

paleo pumpkin muffins on a marble counter

This paleo pumpkin muffin recipe comes together quickly in a blender and bakes in about 20 minutes to deliver perfect, delicious paleo pumpkin muffins.

Jennifer Farley

Prep Time 10

Cook Time 25

Total Time 35

Serving Size muffins

Equipment

high speed blender

Ingredients

3 eggs
1 cup canned pure pumpkin*
1 tablespoon vanilla extract
1 tablespoon lemon juice
½ cup maple syrup
½ cup non-roasted unsalted pecans
1½ cups almond flour
¼ cup arrowroot starch
¾ 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

Instructions

Preheat oven to 350 degrees and line a muffin tin with muffin cups.
Add all ingredients (except coconut sugar) into a high speed blender, in the order listed.
Blend until smooth (about 45-90 seconds).
Pour batter into muffin cups and fill about 3/4 full.
Bake for 20-25 minutes until the tops are slightly golden and a toothpick comes out clean.
Sprinkle coconut sugar on top for a little pop.

Notes

* 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.

Please note nutrition facts are automatically calculated, and are only an estimate, not a guarantee.

Nutrition