Paleo Pumpkin Muffins

This week I was remaking my favorite banana bread donut recipe when it dawned on me, ‘What would this recipe taste like with pumpkin?!’ And just like that, I was making the same recipe but pumpkin puree in place of the bananas! And because my donut tray was occupied by the banana bread donuts, I decided my pumpkin batter would be used  to make muffins!

What You Will Need:
1.5 C Almond Flour
3/4 C Pumpkin
1/4 Cup Maple Syrup
2 eggs
1 tsp baking soda
1 tsp vanilla
3T coconut oil
Dash of Salt
CINNAMON

What You Will Do:
In a small bowl, combine almond flour, baking soda, salt and cinnamon (don’t be afraid to be generous with the cinnamon).
In a large bowl, combine pumpkin, eggs, vanilla, maple syrup, and coconut oil.
Pour your dry ingredients into the bowl of wet ingredients and stir until smooth.


Place muffin cups in a muffin pan, and add batter to the cups. Top with 2-3 paleo chocolate chips.
Cook at 350 for 18 minutes.

This recipe should make about 9-10 muffins! I also tried this recipe WITHOUT the maple syrup (I was doing a sugar-free week). The taste? So healthy and pure. But my sweet tooth was super happy to have the two bites of chocolate on top. If you’re looking for a sweeter muffin, more than just the two chips on top, definitely stick with the 1/4 Cup of added maple!

To turn this recipe into pumpkin bread, I used 1 Cup Pumpkin instead of 3/4 Cup, and I cooked at 350 for 40 minutes!

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