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Paleo Almond Coconut Pumpkin Muffins

Hey guys! I wanted to breathe some new life into a recipe post for Paleo Almond Coconut Pumpkin Muffins that I originally shared back in November 2012. The recipe needed a little tweaking (another egg is now in the mix) and the original photos were terrible and needed an update. So: I’m re-introducing these delicious paleo pumpkin muffins to you in hopes that you enjoy them as much as we have.

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I made a batch of these over the weekend and both Matt and one of our friends who was over gave them two thumbs up. They make an awesome, satisfying breakfast (hello, fiber and healthy fat!) or afternoon snack. I have one in my bag for later today – can’t wait to enjoy it. :)

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These paleo pumpkin muffins are made with coconut flour and almond flour, making them nutty and flavorful while keeping them gluten-free as well. They’re moist and creamy – almost like a nutty pumpkin pie filling. I’d suggest storing them in the fridge so they last longer – just heat in the microwave about 20 seconds before eating for max deliciousness. You can also easily freeze them for later!

paleo pumpkin muffins ingredients

As always, this recipe is easy as can be – simply mix your dry and wet together in separate bowls, then combine and throw in muffin tins. You can make these into mini-muffins or regular muffins – whichever you prefer!

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Here’s the full recipe – enjoy!

Paleo Almond Coconut Pumpkin Muffins

by fANNEtastic food

Prep Time: 15 minutes

Cook Time: 25 minutes to 50 minutes

Keywords: bake baked goods gluten-free pumpkin oats

Ingredients (24 mini muffins or 12 regular muffins)

    Dry:

    • 1.5 cups almond flour/meal
    • 1/2 cup coconut flour
    • 1 teaspoon baking powder
    • 1 Tablespoon cinnamon
    • 1/2 teaspoon each ground cloves and nutmeg
    • Pinch of salt
    • 3/4 cup chopped walnuts
    • 1/2 cup raisins (or other dried fruit, like tart cherries)

    Wet:

    • 1 can (15 oz) pureed pumpkin (about 1.5 cups)
    • 3 eggs
    • 1/2 cup almond milk
    • 1/2 cup pure maple syrup or honey
    • 1 teaspoon vanilla extract

    Instructions

    1. Preheat oven to 350.
    2. In a large bowl, mix all dry ingredients. In a separate bowl, mix all wet ingredients. Pour wet into dry, stirring until mixed.
    3. Spoon muffin batter into greased/cooking sprayed mini or regular muffin pans.
    4. If making mini muffins, bake for 25 minutes. If making regular sized muffins, they will need closer to 50 minutes. Fork check to make sure they are done – and check them often so they don’t burn!
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    Want more pumpkin recipes? Check this post out: Healthy Pumpkin Recipes.

    Want more muffins recipes? I have approximately a million on my recipe page – I went through a pretty serious muffin phase. 😉 Here are a few of my absolute favorites that I’ve come up with over the years:

    Looking for gluten free muffins or baked goods? Try these instead:

    What’s your favorite kind of muffin?

    Comments

    1. 1

      They’re so cute! I’m a big fan of coconut flour, makes everything so naturally sweet – you should try pumpkin coconut pancakes (use another gluten free flour like buckwheat or quinoa – half n half is good with the coconut flour!)

    2. 2

      YUM! They sure look pretty cute! I love Swanson – they really have a HUGE selection and GREAT prices.

    3. 3

      These look so good! I finally splurged and purchased Almond Flour last week to make protein bars and I love it! Such a delicious and filling ingredient, and I think worth the money. I have never seen/tried coconut flour before though.. I guess I will have to save up to get that too.. :)

    4. 4
      Sarah @RunFarGirl says:

      I’ve been loving all things pumpkin these days! I just made a paleo pumpkin bread, which I loved and is now gone! I’ll have to make these next!

    5. 5

      I love mini muffins, especially when they include pumpkin! Swanson is great. I’ve also ordered coconut flour from them. I can’t find it at any of the grocery stores near me. Are those Martha Stewart mixing bowls, if so, I have the exact same ones. Have a great Thursday!

    6. 6

      By the way, I made your flourless banana panckake and loved it. Great recipe!!

    7. 8

      I couldn’t have come across this recipe at a better time as just a couple days ago I tweeted about wanting to find a gluten-free pumpkin bread recipe! Now I just need to figure out the cheapest place to buy almond flour as it’s crazy expensive at our normal grocery store.

    8. 9

      Yum! I have almost all of these ingredients (same brand of almond flour from Swanson!) so I may have to try these. I wish I had mini tins :(

    9. 10

      Cornmeal blueberry muffins! My mom used to make them for me all the time growing up and they remind me of home. I’m requesting them when I go home for Thanksgiving!

    10. 12

      I have not had enough Pumpkin this Fall. I may have to try these to change that! It’s just hard to get in the Fall feeling in South Florida. :(

    11. 13

      These look great Anne! I do love baking with almond flour but I’ve never tried coconut flour. Thanks for another great muffin recipe. :)

    12. 14

      I’m flipping through some of your recipes using gluten free products. One of my 10 year old twin granddaughters has that “thing” were they can’t tolerate gluten. I went to the store this morning and couldn’t believe all the gluten free stuff that’s out there. I am not familiar with this “thing”.(I don’t know what to call it). Got any ideas. That almond and coconut flour looks very interested.

      • 15

        The disease where you can’t tolerate gluten is called Celiac Disease. I have a number of gluten free recipes on my site – search for “gluten free” on my recipe page and you’ll see a bunch. I’m sorry to hear your granddaughter has to deal with that!

    13. 16

      These look delicious!!

      But where are the rest of the wedding posts??

    14. 18

      Looks delish -and healthy….it’s a Win-Win!
      Will try it! Thx for sharing!
      😉

    15. 19

      These look great! I have never cooked with almond or coconut flour but may have to check it out.

    16. 20

      These look super yummy! I’ve been hunting for an alternative to cupcakes to bring into my office for my birthday in April (as an intern, I can still do that right?). One of the head editors is a diabetic and all of my vegan cupcake recipes are loaded with sugar. Do you think this would be suitable for a diabetic? Do you think these would come out similar if I used a “flax egg” instead of actual eggs?

    17. 22

      I cooked these for 40 min and they are falling apart and still not done. I’ve made many other paleo muffins and these might need more eggs to hold them together. And maybe a little less pumpkin because they are too moist:( Disappointed because kids will be home from school in 25 min and I was hoping for a great after school snack:/ Only change I made was subbing in mini chocolate chips for the raisins.

      • 23

        I’m sorry to hear that, Lisa! I’m not sure why that happened – but regardless they should still taste good I hope. :)

    18. 24

      could i use just almond flour? or is the coconut flour key?

    19. 26

      I love mixing coconut and almond flours – it lends such good texture. These sound delicious, Anne! I’m allll for the pumpkin baked goods these days. :)

    20. 27

      What can you substitute in place of the almond and coconut flours?

    21. 29

      These look delicious! Definitely giving them an attempt this week! xx

    Trackbacks

    1. […] this recipe, you’ll love my High Protein & Flour Free Breakfast Pancake, too! Also: give my Paleo Pumpkin Muffins a […]

    2. […] guys! I’m so glad some of you liked the look of my Paleo Pumpkin Muffin recipe from yesterday – I hope you will give it a shot and let me know how you like […]

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