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.
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.
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!
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!
Here’s the full recipe – enjoy!
Paleo Almond Coconut Pumpkin Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes to 50 minutes
Keywords: bake baked goods gluten-free pumpkin oats6048712
Ingredients (24 mini muffins or 12 regular muffins)
- 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)
- 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
- Preheat oven to 350.
- In a large bowl, mix all dry ingredients. In a separate bowl, mix all wet ingredients. Pour wet into dry, stirring until mixed.
- Spoon muffin batter into greased/cooking sprayed mini or regular muffin pans.
- 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!Powered by Recipage
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:
- Banana Nut Quinoa Muffins (vegan & gluten free)
- Scrambled Egg Muffins (use ground flaxseed instead of spelt flour)
- Nutty Protein Granola Bars (gluten free with GF certified oats)
- Peanut Butter Power Cookies (vegan, gluten free)
- Spiced Cherry Pecan Granola Bars (gluten free)
- Vegan & Gluten Free Granola Bars (vegan, gluten free)
What’s your favorite kind of muffin?