Grain-free paleo muffins with almond flour, maple, and pumpkin
These paleo pumpkin muffins are a fall favorite! Made with almond flour, maple syrup, and pumpkin puree, they're moist, spiced, and perfect for a healthy breakfast or snack.
Whether you're following a paleo diet or just looking for a grain-free treat, these muffins deliver cozy fall flavors with a healthy twist. The almond flour adds richness and protein, while pumpkin puree keeps them moist and packed with vitamins.
They're ideal for meal prep, post-workout snacks, or breakfast on the go. Plus, the natural sweetness from maple syrup means no refined sugars – just wholesome, autumnal goodness.
The recipe includes printable nutrition facts and step-by-step instructions to ensure perfect results every time. Pin it for your fall baking collection!
Why This Recipe Works
Grain-Free & Paleo
Almond flour replaces wheat flour, making these muffins paleo-approved and free from refined grains. They're perfect for gluten-free and low-carb diets.
Naturally Sweetened
Maple syrup adds sweetness without refined sugars. The pumpkin puree also contributes natural moisture and flavor.
Fall Flavors
Cinnamon, nutmeg, and pumpkin puree create warm, autumnal flavors that evoke cozy mornings and cozy afternoons.
Quick & Easy
The simple ingredients and straightforward steps make these muffins ideal for busy bakers. No special equipment needed!
Paleo Pumpkin Muffins with Almond Flour
Moist, spiced, and paleo-approved
🛒 Ingredients
- - 1 ½ cups almond flour
- - ½ cup pumpkin puree
- - ¼ cup maple syrup
- - ¼ cup almond milk
- - 1 tsp baking powder
- - 1 tsp cinnamon
- - ½ tsp nutmeg
- - ¼ tsp salt
- - ¼ cup melted coconut oil
👨🍳 Instructions
Preheat Oven: Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
💡 Use a silicone muffin tin for easier cleanup.
Mix Dry Ingredients: In a large bowl, whisk together almond flour, baking powder, cinnamon, nutmeg, and salt.
💡 Sift the almond flour to remove any lumps.
Combine Wet Ingredients: In a separate bowl, mix pumpkin puree, maple syrup, almond milk, and melted coconut oil until smooth.
💡 Ensure the coconut oil is fully melted before mixing.
Combine Mixtures: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
💡 A few lumps are okay – overmixing can make the muffins dense.
Bake: Divide the batter evenly among the muffin cups. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
💡 Rotate the tin halfway through baking for even browning.
Cool & Serve: Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
💡 Store in an airtight container for up to 3 days.
Nutrition (per serving):
Ingredient Notes & Substitutions
Almond Flour
Provides a rich, nutty flavor and replaces wheat flour. Use finely ground blanched almond flour for the best texture.
Substitution: Coconut flour (use ¼ cup and add an extra egg to bind the mixture).
Pumpkin Puree
Adds moisture, vitamins, and a natural sweetness. Use canned puree or homemade (steamed and blended pumpkin).
Substitution: Butternut squash puree (equal amount) for a similar texture and flavor.
Maple Syrup
A natural sweetener with a distinct flavor. Ensure it's 100% pure maple syrup for the best taste.
Substitution: Coconut sugar (equal amount) or date syrup (¼ cup).
Coconut Oil
Adds moisture and a subtle coconut flavor. Use refined coconut oil for a neutral taste.
Substitution: Avocado oil (equal amount) or olive oil (¼ cup).
Pro Tips for Perfect Muffins
Almond Flour Quality
Use finely ground, blanched almond flour for a smooth texture. Avoid almond meal, which is coarser and drier.
Temperature Control
Ensure the coconut oil is fully melted before mixing. Cold oil can create lumps and uneven texture in the batter.
Avoid Overmixing
Mix until just combined. Overmixing can develop the almond flour's protein, leading to dense, dry muffins.
Baking Test
Insert a toothpick into the center of a muffin. If it comes out clean, they're done. If not, bake 2-3 minutes longer.
Variations & Customizations
Spiced Version
Add ½ tsp pumpkin pie spice or extra cinnamon/nutmeg for a stronger fall flavor.
Chocolate Twist
Mix in ¼ cup cocoa powder with the dry ingredients and add 2 tbsp carob chips to the batter.
Protein Boost
Stir in ½ cup protein powder (vanilla or chocolate) with the dry ingredients for an extra protein punch.
Nutty Delight
Sprinkle chopped walnuts or pecans on top before baking for added crunch and flavor.
Serving Suggestions & Pairings
🍽️ Best Served With:
- Almond Butter Drizzle: A dollop of almond butter adds richness and complements the muffins' nutty flavor.
- Green Smoothie: Pair with a high-protein green smoothie for a balanced breakfast.
- Apple Slices: A side of fresh apple slices with almond butter creates a satisfying fall snack.
🍷 Drink Pairings:
Enjoy with a warm cup of chai tea or a vanilla oat milk latte for a cozy fall experience.
Make-Ahead Instructions & Storage
Make-Ahead Tips
Prepare the batter up to 24 hours in advance and store it in the refrigerator. Bring to room temperature before baking.
Refrigerator Storage
Store cooled muffins in an airtight container for up to 3 days. Reheat in the microwave for 10-15 seconds before serving.
Freezer Storage
Freeze muffins in a single layer on a baking sheet first, then transfer to a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature before reheating.
Reheating Instructions
Reheat in the oven at 300°F (150°C) for 5-7 minutes or in the microwave for 10-15 seconds. Avoid over-reheating to prevent dryness.
Troubleshooting & Common Questions
Q: Muffins are too dry.
A: Check your oven temperature – it might be too hot. Reduce the temperature by 10°F (5°C) and bake for 2-3 minutes longer. Ensure the coconut oil is fully melted before mixing.
Q: Muffins didn’t rise properly.
A: Make sure the baking powder is fresh. If the mixture is overmixed, it can lead to dense muffins. Mix until just combined and avoid overbaking.
Q: How to make them sweeter?
A: Add 1-2 tbsp of additional maple syrup or ¼ cup of mashed banana to the wet ingredients for extra sweetness.
Q: Can I use a stand mixer?
A: Yes, but be careful not to overmix. Use the lowest speed and mix until just combined. Almond flour can become gummy if overmixed in a mixer.
Final Thoughts
These paleo pumpkin muffins are a perfect blend of autumn flavors and healthy ingredients. Whether you're enjoying them for breakfast, a snack, or a post-workout treat, they're sure to become a fall favorite in your home.
The combination of almond flour, pumpkin puree, and maple syrup creates a moist, spiced muffin that's both satisfying and nutritious. With no refined sugars or grains, they're ideal for a paleo or gluten-free lifestyle.
