Need a fresh baked treat to get you through harsh winter mornings? Try these fluffy, warm and moist Paleo pumpkin spice muffins.
Packed with all the flavors of pumpkin pie, these pumpkin spice muffins will sweeten up breakfast in a nutritious way, so that you don’t, you know, actually eat pie for breakfast.
These are exceptionally quick and easy, requiring only a handful of ingredients and less than an hour of your time. Eggs, pumpkin, coconut and coconut flour combine to make an especially moist muffin, while the ginger, cinnamon, nutmeg and allspice in pumpkin pie spice provide festive flavor. With only a few dashes of maple syrup, they’re not overly sweet, making them a more balanced breakfast. But if you’re looking to indulge, an optional dusting of a coconut sugar and pumpkin spice blend helps sweeten things up.
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Sometimes, it’s hard to tell the difference between a cupcake and a muffin – especially nutritionally. But with a good dose of superfood pumpkin, the healthy fats of coconut oil, gluten-free tapioca and coconut flours, and minimal low-glycemic sweeteners, you can feel good about eating these pumpkin spice muffins. Thanks to pumpkin being packed with dietary fiber, two of these smaller-sized muffins will be sure to fill you up.
This recipe is simple and straightforward, but there are many ways to dress it up. Add nuts like pecans, walnuts or almonds for crunch. Go for a decadent twist and add chocolate chips. For even more seasonal flavors, try adding cranberries and orange zest. You could even attempt to top them with a Paleo crumb topping: Just combine nuts, almond flour and coconut oil (or pastured butter) and crumble over the muffins’ tops before baking.
You’re also welcome to leave your muffins naked, so to speak. We topped ours with a quick swipe of coconut oil and a blend of coconut sugar and pumpkin spice once the muffins cooled. Definitely enjoy these with your warm beverage of choice!
Paleo Pumpkin Spice Muffins
Paleo Pumpkin Spice Muffins
- Mixing bowl
- Muffin tin
- 4 eggs
- 1 cup pure pumpkin
- ¼ cup coconut oil, melted
- ¼ cup maple syrup
- ¼ cup tapioca flour
- ½ cup coconut flour
- 1 t baking soda
- 1 T pumpkin pie spice
- Optional: extra coconut oil and a blend of coconut sugar and pumpkin spice for topping
- Preheat oven to 400°F. In a bowl, whisk together eggs, pumpkin, coconut oil, and maple syrup.
- Add tapioca flour, coconut flour, baking soda and pumpkin pie spice to bowl. Combine well.
- Scoop muffin batter evenly into 12-muffin tin. Bake for 20 minutes.
- (Optional) Once cooled, top muffins with a quick swipe of coconut oil and a dusting of coconut sugar and pumpkin pie spice blended together.
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