Paleo Pumpkin Muffins
User Reviews
4.8
159 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
12
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Calories
195 kcal
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Course
Breakfast
Paleo Pumpkin Muffins
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Paleo Pumpkin Muffins have an unbelievably fluffy texture, without using any flour or oil. They are the perfect way to use up any leftover pumpkin puree!
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Ingredients
- 1 cup almond butter (263 grams)
- ½ cup pumpkin puree (127 grams)
- ⅓ cup maple syrup (104 grams)
- 2 large eggs (97 grams)
- 2 teaspoons baking powder (5 grams; or 1/2 teaspoon baking soda)
- 2 teaspoons pumpkin pie spice (6 grams; see notes)
- ¼ teaspoon fine sea salt (2 grams)
- ½ cup dark chocolate chips, walnuts, or raisins (optional mix ins)
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Instructions
- Preheat your oven to 350ºF, and line a muffin tin with 12 parchment paper liners. (I don't recommend making these without a liner, as grain-free baking is prone to sticking.)
- In a large bowl, combine the almond butter, pumpkin, maple syrup, eggs, baking powder, pumpkin pie spice, and salt. Stir well, until the batter is completely smooth.
- Fold in any of the optional add-ins, then use a 1/4 cup measure to scoop the batter evenly among the 12 baking cups. Top with a few extra chocolate chips or walnuts, if you like.
- Bake for 25 to 30 minutes at 350ºF, until the centers puff up and feel firm to a light touch. Allow the muffins to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Because these muffins are pretty moist, store them in the fridge for the best shelf life. They will keep well in an airtight container in the fridge for up to 5 days. Or you can freeze them for up to 3 months.
Equipments used:
Notes
- Nutrition information is for 1 of 12 muffins, without the optional add-ins. This information is automatically calculated and is just an estimate, not a guarantee.
- Make your own Pumpkin Pie Spice: Use 1 1/2 teaspoons ground cinnamon, 1/2 teaspoon ground ginger, and 1/8 teaspoon ground cloves instead.
- Nut or Seed Butter Swap: If you don't have almond butter on hand, you can use cashew butter with similar flavor results. Sunflower butter might work as a nut-free option, too, but the flavor will be affected slightly and the muffins can turn green when combined with baking soda. (This is a safe chemical reaction.)
- Low on almond butter? You can make this recipe with 3/4 cup almond butter plus 2 tablespoons of ground flax seeds with similar results.
Nutrition Information
Show Details
Calories
195kcal
(10%)
Carbohydrates
15g
(5%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
32mg
(11%)
Sodium
65mg
(3%)
Potassium
243mg
(7%)
Fiber
3g
(12%)
Sugar
10g
(20%)
Vitamin A
1644IU
(33%)
Vitamin C
1mg
(1%)
Calcium
111mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 15g | 5% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 32mg | 11% |
| Sodium | 65mg | 3% |
| Potassium | 243mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 10g | 20% |
| Vitamin A | 1644IU | 33% |
| Vitamin C | 1mg | 1% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
159 reviews
Excellent
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