Paleo Pumpkin Muffins
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
25 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
Description
This recipe combines almond butter, pumpkin puree, maple syrup, eggs, baking powder, pumpkin pie spice, and salt to create a smooth batter that's portioned into muffin cups and baked at 350ºF. The muffins rise modestly and develop a soft, moist crumb due to the pumpkin and almond butter. Optional dark chocolate chips, walnuts, or raisins can be added for extra texture and flavor complexity.
The muffins cool completely on a rack to set their structure and are best stored refrigerated because of their moistness, keeping for up to five days. Freezing is also an option to preserve freshness for up to three months.
These muffins provide a pumpkin-flavored baked good without grains, and the use of almond butter provides fat and moisture to compensate for the lack of flour.
For homemade pumpkin pie spice, a combination of cinnamon, ginger, and cloves can be substituted. Nut butters like cashew or sunflower (noted for potential color changes) offer alternatives if almond butter is unavailable.
Ingredients
- 1 cup almond butter (263 grams)
- ½ cup pumpkin 127 grams, puree
- ⅓ cup maple syrup (104 grams)
- 2 large egg 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 salt 2 grams, fine sea salt
- ½ cup dark chocolate chips optional mix ins, or walnuts or raisins
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.
Notes
- Store muffins in an airtight container in the fridge for up to 5 days to maintain freshness.
- Freeze muffins for up to 3 months to extend shelf life.
- Make your own pumpkin pie spice by mixing cinnamon, ginger, and cloves if preferred.
- Substitute almond butter with cashew butter or sunflower butter, noting sunflower butter may cause color changes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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