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Paleo Pumpkin Muffins
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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12
Calories: 195 kcal
Course:
Breakfast
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)
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.
Cup of Yum
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
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
% 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.