Thanksgiving doesn’t have to mean overindulging to the point of feeling stuffed. Enter these Paleo Pumpkin Pie Muffins: light, naturally sweetened, and packed with cozy, spiced pumpkin flavor. Perfect for breakfast, a holiday side, or a snack when you want something sweet that won’t leave you feeling weighed down. These muffins bring the best of the season’s flavors with a health-conscious twist that everyone at the table will appreciate. Plus, they are DELICIOUS!
Paleo Pumpkin Pie Muffins
Embrace fall flavors with these Paleo Pumpkin Pie Muffins—light, spiced, and naturally sweetened, they’re perfect for enjoying throughout Thanksgiving and beyond.
Ingredients
- 2 cups blanched almond flour
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla
- 1/2 cup maple syrup
- 3 large eggs
- 1 cup roasted pumpkin, well packed i like to roast my own but you can use canned if needed
Instructions
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Preheat and Prepare: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it with coconut oil to prevent sticking.
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Mix the Dry Ingredients: In a large mixing bowl, combine 2 cups of blanched almond flour, 1/4 teaspoon of sea salt, 1/2 teaspoon of baking soda, and 1 1/2 teaspoons of pumpkin pie spice. Whisk until evenly distributed.
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Blend the Wet Ingredients: In a separate bowl, whisk together 1 teaspoon of vanilla extract, 1/2 cup of maple syrup, and 3 large eggs until smooth. Add 1 cup of roasted pumpkin (packed tightly) to the mixture and continue to mix until fully combined. For a smoother texture, ensure the pumpkin is well-mashed or puréed if you’ve roasted your own.
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Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined—overmixing can lead to dense muffins.
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Portion the Batter: Evenly distribute the batter into the prepared muffin tin, filling each cup about 3/4 full to allow room for rising.
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Optional Add-Ons: For added texture and flavor, sprinkle a tablespoon of hemp seeds on top of the batter or top with your favorite crumble mixture.
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Bake: Place the muffin tin in the oven and bake for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
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Cool and Serve: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Recipe Notes
Flips: for an extra boost, mix toasted pecans, pumpkin seeds, hemp seeds, or flax seeds into the batter or sprinkle them on top of your paleo pumpkin pie muffins!
