Paleo Pumpkin Muffins

paleo-pumpkin-muffins‘Tis the season for all things warm and spicy. These Paleo Pumpkin Muffins are a great treat, whether for breakfast, or an on-the-go energy boost after a great yoga class. If you were lucky enough to stop by Yoga Sol on Small Business Saturday, then you even got a chance to try some of these yourself. The great thing about these tasty muffins is that the are free of many of the common allergens, and foods that tend to naturally cause inflammation in our system. But they have just the right amount of sweetness to be a satisfying treat. I’ve gotten a lot of requests for the recipe after you recently tried them. And my favorite has been hearing, “I think my whole family would actually like these!” So, bake these up, and make a double batch, because you’ll be sharing them. And if you’re looking for a great healthy holiday treat, then bake these up for your next holiday party or a hostess gift. Enjoy!

Wishing you and yours health and happy holidays!


What you’ll need:

  • 3 eggs
  • ⅓ cup pumpkin puree
  • ⅓ cup maple syrup
  • ¼ cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • ¼ cup coconut flour
  • 3 tsp pumpkin pie spice
  • 1 teaspoon baking soda
  • pinch of salt
  • 2 tablespoons flax seeds
  • 2 tablespoons chia seeds
  • ½ cup raisins

Baking Instructions:

  1. Heat oven to 350
  2. In a medium to large sized mixing bowl, whisk the 3 eggs.
  3. Next, add in the pumpkin, maple syrup, coconut oil and vanilla extra.
  4. Whisk all together until combined.
  5. Then add in the coconut flour, pumpkin pie spice, baking soda, baking powder and pinch of salt.
  6. Whisk until combined.
  7. Add in seeds and raisins and stir until combined.
  8. Spoon into muffin tins, fill just below the cup line.
  9. Bake 13-16 minutes, until firm on top and lightly brown on the edges.


Baking Notes:

  • This recipe makes 6 regular sized muffins or 12-16 mini muffins. I usually double the recipe when making it because these muffins travel well and are a perfect on-the-go meal or snack. I also find these bake really well in non-stick muffin tins with no paper liners.
  • My preferred brand of coconut flour is Arrowhead Mills. It is often on sale at Sprouts and it is ground to just the right consistency for baking. Plus, my taste testers who don’t like coconut don’t complain that the muffins taste coconut-y, the flour blends in really well flavor-wise.
  • I keep flax and chia seeds on hands for all kinds of recipes, and they’re great added to salads, too! If these aren’t common in your kitchen, you’ll find them in the bulk bins at Sprouts, Mothers, and Whole Foods.
  • If nuts are not an issue for you, I often add in ½ cup chopped walnuts or pecans. And swapping the raisins with dried cranberries is delicious. If you do that, add in a little orange zest.
  • This recipe is gluten-free, dairy-free, refined sugar-free, soy-free, and nut-free.