Can I use almond meal instead of almond flour in these paleo pumpkin muffins?

While almond meal will work, it creates a denser, more rustic texture. For the lightest muffins, blanched almond flour is recommended.

My batter seems too thick. Should I add liquid to these paleo pumpkin muffins?

Paleo batters are typically thicker than traditional ones. Resist adding liquid unless it's so thick you can't stir it. The moisture from the pumpkin will release during baking.

Can I make mini paleo pumpkin muffins with this recipe?

Absolutely! Use a mini muffin tin and reduce baking time to 12–15 minutes, checking with a toothpick for doneness.

Why did my paleo pumpkin muffins sink in the middle?

This usually happens when there's too much moisture or leavening, or when the oven door is opened too early. Make sure you're using pure pumpkin puree (not pie filling) and let them bake undisturbed for at least 15 minutes.

Are these paleo pumpkin muffins Whole30 compliant?

No, because they contain maple syrup and mimic baked goods, which goes against Whole30 principles. For strictly Whole30 breakfast options, check out HarmonyMeal's Whole30 breakfast collection.

Paleo Pumpkin Muffins That Taste Too Good to Be Healthy 2025

Name: Paleo Pumpkin Muffins That Taste Too Good to Be Healthy
Prep time: 10 min
Cook time: PT-487708H58M19S
Total time: 35 min
Cuisine: Paleo
Ingredients: 1½ cups almond flour; ¼ cup coconut flour; 1 teaspoon baking soda; ¼ teaspoon sea salt; 2 teaspoons pumpkin pie spice; 1 teaspoon cinnamon; 1 cup pumpkin puree (not pumpkin pie filling); 3 large eggs; ¼ cup coconut oil, melted; ⅓ cup maple syrup or honey; 1 teaspoon vanilla extract; ½ cup chopped pecans or walnuts (optional)

Paleo Pumpkin Muffins That Taste Too Good to Be Healthy

Print Recipe

These fluffy paleo pumpkin muffins are warm, spiced, and grain-free – the perfect cozy fall breakfast treat that’s both nutritious and comforting.

Author: Harmony
Prep Time: 10 minutes
Cook Time: 22-25 minutes
Total Time: 35 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: Paleo

Ingredients

Scale

1½ cups almond flour
¼ cup coconut flour
1 teaspoon baking soda
¼ teaspoon sea salt
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
1 cup pumpkin puree (not pumpkin pie filling)
3 large eggs
¼ cup coconut oil, melted
⅓ cup maple syrup or honey
1 teaspoon vanilla extract
½ cup chopped pecans or walnuts (optional)

Instructions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with parchment liners or grease with coconut oil.
In a medium bowl, whisk together almond flour, coconut flour, baking soda, salt, pumpkin pie spice, and cinnamon.
In a large bowl, whisk together pumpkin puree, eggs, melted coconut oil, maple syrup, and vanilla extract until smooth.
Fold dry ingredients into wet ingredients until just combined. Batter will be thick.
Stir in chopped nuts or other mix-ins if using.
Divide batter evenly into muffin cups, filling each about ¾ full.
Bake for 22–25 minutes, or until a toothpick inserted comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Let muffins cool completely for best texture. Store in a paper towel-lined container. These freeze well and taste even better the next day!

Nutrition

Serving Size: 1 muffin
Calories: 185
Sugar: 6g
Sodium: 105mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 5g
Cholesterol: 47mg

Keywords: paleo pumpkin muffins, healthy fall breakfast, gluten-free muffins

Find it online: https://harmonymeal.com/paleo-pumpkin-muffins/