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    Home » Muffins and Bread

    Paleo Pumpkin Spice Muffins

    Published: Nov 9, 2021 · Modified: Dec 15, 2021 by Mariah Mandile

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    These Paleo Pumpkin Spice Muffins are a fall staple! They're a moist, fluffy muffin topped with a cinnamon sugar pecan glaze. (Which is optional but highly recommend.) Plus this recipe is made with nourishing ingredients like pumpkin puree, cassava flour, and eggs. They're a great gluten-free, dairy-free option that the whole family will love!

    Pumpkin spice muffins stacked on top of each other.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Helpful Baking Tips
    • Frequently Asked Questions
    • How to store leftovers
    • Recipe
    • Shop this Recipe
    • 💬 Reviews

    🍴Ingredient Notes

    Overhead shot of pumpkin spice muffin ingredients.
    • Pumpkin Puree - Not only is pumpkin delicious, it's also loaded with vitamins and nutrients! Plus it adds a soft, fluffy texture to these muffins. Make sure you are using pumpkin puree, and NOT pumpkin pie filling.
    • Eggs - Eggs are important to bind the muffins together and create a fluffy texture.
    • Coconut Sugar - Or Lakanto golden monkfruit for a lower sugar alternative!
    • Apple Cider Vinegar - This helps to activate the baking soda.
    • Cassava Flour - If you're not familiar with cassava flour, it's a great gluten-free flour alternative! It has a very light, powdery texture, and it’s made from Yuca. You can find it on amazon, or at most natural markets. (Whole Foods!) I have not tested this recipe with any other flour. It would probably work with gluten-free 1-1 flour, but you might need a little less.
    • Pumpkin Spice - You can find this blend of spices at most grocery stores! If you don't have pumpkin spice, you can use a blend of cinnamon and nutmeg.
    • Baking Powder + Baking Soda - You'll need both to achieve a super fluffy consistency.

    🍴Step by Step Instructions

    Making the Muffin Batter

    1. Start by adding cassava flour, pumpkin spice, baking powder, baking soda, and salt into a mixing bowl. Mix together with a spoon or whisk until fully combined.
    2. Next add pumpkin puree, eggs, apple cider vinegar, coconut sugar, and vanilla extract into a separate mixing bowl. Combine with a hand mixer or whisk.
    3. Pour the dry mixture into the wet mixture and fold together with a whisk until the flour is absorbed. (Do not over mix.)
    • Glass bowl with dry ingredients.
    • Glass bowl with wet ingredients.

    Baking

    1. Line the muffin tins with parchment paper muffin liners, and add an even amount of batter to each tin. Use your finger to smooth out the top so they rise evenly.
    2. Bake the muffins at 350 degrees for 40 minutes. (The tops will get golden brown.)
    3. Remove the muffins from the oven, and place them on a metal cooling rack for at least 30 minutes before enjoying. This allows the muffins to set. (If you eat them too soon they will be a little mushy.)
    • Dough folded together in a mixing bowl.
    • Muffin tin filled with parchment paper liners.

    Cinnamon Pecan Glaze

    1. Add a few tablespoons of powdered sugar into a small bowl. Slowly add in about a teaspoon of coconut milk until a thick glaze forms.
    2. Next add in the chopped pecans and a dash of cinnamon. Gently spoon over the top of each muffin. Enjoy!
    Pumpkin spice muffin on a white plate.

    Helpful Baking Tips

    • When measuring the flour, scoop it into the measuring cup and scrape off the excess with a knife. Cassava flour is very dense and can easily be measured incorrectly if you just scoop it out of the bag.
    • Use parchment paper muffin liners! They will easily peel off without sticking.
    • Don't over mix the muffin batter. Fold in the dry ingredients with a spatula until the flour is absorbed.
    • Bake until the muffins have a golden brown top. (At least 40 minutes.) If you undercook them they will be mushy in the center.
    • If you store the muffins in the refrigerator, heat them up for 15-20 seconds in the microwave before enjoying!

    Frequently Asked Questions

    Why are these muffins considered Paleo?

    This recipe is free of gluten, grains, and refined sugar! Cassava flour is a great option for gluten-free baked goods. To keep it Paleo friendly, use a monkfruit powdered sugar for the pecan glaze.

    Can I use an egg replacement for this recipe?

    I would not reccomend it.

    If I don't have pumpkin spice what can I use?

    A mix of cinnamon and nutmeg would work great for these muffins!

    How to store leftovers

    The muffins can be stored at room temperature, but to keep them fresh I recommend storing them in the refrigerator. You can also freeze half for later! When you're ready to eat, just pop out of the freezer and let defrost on the counter or in the refrigerator. You can also heat them up in the microwave or toaster oven. I highly recommend especially if they've been in the refrigerator. Save any leftover glaze in a small container in the refrigerator.

    More muffin recipes!

    • Sweet Potato Muffins
    • Samoa Muffins (Paleo)
    • Chocolate Banana Muffins
    • Blueberry Muffins
    • Gingerbread Muffins

    After you make these Paleo Pumpkin Spice Muffins, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!

    Recipe

    Pumpkin spice muffins stacked on top of each other.

    Paleo Pumpkin Spice Muffins

    These Paleo Pumpkin Spice Muffins are a fall staple! They're a moist, fluffy muffin topped with a cinnamon sugar pecan glaze. (Which is optional but highly recommend.) Plus this recipe is made with nourishing ingredients like pumpkin puree, cassava flour, and eggs. They're a great gluten-free, dairy-free option that the whole family will love!
    5 from 1 vote
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    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 251 kcal

    Equipment

    • Muffin Tin
    • Parchment Paper Muffin Liners

    Ingredients
      

    Wet Ingredients

    • 15 Ounces Pumpkin Puree
    • 3 Eggs
    • ½ Cup Coconut Sugar Or Lakanto golden monkfruit.
    • 1 Teaspoon Vanilla Extract
    • ½ Tablespoon Apple Cider Vinegar

    Dry Ingredients

    • 1+½ Cups Cassava Flour
    • 3 Teaspoons Pumpkin Spice
    • 2 Teaspoons Baking Powder
    • 1 Teaspoon Baking Soda
    • ½ Teaspoon Salt

    Cinnamon Pecan Glaze

    • Powdered Sugar I used a mix of lakanto powdered sugar, and organic powdered sugar.
    • Coconut Milk Or any non-dairy milk.
    • Chopped Pecans
    • Cinnamon

    Instructions
     

    Making the Muffin Batter

    • Start by adding cassava flour, pumpkin spice, baking powder, baking soda, and salt into a mixing bowl. Mix together with a spoon or whisk until fully combined.
    • Next add pumpkin puree, eggs, apple cider vinegar, coconut sugar, and vanilla extract into a separate mixing bowl. Combine with a hand mixer or whisk.
    • Pour the dry mixture into the wet mixture and fold together with a whisk until the flour is absorbed. (Do not over mix.)

    Baking

    • Line the muffin tins with parchment paper muffin liners, and add an even amount of batter to each tin. Use your finger to smooth out the top so they rise evenly.
    • Bake the muffins at 350 degrees for 40 minutes. (The tops will get golden brown.)
    • Remove the muffins from the oven, and place them on a metal cooling rack for at least 30 minutes before enjoying. This allows the muffins to set. (If you eat them too soon they will be a little mushy.)

    Cinnamon Pecan Glaze

    • Add a few tablespoons of powdered sugar into a small bowl. Slowly add in about a teaspoon of coconut milk until a thick glaze forms.
    • Next add in the chopped pecans and a dash of cinnamon. Gently spoon over the top of each muffin. Enjoy!

    Notes

    Baking Tips

    • When measuring the flour, scoop it into the measuring cup and scrape off the excess with a knife. Cassava flour is very dense and can easily be measured incorrectly if you just scoop it out of the bag.
    • Use parchment paper muffin liners! They will easily peel off without sticking.
    • Don't over mix the muffin batter. Fold in the dry ingredients with a spatula until the flour is absorbed.
    • Bake until the muffins have a golden brown top. (At least 40 minutes.) If you undercook them they will be mushy in the center.
    • If you store the muffins in the refrigerator, heat them up for 15-20 seconds in the microwave before enjoying!

    How to store leftovers

    The muffins can be stored at room temperature, but to keep them fresh I reccomend storing them in the refrigerator. You can also freeze half for later! When you're ready to eat it, just pop it out of the freezer and let it defrost on the counter or in the refrigerator. You can also heat them up in the microwave or toaster oven. I highly reccomend especially if they've been in the refrigerator. Save any leftover glaze in a small container in the refrigerator.

    Nutrition

    Serving: 1gCalories: 251kcalCarbohydrates: 57gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 27mgSodium: 238mgPotassium: 98mgFiber: 2gSugar: 10gVitamin A: 5556IUVitamin C: 4mgCalcium: 158mgIron: 4mg
    Keywords gluten-free pumpkin muffins, gluten-free pumpkin spice muffins, paleo pumpkin spice muffins, pumpkin spice muffins
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

    Shop this Recipe

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    More Muffins and Bread

    • Apple Crumble Muffins (Gluten-Free)
    • Pumpkin Protein Muffins (Paleo)
    • Gluten-Free Pumpkin Bread
    • Cranberry Walnut Muffins (Gluten-Free)

    Reader Interactions

    Comments

    1. Haley

      January 08, 2022 at 8:16 am

      5 stars
      I love that you use the whole can of pumpkin! They were great!

      Reply
      • Mariah Mandile

        January 08, 2022 at 3:10 pm

        Yesss less waste!! (:

        Reply
    2. Michele

      September 19, 2022 at 9:03 pm

      I haven't made these yet. Wanted to clarify baking time. On top of the recipe, it says cook time is 30 mins, but the instructions say to cook at least 40 mins. Can you clarify? Thanks for providing the recipe!

      Reply
      • Mariah Mandile

        September 20, 2022 at 11:39 am

        Hi Michele! It's a 40 minute baking time for these muffins. I think you're reading the part about cooling! I suggest letting them cool for at least 30 minutes to allow them to set. Let me know what you think! (:

        Reply

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