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!

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

🍴Ingredient Notes

• 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.)

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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.)

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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!

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

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!

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