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–+ servings
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 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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
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