Menu Enter a recipe name, ingredient, keyword...

Paleo & Nut Free Pumpkin Spice Muffins


Paleo and gluten free pumpkin muffins are quick and easy to make. If you'd like, add some chocolate chips, raisins or walnuts -- or just enjoy them plain. The spice blend is perfect.

Google Ads
Rate this recipe 4.4/5 (16 Votes)


  • 3/4 cup coconut flour
  • 1/2 cup pumpkin puree, canned or homemade
  • 3/4 cup maple syrup
  • 6 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon apple cider vinegar, or lemon juice
  • Chocolate chips, raisins, or walnuts, optional


Servings 12
Preparation time 20mins
Cooking time 50mins


Step 1

Preheat the oven to 350°F and line a standard muffin tin with 12 parchment or silicone baking cups. In a large mixing bowl, combine all of the ingredients and stir well with a whisk to break up any clumps.

Divide the batter into the 12 baking cups, then bake at 350°F for 25 to 30 minutes, until the edges are golden and the centers are firm. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Store the muffins in a sealed container in the fridge for up to one week, or in the freezer for up to 6 months.

I started with a recipe from Detoxinista and made my own adjustments. I made these and they were good, but I think they needed a little salt, so I will trying adding salt next time. I added a few chocolate chips to half of the muffins and that was a nice little treat, but the chocolate seemed to compete with the spices. As much I we like chocolate, I think the plain ones tasted better. My husband thought some nuts might taste good, so I might add some walnuts next time. I really like the fact that these muffins are gluten free. It is a great way for me to use up some of my frozen puréed pumpkin and coconut flour!

You'll also love

Review this recipe

Roast Turkey with Truffle Butter (Ina Garten) General Tso's Chick Peas, Vegan, & Gluten-Free