Pumpkin Spice Muffins

Moist and crumbly paleo pumpkin muffins with freshly grated pumpkin and winter spices. This pumpkin muffin recipe is gluten free, dairy free, and tastes so good.

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pumpkin muffins


Dessi crushed another paleo baking recipe you guys! this time she made moist and tasty pumpkin muffins that are paleo and free of refined sugars. This pumpkin muffin recipe is so legit, she even peeled and grated fresh pumpkin, yes it’s worth it!

These gluten free pumpkin muffins are perfect for a chilly day and pair perfectly with a cup of coffee or tea. I love how these muffins are made without grains, dairy, and she even uses top quality pasture raised eggs, which we string advise you guys use to.

How To Make The Best Pumpkin Muffins

The first thing you will need to do for these paleo pumpkin muffins is beat the eggs with the coconut sugar. This is a low glycemic sweetener that has the most lovely toasted caramel flavor! Mix until the eggs and sugar are light and frothy, then add the extra virgin coconut oil. You can also use avocado oil if you are allergic to coconuts.

For the dry team, mix together the blanched almond flour(obviously buy it at Costco), arrowroot starch, and pumpkin spices. You can buy a bottle of pumpkin spice, or make your own like Dessi did in this recipe. Mix the wet ingredients into the dry and mix well.

What sets this pumpkin muffin recipe apart from others is the use of freshly grated pumpkin. You can buy a pie pumpkin at most stores, then carefully peel and grate 1 packed cup and add it to the mixture along with some chopped walnuts or pecans. Divide mixture into muffin tins lined with muffin liners and bake at 350F for 30 minutes.

pumpkin muffins
Gluten free pumpkin spice muffins

Is Baking Powder Paleo?

All store bought baking powders are NOT paleo because they use cornstarch. You can easily make paleo baking powder by combining 1 part baking soda with 2 parts cream of tartar. You can find a bottle of cream of tartar at most grocery stores, it’s actually the leftover residue inside wine barrels.

pumpkin spice muffins
gluten and dairy free pumpkin muffins

How Do You Make Muffins Gluten Free?

One of the best flours to use for gluten free baking is almond flour, because it’s not a simple carbohydrate that will spike you blood sugar like most starchy gluten free flours. For this pumpkin muffin recipe, you will need 1.75 cups of blanched fine almond flour and 1/3 cup of arrowroot or tapioca starch.

When buying gluten free flour mixes, to to chose ones that have complex gluten free grains, like brown rice, almond flour, amaranth, quinoa, buckwheat. If you can’t find a good one, you can make your own at home.


pumpkin muffins

Pumpkin Muffins (Paleo, Gluten Free, Dairy Free)

Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: paleo pumpkin muffins, pumpkin muffins, pumpkin spice muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 12 muffins
Author: Dessi Parrish

These gluten free pumpkin muffins are made with freshly grated pumpkin. They are spiced with cinnamon, cloves, nutmeg, and ginger and are are 100% paleo!



  • 2 eggs
  • 2 egg whites
  • 3/4 cup coconut sugar
  • 1 teaspoon vanilla paste or extract
  • 1/2 cup virgin coconut oil melted
  • 1 3/4 cups blanched almond flour
  • 1/3 cup arrowroot starch or tapioca starch
  • 3 teaspoons pumpkin spice (or 2 teaspoons ground cinnamon, and 1/4 teaspoon each of ground cloves, grated nutmeg, ground ginger, ground allspice)
  • 1 teaspoon baking soda + 2 teaspoons cream of tartar (or 2 teaspoons of baking powder)
  • pinch of salt
  • 1 cup packed of peeled and grated pumpkin (about ¼ of a pumpkin pie pumpkin) (or butternut squash or acorn squash)
  • 1 cup of toasted walnuts or pecans chopped


  1. Preheat oven to 350F.
  2. Using a hand mixer beat the eggs and egg whites on high along with the coconut sugar and vanilla until fluffy and the sugar is completely dissolved.
  3. Add the melted coconut oil and beat just to incorporate.
  4. In a bowl add in the almond flour and arrowroot starch along with the pumpkin pie spices, baking soda and cream of tartar (or baking powder), and salt. Use a whisk to mix the ingredients together. If you want to keep it strictly paleo use baking soda and cream of tartar, because baking powder typically has cornstarch in it.

  5. Pour the egg mixture on top of the flour mixture and beat on medium for 30 seconds to incorporate.
  6. Peel and grate the pumpkin or squash. Measure one packed cup of the grated pumpkin and add it to the batter.

  7. Add 1/2 cups of toasted and chopped walnuts or pecans.

  8. Mix well and scoop into a muffin tin lined with muffin tin liners. Fill the lineres almost all the way to the top.

  9. Top off with the remaining toasted and chopped walnuts or pecans.

  10. Bake in 350F oven for 30 minutes or until inserted toothpick comes out clean.

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