These healthy muffins are made with wholesome ingredients and warm fall spices, and have a really nice moist texture. You can find all of the ingredients at your local grocery store.
The only difference between these and traditional pumpkin muffins is that I used cassava flour instead of regular wheat flour, coconut oil instead of butter or vegetable oil, and stevia instead of sugar.
These muffins are paleo diet friendly, gluten-free, dairy free and can be made vegan, AIP and elimination diet friendly with the dietary modifications listed below!
Recipe ingredient substitutions
Cassava flour substitutions: Instead of cassava flour, you could also use other grain free flours such as tigernut flour, almond flour / almond meal, tapioca starch / arrowroot starch, or half almond flour and half coconut flour.
Baking soda substitutions: Instead of using 1 teaspoon of baking soda, you can use 2 teaspoons of baking powder.
Ground cinnamon, cloves and nutmeg substitutions: Instead of adding cinnamon, cloves and nutmeg individually, you can swap it out for 1.5 teaspoons of pumpkin pie spice.
Egg substitutions: Instead of regular eggs, swap it out for chia, gelatin or flax eggs.
Melted coconut oil substitutions: Instead of coconut oil, you could also use melted vegan butter or regular butter if you tolerate dairy.
Vanilla extract substitutions: Instead of liquid vanilla extract, you can also use ground vanilla beans or vanilla bean paste.
Pure pumpkin purée substitutions: Instead of using pure pumpkin puree, you can also use pumpkin pie filling. If you do this though, these muffins will be a lot higher in sugar. Omit the pumpkin spice because the pie filling will already have it.
Stevia powder substitutions: Instead of powdered stevia, swap it out for liquid stevia drops. Alternatively, you can use monk fruit extract or a sugar free alternative such as erythritol or xylitol.
Add additional flavours: To spice things up, consider adding chocolate chips or a streusel topping.
Make this recipe sweeter: These muffins are sweetened only with stevia, but if you want to sweeten them up consider adding a little bit of coconut sugar, maple syrup, or honey. Avoid using refined sugar if you want to keep it paleo!
Make this recipe vegan: To make vegan pumpkin muffins, simply omit the eggs and swap them out for chia or flax egg alternatives.
Make this recipe AIP friendly: Omit the eggs and swap them out for gelatin eggs. Omit the nutmeg.
Make this recipe elimination diet friendly: Omit the eggs and swap them out for either flax, chia or gelatin eggs.
Meal prep this recipe
These muffins make a great snack throughout the week. Freeze 2 muffins in each of 6 airtight containers and take 1 container out to thaw in the fridge each day. This will give you snacks for 6 days.
Store your muffins in an airtight container for up to 1 week in the fridge, or for up to 3 – 6 months in the freezer.
Tried my healthy pumpkin muffins recipe?
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If you liked this recipe, check out my other paleo muffins:
- Tiger Nut Flour Blueberry Muffins
- Raspberry Cassava Flour Muffins
- Paleo Lemon Poppy Seed Muffins
- Paleo Banana Muffins
I also have a lot of other paleo recipes on my blog.
If you are looking for more, download one of my free seven day meal plans!
Paleo Pumpkin Muffins (Gluten Free)
- Preheat your oven to 350F.
- In your KitchenAid stand mixer or large bowl, mix together all of your dry ingredients including cassava flour, baking soda, salt, cinnamon, cloves, nutmeg and stevia powder.
- Next add all of your wet ingredients to your dry ingredients including pumpkin purée, melted coconut oil, eggs and vanilla extract.
- Blend everything together thoroughly until no lumps remain.
- Line your muffin tin with 12 muffin cups (I prefer the parchment paper ones but you can also use silicone muffin cups).
- Evenly distribute your muffin batter into your muffin pan.
- Bake your muffins for 30 minutes or until a toothpick comes out clean.
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