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!

Pumpkin muffins on wire cooling rack

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.

Recipe variations

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!

A pumpkin muffin placed on a decorative ceramic cup cake stand

Dietary modifications

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.

Storage tips

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. 

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Pumpkin muffins in muffin tin beside a bowl of spices

Paleo Pumpkin Muffins (Gluten Free)

Tara Klippert
These healthy muffins are made with wholesome ingredients and warm fall spices, and have a really nice moist texture.
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 160 kcal

Ingredients
  

Instructions
 

  • 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.

Video

Notes

Above in the blog post I provide recipe ingredient substitutions and variations, dietary modifications, and storage tips.

Nutrition

Calories: 160kcalCarbohydrates: 15gProtein: 2.3gFat: 10.5gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0gCholesterol: 46.5mgSodium: 308mgFiber: 2.5gSugar: 1g
Keyword dairy free, gluten free, grain free, Low FODMAP, nut free, paleo, soy free, sugar free
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Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.