These Healthy Paleo Pumpkin Muffins are moist and fluffy, soft and sweet and taste like fall. They're made with almond flour, sweetened with monk fruit and completely gluten, grain and dairy free. This is the best low carb pumpkin muffin recipe!
I asked you all on Instagram what recipes you wanted to see this fall, and quite a few requested low carb pumpkin muffins made with almond flour.
Your wish is my command!
These healthy Paleo pumpkin muffins are everything you could want in a muffin.
- soft and fluffy
- low in sugar (thanks to the monk fruit sweetener)
- low carb
- gluten free & grain free
- dairy free
But honestly, can you go wrong with a pumpkin muffin? I absolutely love baking with pumpkin because it adds so much moisture and flavor.
Hopefully, if you're not a pumpkin fanatic yet, then these one bowl muffins will convert you 😉
Ingredients in Healthy Paleo Pumpkin Muffins
Here's what you need to make this easy pumpkin muffin recipe:
- almond flour
- coconut flour
- arrowroot starch (or tapioca)
- monk fruit sweetener (or coconut sugar)
- pumpkin pie spice
- baking soda
- pumpkin puree
- almond milk yogurt
- vanilla extract
Grain Free Flours
The combination of almond flour, coconut flour and arrowroot starch provide a moist, fluffy muffin. Although the arrowroot can be eliminated, removing it will change the texture. A great substitute is tapioca flour.
To make these muffins sweet, but low in sugar I used Lakanto's golden monk fruit sweetener. Any granulated sweetener will work as a substitute. Coconut sugar is a great Paleo alternative.
This recipe has not been tested without eggs or with egg replacements. The eggs help bind the ingredients together and cook the muffin batter. If you try an egg free version then please feel free to share the results!
I used my favorite almond milk yogurt for this recipe. However, any type of yogurt would be an acceptable replacement. The yogurt plays a role in the muffin texture and structure.
How to Make Low Carb Paleo Pumpkin Muffins
These easy pumpkin muffins are made in a bowl, baked in the oven and ready to eat in less than an hour. Here's the step by step process:
First, preheat your oven to 350 degrees F.
Next, combine eggs, pumpkin, yogurt and vanilla in a large mixing bowl. Whisk until smooth.
In a separate bowl, whisk together all dry ingredients. This includes the almond flour, coconut flour, arrowroot starch, monk fruit, baking soda, salt and pumpkin spice.
Add the dry ingredients to the wet ingredients and mix with a spatula. The batter is fairly thick.
Next, scoop the batter into a lined muffin pan. (I like using silicone muffin cups!) This recipe makes 9 regular sized muffins. You can add extra toppings like hemp seeds and cinnamon if you want.
Place the muffins in your oven and bake at 350 degrees F for 30-35 minutes.
Lastly, remove the muffins from the oven and cool on a wire cooling rack to room temperature.
These low carb pumpkin muffins are best stored in the fridge up to one week.
More Paleo Pumpkin Recipes
For more easy Paleo recipes using pumpkin, check these out:
- Paleo Pumpkin Chocolate Chip Bread
- Pumpkin Cupcakes with Cassava Flour
- Paleo Pumpkin Bars
- Collagen Pumpkin Bread
Healthy Paleo Pumpkin Muffins that are fluffy, moist, low carb and easy to make.
- Preheat oven to 350 degrees F.
- Combine eggs, pumpkin, yogurt and vanilla in a large mixing bowl. Whisk until smooth.
- In a separate bowl, whisk together all dry ingredients. This includes the almond flour, coconut flour, arrowroot starch, monk fruit, baking soda, salt and pumpkin spice.
- Add the dry ingredients to the wet ingredients and mix with a spatula. The batter is fairly thick.
- Scoop the batter into a lined muffin pan. This recipe makes 9 regular sized muffins. Add extra toppings like hemp seeds and cinnamon if desired.
- Place the muffins in the oven and bake at 350 degrees F for 30-35 minutes.
- Remove the muffins from the oven and cool on a wire cooling rack to room temperature.
- Best stored in the fridge up to one week.
Keywords: pumpkin muffins, low carb, paleo muffins, snack, breakfast, low sugar, fall recipes