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Paleo Pumpkin Pecan Muffins

  • Author: Katie
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 9 muffins 1x


Healthy, moist and easy to make Paleo Pumpkin Pecan Muffins.




  1. Preheat oven to 350 degrees F.
  2. Place all wet ingredients in food processor or high powered blender.  This includes the pumpkin, almond milk, eggs, maple syrup, molasses, avocado oil and vanilla.  Blend until smooth.
  3. Add remaining ingredients to food processor: almond flour, coconut flour, tapioca flour, pecans, baking soda, pumpkin spice and salt.  Blend, stopping every so often to scrape the sides, until the batter has a consistent, uniform texture.
  4. Scoop the batter into a lined muffin pan, filling the muffin cups nearly to the top (making 9 muffins).
  5. Place the muffins in the oven and bake at 350 degrees F for 30 minutes.
  6. Remove the muffins from the oven and cool to room temperature on a wire cooling rack.
  7. Best stored in a sealed container in the fridge up to one week.


For best results, measure ingredients by weight (when given)

Keywords: pumpkin muffins, paleo muffins, pecan muffins, dairy free, gluten free, snack, breakfast, fall recipes