• Paleo Pumpkin-Walnut Muffins

    March 4, 2012

    I’m feeling so much better this morning. So good, in fact, I did a little baking!

    I had some canned pumpkin in the refrigerator that needed to be used up sooner than later, so I whipped up a batch of Pumpkin-Walnut Muffins, which are Paleo-friendly and gluten-free… oh, and super delicious.

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    • 1 cup almond flour/meal
    • 1 cup canned pumpkin
    • 2 eggs
    • 1/4 cup almond butter
    • 1/4 cup honey
    • 1 tsp baking powder
    • 1 tsp cinnamon
    • 1/2 tsp pumpkin pie spice
    • 1/4 tsp salt
    • 3/4 cup chopped walnuts


    1. Preheat oven to 350*F.
    2. Combine all ingredients in a large mixing bowl and blend well.
    3. Coat muffin tin with non-stick cooking spray (or use paper liners) and divide batter among six cups.
    4. Bake for 32-35 minutes or until muffins are cooked all the way through.
    5. Allow to cool before serving.

    IMG_0910-2 (675x900)

    These muffins smelled incredible while they were baking—just like warm pumpkin pie. They turned out smooth, soft, light, and fluffy with a pumpkin spice and slightly nutty flavor. The walnuts add a nice crunch and chew to each bite. Mmm!

    IMG_0912-2 (900x675)

    Recipe makes 6 muffins.

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    { 77 comments… read them below or add one }

    Jenn November 3, 2012 at 6:06 pm

    omg can I tell you that I just made these and am in heaven! They’re by far the best Paleo/gluten free muffins I’ve ever made. Luckily I only had half of the almond flour or else I’d eat way too many of these in one sitting :) Thank you!


    happy girlfriend :) December 9, 2012 at 9:38 pm

    Thanks these were great! Very Impressed :D! I did use homemade puree and it made the batter too watery, next time I’ll use canned like you did and I added pecans instead of walnuts


    Rob O. December 31, 2012 at 9:33 am

    Made these last night and they were very good! These are moist without being too dense or mushy. And the tops are slightly crusty much like a traditional muffin.

    Mine yielded 11 standard-sized muffins, but I was unsure about how much they would rise, so I probably could’ve filled the cups a bit more and come up with 10 instead.

    I’d recommend either doubling the honey or adding the same amount of agave syrup or even a powdered sweetener. The taste is pretty subtle, so I think I might also double the pumpkin pie spice next time.

    I also tossed in a heaping tablespoon of ground flax seed for an extra nutritional kick.


    Lindsay January 23, 2013 at 2:05 pm

    Do you have the nutritional facts per muffin?


    Tina January 23, 2013 at 2:08 pm

    No, sorry, but you could enter the ingredients into one of those online calculators to figure it out! :)


    Tyne January 30, 2013 at 8:21 am

    You should try adding some maple syrup! I think it works better with pumpkin. :-)


    Caitlin May 5, 2013 at 7:41 pm

    I just made these (out of season I know!) and they’re really good! Thanks for the recipe! I followed it w/ the exception of pecans for walnuts (allergic) and it actually made 12 standard size muffins.


    Wanda May 23, 2013 at 3:40 pm

    These are very good muffins. I add craisins, a few pumpkin seeds and sunflower seeds….yummy. I also double the batch and freeze some so have them for when I am on the go….


    Patty July 22, 2013 at 9:41 pm

    I made a double recipe! Very good!


    Kari September 13, 2013 at 3:56 pm

    Yumm! Turned out great. I got a dozen though, you must have Huge muffin cups!


    Candice September 16, 2013 at 3:45 pm

    Did you use sweetened or unsweetened almond butter? I have almond butter sweetened with maple sugar, so if unsweetened, I’m wondering if I should adjust the honey? Thanks!


    Tina September 16, 2013 at 3:48 pm

    Unsweetened. I guess it just depends how sweet you want them! :)


    Candice September 16, 2013 at 5:24 pm

    @Tina: thanks!


    Parelem September 17, 2013 at 11:26 pm

    These are good, but I recommend increasing the amount of spices as the flavor is pretty subtle.


    Alexa September 26, 2013 at 10:58 am

    Sounds delicious! Do you know how much regular flour (white and/or whole wheat) I should use instead of the almond flour? Is it still 1 cup?


    Tina September 26, 2013 at 10:59 am

    I think that would work!


    Irina October 18, 2013 at 11:37 am

    I was wondering if there was a way that you think I could incorporate banana into this recipe? I love using bananas in baking but was worried it may make it too moist. Maybe in place of the almond butter or honey?


    Tina October 18, 2013 at 12:56 pm

    Sure, go ahead! Sounds delicious!!


    Jennifer Biesack November 10, 2013 at 12:45 pm

    These are great! My sister-in-law and I have made these four times over the past month and they are easy and delish. We make them on Sundays and always double the recipe to have on-the-go breakfasts for the week. We are going to try freezing them today to have a back up stash. Kids love them too.


    Lyn August 20, 2014 at 5:18 pm

    Has anyone tried to freeze? Was going to make a double batch…


    Kelly September 1, 2014 at 9:26 am

    @Lyn: I freeze them all the time as I make huge batches for my kids to grab as “on the go breakfasts” before school. Just double bag them in a ziploc bag and make sure to get the air out.


    Anna January 8, 2015 at 11:28 am

    Love these ! Make them all the time! I play around with the ingredients: use different nuts, add a grated carrot or apple. use what i have on hand :)
    thanks for the recipe!


    Audrey Collings February 6, 2015 at 2:54 pm

    loved, loved loved these muffins. Just made my first batch this morning and now I’m making another because I ate all but one of my first batch. Thanks for the recipe.


    Donna September 12, 2015 at 1:32 pm

    It would be very nice if all these recipes had nutrition information. Specifically carbs and calories.


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