Paleo Pumpkin-Walnut Muffins

Mastermind Weekend 1/16

Hey there!

I'm Tina

I’m the owner of Carrots ‘N’ Cake as well as a Certified Nutrition Coach and Functional Diagnostic Nutrition Practitioner (FDN-P). I use macros and functional nutrition to help women find balance within their diets while achieving their body composition goals.


An in-depth, 4-week reverse dieting course for women who feel like their metabolism has slowed down, think they might have hormonal imbalance and can’t lose weight no matter what they do.

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.

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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!

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Recipe makes 6 muffins.



    1. @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.

  1. 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!

  2. 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.

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