Paleo Pumpkin-Walnut Muffins

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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Ingredients:

  • 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

Directions:

  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.

118 Comments

  1. I made these with leftover baked sweet potatoe and they turned out fabulous! (even better than with the pumpkin which I also made them with). One question, how do you recommend storing them? That’s of course if they don’t get all eaten up at once!

  2. Thank You so much for this easy recipe. Im going to a paleo pot luck tomorrow and have never followed paleo before. I recently started cross fit. This easy to follow recipe is what I plan on making and taking!!

  3. Had a major craving for pumpkin muffins and stumbled upon this recipe… it was perfect!! I had not expected paleo muffins to be even more delicious than sugarglutenbomb muffins, thanks for sharing!

  4. I’ve made these three times now! They are sooo good. We all love them. They freeze well too. I used xylosweet (powdered it first with the magic bullet) this last time and they turned out great! Thanks so much!!

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  6. I just made these with coconut flour. The batter was thicker than the normal muffin batter but they seemed to have turned out well. Taste test later will tell.

  7. I love pumpkin muffins and these look very tasty, so have to try them out. Is there anyway you can add the “print” option at the bottom so we can have “printer friendly” recipes?

  8. 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!

  9. 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

  10. 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.

  11. 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.

  12. 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….

  13. 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!

  14. 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?
    Thanks!

  15. 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?

  16. 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.

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