Paleo Pumpkin Spice Muffins
These Paleo Pumpkin Spice Muffins are my favorite! One of the best treats to enjoy with a hot cup of coffee on a chilly autumn morning. For a double dose of fall flavor, try these delicious muffins with our Home-made Keto Pumpkin Spice Syrup. Or even pair with a chilled Cold Brew Iced Coffee. The autumn months are back again, and pumpkin spice is finally in season!
Everyone is sure to fall in love with these Paleo Pumpkin Spice Muffins. With their fluffy, chocolatey, and decadent flavor profile. These muffins check all the boxes. Using almond flour in place of wheat flour. Maple syrup in place of processed sugar. Dark chocolate chunks instead of milk chocolate chips. This recipe is perfect for those looking to indulge in a tasty, guilt-free treat!
Benefits of Paleo Pumpkin Spice Muffins
What are the health Benefits?
The are certainly a plethora of health benefits packed into this simple Paleo Pumpkin Spice Muffin recipe. From the antioxidant properties found in ground nutmeg, cloves and ginger; to the metabolic advantages of the nutrient rich pumpkin, this recipe is ideal for those struggling with a wide range of ailments including diabetes, heart disease or high blood pressure.
Who are Pumpkin Spice Muffins good for?
These Pumpkin Spice Muffins are perfect for anyone looking for an easy autumn inspired dessert. Plus, They are great for those following the Paleo diet! What makes these muffins so healthy?
- Natural, unprocessed maple syrup. In moderation, is more forgiving on the body than processed sugar. Because maple syrup is a natural food that has been consumed through out our history, it is generally allowed for those following the Paleo Diet,
- Dark chocolate. Packed with healthy antioxidants, and less sugar than milk chocolate chips. As a general rule of thumb for the Paleo diet, “the darker the better!” Use 68 % cacao content or higher.
- Almond flour. Instead of wheat flour. This is great for Paleo dieters, because almond flour is so great for baking. Almond flour is healthier than wheat flour in so many ways.
Why use Almond Flour?
Almond flour contains less carbohydrates, less processed sugar, and more healthy fat than wheat flour. It is gluten free, and provides plenty of prebiotic dietary fiber. Fiber can even help to aid in weight loss!
With all of the numerous pros to baking with almond flour, it is obvious why this is a great healthy alternative to wheat flour.
But of course, with every pro there are bound to be a some cons. The main con being that baking with almond flour is not always as straight forward as a one for one substitution with wheat flour. This is due to the fact that almond flour contains more oils than wheat flour. It is a nut after all!
Luckily for you, this recipe includes the correct ratio of almond flour. Along with a few helpful tips you too can make these delicious Pumpkin Spice Muffins!
“Baking these Pumpkin Spice Muffins is actually a very simple and quick process”
Tips for baking Paleo Pumpkin Spice Muffins
How to make Paleo Pumpkin Spice Muffins
Baking these Pumpkin Spice Muffins is actually a very simple and quick process. As with most baking recipes, you will simply combine the dry ingredients, combine the wet ingredients, and then incorporate the two until a dough is formed.
How to form the dough:
Do not worry about over-mixing your dough. The great thing about baking with almond flour is that it contains no gluten (the protein found in wheat flour which is prone to over-mixing). This means no gummy texture that is common with over worked wheat flour!
I use my trusty stand mixer for this recipe, but that is definitely not required. Feel free to use a hand mixer if you have one. If not, you can even make these muffins with just a whisk or fork. The basic steps to making Paleo Pumpkin Spice Muffins are:
- Combine dry ingredients in a mixing bowl and set aside
- Combine wet ingredients in a separate mixing bowl
- Mix wet ingredients into the dry ingredients, until dough is formed
- Fold in dark chocolate chunks
- Set out muffin tins, or spray a muffin tray with non-stick spray
- Spoon in pumpkin spice muffin mixture until it fills just below the top of the muffin tin
- Bake at 350 degrees for 23-25 minutes, or until toothpick can be inserted cleanly into the middle.
- Remove from oven and allow to cool in muffin tray for 5 minutes
- Sprinkle with kosher salt, and transfer to wire rack to cool
That’s it for this super easy recipe! Outstanding fall flavor. Healthy, and a crowd pleaser to boot! What’s not to love with this Paleo Pumpkin Spice Muffin recipe?
How to Enjoy Paleo Pumpkin Spice Muffins
I love to enjoy these Pumpkin Spice with a cold brew iced coffee. It is the perfect amount of sweet and savory vs. bitter combo. You can also enjoy them straight out of the container for a convenient grab and go breakfast or snack.
Be sure to store the Pumpkin Spice Muffins at room temperature in an air tight container. Enjoy within two to three days for best flavor and texture.
Paleo Pumpkin Spice Muffins
Equipment
- Mixer (stand or hand)
Ingredients
- 2 cup Almond Flour blanched (not almond meal)
- ¼ cup Coconut Oil Melted
- ¼ cup Maple Syrup
- 3 large Eggs
- ½ tsp Baking Soda
- ¾ cup Pumpkin Puree canned or fresh
- 1/2 tsp Nutmeg ground
- 1/2 tsp Cloves ground
- 1/2 tsp Allspice ground
- 1/2 tsp Cinnamon ground
- 1/2 tsp Ginger ground
- 1 tsp Vanilla Extract
- ½ tsp Salt kosher
- ½ cup Dark Chocolate Chunks 60% or higher
Instructions
- Set oven to 350 degrees
- Prepare muffin tins or grease your muffin tray
- Combine almond flour, baking soda, nutmeg, cloves, allspice, cinnamon, ginger and salt in a mixing bowl. Set aside
- Combine coconut oil, maple syrup, eggs, pumpkin puree and vanilla in separate bowl
- Stir wet ingredients into dry ingredients until fully mixed
- Fold in chocolate chunks
- Spoon into muffin tins or tray. Stop right before the top, do no overfill
- Bake at 350 degrees for 22-25 minutes, or until toothpick pulls out cleanly when inserted into middle of muffin.
- Remove from oven and allow to cool in tray for 5 minutes
- Transfer to wire rack until cooled
- Store in airtight container for 2-3 days
Notes
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