Looking for more pumpkin in your diet this season? Look no further…Pumpkin Muffins!

Pumpkin is a wonderful complement to many sweet and savory dishes. During this beautiful fall season, I tend to keep a container of pumpkin puree in my fridge and add a tablespoon of it to pancake batter or waffles or other varied treats through the day. One of my favorite sweet baked treats is pumpkin muffins! Watch the Simply Paleo video below to check out this delicious and easy recipe for moist and flavorful pumpkin muffins.

And don’t forget to tune into the next Simply Paleo episode on Facebook-Live on Friday, November 2, at 9:30 am (EST)! I will be demonstrating how to make Shepard’s pie– a warm and nourishing dish for a cold fall night!

Print Recipe

Paleo & Gluten-free Pumpkin Muffins

This recipe is easy-to-make! The pumpkin can be substituted out with other flavor profiles such as blueberry banana or chocolate chip blueberry or lemon poppyseed. If you remove the pumpkin, be sure to substitute 1/3 cup apple sauce or 1 mashed small banana to help create the same moisture level and texture.

Servings

Ingredients

• 3/4 cup cassava flour
• 1/3 cup tapioca starch
• 1/3 cup arrowroot powder or potato starch
• 1/2 cup ground flax you can buy ground flax or make your own by adding whole flax seeds to a blender.
• 1/4 tsp sea salt fine
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon you can leave this out if you are making a different flavor muffin other then pumpkin
• 2 eggs you can substitute the eggs with 2 TBS chia seeds plus 6 TBS water-mix and set aside until becomes gelatinous like egg
• 1/2 cup olive oil
• 1/2 cup maple syrup
• 1/2 cup unsweetened hemp milk or other unsweetened milk substitute
• 2 tsp vanilla extract
• 1/3 cup pumpkin puree

Servings Ingredients 3/4 cup cassava flour 1/3 cup tapioca starch 1/3 cup arrowroot powder or potato starch 1/2 cup ground flax you can buy ground flax or make your own by adding whole flax seeds to a blender. 1/4 tsp sea salt fine 2 tsp baking powder 1 tsp baking soda 1/2 tsp cinnamon you can leave this out if you are making a different flavor muffin other then pumpkin 2 eggs you can substitute the eggs with 2 TBS chia seeds plus 6 TBS water-mix and set aside until becomes gelatinous like egg 1/2 cup olive oil 1/2 cup maple syrup 1/2 cup unsweetened hemp milk or other unsweetened milk substitute 2 tsp vanilla extract 1/3 cup pumpkin puree

Instructions

1. Preheat oven to 350 degrees Fahrenheit and grease muffin tray or place baking cups inside.
2. Add all dry ingredients to large bowl or electric mixer bowl and mix until incorporated.
3. In separate bowl, add all liquid ingredients and mix with whisk until incorporated.
4. Add liquid mixture to dry mixture in large bowl or electric mixer bowl and mix well until fully incorporated.
5. Using ice cream scooper, pour batter in equal amounts into muffin tin and bake at 350 degrees for about 23-25 minutes or until tops are browned and toothpick test comes out clean.
6. Cool muffins in tray and then on cooling rack before enjoying.