Weight Loss Recipes

Paleo Pumpkin Spice Muffins

These grain free Pumpkin Spice muffins are so easy to make and taste amazing! Don’t wait for Fall to enjoy them.

Low Carb, Paleo, Grain Free, Gluten Free, Nut Free, Soy Free

Pumpkin spice is one of my favourite flavours. It totally reminds me of fall.

But who wants to wait until fall to enjoy pumpkin?! Not this girl.

My boys enjoy a smoothie after school most days, it’s their favourite after-school snack. I love that they are getting healthy ingredients that fill them up until dinnertime. One of their favourite smoothies that I make them is pumpkin pie. It has half a can of real pureed pumpkin in it along with some other yummy ingredients.

I was wondering what I could do with the other half of the can of pumpkin puree?! These muffins were the first thing that popped in my head.

Paleo Pumpkin Spice Muffins. Low Carb, Paleo, Gluten Free, Grain Free, Nut Free, Soy Free

We love muffins in our house, especially my boys. They are perfect for their school lunches or a quick snack when we’re on the run.

Lately, I’ve been experimenting a lot with coconut flour. We LOVE the taste of coconut flour because it has a natural sweetness to it. But it’s tricky to bake with, you have to have just the right amount of liquid for it to work. I also wanted to cut down on the amount of maple syrup in this recipe. I personally feel it doesn’t need that much sugar.

These Paleo Pumpkin Muffins are very moist and they smell amazing! And who doesn’t love a muffin recipe you can whip up in ONE bowl?! Less clean up for this mom.

Paleo Pumpkin Spice Muffins

Don’t wait for fall to enjoy these grain free Paleo Pumpkin Spice Muffins!


  • 3/4 cup coconut flour
  • 1/2 cup pure pumpkin puree (not pie filling)
  • 1/4 cup maple syrup
  • 6 eggs
  • 1-1/2 tsp pumpkin pie spice
  • 3/4 tsp baking soda
  • 1 tsp apple cider vinegar


  1. Preheat oven to 350F and line a muffin tin with silicone or paper baking cups. I use these silicone cups
  2. In a bowl, combine all the ingredients and whisk together until no clumps remain.
  3. Divide the batter among the 12 baking cups.
  4. Bake in the oven for 25 – 30 minutes, until edges are slightly golden and centres are firm.
  5. Cool muffins for 10 minutes, then remove from pan and allow to cool completely on a cooling rack.
  6. Store in an airtight container in the fridge for up to one week.


Cal: 71 Fat: 3g Carbs: 10g Pro: 4.5g NET CARBS: 7g



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