It’s been a week.
Penelope’s treatment has been going well, and thankfully she’s okay. But she got a little sick after Monday’s treatment, then Wednesday she spiked a fever so we spent the night in the hospital so she could get some medicine and they could run some tests. We’re home now – and we’ve be
Why This Recipe Works
The kids helped me make these while on a break from virtual school today and I should have just went ahead made two batches because these things are already gone! Like, they never even completely cooled.
My favorite part about these is that they are gluten-free, dairy-free, and sugar-free (only honey as a sweetener), but you’d never know it because they are so light and delicious.
We made half of these with chocolate chips (Hu Gems, my favorite!), and half of the batch without them. (Ciro loves chocolate chips, and Penelope doesn’t like them.)
We made a recipe video for you to follow, but you can scroll below it for the full text version. I hope you love these as much as we did. They hit the spot for a fall-flavored, healthy sweet snack.
These paleo pumpkin muffins are super easy to make, and you likely have everything you need in your pantry. Here are the ingredients needed:
- Dry ingredients: baking powder, baking soda, salt, pumpkin pie spice, almond flour, coconut flour
- Wet ingredients: melted coconut oil, eggs, pumpkin puree, honey, vanilla extract
- Optional flavor & crunch: chocolate chips
That’s it! Grab a muffin tin, and you’re ready to rock.
How to Make Gluten-Free Pumpkin Muffins
I love this recipe because it’s pretty basic: you first whisk together the dry ingredients in a medium bowl, then you mix the wet ingredients in a separate bowl. Add the two together, stir in your chocolate chips, pour into muffin tins, and bake!
It’s really that simple. They also bake pretty quickly (just 18-20 minutes!), so you’ll get to enjoy these in no time.
Frequently Asked Questions
Question: Can I use regular flour to make these muffins?
Answer: Yes, if you do not want these to be gluten-free you can use 1 and 1/4 cup of regular flour in place of the almond and coconut flours.
Question: Could I use a different sweetener than honey?
Answer: Yes, you can substitute maple syrup for the honey if you prefer.
Question: I don’t like coconut oil. Can I use something in its place?
Answer: Yes, we’ve also made this recipe with ghee and it’s come out excellent.
If you love gluten-free fall recipes (like me!), be sure to try my Fall Spice Cake, my Gluten-Free Butternut Squash Ravioli, and my dairy-free, no sugar Pumpkin Spice Latte. And if you made these muffins I would love it if you would rate this recipe and drop a comment to tell me how you liked them!