Perfect Paleo Pumpkin Muffins

Pumpkin season is not over, people! It lasts at least through New Year’s. Or Valentine’s Day. Or whenever Starbucks stops selling pumpkin spice lattes.

I’m a HUGE pumpkin fan. When I was a kid, my mom would bake us whatever cake we wanted for our birthdays. My birthday is in July, and I always wanted pumpkin pie. She tried talking me into something more appropriate for summer, but I remained loyal.

I’ve been baking gluten-free pumpkin muffins for years, but now I’m hardcore reducing my sugar. Lots of experimentation has resulted in these super-low sugar muffins (less than 5g each). I know you’ll love them as much as I do!

Allotment Pumpkins pic licensed by Creative Commons

Perfect Paleo Pumpkin Muffins
Print Recipe
Servings Prep Time
24 muffins 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
24 muffins 10 minutes
Cook Time
30-40 minutes
Perfect Paleo Pumpkin Muffins
Print Recipe
Servings Prep Time
24 muffins 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
24 muffins 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: muffins
Instructions
  1. Thoroughly mix dry ingredients (through baking soda) in large bowl, making sure to evenly distribute the baking soda.
  2. Combine remaining ingredients in another bowl or a blender.
  3. Stir wet ingredients into dry ingredients.
  4. Bake in paper-lined muffin tins at 350 for 30-40 minutes, until muffin tops are lightly browned.
Recipe Notes

To freeze, individually wrap each muffin with plastic wrap and store in a gallon-sized ziploc bag. You can adjust spice quantities, if desired.

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