Paleo Pumpkin Spice Muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 120.2
  • Total Fat: 3.2 g
  • Cholesterol: 93.0 mg
  • Sodium: 116.0 mg
  • Total Carbs: 19.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 4.3 g

View full nutritional breakdown of Paleo Pumpkin Spice Muffins calories by ingredient
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Paleo version from DETOXINISTA.COM Paleo version from DETOXINISTA.COM
Number of Servings: 12


    12 tbsp Bob's Red Mill Coconut Flour (by BABYHUNT)
    0.5 cup Libby's 100% Pure Pumpkin Puree (by TEQUILAMY)
    3 serving Maple Syrup - Maple Grove Farms Pure Maple Syrup (1/4 cup)
    6 large Egg, fresh, whole, raw
    1 tsp Cinnamon, ground
    .5 tsp Ginger, ground
    .25 tsp Cloves, ground
    .75 tsp Baking Soda
    .33 tbsp Apple Cider Vinegar, Bragg's Organic


If you don't have apple cider vinegar you can use lemon juice



3/4 cup coconut flour
1/2 cup pumpkin puree (canned or homemade)
3/4 cup maple syrup
6 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1 teaspoon apple cider vinegar (or lemon juice)


1. Preheat the oven to 350F and line a standard muffin tin with 12 parchment or silicone baking cups. (I use these silicone cups.)

2. In a large mixing bowl, combine all of the ingredients and stir well with a whisk to break up any clumps.

3. Divide the batter into the 12 baking cups, then bake at 350F for 25 to 30 minutes, until the edges are golden and the centers are firm.

4. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

5. Store the muffins in a sealed container in the fridge for up to one week, or in the freezer for up to 6 months.

Serving Size: Makes 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user LYNLE0423.

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