Pumpkin Muffins (Paleo)

Paleo Pumpkin Muffins | Hold the Lemon

As the weather here in New England intermittently begins to feel decidedly like winter (today there’s a high of 59 degrees F, but just a couple days ago the high was 32!), I find myself holding on to the last vestiges of Fall.  With all of the Thanksgiving dinner food coming tomorrow, here is an easy recipe for a make-ahead small breakfast to get you going the day of before the big meal, or easily grab a muffin or two the day after when you just don’t want to cook.

Pumpkin Muffins (Paleo)

Paleo Pumpkin Muffins | Hold the Lemon

Paleo. Gluten-free. Dairy-free. Soy-free.

Makes 24 muffins (or 12 large ones!)


  • 12 eggs
  • 1 cup coconut flour
  • 1 cup canned pureed pumpkin
  • 1 cup chopped walnuts
  • 1/3 cup melted coconut oil
  • 1/3 cup melted raw honey
  • 1/3 cup maple syrup
  • 2 tablespoons ground cinnamon
  • 1 tablespoon vanilla extract
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1/2 teaspoon ground cloves
  • Optional: 1/2 cup coconut crystals


  1. Preheat oven to 400 degrees.
  2. In a large bowl, beat the 12 eggs, then mix in the pumpkin puree.
  3. After combined, add the honey, vanilla extract, and chopped walnuts.
  4. In a medium-sized bowl, mix the dry ingredients (coconut flour, cinnamon, nutmeg, cloves, baking soda, sea salt).
  5. Gradually add the dry mixture into the wet mixture, blending until mostly smooth.
  6. Spoon mixture equally into 24 prepared muffin cups. Optional: generously sprinkle coconut crystals on top. The coconut crystals add a sweet crunch!
  7. Bake for 18-20 minutes.


One muffin (out of a batch of 24):

Calories 148 cal
Fat 10 g
Carbs 11 g
Protein 5 g
Fiber 3 g
Sugar 7 g

I use online calculators for nutrition information, so these are an estimation to the best of my ability. 

Final Thoughts

When I think baked goods and pumpkins, my mind tells my taste buds to expect something super sweet, but I had to remind myself that these muffins aren’t unfrosted cupcakes.  There is a hearty sweetness to the muffins though! Making these in a batch of 24 is perfect to freeze some for quick on-the-go breakfasts.

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