Paleo Pumpkin Muffins (and they taste good too)

Thanksgiving has come and gone, but my thoughts of these pumpkin muffins have not.  If anything, I have been craving them more.  I have tried a few recipes recently from some Paleo websites, but this one is by far the best one.  This particular recipe is a combination of recipes from Lindsey Smith of Crossfit Central in Austin, TX.

  • Prep Time: 20 min.
  • Cooking Time: 25 min.
  • Yields: 8 Muffins


  • 11/2 Cup Almond Flour
  • 1/4 Cup Arrowroot Powder
  • 1 Teaspoon Baking Powder (non-aluminum)
  • 1 Teaspoon Baking Soda
  • 11/2 Teaspoon Cinnamon or Pumpkin Pie Spice
  • 1/8 Teaspoon Sea Salt
  • 3 Large Whole Eggs
  • 3/4 Cup Canned Pumpkin
  • 1/4 Cup Honey


  1. Preheat oven to 350 degrees.
  2. Liberally grease 8 muffin tins or use paper muffin cups.
  3. Combine the almond flour, arrowroot, baking powder, baking soda, cinnamon, and sea salt in a medium bowl.  Whisk the eggs in another bowl or in a blender.  Add the pumpkin and honey.  Add the dry ingredients and mix until thoroughly combined.
  4. Pour mix into the 8 cups, filling 3/4 of the way full.
  5. Bake at 350 degrees for about 25 minutes on the middle rack in the oven until the muffins pull away from the sides of the pan or a toothpick inserted into the center comes out clean.
  6. Place a small dab of honey on top and enjoy!

I have also found that this recipe is easily adapted to include other flavorings.  I have substituted pureed banana for the pumpkin  and added 1 teaspoon vanilla.  I also just use cinnamon (no pumkin pie spice).  The banana muffins are equally delicious and satisfiying.  I hope you enjoy the muffins. 

Just another note, Lindsey Smith has quite a few wonderful Paleo recipies on her site you might enjoy as well!

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