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These are cinnamon spice paleo pumpkin muffins. Made with pumpkin puree, warm pumpkin pie spices and alternative flour, these are the best paleo pumpkin muffins you’ll ever make.
Nothing screams fall more than delicious pumpkin baked goods, and these cinnamon spice paleo pumpkin muffins will help you ring in the new season. We eat a healthier diet and we mainly cook paleo inspired dishes. These paleo pumpkin muffins are much healthier than a traditional muffin, but that doesn’t retract from the flavor of the muffin.
The Idea Behind the Cinnamon Spice Paleo Pumpkin Muffins
When the first crisp air blows through, and the leaves start to change, we get inspired to create new fall-inspired recipes in the kitchen. We wanted to create muffin with the best consistency and flavor as normal, decedent muffin.
These cinnamon spice paleo pumpkin muffins blew our tastebuds away! We mentioned in a previous post that we had spent a year trying to create the best paleo and grain-free muffin, and we finally created one we truly loved.
We used the base of that recipe to create these delicious, spice-filled muffin. If you’re looking for a healthier, paleo-friendly pumpkin muffin, you’ve come to the right place!
Why did we include oats in this paleo recipe?
Although oats are not technically approved just yet in the paleo diet, a discovery found that Paleolithic humans most likely ground grain with stone. This article from Earnest Eats, explains in detail how this finding came to be.
Ever since we read this article, we have begun to incorporate oats into some of our paleo recipes. We still classify these muffins as paleo-ish. If you desire to stay on the strict paleo diet, then you can substitute the oat flour with almond flour. However, these muffins provide us a better boost of energy and leave us feeling more full when we use oat flour.
What’s in the recipe?
Oat flour: The oat flour in this recipe is super easy to make, and making it yourself will save you so much money. All you have to do is pour 1.5 cup of oats into a high speed blender and blend the oats until a fine powder forms. We use a Nutribullet, because it’s super easy to clean and store in your kitchen cabinet.
Tapioca flour: Tapioca flour MAKES this recipe. It gives the muffins a dense, chewy texture. The flour helps to gel the ingredients together more than other alternative flours, such as, almond flour or coconut flour.
Pumpkin puree: The pumpkin puree is what adds the pumpkin flavor to this muffin. It also adds some moisture to the muffins, so this creates an even better consistency.
Pumpkin spice: Pumpkin spice may be our favorite flavor of fall. It’s such a warm and cozy flavor that is reminiscent of fall. Adding this to the mixture adds more depth in flavor and complements the flavor of the pumpkin puree so well.
Making Your Own Homemade Parchment Paper Liners
Every time we make homemade muffins, we love to make our own parchment paper liners. We use this parchment paper, because it has a printed grid that allows you to accurately measure squares of parchment paper.
We measure a 5 inch x 5 inch square of parchment paper. This is where the printed grid on the parchment paper comes in handy, because it has 1 inch square grids already printed on it.
Once you’ve cut your parchment paper squares, press each square in the muffin tin with the bottom of a 1/4 cup measuring cup. This will mold the parchment paper to the shape of the muffin tin and help you easily pour the batter in each tin.
Add Toppings to Your Muffins
These muffins have enough flavor to eat on their own, but if you want to add a topping, the pumpkin coconut crumble topping takes these muffins to a whole other level.
This topping is literally to die for. The combination of coconut and oats gives the muffins a nice crunch when you bite into the muffin. The coconut sugar adds sweetness and a caramel flavor.
Cinnamon Spice Paleo Pumpkin Muffins
- Total Time: 30 minutes
- Yield: 4 people 1x
Ingredients
Muffin Batter:
- 1 1/2 cup oats (oat flour)
- 1/2 cup tapioca flour
- 1 tsp baking powder
- 1 tsp baking soda
- a pinch salt
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- 2 eggs (beaten)
- 1/4 cup olive oil (extra virgin)
- 1/4 cup maple syrup
- 1/3 cup almond milk
- 1 16 oz can pumpkin puree
Pumpkin Coconut Crumble Topping:
- 3 tbsp coconut oil
- 3 tbsp coconut sugar
- 1 tsp cinnamon
- 1/4 cup shredded coconut ((I shredded my dry coconut in a high speed blender))
- 1/4 cup gluten free oats
Instructions
- Preheat oven to 350 F and line muffin tin with liners or DIY your own parchment liners (We explained this above)
- Make topping before starting the muffin batter. Combine coconut oil, coconut sugar, oats, cinnamon, coconut flakes in a small bowl. Mix until the ingredients are clumped together.
- In a high powered blender, blend oats until flour consistency is achieved.
- In a large bowl, add oat flour, tapioca flour, baking soda, baking powder, salt, cinnamon, and pumpkin spice. Whisk together.
- In a medium bowl, add eggs, maple syrup, olive oil and almond milk. Mix until wet ingredients are combined.
- Pour wet ingredients to dry ingredients. Fold wet mixture into the dry mixture with a spatula until fully incorporated. You should not see any dry ingredients or clumps of dry mixture, but do not over mix.
- Fold in pumpkin puree until completely mixed in.
- Using a 1/4 cup measuring cup, pour batter into prepared muffin tines. Batter should fill 3/4 of each tin.
- Bake in oven for 20 mins.
- After done baking, remove the muffins from the oven. Cool for 10 minutes before eating. Serve warm and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Other Posts You May Like:
Four-Ingredient Vegan Pumpkin Spice Overnight Oats
The Most Delicious Healthy Cinnamon Apple Muffins (GF + Paleo)
