Paleo Pumpkin Muffins (Dairy-free, Gluten-free)

4.67 from 6 votes

Delicious fluffy Fall spiced pumpkin muffins that are dairy-free, gluten-free, grain-free, and Paleo.

Prep Time15

Cook Time22

Total Time37

Course: Dessert

Cuisine: American

Servings: muffins

Preheat the oven to 375 degrees F and line a standard size muffin baking pan with tin liners.
Put almond flour, coconut flour, tapioca flour, coconut sugar, baking soda, salt, ground cinnamon, ground nutmeg, ground cloves, and ground ginger in a medium bowl and whisk together. Set aside.
In another bowl, add the eggs, pumpkin puree, oil and vanilla extract. Mix.
Pour the dry ingredients into the wet ingredients and mix together. If you are adding chocolate chips, fold them in.
Then, evenly pour the pumpkin muffin batter into each muffin tin.
Bake the muffins for 20-22 minutes, or until a toothpick comes out clean.

If you want to add chocolate chips to the batter, add in 2/3 cup of chocolate chips. If you want half of the muffins to be plain and half to have chocolate chips, then divide the batter evenly into two bowls and add 1/3 cup of chocolate chips to one of the bowls.
Instead of tapioca powder, you can use arrowroot powder at a 1:1 ratio.
Instead of coconut sugar, you can use maple sugar. You can also use brown sugar, just keep in mind that the recipe will no longer be Paleo.
Use pumpkin pie spice instead of the other spices: I would add 1 teaspoon of pumpkin pie spice to replace the ground ginger, ground nutmeg and ground cloves if you don't have them on hand.
Instead of olive oil, use coconut oil or avocado oil.
Add different add-ins to the batter: Instead of adding chocolate, you can add in walnuts, cranberries, or raisins.