These muffins are flour-free, making them great for a variety of dietary restrictions! I love pumpkin bread, so I knew when I was following a paleo diet, I had to make a killer pumpkin muffin. It took me several tries, but after a few taste tests, I finally had a pumpkin muffin that actually had the right texture and flavor. This recipe was so great that even when I made it for our photoshoot, my team quickly made them disappear!

Paleo Pumpkin Muffins

Prep Time

5 min

Cook Time

25 min

Total Time

30 min

Recipe Type: Breakfast

Serving Size: 1 muffin

makes 18 servings


  • 2¼ cups paleo baking flour
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger  
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup molasses
  • ¼ cup maple syrup
  • 2 eggs
  • 2 cups pumpkin purée
  • 1 teaspoon vanilla extract


  1. Preheat the oven to 350°F. Grease or line a muffin tin.
  2. Whisk together all the dry ingredients in a medium-sized bowl until well combined.
  3. Add in the wet ingredients, then stir until well combined
  4. Bake for 20–25 minutes.
  5. Cool on a wire rack.


Calories 110 (25 from fat)
Total fat 2.5g
Saturated fat 0g
Cholesterol 25mg
Sodium 150mg
Carbohydrate 18g (3g dietary fiber, 10g sugar)
Protein 3g


WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.