It’s definitely pumpkin season and I always get into cooking everything possible with pumpkin for a couple months before we are all tired of it until the next year.  These paleo pumpkin muffins are nut free, low in sugar, and high in flavor.  This makes a large batch, which allows you to freeze at least half to pull out for lunches or snacks as needed.

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Paleo Pumpkin Muffins
Prep Time
15 mins
Cook Time
22 mins
Total Time
37 mins
 
Course: Snacks
Servings: 36 mini muffins
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Place 36 mini muffins liners or 18 regular sized muffins liners in the muffin pans.
  2. Mix the wet ingredients and ground flax seed together in a medium sized mixing bowl.
  3. Let sit for 5-8 minutes to allow the flax seed to get sticky.
  4. In a small bowl, whisk together the dry ingredients, remembering all of the spices
  5. Pour dry ingredients into wet ingredients and mix until well combined.
  6. Scoop the batter into the muffin liners with a spoon.
  7. Bake mini muffins for 22-24 minutes and regular muffins for 26-20, or until a toothpick come out clean.
  8. Let cool for 1 hour before eating or they may be crumbly.
Recipe Notes

Makes 36 mini muffins or 18 regular sized muffins.