Healthy Gluten-Free Paleo Pumpkin Muffins Recipe

These easy, healthy paleo pumpkin muffins with almond flour will become your go-to fall breakfast! I'll show you how to make gluten-free pumpkin chocolate chip muffins with just 10 minutes prep.


Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Author Maya Krampf from


  • 1 cup Blanched almond flour
  • 1/4 cup Arrowroot powder
  • 1.5 tablespoons Cocoa powder
  • 1.5 teaspoons Paleo baking powder
  • 1 teaspoon Pumpkin pie spice
  • 1 pinch Sea salt
  • 3 large Eggs
  • 1/4 cup Pumpkin puree
  • 6 tablespoons Maple syrup
  • 1 teaspoon Vanilla extract
  • 1/2 cup Paleo chocolate chips


  • 1/4 cup Full-fat coconut milk
  • 2 tablespoons Maple syrup
  • 2 ounces Unsweetened chocolate
  • 1 teaspoon Vanilla extract
US Customary - Metric
  1. Preheat the oven to 425°. Place 6 muffin liners in a muffin pan.
  2. Combine all dry ingredients in a medium bowl. Stir in the wet ingredients until smooth, then fold in paleo chocolate chips.

  3. Pour the batter into the prepared pan. Bake at 425° for 5 minutes.

  4. Reduce the heat to 375° and continue to bake for 20 minutes or until a toothpick inserted into the middle comes out clean.

  5. Remove from pan and let cool on a wire rack to prevent moisture from gathering in the muffins.

  6. To make the ganache, simply melt the ingredients together over low heat until smooth and thick.

  7. To serve, top a muffin with a spoonful of chocolate.

Recipe Notes

Serving Size: 1 muffin

Nutrition Information Per Serving

Calories: 390 | Fat: 24g | Total Carbs: 41g | Net Carbs: 36g | Fiber: 5g | Sugar: 24g | Protein: 10g

Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.


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