tray of paleo pumpkin muffins
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Paleo Pumpkin Muffins | Low Carb + Sugar Free

This paleo pumpkin muffin recipe is simple and super yummy!  I love that it's a healthy alternative to typical comfort food that will leave you satisfied and satiated! 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: gluten free, low carb, NSNG, paleo, sugar free
Servings: 6 muffins
Author: thefithabit


  • 1.25 cups almond flour
  • 2 eggs
  • 1/4 egg whites or just do three full eggs
  • 1/2 cup pumpkin puree
  • 2 tsp baking powder
  • 1/4 coconut cream or milk
  • 1 to 2 tablespoons of pumpkin spice you need to walk your own path here
  • 1/2 cup xylitol this is optional, but it does add bulk. If you choose not to use it, just increase the stevia
  • 1/4 to 2/3 teaspoon of stevia - Just add stevia to taste. Aim for a little sweeter than you can you want the finished product to be as the sweetness will go down in baking.
  • pinch of sea salt


  • Preheat oven to 350
  • Mix dry almond flour and baking powder together and preferably run them through a sieve.
  • Add wet ingredients Add spices and sweeter in stages and test along the way. You want to find the right level of flavor and sweetness for your preference.
  • Mix well and then add to muffin tin (or a bread tin - feel free to mix it up)
  • Bake for 40 minutes or until golden brown on top and let sit for about 5 mins before diving in.