Here in southern California, getting into the fall spirit isn’t when you see leaves falling. That’s not a thing here (and it’s one of the things I miss most about living on the east coast). When it goes from over 100 degrees everyday to the mid 90s, that’s when fall is approaching. And what’s better than pumpkin in the fall? Nothing. There is nothing better than pumpkin.
Let’s be real. Yes, it’s basic and yes everyone is doing it. But there is a reason. Pumpkin is everything. We shouldn’t be ashamed to follow the trend because unlike fanny packs, pumpkin is good stuff.
There was very little I looked forward to in college more than a pumpkin spice latte and a pumpkin spice muffin for breakfast, while walking around campus (University of Maryland-go Terps!). It just set the fall mood.
Today, I don’t have leaves falling or a stomach that can tolerate a coffee shop pumpkin spice muffin, but I was able to create one that’s on the same level.
These muffins come together quickly, like all muffin recipes around here. They have just the right amount of pumpkin and sweet balance. There’s an ever so slight tangy flavor from the lemon that really ties it all together and leaves a bam! in your mouth.
Pair these muffins with a perfect Paleo Pumpkin Spice Latte that’s just as easy to prepare!
If you make this recipe, please comment below to let me know what you think. I love to hear from you!Print
An easy to prepare paleo pumpkin spice muffin recipe that’s the perfect treat for a fall morning-with just the right balance of pumpkin, spice and tang.
- 3 eggs
- 1 cup canned pure pumpkin*
- 1 tablespoon vanilla extract
- 1 tablespoon lemon juice
- 1/2 cup maple syrup
- 1/2 cup un-roasted, unsalted pecans
- 1.5 cups almond flour
- 1/4 cup arrowroot starch
- 3/4 teaspoon salt
- 1–1/2 teaspoons pumpkin pie spice seasoning**
- 1 teaspoon cinnamon
- 2 teaspoons baking powder
- Optional coconut sugar for sprinkling on top (as pictured)
- Preheat oven to 350 degrees and line a muffin tin with muffin cups.
- Add all ingredients (except coconut sugar) into a high speed blender, in the order listed.
- Blend until smooth (about 45-90 seconds).
- Pour batter into muffin cups and fill about 3/4 full.
- Bake for 20-25 minutes until the tops are slightly golden and a toothpick comes out clean.
- Sprinkle coconut sugar sugar on top for a little pop.
*Do not use pumpkin pie filling. You want to use a can with only pumpkin listed in the ingredients.
**I buy a couple jars of pumpkin pie spice from Trader Joe’s every fall.
If you need something to do with the leftover can of pumpkin, the exact amount can be used in this Paleo Pumpkin Spice Latte recipe.
- Prep Time: 10
- Cook Time: 25
- Category: muffins
- Method: baking
- Cuisine: American
- Serving Size: 1 muffin
- Calories: 182
- Sugar: 9.5g
- Sodium: 166.7mg
- Fat: 11.3g
- Saturated Fat: 1.2g
- Carbohydrates: 17.4g
- Fiber: 2.7g
- Protein: 5.2g
- Cholesterol: 46.5mg
Keywords: paleo pumpkin spice muffin, blender muffin, pumpkin muffin