Pumpkin Muffins

Paleo Pumpkin Muffin

Paleo Pumpkin Muffins


  • 1 c. nut butter of choice
  • ½ c. pumpkin puree
  • 2 eggs
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt, fine
  • 1 tablespoon pumpkin pie spice
  • ⅓ c. maple syrup, or other natural sweetener
  • ⅓ c. mini chocolate chips, optional


1.Preheat oven to 350℉. Line muffin tins with paper liners or grease with coconut oil.
2.In a medium bowl, combine all ingredients. Stir until smooth. Fold in the chocolate chips.
3.Place batter evenly in the 12 muffin tins.
4.Bake for 15-20 minutes at 350℉ until the centres are firm and starting to crack.
5.Allow to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
6.For best shelf life (if they last that long), store in a sealed container in the fridge for up to 7 days.


These muffins freeze well too.
Make your own pumpkin pie spice:
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice (optional)
Nut butters to use:
almond butter (original recipe used)
cashew butter — great flavour
pumpkin seed butter — continuing the theme of pumpkin
sun butter or sunflower seed butter — same butter, two different names

SERVINGS: 12 muffins

About Brenda

Brenda loves learning and sharing what she's learning with you. She is a certified keto/carnivore coach with Keto-Adapted (Maria and Craig Emmerich, a certified holistic nutritional consultant (CHNC), and a natural nutrition clinical practitioner (NNCP).