Gluten-Free Paleo Pumpkin Spice Muffins

Prep Time

5 min

Cooking Time

25 min




½ cup + 2 tbsp coconut flour

1 tsp baking soda

½ tsp salt

2 tsp pumpkin pie spice

4 eggs

1/3 cup canned pumpkin (BPA free!)

½ cup coconut oil

2 ripe bananas (ripeness will determine the sweetness of your muffins)

1 tsp vanilla extract

1 tsp apple cider vinegar


  1. Preheat your oven to 350 degrees.
  1. Place all of the ingredients into a food processor. Pulse until well combined, scraping down the sides as needed.

      **No food processor? No problem! Simply mix the dry ingredients in a bowl, and the wet ingredients in a separate bowl. Add the dry ingredients to the                        wet ingredients, mix until well combined.

  1. Scoop the batter into the lined muffin tin. Bake 25-30 minutes, or until the tops of the muffins are lightly browned and they bounce back when lightly touched. Place on a cooling rack. Soooo good!


It’s officially fall, and that means all things pumpkin! I’ve always loved pumpkin muffins, and wanted to create my own version that aren’t only paleo-friendly, but also nut-free, and only sweetened with bananas! These are possibly the easiest muffins you’ll ever make, and they make a perfect grab-and-go breakfast or snack!

I hope you love these as much as my family did! Happy baking!


Kristen Boehmer