Paleo Pumpkin Muffins/Cupcakes

Pumpkin Muffins/Cupcakes are the essence of fall. I don’t even really like most things pumpkin, but this recipe I am in love with. So versitile – top with cream cheese frosting or glaze, or throw in some chocolate chips. Includes two sets of options for flour, depending on your budget and food sensitivities, including a nut-free option. Also includes a range of sugar, as really that’s when you cross over from a muffin to a cupcake…I’ll let you decide which side of that line you want to side on!

Paleo Pumpkin Muffins/Cupcakes

Servings 12 muffins or cupcakes
Author Autumn, @wholefoodfor7

Ingredients

  • 1 cup pumpkin puree
  • 2 eggs
  • 1/4 cup oil I prefer coconut, but olive oil works too
  • 1/2-1 cup coconut sugar see notes below
  • 2/3 cup cassava flour see other option in notes below
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 cup dairy-free chocolate chips optional

Instructions

  1. Preheat oven to 325 degrees. Prepare muffin tin by lining with muffin wrappers or spray with cooking spray.

  2. Combine all wet ingredients (puree, eggs, oil) and sugar in a medium mixing bowl.

  3. Add all dry ingredients to wet ingredients and stir till just combined.

  4. If using chocolate chips, gently stir those in.

  5. Divide evenly among 12 muffin cups. Bake at 325 for 25-30 minutes, until top of the muffin bounces back when touched.

  6. Cool and enjoy! To freeze, freeze in a single layer (once cooled) and then store in a sealed ziplock or container for up to 3 months.

Recipe Notes

FLOUR SUBTITUTION: Cassava flour is a great one-stop nut-free option for this recipe. However, it's not the easiest always to find or the least expensive. You can also use the following combination instead of the cassava flour:
1/2 cup almond flour
1/2 cup tapioca or arrowroot flour
2 tablespoons coconut flour
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SUGAR: These work with a range of sugar. 1/2 cup it will taste more like a muffin and is what I use if I'm adding chocolate chips. 1 cup is more on the cupcake side or also what I use if I am taking these to an event, to make them more appealing to the masses.
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FROSTING: If we add chocolate chips, we don't usually frost. But, otherwise we love Miss Jones Baking Company "Cream Cheese" frosting that is nice and thick but dairy-free and gluten-free. It has powdered sugar, so not paleo, but only 6 ingredients that I can otherwise get behind!