Paleo Pumpkin Muffins on a cooling rack
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5 from 1 vote

Paleo Pumpkin Muffins

Paleo Pumpkin Muffins are a simple and delicious breakfast recipe. They resemble pumpkin pie in flavor and are full of sugar-free chocolate chips
Prep Time5 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Low Carb Keto Muffins, Paleo Pumpkin Muffins, Pumpkin Muffins
Servings: 12 muffins
Calories: 101kcal
Author: Shelby Law Ruttan



  • Preheat to 350 degrees. Line a 12-cup muffin tin with muffin liners.
  • In a medium bowl, mix together eggs, pumpkin puree, and maple extract.
  • In a large bowl, add almond flour, coconut flour, monkfruit, pumpkin pie spice, salt, and baking powder. Whisk to combine and break up any lumps.
  • Add wet ingredients to the flour mixture and stir to combine. Fold in sugar-free chocolate ships.
  • With a 1/4 cup size scoop, add the pumpkin muffin batter to the paper-lined muffin pan.
  • Bake for 20 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  • Cool on a cooling rack and store in an airtight container.


2.96 Net Carbs per serving


Calories: 101kcal | Carbohydrates: 6.56g | Protein: 4.89g | Fat: 6.79g | Saturated Fat: 1.73g | Cholesterol: 90mg | Sodium: 264mg | Fiber: 3.6g