Spicy Paleo Pumpkin Muffins

Pumpkin pancakes and cinnamon rolls are all well and good, but what about those of us who prefer something savory to sweet for weekday breakfasts? These paleo muffins prove that pumpkin plays just as well with cumin and paprika as it does with cinnamon and nutmeg.

These muffins make a great grab-and-go breakfast or a healthy afternoon snack. Plus, they’re grain-free and very nutritious!

If paleo baking is feeling daunting, this is a great recipe to start with. You only need a few special paleo flours and the recipe is easy to mix together. Let the batter rest for a few minutes before baking the muffins to give the flour time to absorb the moisture.

Here’s a quick rundown of the flours we’ll be using in this mix:

Ground Almond Flour: Ground almond flour is made from blanched almonds that have had their skins removed. For this recipe, look specifically for “finely ground” flour. This is key for muffins with a light texture. Coarse almond flour is heavier and tends to clump.

Almond flour is a great base flour for Paleo baking because it has a very neutral flavor. It also gives baked goods a tender crumb and has fairly good binding power (something gluten-free flours often lack). Due to the high fat content of almond flour, we don’t need as much other fat in the recipe.

coconut flour: Coconut flour is made from the fibers of the ground coconut. It absorbs a TON of moisture in recipes, so it’s typically used in conjunction with other flours. Coconut flour tastes slightly like coconut, but since we’re only using a small amount, it doesn’t add much flavor to this recipe.

tapioca flour : Tapioca flour, also called tapioca starch, is the pure starch of cassava. It has very good binding power and also fluffs up dough made with almond and coconut flour. It is tasteless.

You can find all of these flours at health food stores like Whole Foods. Many nationwide grocery stores are also beginning to carry them more regularly. Look in both the baking aisle and the bulk bin section.

The muffins are also very forgiving and very versatile for Paleo bakers baking for the first time. I’ve made them with carrots instead of pumpkin and even added 1/2 cup of crumbled feta to the batter – both versions turned out great. You can even add some cooked sausage or crumbled bacon for extra protein!

The muffins are moist, flavorful and keep well. We kept them covered at room temperature for a few days. Wrap tightly and refrigerate for long-term storage.