Spicy Paleo Pumpkin Muffins
Spicy Paleo Pumpkin Muffins

These Spicy Paleo Pumpkin Muffins are grain free and vegetarian. Perfect breakfast to go!

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.

Spicy Paleo Pumpkin Muffins

preparation time
20 minutes

cooking time
20 minutes

total time
40 minutes

12 muffins

You can replace the squash with any hard winter squash or carrots.

To grate the squash, cut it into large chunks, scoop out the seeds, and grate the flesh on a box grater until you touch the skin. Alternatively, you can cut off the skin and grate it in a food processor.

This recipe calls for a 12 cup muffin pan


  • 2 1/2 cups almond flour

  • 3/4 cup tapioca starch

  • 1 1/2 tablespoons coconut flour

  • 1 teaspoon baking powder

  • 1 1/2 teaspoons baking soda

  • 1/2 tablespoon smoked paprika

  • 1 teaspoon crushed chili flakes (I used chipotle chili flakes)

  • 1 1/2 teaspoons ground cumin

  • 1/2 teaspoon salt

  • 4 large eggs

  • 1/2 cup olive oil, melted ghee or melted butter

  • 2 tablespoons of honey

  • 1 tablespoon red wine vinegar

  • 1 packaged cup of shredded raw sugar or pie squash (avoid jack-o-lantern squash)

  • 1/2 cup diced red peppers

  • 1/2 cup diced onion

  • 3/4 cup toasted pepitas or pumpkin seeds (divided)


  1. Preheat oven to 350F:

    Line a muffin tin with muffin paper

  2. Sift together the dry ingredients:

    Sift together almond flour, tapioca starch, coconut flour, baking soda, baking powder, spices and salt. I like to sift paleo baked goods at least twice to make sure there aren’t any lumps and everything is mixed well.

  3. Mix the wet ingredients:

    In a separate bowl, beat the eggs, then stir in the oil, honey, and vinegar.

  4. Pour the wet ingredients into the dry and mix gently until combined
  5. Gently stir in the grated squash, bell pepper, onion, and 1/2 cup pepitas:

    Save the rest of the Pepitas for the topping. Let the dough rest for at least 10 minutes to allow the flour to hydrate.

  6. Fill each muffin cup to the brim:

    Top each muffin with a few of the remaining 1/4 cup pepitas.

  7. Bake for 18 to 20 minutes:

    When done, the muffins should look toasted around the edges, be dry on top and a toothpick inserted in the center will come out clean.

  8. Refrigerate and Serve (or Store):

    Transfer the muffins to a cooling rack. Cool briefly before serving, or cool completely and store in an airtight container at room temperature for 3 days (or refrigerate for up to 1 week).

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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!