This is another recipe that I came across after updating some of my old posts. I love pumpkin so much that I make these year round. Who says you can only have pumpkin in the Fall? In addition, they are not only Paleo-friendly, but also gluten-free.

Paleo Pumpkin Pie Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 8 muffins

Paleo Pumpkin Pie Muffins


  • Muffins:
  • 2 cups almond flour
  • 1 tbsp baking powder
  • 1/2 cup xylitol
  • 1 tsp raw honey
  • 1 tsp vanilla extract
  • 2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 scoop vanilla protein powder
  • pinch of salt
  • 1 cup pumpkin
  • 2 tbsp applesauce
  • 2 eggs
  • 1/4 cup any milk
  • 1/4 cup coconut oil
  • Filling:
  • 1/2 cup pumpkin
  • 2 tbsp xylitol
  • 2 tbsp applesauce
  • 1 tbsp coconut oil
  • pinch of salt


  1. Preheat oven to 400 degrees.
  2. Meanwhile, mix all of the dry ingredients of the muffins together in a large bowl.
  3. In a separate (small) bowl, mix the wet ingredients.
  4. Mix the wet ingredients into the dry ingredients until well combined. Set aside.
  5. Prep a muffin tin by spraying it with cooking spray.
  6. Mix all ingredients of the filling in a small bowl.
  7. Add a scoop of the muffin batter into each muffin tin (leaving enough to cover the filling).
  8. Next, add a scoop of the filling on top of the muffin batter, followed by another scoop of the batter (so the filling is in the middle).
  9. Bake for 20-25 minutes (or until a toothpick comes out clean). Enjoy!


If you don't have Xylitol (or don't want to use it), you can sub it for more raw honey!