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Paleo(ish) Pumpkin Walnut Muffins

Rated as 3.2 out of 5 Stars

"Pumpkin muffins modified from another recipe I found so it is gluten free and pretty clean in terms of diet."
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Ingredients

30 m servings 169 cals
Original recipe yields 12 servings (1 dozen muffins)

Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
  2. Whisk pumpkin puree, coconut flour, coconut oil, agave nectar, eggs, cinnamon, vanilla extract, nutmeg, baking powder, and pumpkin pie spice together in a bowl until batter is smooth; fold in walnuts. Spoon about 3 tablespoons batter into each muffin cup.
  3. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.

Nutrition Facts


Per Serving: 169 calories; 13.8 g fat; 8.5 g carbohydrates; 4.8 g protein; 93 mg cholesterol; 80 mg sodium. Full nutrition

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Reviews

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We thought these were fairly yummy. I did not add any sweetener, only added coconut, raisins and walnuts. Be sure to add extra spices.

My grandsons love them! I switched out the walnuts for dairy free mini chocolate chips, and baked them in mini muffin tins. I also cut the cinnamon and nutmeg in half for the kids. I might like ...

It was awful, what a waste of eggs and pumpkin. I followed the recipe as written, we are a family of 8 NO ONE could eat it. Don't waste your time :(

I am used to grain free baking so made a few tweaks using my usual ingredients..they turned out fine. I changed agave to honey, used nonhydrogenated shortening instead of the coconut oil and cu...

This is a good start, but I found these a little bit too dry