Karen Rose Tank, MS-Integrative Nutrition, Health & Diabetes Coach

Paleo Pumpkin Pie Muffins

Prep Time

15 minutes

Cooking Time

45 minutes


8 people


.1 ½ cups blanched almond flour
.¼ teaspoon sea salt
.½ teaspoon baking soda
.1 teaspoon ground cinnamon
.½ teaspoon ground nutmeg
.¼ teaspoon ground ginger
.1 pinch ground cloves
.2 Tablespoons coconut oil
.40 drops stevia (1/2 tsp dry) (for higher carb use ½ cup honey )
.3 eggs
.1 heaping cup pumpkin puree (can or box or freshly cooked), well packed


1.In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves

2.In a high speed blender, puree oil, stevia or honey, eggs and pumpkin until smooth

3.Stir wet ingredients into dry

4.Place paper liners in muffin pan - 8 regular muffins or 24 mini-muffins

5.Scoop batter into paper liners

6.Bake at 350° for 40-45 minutes

7.Cool for 2-3 hours




You can use 2 teaspoons Pumpkin Pie Spice Blend instead of the individual spices listed.

Muffins may be soft on the inside.

Can also be made as mini-muffins.


Adapted from Elena's Pantry