Whole30 Pumpkin Muffins
These Whole30 Pumpkin Muffins are the perfect blend of wholesome ingredients and cozy seasonal flavors, making them a wonderful treat for breakfast or snacking. Made with nutrient-rich almond flour and naturally sweetened with coconut sugar, these muffins are grain-free, refined sugar-free, and dairy-free, adhering to Whole30 guidelines while remaining utterly delicious. The smooth pumpkin puree and warm spices like cinnamon, ginger, and nutmeg create a comforting autumn-inspired taste in every bite. Easy to prepare with just 15 minutes of prep time and a quick bake, these muffins are fluffy, moist, and ideal for meal prep. Whether enjoyed fresh from the oven or saved for later, they’re fantastic for anyone seeking a healthier, gluten-free spin on classic pumpkin muffins.
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Recipe Information
Ingredients
- 2 cups Almond flour
- 1 cup Pumpkin puree
- 3 large Eggs
- 0.25 cup Coconut oil, melted
- 0.25 cup Coconut sugar
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with liners or grease with additional coconut oil.
In a large bowl, whisk together the almond flour, coconut sugar, baking soda, cinnamon, ginger, nutmeg, and salt, making sure there are no lumps.
In another bowl, whisk together the pumpkin puree, eggs, melted coconut oil, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and mix gently with a spatula or wooden spoon until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.1 g | 227% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 563 mg | 188% | |
| Sodium | 2095 mg | 91% | |
| Total Carbohydrate | 124.1 g | 45% | |
| Dietary Fiber | 29.0 g | 104% | |
| Total Sugars | 75.1 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 588 mg | 45% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
