Paleo Pumpkin Breakfast Muffins

This paleo pumpkin muffin recipe has been one of my absolute favorite breakfasts to make this fall! They’re soft and cakey while still filling enough to have for a healthy breakfast…

Grain-Free Pumpkin Muffins

Seriously my favorite healthy breakfast recently. Pumpkin spice + muffins + healthy fats + a cup of steamy coffee on the side: sign me up!

Especially with the week of Thanksgiving coming up, I’m soaking up every last day left of baking cozy, Fall-inspired recipes. These breakfast muffins just happen to fit the bill perfectly.

These muffins are also super versatile. Big, small, mini- they’ve come out great every time! I also like to switch up the add-in’s. I usually go with a blend of pecans, pumpkin seeds, and coconut flakes. All of these ingredients are high in healthy fats, which are KEY to keeping me energized in the morning! But making them with paleo-friendly chocolate chips are absolutely incredible as well.

A Healthy Meal Prep Breakfast

Before I was diagnosed with ulcerative colitis last year, I was the QUEEN of prepping overnight oats to grab on my way to classes or work. But because that was never satisfying by itself, I would usually also have to grab a protein bar or a handful of nuts to have on deck as a morning snack.

Now that I follow a paleo-based, grain-free diet (known as the specific carbohydrate diet) to help manage my IBD symptoms, I’ve had to figure out a grain-free replacement for my beloved weekday breakfast.

These paleo breakfast muffins are super easy to whip up on a Sunday afternoon to have stored in the freezer or refrigerator for the week! PLUS they fill me up for the whole morning… no preservative-packed protein bar needed.

How to Make Paleo Breakfast Muffins

Step 1: Combine the almond flour, coconut flour, arrowroot flour, cinnamon, baking soda, baking powder, salt, and (optional) ashwagandha in a mixing bowl.

Step 2: In a separate smaller mixing bowl, beat together pumpkin puree, eggs, melted coconut oil, creamy cashew butter, vanilla extract, and honey until smooth. Add the pumpkin mixture to the flour mixture and beat again until well combined.

Step 3: Stir in the “add-in’s”. I usually like adding pumpkin seeds, coconut flakes, and chopped pecans. Scoop into the greased muffin tins.

Step 4: Bake & enjoy!

Other Pumpkin Recipes I Love

• Grain-Free Pumpkin Spice Donut Holes
• SCD/Paleo No-Bake Pumpkin Pie
• Vegan Creamy Pumpkin Pasta
• Paleo Pumpkin Breakfast Cookies

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