Paleo Pumpkin Muffins

It took quite a few batches to tweak this recipe into one that was both tasty and high and protein. If you find this to be a little too egg-y, you can cut the number of egg whites in half.

Paleo Pumpkin Muffins


  • 1 cup almond flour
  • ¼ cup coconut flour
  • ½ cup applesauce
  • 3/4 cup canned pumpkin (you can cook and puree pumpkin yourself if you’ve got the time and patience)
  • 3 large eggs
  • 8 egg whites
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • 1½ tsp pumpkin pie spice
  • 1/8 tsp sea salt
  • 2 little scoops of stevia or ½ single-serve packet of stevia
  • 2 tbsp. agave


  1. Preheat oven to 350℉.
  2. Coat muffin tins with coconut oil (or use paper muffin cups and add 1/2 tsp melted coconut oil to batter).
  3. Mix all ingredients and pour evenly into tins. (I had to sift the coconut flour through a screen first because it glommed up into chunks).
  4. Bake for 25 minutes on the middle rack.

*if you want crunchy bits on top you can sprinkle slivered almonds on the muffins AS SOON as they’re done.

This recipe yielded 12 muffins.
I calculated on and the calories for this batch totaled:

120 calories per muffin 

6.7g fat / 8.5g carb / 6.9g protein / 3g sugar alcohol

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