Paleo(ish) Pumpkin Walnut Muffins

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Chris P. 0

"Pumpkin muffins modified from another recipe I found so it is gluten-free and pretty clean in terms of diet."
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30 m servings 209 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 15.2g
  • 5%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 80 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.



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 :(

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