Paleo Pumpkin Muffins (Vegan)

If you're eating grain free, don't give up on your baking. Make some of these moist Paleo Pumpkin Muffin! These Paleo Pumpkin Muffins are easy to make and also egg free and vegan
Grain free, gluten free, paleo, vegan; Free of: dairy, eggs, soy, cane sugar, peanuts
Course Breakfast, Muffins
Cuisine American
Keyword grain free pumpkin muffins, paleo pumpkin muffins, vegan pumpkin muffins
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins
Calories 89kcal
Author Sarah Jane Parker



  • Preheat oven to 350 degrees F. Line a muffin tin with muffin papers and set aside.
  • In a small bowl, whisk together the coconut flour, ground flax seed, baking powder, salt, cinnamon, baking soda, nutmeg, and cardamon. Set aside.
  • In a medium bowl, mash the bananas until very well mashed and almost liquid. Stir in the pumpkin, non-dairy milk, olive oil, vanilla, and Stevia drops and mix well.
  • Add the coconut flour mixture to the pumpkin mixture and stir very well.
  • Spoon the thick batter into the prepared muffin cups to the brim. Gently smooth the tops of the batter if you like, but don't press the batter into the cups.
  • Bake for 30 minutes*. Cool in pan for 10 minutes, then move the muffins onto a cooling rack. Allow the muffins to cool completely before removing them from the muffin papers (this is important or they will stick to the papers).
  • Store these in a sealed container in the fridge. These muffins also freeze well.
  • Enjoy!


I used a stoneware muffin pan. If you are using a metal muffin pan, they may take a little less time to bake.
Because these muffins are so moist, they don't keep for very long at room temperature. I'd store them for only about 2-3 days.


Calories: 89kcal | Carbohydrates: 12g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 252mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2400IU | Vitamin C: 3.2mg | Calcium: 53mg | Iron: 0.6mg