Paleo Pumpkin Mini Muffins (gluten-free + kid-friendly!)

October 9, 2019

Paleo Pumpkin Mini Muffins made with only 7 ingredients for an easy and healthy pumpkin snack with no added sugar!Paleo Pumpkin Mini Muffins made with only 7 ingredients for an easy and healthy pumpkin snack!

I went into fall thinking that I would share a couple of new pumpkin recipes, but not go too crazy.

Fast forward a couple of weeks and your girl is on a roll over here with pumpkin and fall everything. And the insane part is that I’m not even someone who craves pumpkin spice lattes and wearing my boots again. I love summer and sweating my tush off in the 100 degree weather.

But at the same time, I’m not one to say no to a muffin or bread or cookie of any kind, so allow me to introduce the newest pumpkin recipe…

Paleo Pumpkin MINI MUFFINS!

I don’t know what I love about these more. The fact that they are made with 8 ingredients total or that Ezra pretty much ate the entire batch of these bad boys.

Seeing how much he loves baked goods seriously warms my heart. But at the same time I am not getting too used to him loving my cooking and baking because I heard it can get quite challenging to feed your bubbas when toddler time is here.

These cutie pumpkin muffins are adult and kid-friendly. You can pair a few with some nut butter for an easy snack for yourself. Or slice up some into smaller pieces to feed to the bubs in your lives. Ezra loved these with some cashew butter (code RACHL for free shipping in this nut butter!)

But no matter who is eating these and how they are eating them, I have a feeling they will love them!

Oh and for anyone craving even more fall recipes to bake this season (or really whenever), here are my go-to pumpkin eats!

Paleo Pumpkin Mini Muffins made with only 7 ingredients for an easy and healthy pumpkin snack!Paleo Pumpkin Mini Muffins made with only 7 ingredients for an easy and healthy pumpkin snack!


Paleo Pumpkin Mini Muffins

Paleo Pumpkin Mini Muffins made with only 7 ingredients and no added sugar for an easy and healthy pumpkin snack! Very kid-friendly recipe too. My 8 month old loves these!

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 10-12 mini muffins 1x


  • 1 pasture-raised egg
  • 1/2 cup organic pumpkin puree
  • 1/2 cup unsweetened organic applesauce (or sub more pumpkin)
  • 2 tablespoons melted and cooled coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/3 cup ground flaxseed
  • 2 cups almond flour
  • 2 tablespoons tapioca flour (or sub arrowroot)
  • 1 teaspoon baking powder


  1. Preheat oven to 350 degrees and grease a mini muffin pan with coconut oil
  2. In a large bowl, whisk together the egg, pumpkin, applesauce, oil and vanilla extract until well combined
  3. Mix in the flaxseed, flours and baking powder and stir well so there are no clumps
  4. Evenly fill each muffin cup with batter (they don’t rise too much)
  5. Bake in oven for 20-25 minutes
  6. Allow the muffins to cool for a few before removing from pan


*Leftovers keep for about 5 days in airtight container 

**I haven’t tested other flours

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xx, Rach

I love seeing you what you make my recipes!
Don’t forget to use the hashtag @rachLmansfield and #rachLeats on instagram!

16 Responses

  1. pumpkin pie spice is a great addition. we personally felt they had a lot of flavor as is since they aren’t meant to be an overly sweet muffin. that way we can smear some nut butter on top as well. i also try to limit the sugars given to my 8 month old who eats these often 🙂

  2. Been waiting for these but my baby is allergic to egg. So sorry to even ask about changing your recipe but do you think a flax egg would work in this?

  3. Just made this with pureed sweet potato and made in a loaf pan! Super dense but I like it! Perfect because its really not that sweet but I am trying to adjust my taste buds to less sweetness so this is perfect! Also love the pack of flax seed goodness it punches! So much nutrients in each bite 🙂

  4. Love these muffins and super easy to add fun mix-ins to the batter! I tried coconut, raisin/pumpkin seed, tahini, and chocolate chunk. The raisin version was my fav.

  5. My 2 year old loved these! I didn’t have any applesauce so I substituted a mashed banana and I also didn’t have any tapioca or arrowroot flour so I substituted cornflour but only one tablespoon instead of two. Texture turned out great. Will definitely make again.

      1. These worked great in a regular muffin pan, but I finally ended up getting a mini muffin pan too! Everyone loves them, including my 3 year old. I would love to send them to school with her for snack, but there is a strict no nut policy, due to allergies. Please let us know if you test with any other flours (oat, coconut, etc.) Thank you!

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