It’s time to celebrate all things fall…so let’s begin with something irresistible: paleo pumpkin maple pecan muffins. These are perfect on a crisp, cool weekend morning.

This combination of flavors is sure to become a favorite in your house. So yummy!!

Pumpkin Maple Pecan Muffins
makes 12 muffins


  • 1 cup almond flour (we like Bob’s Red Mill)
  • 1/2 cup coconut flour (we like Bob’s Red Mill)
  • 1 tsp baking soda
  • 1/4 tsp Himalayan pink salt
  • 1 tsp homemade pumpkin pie spice*
  • 3 eggs, lightly beaten
  • 3/4 cup canned organic pumpkin puree
  • 3 Tbsp organic coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1/4 cup pure maple syrup
  • 1/4 cup pecans, chopped

*Homemade pumpkin pie spice blend:

Mix together 3 Tbsp ground cinnamon, 2 tsp ground ginger, 2 tsp ground nutmeg, 1-1/2 tsp ground allspice, and 1-1/2 tsp ground cloves. For the most aromatic blend, make certain to use recently purchased spices. Your kitchen will smell heavenly and your muffins will be SO delicious!


  1. Preheat oven to 350 degrees and add cupcake liners to 12 cups in a muffin tin.
  2. In a mixing bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, salt, and pumpkin pie spice.
  3. Add the eggs, pumpkin, coconut oil, vanilla and honey; stir until combined. Batter will be very thick.
  4. Using a spoon, divide the batter evenly between the lined muffin cups and sprinkle the chopped pecans and some extra pumpkin pie spice on top of each one.
  5. Bake for about 18 minutes; a toothpick inserted in the muffins should come out clean.
  6. Transfer to a wire rack to cool.
  7. Serve warm.

Be Well,

Donna Stephens, BCN, CNHP, LDHS
Vicki Kolbe, CNHP, CHS, CSMC