Pumpkin Cinnamon Sugar Paleo Muffins


Pumpkin Cinnamon Sugar Paleo Muffins


For the muffins:

  • 1 1/4 teaspoons baking soda
  • 3 1/2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 6-7 tablespoons unsalted butter or coconut oil, melted
  • 1/2 cup maple syrup
  • 2 tablespoons coconut sugar or brown sugar { I use BetterBody Foods Organic Coconut Sugar 1.25lbs  }
  • 1/2 cup canned pumpkin puree
  • 2 teaspoons vanilla extract

For the topping:

  • 1/3 cup coconut sugar or granulated sugar
  • 1 1/2 teaspoons ground cinnamon



  1. Preheat the oven to 350 °F. Line a muffin pan with muffin liners.
  2. In a large bowl, mix together the dry ingredients.
  3. In a separate medium bowl, mix together the wet ingredients.
  4. Add the dry mixture to the wet mixture and stir just until combined.
  5. Pour the batter evenly into the muffin liners, filling each liner until ¾ full.
  6. Bake for 11-13 minutes or until a toothpick inserted in the middle comes out clean. Turn out onto a wire rack to cool completely. These need to rest for at least an hour before serving, both because of taste and texture.
  7. When ready to serve, mix the cinnamon with the sugar in a small bowl. Roll the muffins in the cinnamon sugar. These muffins are quite moist, the cinnamon sugar tends to liquefy overnight; {roll the muffins in the sugar no more than 6 hours before serving.}
  8. Store in an airtight container.
  • You can also spray the muffins with an olive oil spray before rolling if you want, I did this on half of the muffins.


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