This Whole 30 pumpkin muffins recipe is coming to you from my friend, Taylor. She is known for her healthy recipes, and I thought you might enjoy a healthy Fall recipe!
I am also equally excited to be sharing this Whole30 pumpkin muffins recipe with you because they are a new favorite of mine and they are perfect for fall!
The texture of these little gems is crazy good - a little more dense and chewy than “regular” muffins, thanks to being sweetened with dates, but I guarantee you won’t be mad at it. In fact, you might just start making all your muffins in the blender with dates!
As they say, don’t knock it until ya try it!
What makes this healthy pumpkin muffin recipe SO Good
Sometimes I think to myself, “Was there ever a better invention than muffins?!” The answer, of course, is absolutely NOT! Muffins are SO great because they are perfect for breakfast, snacks, or dessert and they’re especially fantastic because you can eat them easily while on the go!
The whole30 pumpkin muffin recipe I’m going to be showing you today uses wholesome ingredients, for one, but that is not the only reason they are so great! They are incredibly tender and moist, because a good muffin should never be dry!
They also have that spicy-sweet taste that we all love in a fall muffin, enveloped into that pumpkin-y goodness that comforts the soul! You and your crew are going to love them!
Healthy Swaps for baking:
Since muffins are such a go-to snack or meal of mine, I love a muffin recipe that uses healthy ingredients to keep me full and energized that ALSO tastes amazing. For these keto pumpkin muffins, I made a few swaps to keep them healthy:
- Almond Flour: Instead of using the usual white, all-purpose flours to make these muffins, I used almond flour instead. Gluten free and protein-packed, it’s a great way to keep you full and give you energy!
- Dates: Instead of using processed and refined sugars in this recipe, I chose to use one of the BEST natural sweeteners around: dates! They are full of protein, vitamins and minerals to keep your body running well, and are also perfectly sweet.
Top Tips for Making Whole30 Pumpkin Muffins
I’m all about sharing a few tips to keep your muffin making game strong, because those extra little tricks can make the final product just that much better! Here are a few ways to ensure perfect muffins every time!
- Don’t worry if there are little pieces of dates in the food processor when you blend them up –they wont totally smooth out. The little pieces add nice texture.
- Use an ice cream scoop to scoop the batter into the pan for nicely domed tops.
- Bake them for about 5 minutes at 375 degrees Fahrenheit and then finish off the baking at 350 degrees. The initial extra heat will help with making the tops nice and round as well.
How to store Pumpkin Muffins
Muffins are a great make-ahead weekend project. You can bake up a batch to eat right away, another batch to keep in the fridge to have over the next couple of days, and another batch or two to throw in the freezer for easy grab-and-go breakfast and snacks when you have a busy day. If you’re going to eat them within the first few days of baking them, simply store them in an airtight container in the fridge. For freezing, I recommend either storing them in an airtight container or in a double zipper freezer bag to lock in that freshness! You can safely store them up to 2 months in the freezer, and up to 3 or 4 days in the fridge!
Whole30 Pumpkin Muffins
Glutenfree Whole30 pumpkin muffins with all the spices. So comforting!
- 1 Cup (156g) Deglet Noor Dates, Halved
- 6 tablespoon Canned pumpkin puree
- 2 tablespoon Coconut oil, melted
- 1 Large egg
- 1 Cup (100 grams) Almond flour
- 3 tablespoon (33 grams) Coconut flour, packed
- ½ tablespoon Pumpkin pie spice
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- Chopped pecans, optional for topping
1. Preheat the oven to 375 degrees F and rub a muffin pan with coconut oil.
2. Place the dates in a microwave-safe bowl and microwave for 30 seconds, until soft. Add them into a large food processor with the pumpkin, oil and egg, stopping to scrape the sides as needed. The dates won't totally break down and that's okay!
3. Add the rest of the ingredients and process until blended.
4. Spoon into 6 muffin cavities (I use an ice cream scoop for rounded tops) and cover with pecans, if desired. Bake for 5 mins. Then, reduce the heat to 350 degrees F and bake another 12-16 minutes until a toothpick inserted in the center comes out clean.
5. Let cool in the pan and then serve.
Amount Per Serving: Calories: 558Total Fat: 19gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 31mgSodium: 395mgCarbohydrates: 86gFiber: 6gSugar: 17gProtein: 12g
All of my Whole30 recipes are here.
Hi there. I scrolled up and down this page several times but didn't see the actual recipe. Am I missing something? Thanks!
Christina Lane says
There's a link in the post to the recipe on someone else's site.