Paleo Pumpkin Pie Muffins

We’ve been making homemade nut milks, both almond and cashews. It’s a lot easier than we thought, as most of the time is passive while you wait for the nuts to soak in water. The one element we dislike in the process, is after blending the soaked nuts in fresh water and separating the liquid from the solids with a nut bag or cheese cloth, there’s a lot of solid nut waste. It felt like we were throwing money out, since nuts (especially organic nuts) are so expensive. I decided to experiment with the nut pulp, which is lightly seasoned with vanilla and date paste, and combine it with dry almond flour in baking. Here’s the result.

Paleo Pumpkin Pie Muffins

Whether the leaves have already begun to change color or you're just feeling autumnal, the aroma of cinnamon and spice and everything nice generated by baking these muffins will put you in the Fall mood! This is a great recipe to use up the last 1/2 cup of pumpkin puree you've got leftover from any other pumpkin recipe. If you don't have almond pulp leftover from making nut milk, simply use 2 cups of almond flour.
Prep Time5 mins
Cook Time45 mins
Course: Breakfast, Snack
Cuisine: American
Keyword: dairy-free, grain-free, muffins, paleo, pumpkin, sugar-free, Whole Life Challenge
Servings: 12
Calories: 66kcal
Author: planfulcook


  • 1 cup almond flour
  • 1 cup almond pulp from making nut milk
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 2 eggs room temperature
  • 1 tsp vanilla
  • 1/2 cup pumpkin puree fresh or canned, no sugar added
  • 1/2 cup unsweetened applesauce
  • handful chopped pecans or pumpkin seeds


  • Preheat your oven to 350 degrees F. Line a muffin tin.
  • Whisk the dry ingredients together in a large bowl. If you don't have almond pulp, use 2 cups almond flour instead.
  • In a medium bowl, whisk the eggs, vanilla, pumpkin puree, and applesauce together.
  • Combine the wet ingredients into the dry ingredients. Pour equal portions of the batter into the muffin tins. Sprinkle a few pieces of chopped pecans over the top.
  • Bake for 45-50 minutes in the oven. These will be very moist, so look for the outside to begin browning as a sign the muffins are finished baking. Enjoy!


Thanks to Foolproof Living for the original recipe. If you’re looking to make nut milk we recommend you purchase cheese cloth or a nut milk bag (you can purchase nylon but this link is to a cotton variety).

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