Yes, these super-delish pumpkin muffins are Paleo! They use cassava flour, made from a root veggie popular in South America, instead of wheat flour, so they fit the guidelines of the Paleo diet.



  • 1 cup cassava (100% yuca root) flour*

  • 1 teaspoon pumpkin pie spice

  • ½ teaspoon baking soda

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • ¾ cup canned pumpkin

  • 1 egg

  • ¼ cup pure maple syrup

  • ¼ cup olive oil

  • 3 tablespoons water


  • Preheat oven to 400°F. Line six 2 1/2-inch muffin cups with paper bake cups.** In a medium bowl whisk together the first five ingredients (through salt). In a small bowl whisk together the pumpkin, egg, maple syrup, olive oil, and the water. Add pumpkin mixture to flour mixture. Stir just until combined and moistened. Spoon batter into prepared muffin cups, filling each nearly full.

    Bake 18 to 20 minutes or until golden and a toothpick comes out clean. Cool in pan 5 minutes. Remove and cool completely on a wire rack.

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Cassava Apple Muffins

Prepare as above, except substitute apple pie spice for the pumpkin pie spice and unsweetened applesauce for the pumpkin. Omit the 3 Tbsp. water.


You may use Bob's Red Mill Paleo Baking Flour in place of the cassava flour; omit the 3 Tbsp. water.


To prevent sticking, coat paper bake cups with nonstick olive oil cooking spray to prevent sticking, if desired.

Nutrition Facts

211 calories, 10 g fat (2 g saturated fat, 1 g polyunsaturated fat, 7 g monounsaturated fat), 31 mg cholesterol, 258 mg sodium, 30 g carbohydrates, 3 g fiber, 9 g sugar, 2 g protein.