Raise your hand if you’re still loving pumpkin recipes! Since today is October 1, I had to keep the love for pumpkin flowing this week by sharing my favorite paleo breakfast so far this season – Flourless Pumpkin Spice Muffins.

First things first,  let’s talk October changes. I took a walk during my lunch break today and stopped by the Daley Plaza Farmers Market. The market takes place weekly on Thursdays all summer and into early fall, through the end of October. The plaza market was full of mini pumpkins and other autumn goods today – apples and goards! I didn’t pick up any orange beauties {hauling a bag of pumpkins home on the train is less than ideal} but now I have the itch to add a few to my front steps for festive decor this weekend.

I tested a few different versions of these pumpkin muffins over the past month and I think I finally got it right with this recipe. The main ingredients are pumpkin, ripe bananas, eggs, spices, and coconut flour. I used honey for sweetening, but pure maple syrup also works well. The best coconut flour to use {in my opinion} is Bob’s Red Mill. Different brands may require slightly more/less coconut flour to get the same consistency.

My favorite way to enjoy this muffin is warmed and topped with almond butter. It’s normal to go through close to a jar every week, right? 🙂

Get your paleo muffin fix ASAP with this recipe!

Looking for more pumpkin recipes? Try my:

• Healthy Pumpkin Spice Bites
• Healthy Mini Pumpkin Pies
• Pumpkin Latte Smoothie
• Pumpkin Chia Breakfast Cookies

{Adapted from the Eating on a Dime recipe for Pumpkin Banana Bread}