Paleo Pumpkin Muffins

My dog and I are going to a birthday party and we’re in charge of bringing dog-friendly muffins for the dogs in attendance. Awhile back I made Paleo pumpkin bread that was yummy for humans as well as for dogs, so I’ve modified the recipe to make pumpkin-carrot muffins for today’s gathering. Caveat: these muffins are not sweet. If you are making them for humans, add a couple tablespoons of maple syrup or honey.


1 cup pumpkin seed flour
1/2 cup blanched almond flour
1/3 cup tapioca starch
1/3 cup coconut flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3/4 cup coconut milk (I used 3/4 cup warm water + 2 Tb. powdered coconut milk)
1/4 cup coconut oil, melted
3 eggs, from pasture-raised chickens if possible
1/2 cup shredded carrots
1 handful of organic blueberries


Preheat the oven to 350 degrees F.

Mix the dry ingredients in a large bowl.

Mix the wet ingredients (milk, melted coconut oil and eggs) in a small bowl.

Combine the dry and wet ingredients, mixing well. Gently fold in the carrots and the blueberries.

Spoon the batter into silicone muffin cups. Note: If you are not using silicone or non-stick, you will need to grease your muffin cups.

Bake for 25-30 minutes. They’re done when you insert a toothpick into a muffin and it comes out clean.

Let cool. Remove from muffin cups and you and your pup are ready to enjoy a healthy treat!



If you make this recipe, snap a pic of your dish and hashtag it #kellylenihancooks. I'd love to see your creations on Instagram, Facebook, and Twitter!

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