Well I know there are several recipes out there for pumpkin bread, but for your specific recipe you can do a couple things to make it more paleo, or just healthier in general.

1. Cut out the sugar completely OR Cut the sugar in half at least.
2. Use blanched almond flour instead of regular flour
3. I know she doesn't like eggs but experiment with adding more eggs instead of other ingredients (oil/flour/sugar). See what the limit is for her and how "eggy" it becomes.

Have you got a copy of the Primal Blueprint Cookbook? Mark has a great recipe for pumpkin muffins (I omit the choc-chips and add walnuts instead) - they are moist and tasty and have even been tested effectively with good results on my slow-to-paleo husband!

Otherwise google paleo muffins - there are some really good recipes including some banana ones I make regulalry. If your wife is into toast I recently discovered a recipe for 'paleo bread' in the Paleo Comfort Foods cookbook - (made from almond meal) I stuck this in the toaster and then smothered it in butter (and my husband tried some honey on it as well) and honestly it was soooo good it was like eating a lovely expensive gourmet piece of toast. I wouldn't suggest it everyday but it does make a great occassional break to eggs.

I'd replace the flour with a combo of almond meal and coconut flour (though even rice flour would be an improvement). I'd replace some of the pumpkin with banana to add some sweetness. Obviously, I'd cut the sugar entirely and use a paleo-friendly oil. If it wasn't sweet enough this way, I'd add some raisins or other finely chopped dried fruit. Good luck!

I'd use fresh pumpkin, increase the eggs, ditch the sugar (I find pumpkin fairly sweet anyway?), coconut oil and maybe a touch of coconut flour or almond meal - though if you increase the eggs, you probably won't need this?

I am quite a good gluten free baker, but I'm still learning how to bake grain free. You might find it easier to test drive paleo recipes that already exist - converting recipes is tricky, especially since coconut flour requires totally different proportions than almond flour. Also, if you guys experiment, I recommend sticking with one brand of flour(s) until you get the feel of things. Almond flour varies widely, brand to brand. Elana of Elana's Pantry has good info on that. Best of all worlds - you learn to bake by weight. My gluten free baking got a LOT better when I started doing this. But if that's overwhelming, just dive in however you guys always do.

http://www.whatrunslori.com/2011/12/purely-paleo-pumpkin-muffins/ http://balancedbites.com/2011/09/easy-recipe-grain-free-pumpkin-muffins.html http://balancedbites.com/2011/09/easy-recipe-grain-free-pumpkin-muffins.html

i tried this recipe once. the chia is questionable, but not horrible. if you wanted it sweeter you could omit the water and use applesauce or a ripe banana.

I found breakfast tricky until recently, but then I started making meatballs which I have in the mornings with eggs and/or veggies...

...but there's a great receipe in the Primal Blueprint cookbook for coconut flour pancakes and also an egg based pancake recipe that I picked up from a Paleo Code (Chris Kesser) email.

I reckon the Paleo Code recipe were the transition for me, to eating eggs at breakfast.

I have a pumpkin muffin recipe along with pumpkin butter that is to die for! I also make a pumpkin spice bread that's wonderful as well!

I suspect you could adapt these pancakes (http://www.janssushibar.com/?p=12209) into muffin form with a little trial and error. But heck, you can just make these pancakes (I use pumpkin anyway) ahead and keep them in the fridge for the next few days. Very tasty!