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These Coconut Flour Pumpkin Muffins are a delicious way to celebrate pumpkin season. They are naturally grain-free and Paleo friendly, and make a great protein-packed breakfast or snack on the go!

paleo pumpkin spice muffins

Made with coconut flour, they are perfect for those who need to avoid grains and nuts,* and they are also higher in fiber and protein than a traditional muffin.

I have to admit, I feel pretty silly calling any sort of baked good “Paleo,” but sometimes it’s just the easiest way to identify a recipe as grain-free, dairy-free, and refined-sugar-free without making the recipe title so much of a mouthful. Whether you follow a Paleo diet or not, these muffins are a tasty Fall treat, great for a breakfast on-the-go or served with an afternoon tea. My son is a big fan of them, too!

(If you’d prefer a muffin recipe that doesn’t call for eggs or coconut flour, be sure to check out my recipe notes at the bottom of this post.)

Pumpkin Spice Muffins (Nut-free)

Makes 12 muffins

Adapted from these Applesauce Cupcakes

Ingredients:

3/4 cup coconut flour
1/2 cup pumpkin puree (canned or homemade)
3/4 cup maple syrup
6 eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
3/4 teaspoon baking soda
1 teaspoon apple cider vinegar (or lemon juice)

Directions:

Preheat the oven to 350F and line a standard muffin tin with 12 parchment or silicone baking cups. (I use these silicone cups.) In a large mixing bowl, combine all of the ingredients and stir well with a whisk to break up any clumps.

pumpkin spice muffin mix put into muffin tin

Divide the batter into the 12 baking cups, then bake at 350F for 25 to 30 minutes, until the edges are golden and the centers are firm. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

pumpkin spice muffins with one cut in half

Store the muffins in a sealed container in the fridge for up to one week, or in the freezer for up to 6 months.

Pumpkin spice muffins pin

Coconut Flour Pumpkin Muffins (Gluten-Free)

4.47 from 49 votes
Coconut Flour Pumpkin Muffins are naturally gluten-free and Paleo friendly. They make a great protein-packed treat that's bursting with pumpkin spice flavor!
prep5 mins cook25 mins total30 mins
Servings:12

Ingredients
 
 

Instructions

  • Preheat the oven to 350F and line a standard muffin tin with 12 parchment or silicone baking cups. (I use these silicone cups.) In a large mixing bowl, combine all of the ingredients and stir well with a whisk to break up any clumps.
  • Divide the batter into the 12 baking cups, then bake at 350F for 25 to 30 minutes, until the edges are golden and the centers are firm. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Store the muffins in a sealed container in the fridge for up to one week, or in the freezer for up to 6 months.

Nutrition

Calories: 121kcal | Carbohydrates: 18g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 117mg | Potassium: 96mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1705IU | Vitamin C: 0.4mg | Calcium: 39mg | Iron: 0.8mg
Course: Breakfast
Cuisine: American
Keyword: coconut flour pumpkin muffins

Notes:

The American College of Allergy, Asthma & Immunology (ACAAI) states: “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut. If you are allergic to tree nuts, talk to your allergist before adding coconut to your diet.”

If you try these Coconut Flour Pumpkin Muffins, please leave a comment below letting me know how you like them. And if you make any modifications, I’d love to hear about those, too! We can all benefit from your experience.

Reader Feedback: What’s your favorite way to enjoy pumpkin?

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. WOW these are AMAZING. I made them exactly as the recipe states, but then I topped them with hemp seeds. Im literally eating them right now.

  2. These were pretty good, but we doubled the recipe and they did taste eggy. Should we not use 12 eggs when doubling? It is a lot of eggs!

  3. It is so hard to work with coconut flour. These were super tasty. A huge hit with my kiddos. It will be a staple from now on. I do recommend splitting the muffins and adding a dollop of butter to each. It was perfect on a cold morning. 🥰