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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!
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.)
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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.
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.
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)
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
Notes:
- If you’d prefer a version made with almond butter instead of coconut flour, check out my PaleoPumpkin Spice Muffins.
- If you’d prefer a vegan recipe, check out my gluten-free Pumpkin Bread.
The American College of Allergy, Asthma & Immunology (ACAAI) states: āCoconut 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.ā
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.
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Reader Feedback: What’s your favorite way to enjoy pumpkin?
This looks so good. I don’t have all those individual spices- except cinammon-can I sub them out for pumpkin pie spice and then add cinnamon? How much p.pie spice? Thanks!
These are so good! I just made a batch and ate two. Thanks for an awesome recipe! š
Do you have the nutritional information on these? Specifically the carbs? I have a T1 diabetic and we have just started paleo and I’m surprised that most recipes don’t offer this information. I can add it up myself but its nice when its included.
BTW just made these and they are fantastic! Thanks!
Exactly the texture and flavor I was looking to get!IThey were really good.I added some blueberries I had froze this summer.
These look so perfect for fall! I was looking for ways to use up my coconut flour! This recipes looks perfect! Thanks for sharing! š
I just made these they are so good! I made a double batch and did 6 eggs and 6 egg white substitute. They turned out well! Thanks for the recipe!
Have you ever baked with quinoa flour? Would that possibly work in this recipe? Can’t wait to try this!!
Is coconut flour gfree?
Yes it is.
I just tried these, but with persimmon puree instead of pumpkin since I was out of pumpkin and had the persimmon on hand. They were wonderful! I did two batches – one as listed and the other with flax eggs instead of eggs. I know it’s suggested not to use egg substitute, but we thought they came out great either way. We tried them side by side and the only difference was the look of the muffins and the texture. The flax ones didn’t have the pretty rounded top and were a bit denser, but not super heavy. The taste was almost identical on both. My son(5) actually prefers the flax ones to the egg ones.
These are fabulous! I sprinkled chopped pecans on the top before putting them in the oven and patted them down! Extra yummy!