Coconut Flour Pumpkin Muffins (Gluten-Free, Paleo, Vegetarian)

pumpkin muffins in a muffin tin

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I’ve spent many years baking with wheat, rice, spelt, oat and other grain-based flours, and I can tell you it’s tough to make a baked treat that has the right texture and taste without using them.

So, I was particularly excited to adapt a few recipes from Cooking with Coconut Flour to meet our dietary and allergy needs (and to see if they passed the “kid test”).

They did! In fact, these muffins surpassed our expectations greatly, and were fun to make with the help of a four-year old armed with a whisk.

These GAPS/SCD-legal and Paleo-friendly coconut flour pumpkin muffins are also rather nutritious for a treat, owing to the many eggs, nuts and veggies you can include in them.

If you like this recipe, you can easily add it to your weekly meal plan with the Real Plans customizable meal plan and shopping list app!

pumpkin muffins in a muffin tin

Coconut Flour Pumpkin Muffins (Gluten-Free, Paleo, Vegetarian)

This delicious recipe for gluten-free, coconut flour pumpkin muffins is also nutritious, owing to the many eggs, nuts and veggies you can include in them.
Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 28 mins
Course: Breakfast, Dessert, Snack
Cuisine: GAPS, Gluten Free, Paleo, Vegetarian
Approx. Cost: $8
Servings: 6 muffins
Calories: 375kcal

Ingredients
 
 

Instructions
 

  • Blend together the eggs, butter (or oil), pumpkin or squash, sweetener, cinnamon, mace, salt and vanilla.
  • Combine coconut flour with baking powder and whisk into batter until there are no lumps. Use a stick blender for speed.
  • Pour batter into greased muffin cups.
  • Decorate muffin tops with a pecan or shredded coconut, if you wish.
  • Bake at 400 degrees F for 18 minutes, or until a toothpick or fork comes out clean.

NOTES

* If you need to substitute for baking powder, 1 tsp. of baking powder equals:
  • 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar plus 1/4 teaspoon cornstarch OR
  • 1/4 teaspoon baking soda plus 1/2 cup buttermilk, sour milk or yogurt to replace 1/2 cup non-acidic liquid in the recipe

NUTRITION

Calories: 375kcalCarbohydrates: 55gProtein: 7gFat: 16gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 164mgSodium: 247mgPotassium: 179mgFiber: 5gSugar: 48gVitamin A: 3419IUVitamin C: 1mgCalcium: 60mgIron: 2mg

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