pumpkin muffins in a muffin tin

Coconut Flour Pumpkin Muffins

This delicious recipe for coconut flour pumpkin muffins contain a modicum of nutrition, owing to the many eggs, nuts and veggies you can include in them. 
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Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Course: Breakfast, Dessert, Snack
Cuisine: GAPS, Gluten Free, Paleo, Vegetarian
Keyword: pumpkin
Servings: 6 muffins
Calories: 375kcal



  • 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.


* 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


Serving: 1muffin | Calories: 375kcal | Carbohydrates: 55g | Protein: 7g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 164mg | Sodium: 247mg | Potassium: 174mg | Fiber: 5g | Sugar: 48g | Vitamin A: 3415IU | Vitamin C: 1.2mg | Calcium: 59mg | Iron: 1.7mg
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