Coconut Flour Pumpkin Muffins

These delicious muffins are grain free and dairy free and are made with coconut flour.

Coconut Flour Pumpkin Muffins

I love muffins. They taste amazing (they’re almost the same as cake)and you can eat them for breakfast!

I use my basic coconut flour muffin recipe often to make different types of muffins. You can add bananas, cocoa powder, fruit to this basic recipe and recreate your favorite muffin. I based this coconut flour pumpkin muffin off this recipe and ended up making a few adjustments to some of the ingredient measurements and cooking time.

These muffins were very moist and delicious. My kids ate them up in one sitting! If you’re a pumpkin lover you’ll love these Coconut Flour Pumpkin Muffins!

Free E-Book:  Coconut Flour Recipes! Learn how to bake with coconut flour with my new e-book, Coconut Flour Recipes. I’ll teach you how to bake coconut flour bread, pancakes, cookies and much more! You can download it for free here.

Coconut Flour Pumpkin Muffins

Coconut Flour Pumpkin Muffins

Ingredients:

Instructions:

  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix all dry ingredients together and set aside.
  3. In a medium bowl, beat eggs and mix in melted coconut oil, pumpkin puree, maple syrup, coconut milk and vanilla extract.
  4. Add dry ingredients and chocolate chips.
  5. Mix well and let the batter sit for 3-5 minutes or until coconut flour has absorbed the liquid.
  6. Scoop batter into greased muffin pan.
  7. Fill each muffin tin 3/4 full of batter.
  8. Bake for 30-35 minutes, or until the muffins are golden brown.
  9. Let muffins cool before serving. Store in airtight container in refrigerator.

Coconut Flour Pumpkin Muffins
 
Author:
Serves: 6
Ingredients
  • ¾ Cup Coconut Flour
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 1 ½ Teaspoons of Cinnamon
  • ½ Cup Organic Pumpkin Pure
  • 5 Eggs
  • ½ Cup Coconut Oil, melted
  • ½ Cup Maple Syrup
  • 1 Teaspoon Vanilla Extract
  • ¼ Cup Coconut Milk
  • ½ Cup Chocolate Chips (Soy Free)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, mix all dry ingredients together and set aside.
  3. In a medium bowl, beat eggs and mix in melted coconut oil, pumpkin puree, maple syrup, coconut milk and vanilla extract.
  4. Add dry ingredients and chocolate chips.
  5. Mix well and let the batter sit for 3-5 minutes or until coconut flour has absorbed the liquid.
  6. Scoop batter into greased muffin pan.
  7. Fill each muffin tin ¾ full of batter.
  8. Bake for 30-35 minutes, or until the muffins are golden brown.
  9. Let muffins cool before serving. Store in airtight container in refrigerator.

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About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.
35 comments… add one
  • Jeanette Regas August 17, 2016, 2:26 pm

    OMGoddess, I love these. Didn’t put in chocolate chips, added a dash of cloves, cardomon, and nutmeg.

    Reply
  • Jason April 18, 2016, 6:08 am

    Delicious coconut muffin recipe! I can’t wait to try all your others. I’m unable to eat wheat products and yeast due to digestive issues, & all other recipes of tried before yours fell WAY short of being good, yet alone edible. Thanks!

    Reply
  • mandy cat April 18, 2016, 5:16 am

    Made these for breakfast this morning, with a couple of tweaks. I’ve added the amended recipe to my make-again-file; really good.

    My husband isn’t wild about the taste of coconut. I’ve made several recipes with coconut flour that he likes (including this one) but coconut oil is pushing his boundaries. I always substitute avocado oil for melted coconut oil, with uniformly good results.

    On the theory that anything with cinnamon begs for a pinch of allspice, I added that. It also masks the coconut taste just a trifle.

    I substituted pureed butternut squash for pumpkin. The squash was quite sweet all on its own, so I reduced the honey by a bit. (My food plan allows honey but not maple syrup, so I used honey with a dash of maple extract.)

    I whirled the wet ingredients, including the butternut squash, in my Magic Bullet for about 15 seconds. This gets the coconut flour and the squash thoroughly combined. I’m thinking I’ll try this with all my coconut flour recipes. The muffins came out with a very tender and grit-free texture.

    Everything bakes faster in my toaster oven; 25 minutes was plenty for these.

    Reply
    • mandy cat April 21, 2016, 5:37 am

      Made these again yesterday and this time I used my “Texas Muffin Pan” which makes six oversized muffins. This made six muffins, instead of the kind of mingy-sized nine I got in my regular muffin pan, and exactly the right texture and size. 350 in my regular oven for 30 minutes.

      Reply
  • Rusty February 25, 2016, 3:01 pm

    Hi Coconut Momma,
    Please add me to your mailing list.

    Thank You
    Russell

    Reply
  • ryu October 15, 2015, 12:33 am

    can i use almond milk instead of coconut milk??

    Reply
  • Jassmine Feather June 10, 2015, 3:10 pm

    This didn’t turn out like I’d hoped, but the again I’m not a baker. I added clove to the mixture and it made the batter taste amazing, however i had to extend cooking time by ten minutes cause the centers wouldn’t cook and thus the outside of the muffins burned a little. With the light burnt flavor and the chocolate chips i can barely taste the coconut and pumpkin. Next time i won’t add chocolate chips and i’ll stick to the 35 mins.

    Reply
  • Susan June 2, 2015, 12:59 pm

    Hi. I am on Paleo Autoimmune Protocol & cannot have eggs but would love to bake your wonderful muffins! Could you tell me how to replace all those eggs in the recipe? ( ie gelatin eggs or flax eggs – I have never made either:) ))thank you !!

    Reply
  • cheri May 26, 2015, 11:30 am

    Question i am thinking of trying this recipe it looks delicious. I am just starting to use coconut flour. Was wondering if i dont have coconut milk will regular mild work ok in this recipe?

    Reply
  • Teresa May 7, 2015, 3:33 pm

    These look delish. Would the Mama’s Coconut Blend instead of plain coconut flour?

    Reply
  • Kim May 3, 2015, 6:02 am

    I have to try these, I love anything pumpkin. Can you leave out the chocolate chips?

    Reply
  • Raymond April 11, 2015, 11:07 am

    I replaced the maple syrup with coconut nectar. By using coconut nectar I’ve lowered the calories, carbohydrates, and sugar content. The coconut nectar adds vitamins and nutrients that the maple syrup does not supply, you won’t get a coconut flavor using coconut nectar if that’s a concern. And the muffins turned out great.

    Reply
  • Kitty March 31, 2015, 6:17 am

    Hi, I would like to make these muffins with fresh pumpkin puree. I cannot buy canned pumpkin where I live. Is there a big difference in the 2? If so do I use the same amount of fresh pumpkin in your recipe? Thanks, Kitty

    Reply
  • Kimberly March 22, 2015, 7:30 am

    These muffins turned out fantastic!! I’m new to gluten free baking and using coconut flour and these were so simple to make and so wonderful! Thank you!

    Reply
  • Kat January 18, 2015, 9:27 am

    Hi Tiffany! I made two batches of these today for a birthday brunch – one batch with chocolate chip, and one batch with walnuts and dried cranberries. They are fabulous!!! Thank you so much for your wonderful recipes! They make Paleo-ish eating so much fun!

    Reply
  • T December 15, 2014, 2:31 pm

    No one would ever know these are made with coconut flour! Fabulous! Thank you!

    Reply
  • T December 13, 2014, 11:35 am

    These muffins are so tasty! The texture is spot on. Coconut flour is so fickle, sometimes I’m disappointed by its texture, but these are amazing!!

    Reply
  • Jessica November 27, 2014, 8:46 pm

    Can you substitute raw honey for the maple syrup? I live overseas and it’s SUPER expensive.

    Reply
  • Jessica November 27, 2014, 4:02 pm

    Hi there. I love looking at your recipes and dream of all the things I can make. I have one question. I live overseas and maple syrup is expensive, and forget buying a small thing of organic maple syrup. Is there a substitution I could use? I have some raw honey that I’ve ordered from online, but regular honey here is expensive too. Anyway I can make these with raw honey?

    Also I know the difference between raw honey and clear honey. But is there any difference in baking with these? THanks so much.

    Reply
  • Sonia November 24, 2014, 2:04 pm

    Hi Tiffany, I’m excited to make these for Thanksgiving…I’m not dairy free and would like to use raw milk instead of coconut milk. Will that still work? Thank you :)!

    Reply
  • Sharon Delaney November 20, 2014, 7:10 am

    My husband and I really enjoyed these! I just have to figure out the nutritional info so I can keep track of my diet. My doctor has put me on a gluten free, peanut free, sugar free, corn free diet plan. So far I have lost 66lbs. It is just hard to track nutritional info when making homemade recipes.

    Reply
  • Tabitha November 13, 2014, 6:10 pm

    I made these and they were so yummy, however mine came out gooie. I made my own coconut flour from your coconut milk/flour recipe. Any suggestions as I would really like to make these again.
    Thanks Tabitha

    Reply
  • Gabrielle November 12, 2014, 1:14 pm

    I love your recipes! They have all been magical! Thank you!!

    Reply
  • Digby November 11, 2014, 4:05 pm

    It’s really hard to please some people!!
    Thank you for this lovely looking recipe. I can’t wait to try it.

    Reply
  • brenda November 11, 2014, 2:20 pm

    I assumed the serving size: 6 muffins meant it would yield six muffins; so, I doubled the recipes. I have enough batter for mor than 24 muffins!! I’m confused….

    Reply
    • The Coconut Mama November 11, 2014, 6:10 pm

      Haha yes this recipe makes 6 muffins. Will fix it in the recipe. Thanks!

      Reply
  • Chrissie November 11, 2014, 10:34 am

    It says serving size: 6 muffins. Did you mean that to say the batch makes six muffins instead? Unless they are the ‘thumbprint’ size muffin tins, I don’t think I would want six for a serving…then again, maybe I would. 🙂 Blessings!

    Reply
  • Renee November 11, 2014, 10:29 am

    what could I replace all of those eggs with? I can’t eat eggs. 🙁

    Reply
  • Sara Bogart November 11, 2014, 3:11 am

    Can you give nutritional info on these muffins?

    Reply
  • Cathy November 11, 2014, 1:40 am

    This recipe contains eggs so it is not dairy free.

    Reply
    • The Coconut Mama November 11, 2014, 8:40 am

      Hi Cathy. Eggs actually don’t contain any dairy. 🙂

      Reply
      • Cathy November 11, 2014, 8:50 am

        Right . . . I confounded dairy free with vegan . . . oops!

        Reply
  • Larry Webb November 8, 2014, 3:18 pm

    I really like all of your recipes especially when its make with anything coconut.

    Reply

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