Pumpkin Muffins with Coconut Flour

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

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 Pumpkin Muffins with Coconut Flour!

Pumpkin muffins ingredients + substitutions

Here’s everything you’ll need to make these muffins:

• ¾ Cup Coconut Flour
• ½ Teaspoon Baking soda
• ¼ Teaspoon Salt
• 1 ½ Teaspoons of Cinnamon
• ½ Cup Pumpkin Puree
• 5 Eggs
• ½ Cup Coconut Oil, melted
• ½ Cup Maple Syrup
• 1 Teaspoon Vanilla Extract
• ¼ Cup Coconut Milk
• 1/2 Cup Chocolate Chips (soy free and dairy-free)

Substitutions

This recipe uses coconut flour and coconut milk. If you’re not a big on coconut, you can use almond flour or oat flour instead, and almond milk (or any nut milk), oat milk, or even heavy cream.

How to make this recipe dairy-free: This recipe is already dairy-free! Just make sure you’re using dairy-free chocolate chips.

How to make this recipe vegan: Same as above.

How to make this recipe keto: This recipe is already close to be being keto since it’s made with coconut flour! Swap out the maple syrup for a keto-friendly sweetener. Personally I think maple + pumpkin go together perfectly, so I would try to use a zero-sugar maple syrup, but you can also use another low-carb sweetener like monk fruit.

How to make pumpkin muffins with coconut flour

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

Recipes and Tips:

• Coconut flour muffins
• Pumpkin coffee cake
• Coconut flour pumpkin bread
• Coconut flour banana bread

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