/ / Pumpkin Muffins {Grain-Free}

Pumpkin Muffins {Grain-Free}

Pumpkin Muffins 

yields ~20 muffins


1 cup coconut flour
3 teaspoons pumpkin pie spice
1 1/2 teaspoon baking powder
1/2 tsp baking soda
3/4 tsp sea salt
1 1/4 cup pumpkin puree
1/3 cup coconut oil, melted
1/4 cup nut butter (I used sunflower seed)

9 eggs
2 teaspoons organic vanilla
1/2 cup pure maple syrup
1/2 cup chocolate chips (optional)
and/or 1/2 cup walnuts (optional)


  • Preheat oven to 400 degrees.
  • Combine dry ingredients (first 5 ingredients) in a bowl. Set aside.
  • Whisk remaining (wet) ingredients in a separate bowl and slowly add dry ingredients to wet ingredients, stirring to combine.
  • Fill greased or lined muffin pan to nearly the top (they don’t rise much) and bake for 16-20 minutes or until tops start to lightly brown.
  • Cool in muffin pan for a minute or so and then transfer to racks to finish cooling.



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