My Favorite Coconut Flour Pumpkin Muffins

by brenda on April 5, 2011

I ate these today, yesterday; and I plan to eat them tomorrow, too! I really like these. :)

 

coconut flour pumpkin muffins

1/2 cup butter, melted

6 eggs

1 teaspoon vanilla

1/2 cup honey

1/2 cup pumpkin puree

1 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon allspice

1/4 teaspoon nutmeg

1/4 teaspoon ginger

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup coconut flour

Melt the butter in a small saucepan and set aside. Put muffin liners into 12 muffin cups. Preheat oven to 400 degrees.

Crack the eggs into the bowl of an electric mixer or into a large mixing bowl. Beat with your mixer or a wire whisk. Add in vanilla, honey, pumpkin, spices, salt, and baking soda. Mix until combined. Slowly add in the coconut flour and the butter.

Divide batter evenly between muffin cups.

Bake for 15 to 19 minutes, or until no longer wet.

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Tagged as: Bread, GAPS Recipes, Pumpkin, Real Food, Recipes

  • http://theforestroom.blogspot.com sarah in the woods

    Mmm. . . sounds yummy!

  • RoseAnn

    I LOVE pumpkin. Spring, summer, fall or winter. Thanks for the great recipe!

  • Sarah DJ

    These are spectacular! They taste AND look great!

  • Patty Johnson

    I was beginning to make these Coconut Flour Pumpkin Muffins, but then I realized the recipe did not explain what to do with the melted butter. Is that added to the whole mix at some point and time? Is it crucial to when?

  • http://www.wellfedhomestead.com brenda

    Oh, yes! Add it in! I think after the coconut flour is best, so that it doesn’t “cook” the eggs too much when it’s really hot. I’ll fix this! Thank you Patty!

  • Lisa

    My dd made these yesterday, and they were Gone in an Instant! Soooo good. I made another batch this morning, after much pleading from the kids.

    We can’t wait to try the Blueberry Muffins!

  • Melissa Williams

    Do you have the nutritional content for these? They’re delicious!

  • Amanda

    AWESOME! Better than “regular” pumpkin muffins. So moist! VERY sweet, works great for a spice cake cupcake…I think for muffins I’ll cut back on the honey. :)

  • http://www.wellfedhomestead.com brenda

    Amanda, thanks for the comment! I’m so glad you enjoyed them! Great idea to try them with less honey. Let me know how that works out!

  • http://www.wellfedhomestead.com brenda

    Melissa, I don’t, sorry! I’m sure there are online tools to enter a recipe & find out? I don’t really pay attention to nutritional content (as far as calories, fats, etc.). :) Let me know if you figure it out & we can share it here! :)

  • http://www.wellfedhomestead.com brenda

    Lisa, I am so glad you enjoyed them! :)

  • Veronica

    Hi! I just found your blog when I googled “coconut flour pumpkin muffins”. Your recipe and blog look great and very informative. I especially like the chart comparing paleo/primal/GAPS. I look forward to browsing some more – will try the muffin recipe in the morning. :-)

  • Knace7

    When do you add butter??

  • Emily

    My question too. What do you do with the melted butter?

  • LisaR3

    These were great!!
    I only made 1 change. Instead of using all butter, I used half butter & half coconut oil. I also topped them with a few chopped pecans! VERY yummy! Will be making these again soon!

  • http://www.wellfedhomestead.com Brenda

    Add it in at the end. :)

  • http://www.wellfedhomestead.com/where-to-find-coconut-flour Where to Find Coconut Flour | The Well Fed Homestead

    [...] Coconut Flour Pumpkin Muffins [...]

  • Steph

    Made these, they were delicious and very filling! Thanks for posting!

  • Erin K

    These are amazing! Great recipe Brenda!

  • Erin K

    Read the last line in the paragraph section…
    Crack the eggs into the bowl of an electric mixer or into a large mixing bowl. Beat with your mixer or a wire whisk. Add in vanilla, honey, pumpkin, spices, salt, and baking soda. Mix until combined. Slowly add in the coconut flour and the butter.

  • Rachel Pierson

    Made these this morning. They turned out great!!!! Thanks for the recipe! The only thing I did differently is I mixed chopped pecans with 1 Tbs of coconut/palm sugar and sprinkled it on top of the unbaked muffins. Walnuts would be really good, too. :)

  • greenmama

    These were terrific, they are a new favorite for our family, thank you so much!

  • http://www.wellfedhomestead.com/coconut-flour-pumpkin-cake-with-cream-cheese-frosting Coconut Flour Pumpkin Cake with Cream Cheese Frosting | The Well Fed Homestead

    [...] this is the yummy cake! It’s really a tweaked version of my Coconut Flour Pumpkin Muffins, but shh, don’t tell [...]

  • MovingToArizona

    We just started the GAPS diet – these pumpkin muffins are amazing. Thank you!

  • http://www.wellfedhomestead.com Brenda

    I’m so glad you liked them!

  • Sheridan

    Delicious! I made a double batch for afternoon tea earlier today… thanks for the recipe, Brenda! I think I’ll try your cake version soon. :)

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