My Favorite Coconut Flour Pumpkin Muffins

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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 or ghee, 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 sea 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.

Have you tried these muffins? What do you think?

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  • 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?

  • 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. :)

  • 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!

  • 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! :)

  • 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!

  • Brenda

    Add it in at the end. :)

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  • 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!

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  • MovingToArizona

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

  • 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. :)

  • Mlw5235

    Any recommendations for a kiddo who is allergic to eggs and has started breaking out to bananas? Those were my egg sub but now I don’t think that I can use them. Stuck!

  • Jen_skinner

    I’ve never tried it, but you can make an egg substitute with flax meal and water.

  • Fireflycyn

    They are fabulous!! I don’t miss regular muffins because these are so delicious!

  • naya

    would these muffins turn out ok if we substituted the butter with coconut oil?

  • brenda

    Yes, for sure! Thanks for asking! :)

  • Pam F

    These are great! I used a Sweet Lightning squash in place of the pumpkin.

  • Pam F

    Tried them again w/ zucchini in place of pumpkin and only 1/3-cup of honey. Kids couldn’t get enough of them!

  • Rebekah

    Wow. These are so good! I used only 1/3 cup honey, and increased the pumpkin to 2/3 cup. I actually forgot the vanilla, but oh well, they turned out great anyway!

    Instead of a mixer, I just used my Blendtec :) always does a great job with coconut flour muffins.

  • ChrisP

    Yes. :)

  • Bryttni Gibson

    flax or chia eggs (: i use them in place of a couple of eggs in coconut flour recipes.

  • kesha

    should these be stored in the fridge or are they okay to sit out (in a tupperware container) at room temperature? I read somewhere that coconut flour baked goods will stale quickly if not kept in the fridge. This is my first time using it so i want to make sure.

  • Serena

    I made this but substituted the butter with apple sauce and maple syrup for the honey and was delicious! Thank you!

  • ThePRIMEpursuit

    These were fantastic! I used 1/4 cup maple syrup instead of the honey and they still came out great!

    Thank you,

  • Micheleplayfair

    These are so good. We love the chocolate fudge brownies as well. We’re sneaking towards GAPS but my daughter has nut intolerances so it’s great to find so many coconut recipes on your pages. Thank you so much for sharing your awesome recipes with us. :)

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  • Sue

    Thank you for the great recipes. I love muffins, and can’t wait to try them ALL!

  • Nicole

    These muffins were absolutely fantastic! Slightly more moist than a normal muffin but the flavor was perfect! I substituted coconut oil for the butter, agave nectar for honey, and organic pumpkin pie spice for all the individual spices.

  • Kari Kristine Haugberg

    Just made these and man do they smell awesome!! I only barely got nine though, and they aren’t as big as yours, I wonder what I did wrong… I did sunstitute the pumpkin with carrots and a shot of cream to make up for lost moisture from the pumpkin pure.But the amount is the same.

  • RobinGoodnight

    These are fantastic! The family loves them!!! Very easy and quick as well thank you for the yummy recipes, and all the work put into the site! (I used agave instead of honey, and they came out great!)

  • Diane P

    These are amazing! I am over the moon when I find something GAPS friendly that both my kids like! I added pecans for a little extra crunch. I look forward to trying your other recipes. Thank you!

  • Emma

    Hey, I wrote a post about this recipe on my blog GAPS teen Check it out here if you want!

  • Kat

    These were absolutely delicious! I did make a couple of adjustments in terms of the sweetener and spices. I used one cup of granulated Swerve sweetener ( to keep it low carb) and instead of all the separate spices, I just used McCormick pumpkin pie spice. They came out perfectly sweet and pumpkin-y and even rose in the oven! I did have one minor issue with the batter sticking to the muffin tin liners when I tried to remove them. Did anyone else have this issue? Thanks for the great recipe!

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