Pumpkin Coconut Flour Muffins

Pumpkin Coconut Flour Muffins Recipe

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Sue Monroe


These were my first muffins made with coconut flour. They were so good, especially after not eating any bread for 3 months! I have experimented with several different flavors - banana spice, chocolate and cornbread. They are so quick to make and are great snacks.


★★★★★ 1 vote

15 Min
20 Min


  • 3 large
  • 2 Tbsp
    butter or coconut oil, melted
  • 1/4 c
    pumpkin, canned or cooked
  • 2 Tbsp
  • 1/2 tsp
    cinnamon, ground
  • 1/4 tsp
    allspice, ground
  • 1/4 tsp
  • 1/2 tsp
    vanilla extract
  • 1/4 c
    coconut flour
  • 1/4 tsp
    baking powder
  • 1/2 c
    chopped nuts, optional

How to Make Pumpkin Coconut Flour Muffins


  1. For best results have ingredients at room temperature before mixing.
    Blend together eggs, butter or oil, pumpkin, honey, cinnamon, allspice, salt, and vanilla. Sift coconut flour with baking powder or combine them in a fine sieve over the egg/pumpkin mixture, then press flour through the sieve with a rubber spatula. Whisk batter until there are no lumps. Add nuts if desired. Spoon batter into greased muffin cups. Bake at 400F for 18 minutes. Makes 6 muffins.
  2. High Altitude: Move middle oven rack up one level. Bake 2 to 3 minutes longer. May want to reduce oven temperature to 375F.

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About Pumpkin Coconut Flour Muffins

Course/Dish: Muffins
Main Ingredient: Eggs
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Healthy

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Kitchen Crew @JustaPinch

No need to spend tons of money at those gourmet coffee shops on a muffin when you can easily create delicious muffins at home.