these grain-free pumpkin muffins have all the flavors of fall and right into winter. they come together super fast and make a perfect warm breakfast or a side for afternoon tea. they also reheat perfectly (or you can eat them cold) after a day or two in the fridge.
we made these for breakfast while my college boy was home (and mom-in-law was visiting!), and they didn’t even need butter. topped with a bit of warm cashew cream glaze, they were perfect. though coconut flour can be dry, these are moist and dense, filling you up just enough; hearty but not heavy.
allrecipes.com is one of my favorite go-to websites for recipes. i’ve been working with them for years as a brand ambassador, have photographed tons of recipes, and have watched the magazine develop and have been privileged to be featured with writing and event attendance. this recipe was inspired by a “paleo-ish” pumpkin muffin recipe shared by an allrecipes user, with a few easy tweaks.
- ½ coconut flour
- ½ cup pumpkin puree
- ¼ cup melted coconut oil
- 2 tablespoons honey
- 6 large eggs
- 1 teaspoon vanilla powder (or extract)
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- ¾ cup pecan pieces
- ¼ cup dried, unsweetened cranberries
- Preheat oven to 375 degrees.
- Line a muffin pan with 12 parchment cupcake liners.
- Whisk eggs in a large bowl.
- Stir together coconut flour, pumpkin puree, coconut oil, honey, eggs, vanilla powder, cinnamon, and nutmeg.
- Gently stir in pecan pieces and cranberries.
- Scoop batter into prepared muffin pan.
- Bake in preheated oven until center of muffin is baked through, about 14-16 minutes.
do you have a favorite muffin recipe? do tell…
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