grain-free pumpkin muffins

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.


grain_free_pumpkin_muffin_recipe_5 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.



grain-free pumpkin muffins
  • 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
  1. Preheat oven to 375 degrees.
  2. Line a muffin pan with 12 parchment cupcake liners.
  3. Whisk eggs in a large bowl.
  4. Stir together coconut flour, pumpkin puree, coconut oil, honey, eggs, vanilla powder, cinnamon, and nutmeg.
  5. Gently stir in pecan pieces and cranberries.
  6. Scoop batter into prepared muffin pan.
  7. 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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  1. […] but filling recipe that includes many of these perfect foods for breastfeeding moms? Try this power-packed muffin recipe for breakfast or an anytime […]

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