Paleo Pumpkin Muffins – Made with Coconut Flour

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paleo pumpkin muffin recipe
These are the most delicious, moist, melt in your mouth pumpkin muffins!

This afternoon, I put these paleo pumpkin muffins out for my family on the dining room table and when I turned around, they disappeared!

I’ve been searching for a great recipe for paleo pumpkin muffins for a long time. I made a few recipes that sounded good; however, the few that I tried didn’t seem to have that delicious pumpkin taste.

Also, one of the problems that I had with many of the recipes was that they used a combination of both almond flour and coconut flour.  Some of the people in my family are allergic to almonds,  so I couldn’t use any of those.

After searching more recipes for paleo pumpkin muffins, I stumbled across one that sounded good, but when I first made it, the inside turned out like pumpkin pudding. To work with the recipe, I added more flour and changed a few other ingredients. With these changes, the muffins came out with the perfect taste and consistency!

Ingredients:

  •     1/2 cup coconut flour (see it here)
  •     1 cup canned pumpkin (see it here)
  •     1/4 cup coconut oil (melted) (see it here)
  •      1/4  cup raw honey (see it here)
  •     4 eggs
  •     3/4 tablespoon pumpkin pie spice (see it here)
  •     1/2 teaspoon baking soda
  •     1/2 teaspoon apple cider vinegar (see it here)
  •     1/4 teaspoon sea salt

Muffin Cups/Pan

If you don’t have a muffin pan (I don’t either), you can use these great muffin baking cups: see them here.
They’re great because they are unbleached and chlorine free!

Here’s the batter mixed with all the ingredients:
paleo pumpkin muffin
Here’s the muffins ready to go in the oven:
paleo pumpkin muffin

Instructions:

1.  Combine the coconut flour, pumpkin pie spice, and sea salt all in a large bowl and stir the ingredients.
2.  In a separate bowl, combine the canned pumpkin, melted coconut oil, raw honey, eggs, and stir well.
3. Slowly add the dry ingredients to the bowl of wet ingredients and mix well.
4. Add the apple cider vinegar and baking soda to the mixture and stir. (these help the muffins rise and be nice and fluffy)
5. Use a spoon to scoop the batter into muffin baking cups (I used these) or a muffin pan.
6. Bake at 350 degrees for 25 to 30 minutes.

Hint: when you first take them out of the oven, let them sit for 15 minutes before eating.

I hope you enjoy these Paleo pumpkin muffins!

 

Related Posts Plugin for WordPress, Blogger...By:Lori.Klein                                                                                                                                                      

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Comments

  1. says

    Dr. William Davis, author of the Wheat Belly Cookbook, page 67, “Coconut flour is best and most SAFELY used to modify the texture and flavor of nut meals/flour. Only occasionally is it useful as a stand-alone flour, such as a thickener for grave, as it tends to be VERY HYGOSCOPIC, or water absorbing, so much so that it can actually LODGE IN THE THROAT, because it soaks up all the moisture in the mouth and throat.” He recommends 12 parts almond meal/flour, 4 parts golden flax seed, 1 part coconut flour. Example: 1 1/2 cups almond flour, 1/2 cup golden flax seed, 2 TABLESPOONS COCONUT FLOUR. For the safety of your readers I hope that you will revise your recipes. Thank you.

    • Lori, Health Extremist says

      I appreciate your concern; however, I believe the ratio of coconut flour to liquid ingredients is what needs to be examined when determining the risk factor in regards to dysphagia. If 1/2 cup of coconut flour is used with several cups of liquid ingredients, the end result would be very moist. If 1/2 cup of coconut flour was used with only 1/2 cup of liquid ingredients, then it would be considerably dry.. When determining a risk of dysphagia, the overall ‘wetness’ of the end product is what needs to be considered.

    • Mary says

      I’ve tried many coconut flour recipes. I do realize that recipes that contain only coconut flour, as “the flour” do stay in my throat a bit, even those that are very moist like this one! As long as I have a glass of water nearby, it isn’t too annoying.

  2. Leslie says

    Do you think lemon juice would work in place of the vinegar? I never keep it because I have reactions to it. Thanks!

    • Lori, Health Extremist says

      The reaction between the baking soda and vinegar helps the muffins to rise. I haven’t tried it without the vinegar, but if you give it a try, let us know how it comes out :)

    • Lori, Health Extremist says

      Hi Jenni, I haven’t tried that in this recipe, but if you do, let us know how it works for you :)

  3. Sharyl says

    Yum, I was looking for a pumpkin muffin recipe that didn’t contain almond flour and came across this one–being newer to Paleo baking– this appeared pretty easy– and it was easy and more importantly with that the recipe is delicious!! I topped with some pepitas for a little crunch– yeah, happy kids tomorrow when they discover the treat in their lunch boxes!!!!

  4. says

    These look wonderful! I used to use almond flour but need to avoid it for now so I’ve been looking for coconut flour recipes. I love pumpkin so I can’t wait to try these. I have to use coconut sugar, so I may try to sub it for the honey.

  5. Krys says

    OMG these are delicious! I just found your website and had to try these tonight. I’m so excited to check out the rest of your site! =)

  6. Debbie says

    These were fun to make and tasted good even before baking! Next time I will put the wet ingredients in the large bowl and the dry in a smaller bowl. They are in the oven now : )

  7. says

    I’m super excited. They’re in the oven. I added a few Enjoy Life chocolate chunks to a few of them since chocolate and pumpkin are a very friendly combination.

    I’ll keep you posted!

  8. Liz says

    Wow! I made these last night. They are outstanding.. so moist, soft, airy, pumpkiny – wonderful. Will be making again for sure!

    :-) thanks for recipe.

  9. Cynthia says

    Do you mix the vinegar with the baking soda and then add it? Mine baked 28 minutes and looked very dark but are almost wet when I eat them. I left them in the (turned off) oven all night to try and dry out – no luck. Or should I have left them in their pans for that 15 minutes cooling time? Tossing this bunch. Maybe I will leave out the coconut oil and see if that helps.

    • Lori, Health Extremist says

      I add one at a time to the bowl of ingredients, but either way it should come out the same. Sorry they did not come out well, did you substitute any ingredients? I cook mine for the full 30 minutes and then let them cool for at least 20 minutes.

      • Cynthia says

        Lori, thanks for your reply. No, I didn’t substitute anything. I will try them again, tenting them with foil if they start to get too dark. And I will leave them in the pan for 20 minutes to cool before removing. I really want to get these to come out. They look and sound so delicious and ’tis the season for pumpkin!

    • Lori, Health Extremist says

      You can substitute another sweetener, maple syrup or palm sugar may work well. I’ve made them a few times without any honey for my mom and they still came out delicious!

  10. cheryl says

    I tried these but with butter but they didn’t really look like muffins they stayed pretty soft and didn’t rise would the butter vs coconut oil make that bit of difference?

    • Lori, Health Extremist says

      Hi Cheryl, I haven’t tried making the recipe with butter, but I don’t see why it wouldn’t work. Did you substitute any other ingredients? The reaction between the baking soda and vinegar helps the muffins to rise.

  11. says

    These are delicious! Probably one of the most moist coconut flour recipes I have tried, I was so pleased! I was looking for a pumpkin muffin recipe and picked this one because it used more pumpkin than many others – I wanted it to be a prominent ingredient! I will definitely be making these again. Thank you!

  12. Jessica says

    Thank you for a nut-free, dairy-free recipe!!That is hard to find. I think I made these before. If so, they turned out/tasted great. I just remember trying a pumpkin muffin recipe before.
    If one keeps their body hydrated enough and doesn’t over-consume, there shouldn’t be a problem. I have swallowing issues from a surgery, but find more problems with potatoes than I do with a coconut flour recipe with a proper liquid ratio. And just for the record, there are health consequences to using too much almond flour.

  13. brandy says

    Hi, I noticed in one of your comments that you said you made these without honey for your mom. Does that mean you did not add a sweetener? My mom has cancer and I’m trying to find a recipe with very low or no added sweetener. Stevia tastes terrible because of the chemo. If these tasted good without the honey I’d like to try making them. Thanks

    • Lori Klein says

      My mom makes them nearly every week with no honey or other sugar and she loves them! They still taste great without the honey, just a little more plain. Best wishes for your mom!

    • Lori Klein says

      I haven’t tried substituting milk for the coconut oil, but I would guess that it would work. You can definitely use fresh pumpkin, just be sure to mash it up well to a similar consistency.

      • says

        Thanks Lori

        I tried it with milk instead of coconut oil and it worked fine. The texture was perfect.
        The only difference was the bread was sweeter, actually a bit too sweet. I don’t see how substituting milk for oil could do this but I will keep experimenting

  14. Ida says

    I’m baking these right now. I used coconut sugar and butter instead of honey and coconut oil. I can’t wait to devour these muffins, the house smells soooo good.

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