Pumpkin Coconut Muffins

Gluten-Free and Dairy-Free

Pumpkin Coconut Muffins are a delicious and healthy snack that is sure to satisfy any sweet tooth. Made with wholesome ingredients such as coconut flour, pumpkin puree, and coconut oil, these muffins are free of grains and dairy, making them ideal for those following a Paleo diet. The pumpkin puree adds natural sweetness and a hint of autumn to the muffins, while the coconut oil adds a subtle tropical flavor.

These muffins are easy to make and can be enjoyed throughout the day.

Why I avoid almond flour in paleo baking

I avoid almond flour for several reasons. Firstly, it is a highly processed food and has been stripped of many of its nutrients and fiber. Additionally, almond flour is typically very high in calories and fat, making it difficult to use in moderation. Furthermore, almond flour can be quite expensive compared to other types of flour, so it may not fit into everyone’s budget. Finally, almonds are a common allergen, so those with allergies should avoid almond flour altogether.

Not only are Paleo Pumpkin Coconut Muffins delicious, but they are also highly nutritious. Coconut flour is a great source of protein, healthy fats, and fiber, while pumpkin puree is rich in vitamins and minerals. Coconut oil is packed with healthy fatty acids and antioxidants, making these muffins beneficial for your health.

Pumpkin Coconut Muffins are the perfect snack for any time of day. They are ideal for breakfast, a mid-morning snack, or an after-dinner treat. Serve them with a cup of coffee for a truly nourishing and satisfying experience. With their delicious flavor and nutritious ingredients, these muffins are sure to become a new favorite in your home.

Pumpkin Coconut Muffins

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Recipe by Dishlingo Recipe Contributor Course: DessertCuisine: AmericanDifficulty: Medium


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From fragrant ripe pumpkin, you can cook not only soup or vegetable stew but also tender pumpkin muffins that look like little suns. Baking is so tasty and appetizing that it is impossible to tear yourself away from it. The pumpkin puree gives muffins a beautiful golden color and spicy taste. This recipe is not only simple and budget but also lean. It will be real salvation if you want something sweet and there is a minimum of food in the refrigerator.

The subtle aroma of cinnamon combined with a slightly moist filling gives the finished muffins a special tenderness. The pureed pumpkin successfully complements the recipe with juiciness and beautiful colors.


  • 6 6 eggs room temperature

  • 1/2 cup 1/2 maple syrup or honey (or 3-4 teaspoons of monk fruit sweetener).

  • 4 Tbsp. 4 avocado oil or butter, melted

  • 1/2 cup 1/2 mashed pumpkin or butternut squash

  • 1 tsp. 1 pumpkin spice

  • 1/2 cup 1/2 coconut flour

  • 1/2 tsp. 1/2 sea salt

  • 1 tsp. 1 vanilla extract

  • 1/2 tsp. 1/2 baking powder (you can make your own)


  • Preheat the oven to 400F.
  • Meanwhile, beat the eggs on high speed for 5 minutes
  • Add oil, pumpkin, maple syrup, pumpkin spice, salt, and vanilla extract.
  • Add coconut flour with baking powder. Mix with a stand-up mixer until there are no lumps.
  • Spread the batter into cute muffin cups.
  • Add shredded coconut on top for decoration.
  • Bake at 400 degrees F for 25 minutes or a bit longer if needed.