You are here:Home Recipes Breakfast Pumpkin Bread and Muffins

Pumpkin Bread and Muffins

30 Comments

pumpkin muffins Pumpkin Bread and Muffins

This coconut flour Pumpkin Bread (or muffins) is another delicious variation of my Apple Cinnamon Coconut Flour Muffins  and my Grain Free Banana Bread. This bread is delicious by itself or with a little melted butter or coconut oil. If you eat dairy, you can pour half of the batter into an 8×8 pan, add slices of cream cheese, and then add the rest of the batter.

If you are looking for a grain free, low-carb and sugar free bread for breakfasts or dessert…. try this recipe!

Coconut Flour Pumpkin Bread or Muffins

Pumpkin Bread and Muffins
 
pumpkin muffins Pumpkin Bread and Muffins
Print

Prep time

Cook time

Total time

 

Simple pumpkin muffins made with coconut flour and pumpkin for a healthy and nutritious breakfast.
Author:
Recipe type: Breakfast
Serves: 4-6

Ingredients
  • 5 Eggs
  • 1 cup of pumpkin puree (pumpkin only… check the ingredients)
  • ¼ cup coconut oil or butter (softened)
  • ½ cup coconut flour
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1-2 Tablespoons of pumpkin pie spice or cinnamon
  • ¼ cup honey or a few drops of stevia extract

Instructions
  1. Preheat oven to 400 degrees
  2. Put all ingredients in medium sized bowl
  3. Using strong whisk or immersion blender (recommend!), mix until smooth and well incorporated. If batter is too thick, add a little coconut milk or water to thin, but don’t let it get runny at all.
  4. Put into greased muffin tins or an 8×8 baking dish (a regular loaf pan doesn’t work well)- For muffins, I use a ¼ cup measure to make pretty even sized. Batter will be somewhat thick.
  5. Bake for 13-18 minutes (muffins) or 20-25 minutes (bread) until lightly browned and set in middle.
  6. Optional topping: finely grind almonds or pecans and mix with butter or coconut oil to make a crumble topping.

What’s your favorite grain free recipe? Will you try these?

 

pf print icon Pumpkin Bread and MuffinsPrint pf pdf icon Pumpkin Bread and MuffinsPDF
Filed Under: Breakfast, Desserts, Recipes, Snacks Tagged With: , , , , , , , , ,

Related Posts

Like What You Read?

Sign up for exclusive Wellness Mama updates to get my newsletter, coupon codes, & bonuses emailed FREE! (No spam ever, I promise!)

About Wellness Mama

Wellness Mama is a full-time housewife with a background in nutrition, journalism and communications. Her passion is helping others achieve optimal health through a “Wellness Lifestyle.” She has helped hundreds of clients lose weight, increase athletic performance, improve fertility, and overcome numerous health problems and diseases. Connect with her on Twitter, Facebook, Google+, & Pinterest.

Disclaimer: Many of the links on my site, especially those from Amazon, Mountain Rose Herbs, Tropical Traditions and OraWellness are affiliate links. Should you click on these links and decide to purchase anything, I will receive a small commission and you will have my sincere thanks for supporting Wellness Mama!

DISCLAIMER: The statements made here have not been approved by the Food and Drug Administration. These statements are not intended to diagnose, treat or cure or prevent any disease. This notice is required by the Federal Food, Drug and Cosmetic Act.

  • Lisa R

    Ohh, I’m trying this! Thanks!

  • Karyn

    Perfect – I was looking for some baked goods I can freeze for after baby’s arrival. I’m going to try hard to not fall into the post-partum-carbs-are-easy trap.

  • Carrie

    Good gosh, you had me at cream cheese! I’m totally making this tomorrow, and that’ll give me a good excuse to use the iPhone app recipe picture feature too! Happy day :)

  • Lisa

    LOL! I just printed out this recipe and taped it up on my cabinet to make these for my daughter, who requested muffins today. I got ready to start and read “Coconut flour BANANA bread” and thought I had the wrong recipe! Can’t wait to try them. I’m trying to find soft foods that Olivia can eat as she recovers from yesterday’s tonsillectomy. Trying to look for something healthier than the “Gatorade and Mac & Cheese” recommendations from her doctor!

  • http://wellnessmama.com Wellness Mama

    haha… thanks for catching that… tried to copy the formatting and save some time and didn’t change it… whoops! Poor thing… tonsillectomies are tough… I had one when I was five :-( . If she will eat it, homemade soups and bone broths are very soothing to the throat, or even just some gelatin in warm water would help sooth and heal faster…

  • Harmony

    I’m a little hesitant to try this because I see no sweetener. Is this correct? I just don’t see pumpkin having the natural sweetness that the apples in your original recipe provide. Thanks!

  • Anonymous

    Sounds delish!!  Can’t wait to dig in….timers set….6 minutes to go…thanks for sharing!

  • Teree Lay

    Love this recipe…easy and a great breakfast idea!

  • Shannon

    I’m assuming you mean the smaller can of pumpkin puree, right?

  • http://wellnessmama.com Wellness Mama

    Any size can and just use a cup of it

  • Jackie Riley

    I’m allergic to eggs, what’s a good substitute?

  • Karen

    I agree. This definitely would have been better with some type of sweetening.  A few spices would have improved it as well. 

  • Staceymomoffour

    I tried this recipe and really did not care for it.  I don’t want to use sugar but it really didn’t have any taste – needs something.  

  • Amyfontec

    I am also allergic to eggs. In most baking recipes I substitue 1TBS flax meal dissolved in 3 TBS water. Good luck!

  • kc

    I made this for a meeting, (full of people who have probably not even heard of coconut flour,) and it was a huge hit! I did add 1/4 cup maple syrup and some cinnamon, cloves, and nutmeg. It was light and moist, and everyone thought it was delicious!

  • Okezin

    this is a great recipe. I added almost 3 tbsp honey though. delicious!

  • adele

    Made these today and found them to be kinda popover like in texture.  They even were lovely shaped until they cooled and they deflated.  Maybe too many eggs?  Next time I can treat them like popovers and they will be fantastic, as I loved the custardy texture when eating.

  • Dana

    I made these today and brought them to work for a staff meeting. They were a big hit, and the first time most people had tried anything with coconut flour. I did add coconut milk to the batter and a little extra honey. I enjoy all of your recipes, keep up the great work! :-)

  • Rebekah

    I made these this morning and they turned out amazingly! They were moist and delicately sweet. I love anything pumpkin and am so happy to have such a delicious recipe to use that still supports a healthy lifestyle. Thanks!

  • Kris

    These are sooooo good. Took the advise of a few others and added, cloves, ginger and nutmeg along with the 1/2 the amount of cinnamon and added about a Tablespoon of maple syrup. Nothing short of amazing. I love the denseness of these as compared to the apple/cinnamon ones although I might have cooked the other ones a bit too long. Definitely will make again

  • Pingback: That’s What Friends Are For…. « Gina's Healthy Embrace

  • Ifigeneia

    Is there something to used instead of coconut flour? I can’t find it here :-(

  • Pingback: 14 Homemade Herb and Spice Blends | Wellness Mama

  • Rheann

    got these in the oven now!!!

    i did cut the coconut oil in half and substituted apple puree to cut the calories a little

    and had to add coconut milk (about 1/4 cup, i didn’t really measure) because the batter was Very thick. I topped them with a tiny bit of brown sugar and apple shreds. also added Cardamon! looooove cardamon so fragrant :) they smell DELICOUS!

  • http://www.facebook.com/people/Jennifer-Haferkawa/100000135637874 Jennifer Haferkawa

    Pretty tasty for my first grain-free muffin! I like the texture, though I didn’t have enough pumpkin pie spice, used dark amber agave instead of honey, and I did add some extra agave while I was eating them. :) I topped it with ground almonds, but I like Rheann’s suggestion of brown sugar and apple shreds, too. I’m 21 weeks with my first pregnancy, and though I’m a fairly healthy cook I am trying to change up my diet because I’ve been feeling so tired the past few days.

  • Pingback: Grain-Free Double Chocolate Muffins | T h e F o o d e r y

  • Greta

    These are really good! I’ve tried lots of low carb recipes, and this one is my favorite so far. Merci beaucoup!

  • lk kroger

    AAAAAkKKKKK HELP- I am new to baking with coconut flour, but I have to say that the batter was THICK so I thinned it to like a pasty muffin type batter.. So how much is enough and how much is to much?? Can you give a consitancy to aim for… I had to bake mine for 35 min_ just pulled the small loafs out and they seem like they may still be pasty… Any help would be appreciated. Thank You so much

  • http://wellnessmama.com Wellness Mama

    It will be thick… it should be spreadable but not pourable…

  • Pingback: Gluten Free, Grain Free Pumpkin Muffins | Know Gluten