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Ahh, fall… the glorious season of apples, pumpkins, changing leaves, and cooler weather (finally!). I definitely get in on the fall pumpkin craze and start making pumpkin spice everything this time of year — from pumpkin spice lattes to pumpkin spice room freshening spray.
This coconut flour pumpkin bread (and muffin) recipe is the perfect way to ring in the season. Unlike most baked goods, they make a delicious and low sugar snack or breakfast with plenty of protein, fiber, and healthy fats.
And, they’re pumpkin! Score.
Perfect Paleo Pumpkin Bread
If this is your first time baking a grain-free bread, expect a denser bread or muffin, but a soft texture and all the warm flavors of pumpkin spice (with just the right touch of sweetness).
This bread is delicious by itself or with a little melted butter or coconut oil. This recipe also freezes well once baked if you prefer to batch cook.
Variations
- Feel free to add in chocolate chips, chopped nuts, or top with a dollop of coconut whipped cream.
- 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.
- We also mix it up and use a similar coconut flour base recipe to make grain-free banana bread or apple cinnamon muffins.
If you are looking for a grain-free, low-carb, and sugar-free bread for breakfast or dessert … try this recipe!
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Grain-Free Pumpkin Bread and Muffins
Ingredients
- 5 eggs
- 1 cup pumpkin puree
- ¼ cup coconut oil (or butter, softened)
- ½ cup coconut flour
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1-2 TBSP pumpkin pie spice (or cinnamon)
- ¼ cup honey (or a few drops of stevia extract)
Instructions
- Preheat oven to 400°F.
- Lightly grease muffin tins or 8x8 baking dish with coconut oil. A regular loaf pan doesn't work well.
- Put all ingredients in a medium-sized bowl and mix with an immersion blender or strong whisk 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.
- Scoop into greased muffin tins with a ¼ cup measure or pour into a greased 8x8 baking dish.
- Bake for 13-18 minutes for muffins or 20-25 minutes for bread until lightly browned and set in middle.
Notes
Nutrition
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What’s your favorite grain-free recipe? Will you try these?
Luxurious Homemade Lotion Recipe
Made these this morning and added a pinch of pink salt and chopped walnuts. YUM! I’m not a sweet person, but these were pretty sweet to me – not sure what others are talking about! I’m also not the hugest fan of coconut flour as every recipe I’ve tried leaves goods dry as heck – these muffins are super moist and I love all the protein from the eggs. Awesome savory breakfast option with coffee – will be making these all winter!
Followed this recipe but used a pure quality honey. I believe that makes the difference. If you want a kick at chocolate chips to the recipe, nuts or coco nibs or finish it off with a little Nutella…. you will be good to go.
These muffins are great! I added 1/4 teaspoon allspice, a 1/4 cup Lily’s chocolate chips, 1/8 cup sunflower seeds and subbed sugar free maple syrup for the honey. So good! I also frosted some of the muffins with a low carb cream cheese frosting. What a treat! Reminded me of the Spanish bar cakes I had growing up.
Hi Katie. New to giving up wheat… this recipe tasted delicious, but came out rather flat, extra dark brown, and crazy moist. The same thing happened with your coconut flour biscuits. I live in high altitude. With wheat recipes I increase flour, decrease sugar, and increase moisture. Got any suggestions? Thanks for the recipe and great info!
I have made these several times and they are outstanding!So nice to be eating delicious grain free! Taste like a real treat!
I’ve been playing off this recipe for awhile now and wanted to say thanks. It’s been a life saver with my MS. Some days I’m too tired to eat and if I have a batch of these I know I’ll at least get something in me.
My base is a shy 1/2c coconut with a few pinches of arrowroot to top it off. I prefer a little mix. I have used agave, maple and honey. I like agave the best and can get away with 2-3 TBS I use the immersion blender and it gets light and fluffy and airy and then I always add in some unsweetened almond milk to thin it to the right texture.
I’ve done grated carrots, Apple, zucchini etc for more bulk and walnuts on top that get extra toasty so it’s overall more like a morning glory muffin.
I eat these for breakfast and have no guilt. I love that it uses a lot of eggs because I have chickens and there’s only so many frittata muffins I can eat.
This recipe is insane! Best low-carb bread/cake I’ve eaten so far. Thanks a million 🙂
Glad you like it!
I made this recipe and I made it in a loaf pan. I covered it with foil and baked for 45 min and it came out perfect!
Can you sub the eggs for just egg whites? If so what quantity? Thankyou!
Hi, I have made this recipe multiple times and I really enjoy it. I now have the need to be egg-free in addition to dairy and gluten free for health reasons. I tried it once with chia eggs and it didn’t turn out well. I can’t use flax. Any tips on how to make chia eggs work in this recipe? Thank you!