Pumpkin Bread and Muffins Recipe

Pumpkin Spice Muffins and Bread Recipe with Coconut Flour

This coconut flour Pumpkin Bread Recipe (and 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! I especially like this in the fall when I start loving pumpkin spice everything- lattes, coconut oil meltaways, even pumpkin spice room freshening spray.

Pumpkin Spice Muffins and Bread Recipe with Coconut Flour

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Pumpkin Bread and Muffins

Prep

Cook

Total

Yield 4 -6

Simple pumpkin muffins made with coconut flour and pumpkin for a healthy and nutritious breakfast.

Ingredients

  • 5 Eggs
  • 1 cup of pumpkin puree (pumpkin only... check the ingredients)
  • 1/4 cup coconut oil or butter (softened)
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1-2 Tablespoons of pumpkin pie spice or cinnamon
  • 1/4 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 8x8 baking dish (a regular loaf pan doesn't work well)- For muffins, I use a 1/4 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.

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These healthy and grain free pumpkin bread muffins are made with coconut flour and pumpkin for a healthy and delicious treat.

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Reader Comments

  1. Ohh, I’m trying this! Thanks!

    • This has quickly become a family favorite! We have just begun the Maximized Living Advanced Nutrition Plan and I’ve been scouting for recipes. I’m really enjoying reviewing your collection and look forward to trying many of the great recipes and ideas you have here. Thank you so much for sharing!

      • Hey Lisa! We love these too! We love the Maximized Living nutrition plan as well, and I don’t think there’s a thing on this blog that doesn’t fit. Sugar detoxing isn’t so bad when you have all these yummy recipes! These muffins were awesome, and one of our kids said they were his favorite muffins in the whole entire world 😀

    • Took a lot of ingredients for not a lot of flavor. Yuk. So hard to find low carb, sugar free stuff.

      • I added a lot more pumpkin spice and cinnamon. I also added more vanilla. Mine turned out fabulous! I’ve tried a lot of pumpkin paleo recipes. This one after tweaking it was very good.

      • So true. I even tried adding more honey in second batch. Did nothing

    • Well, the batter is to die for. I made a double batch to make the effort worth it, plus I need that many to eat! I added 2 tablespoons of maple syrup and 1/4 cup coconut milk for JUST the RIGHT flavor! Yummm! Was a little bland until the additional maple syrup and coconut milk. I highly suggest using maple syrup & maybe in place of honey, for that matter. The coconut milk helped with flavor and to make it not so thick. The batter is soooo tasty. I can hardly wait to try a muffin!

  2. 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.

  3. 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 🙂

    • I didn’t see cream cheese in this Pumpkin Bread and Muffins
      recipe….Am I missing something? Thanks… L

      • It wasn’t in the actu recipe just the suggestions in the article above

  4. 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!

    • 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…

    • Good for you on alternatives to the dr.’s recommendation!

  5. 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!

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

      • Honey is the sweetner.

    • Is 1/4 cup honey or stevia not a sweetener???????

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

  7. Love this recipe…easy and a great breakfast idea!

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

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

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

  10. 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.  

    • I added some pure maple syrup, they turned out great and had a little more sweetness 🙂

      • But it didn’t make it sweet at all. I agree that it needs to be a little sweeter. Any suggestions? I’ve tried adding more sweetener, but unfortunately, it makes it even soggier–one of the things I don’t really like about paleo breads.

    • I tried this last night and it had no flavor. Can’t have honey, so subbed stevia. My daughter thinks it needs some salt…and more sweetener. Not sure if I’ll try this one again. 🙁 Disappointing because of how many eggs I used to make this.

  11. 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!

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

  13. 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.

  14. 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! 🙂

  15. 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!

  16. 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

  17. Is there something to used instead of coconut flour? I can’t find it here 🙁

  18. 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!

  19. 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.

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

  21. 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

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

  22. Hello Katie. I’m wondering if I can use another flour instead of coconut flour for the pumpkin bread. I’m trying to use what I have on hand, I have an all purpose gluten free flour, or almond flour. thank you!

    • Coconut flour requires a lot of egg and moisture so a substitution isn’t exactly possible. It would mean a pretty big rework of the recipe to use GF flour mix or almond flour. You’d actually probably be better off finding a grain pumpkin bread recipe that is low sugar or naturally sweetened and just directly subbing the GF flour mixture. 🙂

  23. I just tried this recipe and was pleasantly surprised by it. It was moist and spongy like a Yorkshire pudding. My whole family loved it! The non paleo eaters couldn’t even tell that there was no flour in it. It’s not very sweet but that’s because it’s bread not cake. Right? 😉 I followed the recipe exactly except for adding Chinese five spice with the cinnamon. I will definetly make this again.

  24. I have tried this recipe and 4 other recipes of yours and I give up. All taste disgusting!

    • Could not disagree more. These muffins are amazing!

    • Wow, what an insensitive and nasty thing to say. Try using a filter rather than write what awful things come to your mind first! Decorum and gracious “thanks but no thanks” go a long way.

    • You are incredibly rude. Why waste your time and everyone else’s to leave a hateful comment? If you don’t like her recipes, QUIT MAKING THEM AND CREATE YOUR OWN.

  25. Ahhh!! I’m out of honey! Has anyone tried it with maple syrup??

  26. I made these and followed the recipe as it is listed. For the spices, I used 2 teaspoons of cinammon, 1/2 tsp each of cloves, nutmeg, and ginger. Then I added about 1/2 cup of good life chocolate chips and they were amazing!

  27. I recommend adding 1/2 teaspoon of salt to the batter. They are awesome! Thank you for making grain-free a yummy experience.

    • I agree. I just made these and they are very good, but need a bit of salt.

  28. And… AMAZING!

  29. I made these as muffins, and while the flavor is good, the bottom of the muffins stuck horribly to the tins, despite a copious greasing with coconut oil.

    • Try using cupcake liners, worked out well and makes them more portable.

  30. This is so, so good, especially with the cream cheese in the middle. Yum! I will be making this often. It also freezes well after being cut into bars, and then thaws by lunch time when we take it for a sack lunch. Thanks for the recipe!

  31. How many muffins will this make?

    • I made 8 small muffins

  32. So so so thankful for your site! Started our journey after discovering our middle child had many sensitivities including gluten and nuts and our youngest is corn allergic. Your site has made life so much more manageable and healthy too! Thanks for sharing SO many great tips!

    I tweaked this recipe to make it into healthy brownies by adding coco powder! Makes me feel like I’m not missing out too much! 🙂 (we eat it as written in the recipe too!)

    Thanks so much!

  33. Great recipe thanks my 5 year old enjoyed them!

  34. I love your recipe, but I am confused on something. Why is it so many of your recipes containing coconut oil say to back at 400 degrees? Isn’t coconut oil safe only up to 350 degrees? Or are you using refined coconut oil that is maybe safer for higher temps? Any clarification would be appreciated.

  35. Is there a egg substitute you’d recommend?

  36. I have just started my attempt at restoring my teeth to better health. I use the Cod Liver gel supplement each day as well as a tablespoon of virgin coconut oil. My dentist said flossing is critical to keeping tooth decay at bay. I brush my teeth every night with a baking soda peroxide toothpaste before I go to bed. I am hoping that when I have my dental check up here in 4 months he will be pleased to see some improvement. I have always taken pretty good care of my teeth by find now as I am older after having children the task seems totally up hill. I am happy to be a member of this web site and look forward to the benefits.

  37. Just made this with some (slight) changes/additions. I added a “pinch” of salt and a “handful” of good life chocolate chips which I chopped into smaller pieces to go further. The salt helps to bring out the flavor of the cinnamon, ginger and nutmeg in the pumpkin pie spice. And the chocolate, well that goes without saying! 🙂 I liked this recipe. I tried the Apple muffins first but they seemed a tad bland so I figured some salt might add some flavor.

  38. Hi Katie,
    I Love your blog! And we have a very similar way to live life 🙂
    My son has some food allergies (milk protein – with consequence soya and beef, eggs, gluten and nuts).

    He doesn’t eat much (17 months) and he’s still breastfeed. He has a color changed in his front teeth, one first and after the 4! I was so concerned, take him to 2 dentists, they told it was demineralization, and that was nothing to do.

    Well I researched a lot, find de CTD group, bought the book, and find out that the cause was certainly the whole rice that I was using a lot!

    I’m changing that, but specially for breakfast and snacks I have a problem, what can I do that changes for the usually fruits and without eggs? I love your recipes, but there are so many eggs in there.

    Can you help me please?

    • Try duck eggs. People who are allergic to chicken eggs are not allergic to duck eggs.

  39. My husband and I are huge fans of pumpkin pancakes. Has anyone tried making this recipe into a pancake recipe? What needs to be changed to make it work or pancakes?

  40. Every month I host a free Kids Paleo Pampered Chef Cooking Class where I teach the kids about healthy, organic, Paleo/GAPS/allergy friendly diet cooking. At my September Kids Paleo Pampered Chef Cooking Class I had 11 kiddos ages 6-12 years old and we made your Paleo Pumpkin Muffin and Bread recipe! We
    made 3 batches (1- mini muffin, 1- regular muffin size in my Brownie pan and 1 loaf). We just added Enjoy Life chocolate chips to ours. The recipe is so easy to make that the kids did 99% of it by themselves! I just read the recipe to them and put everything into the oven for them. They came out sooooo yummy! The kids devoured it all within 20 mins! Even the kids who have a hard time with food textures, colors or have never eaten anything that is grain free LOVED it and asked for seconds! Their parents were amazed that their children enjoyed it so much and were inspired to try exploring new and healthier food options at home with their “picky” kids. Yay! Thank you for sharing this super yummy recipe!

  41. This is THE BEST GF pumpkin bread I have EVER made! I added a mashed banana and cooked it a little less than recommended for the bread and it was literally perfect. I have already made two batches in the last week. This will forever be in my repertoire for healthy sweets!

  42. For the coconut oil do you measure it when it is solid at room temperature or when it is a liquid?

  43. I’ve made this bread twice now. SO good! I threw in some mini chocolate chips, and a pinch of nutmeg. Came out great!

  44. Hi katie
    love, love, love your site 🙂
    Do you perhaps have a recipe for bread made with almond or coconut flour?
    My 3 year old’s fav thing in the world is bread and I really wanna get him off flour as it causes tummy issues… will really appreciate any suggestions.
    Thanks!

  45. These were wonderful! I did not have pumpkin pie spice but I added in about 2 Tablespoons of Cinnamon, about a teaspoon of nutmeg, and a dash of cloves. I also used less honey and added in a little stevia. My kids and I both love them! I am going to have to hide some for my husband and brother-in-law so they can have some when they get home from work!

    • I could not find liquid stevia extract, but bought “zing” which is a stevia sweetener. The label says 1/4 tsp sweetener = 2 tsp of sugar. So I’m wondering how much to use for this recipe?? TYIA!

  46. I’ve read that heating honey (as in baking/cooking) is a bad idea as it develops into a kind of poison. Honey needs to stay raw to be healthy, it shouldn’t be used in cooking/when heated. You can find a lot written about this in writings from Ayurveda.

  47. yum, i put one big chocolate chip on top of each one, 4 year old loved them, and had fun helping to make them, thank you for a great recipe.

  48. Just made them! used coconut sugar and baked for 18 minutes. Ohhhh so good! topped with a little butter, coconut sugar. Soooo….. Moist and Satisfying!! maybe….paleo cream cheese frosting orrrr butter,ground nuts,coconut sugar as a crumble! But…the muffins were great!

  49. Very good!!

  50. Just made this pumpkin bread – super delicious, but not super sweet (which we just prefer), so we simply drizzled with honey. It was delicious and filling!! So excited about this! Planning make and freeze for after our baby is born in December, hopefully a good quick breakfast since it has so much protein!
    Also, didn’t notice the “don’t use a loaf pan” warning. Baked it, and it wouldn’t set up in the middle.
    But this recipe is basically idiot proof – I scooped the rawish parts into a wide pan in a thin layer and rebaked for 7 minutes. It came out perfectly!!
    My picky toddler loves it too! Success!!!! 🙂 thanks Kate!

    • What a great way to save your loaf! I would have just gotten frustrated.

  51. Hi. I tried these because I need to change my diet and drop my glycemic levels. The family loved it and I took one to my older mother who loved them as well. So today I made another batch and added a handful of Chocolate Chips… I love pumpkin and chocolate. .. not too much.
    Thanks for the recipes.

    Linda

  52. This was absolutely the worst thing I have ever tasted. Worse than it not being edible and not wanting to share it with friends or family is all the money I wasted on making it. It is awful and I almost never comment on things like this. Did the person that created this actually taste it? What a waste.
    The disgusting taste is still in my mouth.

    • I believe that there is a certain health factor at play here. Some of us are on restricted diets and your rude comments not only are painful to the blogger who is trying to offer alternative food diets for us and others but also to those of us who are reminded of our dietary differences.

      If you were looking for a more traditional sugar coated, flour laden recipe you are at the wrong place. If you are seriously.. and I mean seriously looking to change your diet.. and pain from eating the wrong foods is a powerful motivator, then you need to rethink your comments.

      I simply cannot eat the type of food that you must crave. I thought that the recipe was balanced and tasty. I’m thinking you might need to surf off to another island where food is not so healthy and much more addicting. This is not the place for you.

  53. Hi Katie,

    As I am very new to cooking I am wondering if these need to be refrigerated after baking.

    Thanks so much! I love your site.

    Best,
    Jen

    • I was wondering the same thing! I left them on the counter overnight…they seemed fine this morning, but I can never tell! lol

  54. I baked this yesterday with fresh butternut squash steamed in our electric pressure cooker. Used about a 1/4 cup of maple syrup to sweeten it. Baked it in an 8″x8″ glass pan. Great color, texture, very moist, but at 1 tsp of baking soda it tastes like… baking soda. Huh? I’ve been baking grain-free for years, so this was rather unexpected. I’m still eating it, but I have a high tolerance for “weird” tastes. I wouldn’t share this with others, though!

    • The baking soda is meant to help counteract the honey. I used half honey and half maple syrup, so I only used 1/2 tsp. baking soda. If you’re using all maple syrup, I’m not sure what the appropriate quantity would be – maybe 1/4 tsp.? – but a shift should help the muffins. (Just earlier this week I accidentally substituted baking soda for baking powder in a traditional cake, and it ruined it – I know just what you mean about the taste!)

      And we enjoyed the muffins – I put a few chocolate chips on top, and the kids (2 and 5), my husband, and I all enjoyed them. Not too sweet, a little eggy, and not strongly pumpkin (maybe I’ll add more next time!), but good and satisfying. Thanks!

    • I made these with 1/4 c maple syrup instead of honey. I tasted the batter, and it tasted like baking soda. I added 1 tsp apple cider vinegar, and they came out great.

  55. Next time I’ll skip the baking soda and beat the eggs separately, then fold them into the rest of the mix to give some aeration. Is there enough acid in this recipe to counteract the baking soda taste? I’m at 2,400 feet.

  56. I have powdered stevia, instead of liquid. Does anyone know how much powdered stevia I should use, to equal the few drops of stevia, this recipe calls for? Thank you!

  57. These were super good! I did 1/4c each coconut flour and tapioca floor instead of 1/2c coconut flour, I tried with pumpkin and then Hannah yams… Love it

  58. Hi! I made these today but for some reason they had a baking soda taste to it almost. I followed the recipe to a T. Used one teaspoon of baking soda. Do you have any idea why it came out this way? Thanks!

  59. Super tasty!!! My 5 yo son’s favorite muffin recipe.

  60. I’m sitting with 2 impatient little boys waiting for these to cook. Put them in the muffin tins, and 25 mins later, they are still mushy. Not moist, mushy… What did I do wrong ? :'(

  61. Can this recipe be easily doubled and baked in a 9×13? Would the temp/time stay the same?

  62. Made these yesterday after looking for a recipe without a ton of sugar but also without a bunch of random paleo ingredients. This is it! So good, so simple! Thank you thank you!

  63. I baked it just now. It’s great very smooth and delicious. I cooked pumpkin first with it seeds and I used seeds above my bread. I did not wanted to waste them. Thank you.
    I am following you for a long time now. I cut sugar, oats, corn, soya and last one vegtable oil (I thought my grape seed oil is very healthy before you tell us) I am so happy I did.
    Thank you very much indeed

  64. I adore paleo food, because it is healthy and still yummy. So i decided to start paleo diet (this time i mean it). If you were to buy one book to give to a friend on Paleo, what would it be? please please recommend a good one 🙂 Thank you!

  65. Hi, I don’t bake at all, but I’m venturing into by starting with this recipe. I’m not sure what I did wrong, but I followed the recipe and the inside was too mushy. I cooked it significantly longer than stated, and it got a bit better but not much. Just kind of a spongey texture. Should I maybe add more flour next time? Thanks.

  66. Does this recipe only make 4-6 muffins?

  67. If I use all egg whites how many would I use?

  68. 5 eggs geez I was about to make this but that’s quite the over kill .. Thats enough for 2 meals . Especially when eggs are 6$a dozen here n TX . I’ll look elsewhere for an actual healthy and cheap recipe!

    • where in TX are you? I live in TX and don’t pay $6 a dozen for eggs.

    • The eggs are required with coconut flour. It’s a thing that those of us who must avoid grains have accepted. 😀

  69. These are very, very good! We use honey and follow the recipe. We put either crushed walnuts or almonds on top. I have made this a couple times now, and we really enjoy these muffins. They are so moist, LOVE!

  70. I made these muffins and followed the recipe exactly. I even read the comments and added a bit of stevia on top of the 1/4 cup of honey to sweeten them a little more. I also added a bit of ginger.
    The consistency is very wet. The flavor is lacking. All around pretty meh 🙁
    I’m sorry for giving a bad review I’m just being honest so other people will know

  71. I just made these in an 8×8…added some mini chocolate chips and a little cream cheese in the middle…I just sampled an edge and the texture isn’t “bread” like at all, it’s kind of mushy and pumpkin pie like in texture…is that normal? It isn’t horrible, just not expected. Just wanted to make sure that’s to be expected and they aren’t under baked.

    • I just made muffins and they came out light & fluffy. Not at all mushy. I added chocolate chips and made a pecan crumble for the top.

    • oh! Cream cheese is a great idea! =)

  72. I just made these and I added some chocolate chips and made a pecan crumble for the top. They came out so so good!!! I loved that they were light & fluffy. You would never know it was made with all coconut flour.

  73. I absolutely love this recipe! I baked up a big pumpkin for pie on Thanksgiving, and had a lot of leftover pumpkin to use up, and this recipe is perfect for that. I’m about to make this pumpkin bread for the third time in a week!

  74. These are great! My 4 year old and I made some early this morning (she love helping me cook), and my kids LOVED them, I loved them, the hubs even loved them! Thanks for the recipe!!!

  75. These turned out great for us! The whole family loved them. They will be a wonderful nut-free treat for school lunches. Thanks you (:

  76. I accidentally used a whole can of pumpkin (woops). lol! I just cooked it a few more minutes and it was still good albeit a little wetter. I used less honey and i like that it wasn’t too sweet. I don’t like everything to be sweet so i cut the honey by about a centimeter from the 1/4 cup mark. I added cloves, nutmeg and cinnamon and chopped some walnuts to add to the mix. YUMMO! I’ll make this again for sure.

  77. I followed the recipe, except for: using 4 eggs (it was all my hens laid this morning). baking powder as my children don’t care for baking soda in muffins, and maple syrup because I was out of honey. They are in the oven now and smell delicious. I also added the pumpkin pie spices and used pumpkin from our garden. I baked at 350 because I have found coconut flour baked goods tend to burn in my oven before they are done cooking.
    Update: Just took them out of the oven. The texture is soft and moist. They are plenty sweet and super yummy. I think I’ll add pecans next time. Thanks for sharing such a delicious recipe.

  78. I cannot find your recepie for chocolate muffins. I made them once and they were delicious. Will tou please send me the receipe or tell me where to find it? Thank you!

  79. I used three eggs instead of five because mine were extra-large, but the batter still came out too moist! I just added more coconut flour to make it more firm. Besides those adjustments, I followed everything else to a T.

    I don’t know if it’s because I used my little toaster oven, but I had to double the time to give it the consistency I wanted. The prescribed 20 minutes left it super moist, so I tacked on another 20 before it became nice and firm. I do agree with the others though on the lack of sweetness-it tasted pretty bland! (And I hate sickeningly sweet stuff.) So I added Enjoy Life chocolate chips on the top and popped it back into the oven.

    Next time, I’d probably mix in a half cup chocolate chip or something, to get the whole thing consistently sweet.

  80. I am always looking for healthy recipes and I tried this one today. It did not come out good at all. It is very bland, needed more sweetner. And, I am someone who like things when they are less than regular sweet.

    The consistency is not bread like, it is paste or pudding like. you have to eat it with a spoon. My children and my husband rejected it altogether after trying it. I am very sad since I used very expensive, organc ingredients and now there is nobody who can eat this.

  81. Hmm. Was really excited about this but sadly it basically just tastes like egg.

  82. I make these all the time for my kids. I make big batches and freeze them for easy snacks. The kids love them. I usually follow the recipe exactly but sometimes I add raisins too.

  83. This was a great recipe! I doubled it and added raisins, salt and a little cider vinegar, maple syrup in place of honey… I found it sweet enough with the measurement stated. The extra eggs give these a nice moist, fluffy texture similar to the almond flour muffins I’ve made. I used pumpkin I baked and froze from Halloween and did drain some of the excess liquid, which might be why some people’s didn’t set? I also beat the eggs well before adding the other ingredients, not sure if this makes any difference! Thanks for the recipe!!

  84. I have made this recipe 4 times now, and my husband and I love it! My husband has no issues with eating wheat flour, but I have been ordered by my doctor to go gluten free. Even my husband could not tell that these were gluten-free! I divided the batter between 4 mini loaf pans, lined with greased parchment paper. Over the course of the four times baking these treats, here are the changes I made: used 2T of pumpkin pie spice mix, chose the 1/4c honey option for sweetener, increased vanilla to 1T, added 1/2t xantham gum, baked for 25 minutes. Added the xantham gum to help the finished product maintain it’s loftiness after rising in the oven while baking. Sometimes, gluten-free baked goods “fall” after coming out of oven, so muffins, etc sometimes have a “pit” in the middle, and a bit of xantham gum helps remedy this. The first time I made this recipe, I wrote on the printout, “Doesn’t taste like much of anything. Didn’t have pumpkin pie spice so used mixture of cinnamon and ginger.” The second time I made this, I wrote “Made again with pumpkin pie spice mix, 1 3/4T, MUCH better! Would do again.” So you see, I learned to follow directions! Ha. Am making 8 mini loaves for a fall-themed tea party. The taste-testers loved it as well, and they are not gluten-free people. Anyone know if this freezes well?

  85. This is my go to for pumpkin muffins! Always turns out well.

  86. These are perfect! I used maple syrup instead of honey or stevia (I live in Ontario…it’s mandatory).

    I made a maple-ginger cream cheese icing (1 pack cream cheese, 1/4 cup maple syrup, 1 tbsp grated ginger and some vanilla) to dollop in the middle of each muffin. Yeah…it’s as good as it sounds and I only used 1/2 the batch of cream cheese.

    I made these to stash in the freezer for when baby comes next month but I think I’ll have to make a second batch..and double it. I think I’ll add my leftover cream cheese to the first batch and maybe some walnuts and dark chocolate to the other.

    Thanks for satisfying my pumpkin craving! Really really great recipe! xo

  87. I made the pumpkin muffins today and really liked them. I am curious about the calorie and carb content. I used very little liquid stevia and no toppings. Thank you for the great recipes

  88. So I just pulled a batch out of the oven. They are tasty, not really “bready” but more soufflé in texture. And that’s ok. Really good with coffee. After reading through all the comments, I might make a few changes as well. The only changes I made were to mix all the wet ingredients first, and then mix all the dry, and slowly add the dry to the wet. I also added a pinch of salt. Mine made 12. Overall, its a keeper. Its nice to be able to feel like I’m having a little “bread” in the morning with my eggs.

  89. Have a batch in the oven now! Smells delicious! (Agree the batter was yummy!) I added a smidge of maple syrup and a dab of Almond milk and I cannot wait for these to be done!