Simple gluten-free, dairy-free, and grain-free pumpkin muffins made with coconut flour, warm spices, and pumpkin for a healthy and nutritious breakfast. Can also be made as healthy pumpkin bread.
Lightly grease muffin tins (or use paper muffin liners) or an 8x8 baking dish with coconut oil or olive 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 the batter is too thick, add a little coconut milk, almond milk, or water to thin, but don’t let it get runny at all.
Scoop into greased muffin cups with a ¼ cup measure or pour into a greased 8x8 baking dish.
Bake for 13-18 minutes for a muffin pan or 20-25 minutes for bread. Cook until lightly browned and set in the middle (a toothpick inserted in the middle should come out clean).
Notes
Optional: Finely grind almonds or pecans and mix with butter or coconut oil to make a crumble topping.Store the healthy pumpkin muffins in an airtight container at room temperature.