Coconut flour Pumpkin Muffins

Dairy Free Gluten-Free Vegetarian

Calories: 140 Proteins: 4 Carbs: 14 Fats: 7 Serves: 12



5 eggs

1 cup pumpkin puree

1/4 cup coconut oil (or butter, softened)

1/2 cup coconut flour

1 tsp baking soda

1 tsp vanilla extract

1-2 Tbsp pumpkin pie spice (or cinnamon)

1/4 cup agave

3/4 cup shredded coconut for topping if desired


1. Preheat the oven to 400°F.

2. Lightly grease muffin tins..

3. 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 or water to thin, but don’t let it get runny at all.

4. Scoop into greased muffin tins with a ¼ cup measure. Top with shredded coconut.

5. Bake for 13-18 minutes for muffins.

6. Let cool. Enjoy!