Pumpkin Cinnamon Muffins

What a whirlwind few weeks it has been.  The Paleo Kitchen released on June 10th and I am overwhelmed with excitement and gratitude.  I find myself wanting to laugh, cry, run, walk, hug, jump, flip and fly all at the same time.  I really don’t know how else to describe all of the emotions being experienced and I am glad I can share them with you.  I have been so motivated the past couple weeks I have sticky notes pasted every where with all the ideas I am up to.  I am so excited for the rest of this year and what we get to create together.  I will keep you updated as things progress and can’t wait to share.  In the meantime, here are our next book stops.


We are heading to Houston, Dallas and Austin for our next signings.  Here is the information so we can share some hugs, love and lots of bacon!!!!

Leave a comment and let me know if you will be attending.  I get excited anticipating meeting all you awesome people and hoping someone will actually bring bacon.

Paleo Pumpkin Muffins

I suppose I should talk about the recipe a bit since this is a recipe post. I feel like some people may say the pumpkin boat sailed but I protest that pumpkin should be in every day of the year.  For me it’s always easier to crave when it’s cold out so I also protest that the weather around the world should be a high of 75 everyday and low of 40 every night.  That way I can wear a hoodie with thumb holes year round and be happy.  I really don’t know where my obsession with hoodies came from but I LOVE THEM.  Hoodies and bacon is really a recipe for a perfect life which explains why I am so happy.  On that note, I will let you enjoy this amazing treat.  Leave me a comment if you get creative with this treat.

Paleo Pumpkin Muffins

4.2 from 6 reviews
Pumpkin Cinnamon Muffins with Pumpkin Frosting
Prep time
Cook time
Total time
Serves: 10
  1. Preheat your oven to 350 degrees Fahrenheit (176 Celsius)
  2. Make your frosting in advance by combining your coconut milk, pumpkin, honey, pumpkin pie spice and salt in a mixing bowl and whisking well
  3. Transfer to the refrigerator until you are ready to frost your muffins
  4. Combine your bananas, pumpkin, eggs, vanilla, and honey in a stand mixer or large mixing bowl and whisk well
  5. Add your coconut flour, cinnamon, and baking powder and mix well
  6. If you are using chocolate chips, add them now and mix them in by hand
  7. Pour your batter into a greased muffin pan and then bake for 35-40 minutes or until a toothpick inserted in the center comes out clean
  8. Remove your muffins from the oven, let cool and then apply your frosting
  9. Enjoy

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  1. I am making these right now. They are in the oven and smell heavenly! Thanks for the recipe! I can’t wait to eat one! Or two…

  2. My frosting turned out runny too (I refrigerated the coconut milk, but then I absentmindedly mixed the cream and water together after I took the can out of the fridge). My husband and I agree, however, that the runny frosting tastes like amazing paleo eggnog! I bet it would be delicious heated up.

    Thanks for sharing the recipe!

  3. Just made these muffins without the frosting but mixed the mini chocolate morsels in there. They were deeeeeeeeeeeeee….licious! I filled the filling to almost the top of the paper baking cups, they rose a little, and the above recipe made 12 muffins. Thanks George.

      1. Your recipe calls for 1 can coconut milk fat in the frosting. That is probably where Rick’s question came from. I had the same question when I read the recipe. Am I to assume that you mean to use canned coconut milk not milk fat? Recipe sounds great. I am printing recipe out now to use.

  4. Love your recipes!

    Can I put this in a loaf pan and make a Pumpkin Cinnamin Bread? And then make French toast with it?

  5. Hi George! Made these today and my five yr old (who dislikes pumpkin) devoured two and would have eaten more if I did not stop him WIN! haha
    The frosting was runny however, so I mixed in some chia and will have chia pumpkin pudding for desert tonight ;)

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