Pumpkin Pie Muffins

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So you bought too many pumpkins for Halloween, or just don’t want to wait to use them, well here you go.  This recipe is so simple and is truly Amazing.  If you have one, roast it, scrape the insides out, and make these muffins, You will be glad you did.

4.4 from 8 reviews
Pumpkin Pie Muffins
 
Prep time
Cook time
Total time
 
Serves: 12
Instructions
  1. Preheat oven to 400 degrees fahrenheit
  2. Sift the coconut flour and spices together, then add baking powder
  3. In a separate bowl, mix all remaining ingredients except walnuts until well blended
  4. Add the sifted flour and spices to the pumpkin puree
  5. Mix well and divide the batter between the muffin pans and sprinkle with chopped walnuts
  6. Bake for 18-20 minutes or until done
  7. Enjoy

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65 Comments

  1. What sized eggs did you use in this recipe? My muffins turned out heavy and dense not light and airy. They were still good but I used very large eggs and since there are 6 in the recipe I am wondering if that is why. Thank you.

  2. Was partially disappointed with these muffins. The texture and consistency were good, much better than a lot of gluten-free recipes I’ve tried, but the flavour was quite bland. I can’t get pumpkin pie spice but made up 2tsp of cinnamon, ginger, nutmeg and cloves, but still couldn’t taste the spice or pumpkin flavours. Will maybe need to experiment a bit.

  3. These were great, even without honey, as Amanda was wondering. I used granular Splenda instead. They were very moist; so much so that they were impossible to eat warm and I had to wait until they cooled in the fridge before they were remotely firm. This could be because I used pumpkin puree out of the freezer and it seemed to be rather watery, but I don’t know. This recipe will be a keeper at my house. *thumbs up*

  4. Hi! These were/are great and my kids love them too. Which says a lot :)
    Being insulin resistant however , I need to watch sweeteners and ‘carbs ‘. My daily intake can be no greater than 35grams of non-fibrous carbohydrates. I’m wondering where I’d find nutritional content info on this and your other recipes?
    Thanks in advance,
    Isis

  5. i’ve made these muffins several times for our family and they are great! i have substituted half of the eggs for ‘flax eggs’ (2 tbsp flax meal mixed with water per egg) and it still holds up and turns out nice. another time i also used xylitol as a sweetener instead of honey to make them sugar free, and all turned out just fine. :)

  6. This morning was the perfect morning for Pumpkin Muffins!!!
    George I love your recipe. They are Awesome!!
    They just came out of the oven and WOW!!
    Great job. Having one with a great cup of coffee.
    Thank you for all your recipes… Love them!!!

  7. Hi George,
    Is there another type of flour that I can use to substitute the coconut flour? I live in Norway and coconut flour is outrageously expensive over here… Thanks!

  8. Made these today. It’s been weeks since I’ve tried any new (to me) recipes from your blog, I was having Caveman withdrawals, haha! These did NOT disappoint. I changed the recipe just a tad to make them more like my teenagers favorite pumpkin muffin before he went grain free, and they got the thumbs up from him. :) Upped the vanilla to one tablespoon, and used 1 teaspoon each of pumpkin pie spice and cinnamon, and a little ginger. Also added in 1/2 cup coconut palm sugar (gasp!) and put a streusel on top. Left out the cocoa and walnuts, baked at 350 instead of 400. Delish and a definate FIVE stars from me! Best coconut flour baked good I’ve had!

      1. I thought the streusel idea was great and did it with half of my muffins and put chocolate chips in the other half. Loved it and will make again and again!

  9. I’m trying to make these but the batter is so so runny I’m cautious about finishing them. Should the batter be so liquid-like?

  10. I seem to be the anomaly, but I was pretty disappointed in these. They taste like a paleo version of a baked good to me, and had a really wet, dense texture, which seemed so odd to me since I typically find baked goods that use coconut flour so light and airy. I also thought the pumpkin & spice flavors needed to be amped up quite a bit. I did sub maple syrup for the honey, but don’t think that should have drastically affected the results.

    Since I had a half of a can of puree left, I made another paleo recipe that used almond flour and liked the result so much better.

  11. Hi George – Can’t wait to make these but do you have any suggestions for subbing the eggs? It’s difficult to be paleo (my hubby has celiac and I have gluten allergies) with a son that is allergic to eggs! Any help or recommendations would be helpful.

    LOVE all your recipes. Always delicious and it makes me happy to know that I’m serving my family REAL food.

      1. Hi George,

        I was wondering if you could share your response to this post with me. I also have a son with egg allergy and I would love to be able to make these.

        Thank you
        Melissa

  12. Just made these into ‘pancakes’, with a little less honey, used almond meal instead of coconut flour, and topped with cream cheese (rather than the real Vermont Maple Syrup I was actually considering :D They’re aMAzing. Pumpkin Pie for brunch!

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