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

4.0 from 8 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. Followed the recipe to a T, and they did not turn out well. They lacked flavor and the frosting wasn’t that great either. Bummed.

  2. On the Pumpkin Cinnamon Muffins with Pumpkin Frosting recipe, is the 1 Tablespoon of cinnamon correct? I put 1 Tablespoon in it and my muffins are very dark brown, darker than in your pictures. Please advise. Thank you.

  3. Hello! Might seem like a silly question, but what size are the eggs that you cook with? I find the end result can change based on the size of the eggs.

  4. I’m so happy for you, George. You deserve all good things! Thanks for this recipe, too. Am excited to try it and glad it has no nut flour (not allergic but watching the oxidized omega-6’s).

  5. I just gave it a try and they’re pretty tasty and very moist. Do you have a suggestion for a substitute for the bananas? I want to send these to my hubby’s work but some one is deathly allergic to bananas there and he is not even allowed to eat something with banana in it before going to work.

    1. Unfortunately, unless there is an obvious substitute for something in a recipe I create, then I don’t have any suggestions. Changing an ingredient in the recipe, changes the recipe entirely. Wish I could offer you more, sorry!

    2. I just made a similar recipe to share with someone who doesn’t eat bananas and replaced the banana with more pumpkin. Of course, that makes it less sweet so if that matters, you could add a bit more honey.

    3. Hi! couldn’t you replace it with applesauce? it’s generally a good substitute for banana, I haven’t done it with this recipe but it worked for a lot of other muffins recipes for me!

  6. 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…

  7. 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!

  8. 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.

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