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Pumpkin Muffins Gluten & Dairy Free

Pumpkin Muffins

Pumpkin Muffins make for a healthy breakfast, snack or treat during the autumn. These muffins are soft, moist & full of fall flavour! In addition, they contain nutrient-dense egg protein and healthy fats that will help to fuel you right.
This recipe is free of gluten, grains & dairy, making it the perfect paleo treat! 
Prep Time: 10 mins
Cook Time: 15 mins
Course: Breakfast, Snack/Treat
Cuisine: Dairy Free, Gluten Free, Grain Free, Paleo
Servings: 12 medium muffins


  • 5 pastured eggs
  • 1/2 398ml can pumpkin purée
  • 1/2 cup coconut flour, sifted
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tbsp pumpkin pie spice
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp sea salt


  • Preheat oven to 350F and place liners in muffin tray.
  • Add all wet ingredients into a mixing bowl and whisk.
  • Slowly add dry ingredients to wet ingredients and whisk until a thick smooth batter forms.
  • Fill each muffin slot 3/4 of the way with batter.
  • Bake for 15-20 minutes. Let muffins cool in tray before removing. Store in an airtight container in the refrigerator or the freezer.
Keyword autumn, coconut flour, fall, muffins, pumpkin, thanksgiving