Dainty Pumpkin Muffins

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Being that we have gladly embraced fall now (even though it’s still in the 90’s), I still had some pumpkin to use up from my last pumpkin recipe. So here is a yummy pumpkin muffin treat!

Recipe: Dainty Pumpkin Muffins

3 cups almond flour

1/4 tsp baking soda

2.5 tsp gluten-free, aluminum-free baking powder 

3/4 tsp salt

2 tsp cinnamon

1/2 tsp ground nutmeg

1/4 tsp allspice

1/3 cup full-fat, unsweetened coconut milk

1/2 cup water

1 1/4 cups pumpkin puree

1/2 cup coconut oil, melted

1 tsp vanilla

1/2 cup pure maple syrup or honey

Preheat oven to 350 degrees and line a muffin tin with liners. In a large bowl, stir together the dry ingredients. In a separate bowl, whisk together the remaining ingredients, then add to dry ingredients and stir until combined. Fill muffin liners at least 3/4 full and bake in oven for 20-25 minutes, until toothpick inserted comes out clean. Let cool for about 10 minutes before eating.

Note: Store in fridge for best results


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  1. Robin says

    uh oh! These didn’t bake well for me. crispy on the outside and gooey on the inside=( Is there supposed to be egg in the ingredients?

  2. says

    Hmmm…I didn’t use an egg in mine. These muffins were kind of a “pumpkin pie” texture in the middle for me. Mine were soft in the middle, but not undone. Try refrigerating them and see if they solidify more after being chilled. Let me know if they are salvaged!

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