Pumpkin Spice Muffins

Pumpkin Spice Muffins | grain-free, gluten-free, dairy-free, refined sugar-free | paleo, GAPS friendly | RaiasRecipes.comI know, I’m a little late jumping on the pumpkin bandwagon. 

But I don’t care. 

Pumpkin Spice Muffins | grain-free, gluten-free, dairy-free, refined sugar-free | paleo, GAPS friendly | RaiasRecipes.comIn my mind, pumpkin-everything is not a dead horse to be beat, it’s a dear friend you invite over whenever you get the time. 

And I always have time for pumpkin. 

Pumpkin Spice Muffins | grain-free, gluten-free, dairy-free, refined sugar-free | paleo, GAPS friendly | RaiasRecipes.comThese soft, perfectly flavored muffins are borne out of my love for pumpkin and my 6-year old’s love for muffins. I do believe they go together beautifully. Yep, right up there with some of my pumpkin standbys: doughnuts, bundt cake, pancakes, pies, and lattes

Pumpkin Spice Muffins | grain-free, gluten-free, dairy-free, refined sugar-free | paleo, GAPS friendly | RaiasRecipes.comThese pumpkin spice muffins are grain-free, dairy-free, and refined sugar-free, which makes them perfect for paleo and GAPS diets. Unfortunately, I’ve not had success in making them egg-free – sorry vegan friends!

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Pumpkin Spice Muffins
grain-free, gluten-free, dairy-free, refined sugar-free | paleo, GAPS friendly
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Ingredients
  1. 5 organic, fresh eggs
  2. 1/2 c. pumpkin puree (it's easy to do yourself)
  3. 1/3 c. honey
  4. 1/3 c. applesauce
  5. 2 T. coconut oil (or butter, if you can handle it)
  6. 1 t. apple cider vinegar
  7. 1 t. maple extract (or vanilla)
  8. 1/2-3/4 c. firmly packed coconut flour (I use 3/4 c. of my homemade coconut flour, if you use a conventional brand you will probably want to use the 1/2 c. measurement)
  9. 1 t. cinnamon
  10. 1/2 t. ginger
  11. 1/4 t. cloves
  12. 3/4 t. baking soda
Instructions
  1. Preheat the oven to 350 and line 12 muffin cups with paper liners.
  2. In blender (I used my Blendtec), puree eggs, pumpkin, honey, applesauce, coconut oil, acv, and maple extract.
  3. Add in coconut flour and spices, pulse to combine, and let the batter sit for about 5 minutes to allow the coconut flour to soak up some of the liquid.
  4. Sprinkle in baking soda and pulse to combine.
  5. Pour 1/4 cupfuls of batter into lined tins and bake for 25-30 minutes, or until the muffins spring back lightly when touched and a toothpick inserted in the center of one comes out clean.
Notes
  1. PLEASE NOTE that I use my homemade coconut flour for all my coconut flour recipes. I have not tested this recipe with other brands of coconut flour and cannot verify that they will achieve the same end product.
Raias Recipes http://raiasrecipes.com/
This recipe is shared at Anti-Procrastination TuesdayClever ChicksFamily Fun FridaysFat TuesdayFoodie Fridays, Gluten Free FridaysGood Tips TuesdayLet’s Get RealMama Moments Monday, Marvelous MondayMerry MondayMostly Homemade MondayNatural Family FridayRaising HomemakersReal Food FridaysReal Food WednesdaySaturday Night FeverShow Me SaturdaysSimple Life SundaySimple SaturdaysSimply Natural Saturdays, Thank Goodness It’s Monday, Tasty TuesdayTwo Cup Tuesday, Wonderful Wednesday.
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80 thoughts on “Pumpkin Spice Muffins

    1. Honestly, coconut flour is so different from every other gluten-free flour, you’d have to rework the whole recipe to sub it out. Sorry. I would suggest taking a banana bread type muffin and subbing the bananas for pumpkin. That would probably be easier. 🙂

      Hope that helps!

      Here’s one of my family’s favorite banana muffins you could try:
      Ginger Banana Muffins

  1. Hi Raia,
    Yum. Sounds and looks delicious. I also use pumpkin all year – it can be used in so many ways that I love using in meats, desserts or just eating it with maple syrup as a side dish. Thanks for sharing on Real Food Fridays. Pinned & twitted.

  2. I agree–there is always time for Pumpkin! These look so delicious, and I love that they are refined sugar free and all whole ingredients! Pinning for later. Thank you for sharing at Merry Monday! I’ll be featuring your recipe on tomorrow’s party at 6pm PST so be sure to check it out!

  3. Thanks for linking up at our Gluten Free Fridays Party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂 I can’t wait to see what you share next time!
    -Cindy

  4. Hi there,
    when do you add the applesauce, honey, vinegar, and butter? I might be missing something, but I don’t see that instruction. Thanks.

    1. It’s in the second line of instructions – “puree eggs through maple extract” – so those ingredients go in the first batch of blending. Sorry if it’s not clear!

  5. I just made these and was very disappointed! I followed the recipe perfectly, but my batter came out very thick and dense, and mine did not look like yours in your photos. It seems like I had too much coconut flour… Do you truly “firmly pack” it? I think I may have packed too firmly, because it seemed way too thick…

    1. So sorry they didn’t work out for you, Kirby! Baking with coconut flour can be a little finicky. I truly do pack my coconut flour down, but it is possible that the coconut flours we used were different in density/fat-content and so they soaked up the liquid in the batter differently.

      Another answer could be that I honestly do like my coconut products more dense and less oily than the mainstream ones usually turn out, so it could just be that your tastes are different than mine.

      In all, I’m sorry you were disappointed! Thank you for letting me know your experience.

    2. I agree, these were a huge disappointment and a waste of good ingredients. I followed recipe exactly and the batter was very thick. And the muffins were definitely overpowered by the taste and texture of coconut.

  6. I ended up with nothing that resembles a batter… so stiff I could barely hold my Blendtec down while I tried to pulse the baking soda in! Had to stop because it was getting hot and ended up having to stir it. Is this normal? Maybe trying to make a double batch wrecked them. They turned out dense and bran-ish with not much flavor. I used “Let’s Do Organic” coconut flour…

    1. Hmm… That’s definitely not normal. I’ve never tried a double batch, so I can’t say that it what made the difference. So sorry they didn’t turn out for you, Darlene!

    1. I hope you enjoy them, Leah! Mine are always gobbled up as soon as they cool, but if I were storing them I would go for a day on the counter (covered), or longer covered in the fridge.

    1. Thanks, Whitney! The second line of the instructions – “puree eggs through maple extract” – means all those ingredients in-between, too. Sorry if it’s not clear!

    1. The second line of the instructions – “puree eggs through maple extract” – means all those ingredients in-between, too. Sorry if it’s not clear, Crystal!

    1. Great question, Haley. We don’t count calories in our house so I have no idea, but I’m sure there are some calorie counters online you can plug the recipe into to find out. 🙂

  7. Wondered if you don’t have all the spices if just using pumpkin pie spice will work in substitution of the cinnamon, ginger, and cloves? If so, how much? Thanks!

    1. I’m sure that would work fine, Amy. I don’t regularly use pumpkin pie spice, but I would guess you should use around 1 to 1 1/2 teaspoons. Hope you enjoy them!

  8. The pictures of these look great, but the recipe is definitely WAY off. I followed the recipe exactly and, like several other commenters below (whose comments I unfortunately didn’t read before starting), my “batter” was so dry it was almost like damp fine sand. I was skeptical, so I only put one muffin in the oven to test, and the batter was so heavy and thick that it basically hardened when baked. Surely this is at least 3x the amount of flour (especially when it’s coconut flour) that is needed.

    It would probably be prudent to check this recipe yourself and update it, or to take it down. I just wasted a bunch of not-so-cheap ingredients for nothing.

  9. I had the same problem as some of the other women with my batter being too dry. Purhaps you should make a note on the recipe about this so other people don’t have the same problem. It’s definately a disapointment to have this happen. And I’m sure it will to many more of your readers.

    1. I’m so sorry to hear your disappointment, Gina! I’ll have to do some trouble shooting on the recipe and see if I can figure the issue people seem to be having. Thanks so much for giving them a try!

  10. Terrible!! This was so thick, like dough!! Trying to salvage with more butter and pumpkin. Sad to have wasted time and money :0(

  11. I just made these muffins, but I used my own mixture of gluten free all purpose flour and reduced the egg by one. They turned out great, but am still concerned about the number of eggs for 1 dozen muffins. I do a lot of baking for people who have chosen a gluten free lifestyle and who have other dietary concerns, some being the carbonates and cholesterol counts. May try using egg beaters or something of that nature. Good recipe otherwise

    1. I’m glad they turned out for you, Nancy. The eggs are definitely necessary when using coconut flour (one of my least favorite things about baking with coconut flour), but I’m sure if you used regular gluten-free flour mix only 2 eggs would be sufficient – maybe even just a whole mashed banana. 🙂

  12. this recipe was terrible and inedible. It’s a shame because your muffins looked so wonderful. Definitely reconsider and read the other comments from those who have made this before wasting not so cheap ingredients. There just seems to be too much flower. The batter turned out to be dry and thick. Regardless of what I did, adding more pumpkin, water, apple sauce, nothing could salvage these. I would advise reworking this recipe with store bought coconut flower so others can enjoy it!

    1. I’m sorry they didn’t work out for you, Elle. I have made them several times since reading the comments and they always turn out fine for me. Thank you for letting me know your experience.

  13. I made these muffins for breakfast this morning using 1/2 cup of Nutiva coconut flour(not packed). I whisked together the wet ingredients in my KitchenAid mixer and sifted together the dry ingredients and then mixed those into the wet ingredients(I added a large pinch of salt since the recipe didn’t call for any but I felt it was necessary). They turned out very moist and lovely. I think next time I’ll add some nuts to either the batter or on top! Thanks for the recipe!

    1. I’m so glad you enjoyed it, Gabrielle! Thank you so much for stopping by and letting me know. And I think nuts on top sounds like a wonderful addition. 😉

      1. These are one of the most moist muffins that I’ve ever made with coconut flour. I was checking through your recipes to see if you had one that was a banana muffin but couldn’t find one. Have you ever tried replacing the pumpkin with mashed banana? I don’t think I’m brave enough to try that out but your combination of ingredients really makes it nice and moist.

        1. Thank you so much, Gabrielle! I’ve been trying to get a banana one refined, but unfortunately I’ve been reacting to eggs lately, so I had to put that recipe on hold till I can tolerate them better. Hopefully soon! 🙂

  14. We just made our second double batch of these muffins – they go quickly! I love the combination of spices. Thank you for sharing!

  15. I just made these muffins this morning, and they were delicious! I used 1/2 cup coconut flour measured the same way I measure all purpose flour. They turned out beautifully with a light texture and very moist! I will definitely make again! Thank you so much for this recipes.