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  • Ali

    These look amaaaazing. Trying them out for sure.

    • Chris and Jo

      Ok Dealt with RPT issues and half awake. So can I use canned pumpkin? I am not going to go off my #unprocessed diet and don’t care too. : ) so I choose to add pecans and void fake chocolate chips.. now I know I could put real cocoa or vegan but heck here is to just getting this recipe done. BTW How come this blogger (I follow) did not set it up for a print out form?

      • SombrePaleo

        We are now official Paleo

  • SassaFrass88

    Awesome sauce! Well, not literally, but, it’s awesome just the same! I have lots of paleo pumpkin recipes, but this is going in there as my main pumpkin muffin recipe. I keep everything on Google Documents and then share them all with my Primal/ Paleo friends! I have a TON! (of recipes, not friends, although I would say that I have a ‘plethora’ of friends 😉

    • SombrePaleo

      Do you tweet? Want to follow if you actually do recipes. Thanks, SombrePaleo

  • Debbie

    Cannot Wait to make these! Thanks! deb

  • Tracey

    I love pumpkin too! BTW: Do you have the nutritional stats?

    • admin

      I don’t but you can run them through or by entering a custom item for the coconut flour and going from there with the other ingredients. I used to calculate that stuff when I had a meal business, but I no longer really fret much over it personally.

      • Cindi

        I ran the carb ingredients through Carbohydrate Counter and if you make a dozen they only have around 7 carbs each, not too bad at all…

        • Kat

          Thanks! I am feeding a Type 1 Diabetic child so those carb counts are a matter of life and death. :-)

          • admin

            @Kat- Are you feeding the child a grain-free diet?

  • Stephanie

    My hero! I’ve been contemplating how to convert this lovely recipe (which I like making in muffin form) into a paleo-friendly recipe.
    Now I’ll just make your recipe, and add nuts and berries! So excited!!!!

  • John

    I imagine it would lose some moisture if I cut the honey in half. Would adding extra oil or pumpkin help with this?

    • admin

      My recipe is already half the sweetener of standard recipes, so it’s not very sweet, but it would probably be fine with even just 2Tbsp- I’d sub back in maybe 2Tbsp of coconut milk for moisture? Try it- let me know :)

  • Nicole

    Any tips for doing this without eggs? I can’t eat them :-(. With so many in the recipe, I’m not sure how well some substitutions will work.

    • admin

      Not at this time- I’m also not sure how the subs would work with coconut flour since it is SO high in fiber. You could probably search for an almond or other nut flour recipe to try that doesn’t require so many eggs and search vegan sites for egg 1:1 replacements 😉 may have a recipe to try.

      • Stacey

        Ener-G egg replacer is awesome! Highly recommended!

        • Kristin

          I agree Ener-G works really well, I’ve used it for many, many years to make chocolate chip cookies. But I don’t think I’d try it for a recipe calling for 6 eggs.

          • Sheree

            Use banana instead of an egg. I once could not eat eggs and this worked perfectly. I made a gluten free pumpkin pie for a party and it came out great.

    • Kelly

      Flax seed and water make a good egg substitute. Proportions can be found here and Ener-g Egg replacer can be found at most grocery stores.
      Hope that helps!

  • allison vernon

    Hi Diane! I just made your muffins as a saturday morning treat and I had to immediately post about how delicious they are. Amazing! Would you mind if I pass the word through my blog. I will provide a link and credit you of course. I used coconut nectar as the sweetener simply because this is what I already had at home but otherwise I followed your directions precisely and they were fantastic. Thank you for sharing this and please let me know if it will be ok to pass this along via my blog to clients and readers. Thanks again!

    • admin

      Not at all- go right ahead.

  • Sam

    I just made these and they are sooo good! I used almond flour instead of coconut because thats what I had in the house. Thanks for a great recipe!!!

    • admin

      Did it work 1:1 with almond flour?

  • Shelley

    I don’t have coconut flour, I have finley shredded… would that work do you think?

    • admin

      I don’t think it would work the same way, but if you try it, let us know :)

  • Katrina

    Do you have a recommendation for chocolate chips that will work? We’ve gone off grains & processed sugars completely and I don’t want to jeopardize that, but would love to add chocolate chips to these.
    Thanks so much!

    • admin

      I’m pretty sure they’ll all have sugar in them. I think adding just a few per muffin is probably an okay treat. I literally added 4 chips per muffin, that was it- a chip per bite 😉

  • hannahmarie

    Wow, these look amazing! I’ve been wanting to reduce the amount of wheat I consume and these look perfect.

  • Abby

    These are absolutely delicious!! What a wonderful after dinner treat. Thank you so much for sharing!

  • Cindi

    Ok, so confession time. It was late in the evening and I was trying to whip these us and the pizza muffins that the Paleo Parents have on their website. I need to constantly bake up “treats” to offer my teens because they are chronic snackers and if I don’t provide healthy snacks, they just go to Mac’s Milk and buy junk food…. So I’m baking away and the timer goes off, and I look in the oven and think, geez, these look pale, and I think–did I add the pumpkin?? I didn’t. Funny, even without pumpkin, they still taste like spice cake, though they’re just a tiny bit dry without pumpkin. Everyone loves them anyways–still way more moist than any other paleo “treat” I’ve made so far–can’t wait to try them again WITH pumpkin and really wow them!

  • Harmony

    Do you have any thoughts on changing up any of the spices/herbs to make these a bit more savory?

    • admin

      I’d halve the cinnamon, leave out the sweetener and possible add in some sage (or steep fresh sage in the butter or coconut oil while it melts), a bit more sea salt and maybe a pinch of chipotle or chili powder if you can do peppers. Let me know how it goes!

  • Candice

    Oh lord, I want these right now. You think you could replace the sugar with some bananas? I’m on your detox for one more week.

  • Gina

    I like that you use coconut flour! My son is allergic to tree nuts and I’m always looking for more coconut flour recipes!

    • admin

      Awesome Gina! You’ll probably not find me baking with much else around here!

  • JAY

    Hello, I was wondering if I could just use a Bob’s Redmill GF flour mix I have on hand instead of the coconut flour (which I don’t have)? Do you think it would work the same, or use a smaller amount?

    Thanks, I’m so excited to try this recipe for my little GF kiddo!

    • admin

      It would probably take more flour if it’s not coconut flour. I’d recommend getting some coconut flour though as grain-free may even feel better for the kiddo who is off of gluten at this point. A little bit goes a long way in coconut flour since it’s so hight in fiber. Bob’s makes some as does Tropical Traditions:

      • JAY

        Great! Thanks so much for the reply and recommendation. I’ll do anything to keep her tummy from hurting. Much appreciated!

        • admin

          That’s a good dad! I generally recommend a grain, legume and dairy-free diet overall for kiddos (and adults!). Some great resources for kids also include: and – both have books out as well with recipes that involve the kids! Great stuff.

          You might also want to pick up a copy of the latest Paleo Magazine that features tons of stuff on feeding kids grain-free including my article comparing USDA recommendations to Paleo… there is a TON of crossover in the gluten-free and paleo worlds. :)

          • JAY

            WONDERFUL! You’re such a help!

          • admin

            :) It’s my pleasure! Let me know how she does!

  • Elin

    I am curious if in all you baking experiments, you have played around with xanthum gum and or guar gums
    To coax out better mouth feel and texture?

    • admin

      I haven’t and don’t think I will specifically because Mat Lalonde has noted that they are both legume-derived texturizers and I already get some exposure to them when I use canned coconut milk :(

      I don’t personally care much about mimicking the mouth-feel of gluten containing items perfectly… Otherwise I might eat the entire batch vs 75% of it 😉 It was enough for me to bake semi-successfully!

  • Darlene Melkonian

    Made these for breakfast this am with Trader Joe’s pumpkin cream cheese-EVERYONE liked them! Thank you!!

  • LizzyBoBizzy

    These turned out really bland. I’m thinking next time I’ll use a combo of flax-seed meal, almond flour, and coconut flour because they are WAY too coconutty.

    • admin

      Sad. Perhaps more spices are necessary… I think the next time I make them they’ll have more spice in them– pumpkin pie spice blend most likely!

  • Melody

    These were amazing, thank you! I subbed pumpkin pie spice for the spices, and used butter instead of the coconut oil.
    They were all gobbled up by the kids and me before they could even cool.

  • Chi-Chi

    Hey Diane,

    I made these this morning for my kids and they just loved them! I’m thrilled because they don’t use almond flour but are not dry (like most of my coconut flour baked goods). Thanks so much for sharing!

  • Karen C.

    I just made this recipe (adding 1/4c walnut bits) as a bread. Yum! I cooked it for 20 minutes at 400*. It seemed a bit loose in the middle, so I bumped the oven down to 350 and cooked another 5 minutes. Is it wrong to slather it with grass-fed butter before eating??

  • Amy

    Diane: This is a fantastic recipe for my kids. The biggest challenge I face is trying to convert over my kids, who love rice, beans, pasta and pizza. I look forward to introducing your recipes to my kids.

    • Cynthia

      Would this work using quinoa flour using a 1:1 ratio? Thanks.

  • Raquel

    Great recipe! I have a can of pumpkin puree that I need to use. Do I measure the 1/2 cup of coconut oil first then melt it or am measuring that 1/2 cup after it’s melted?

  • Leah

    Diane! I loved this recipe! I just started paleo a week ago and needed to supplement my plain egg and veggie breakfast with something easy (and tasty!). This recipe did the trick. I made two pumpkin muffin batches – yours and the’s recipe that uses almond meal. I found the other to be too egg-y and flat. Yours came out fluffy and more like a traditional flour muffin. Also, I appreciated that your recipe only used 1/2 c coconut flour and the other took a cup and half of almond meal and yielded the same amount (which made yours infinitely cheaper). Thank you!

  • Jasmine

    These are AMAZING! Made them as a treat for a friend that I’m cooking dinner for. I took a dark chocolate bar and smashed it up – throwing that into the batter before baking. I typically never bake anything ‘paleo’ because it either uses almond flour or turns out nasty and bland. These are AMAZING and will be my go to when I need to take a goodie to a non-paleo person’s house.

    AWESOME and thanks for this.

  • angel

    Mine turned out really, really moist-almost wet in the middle and that was after baking for over 15 minutes. What did I do wrong do you think?

  • Sue

    I don’t see that anyone else had this problem, but when I poured the melted coconut oil In the eggs I worried about the eggs cooking, but instead, as I was preparing the dry ingredients it hardened and I had a hard time creaming it all together ( coconut oil lumps) so I used the blender to try to smooth it out. I think maybe turned out ok, just some sizzling oil around the edges, but I haven’t tried them yet, still cooling. Is this normal?

    • admin

      Coconut oil will change consistency based on it’s temperature. Use butter if you’re concerned about this next time, but it should work the same either way really.

  • Sarah Nottle

    These were super yummy and moist! Thank you!

  • Alana

    I’ve tried one of your other similar grain free muffin recipes from Practical Paleo (the blueberry lemon muffins) and they were very delicious but sadly seemed to go off a few days after I baked them. I used butter instead of coconut oil and maple syrup as the sweetener. Is there anything special you’d recommend for storing this type of muffin? I’d like to try this recipe and they’re just too good to have to throw any away!

    • admin

      I would refrigerate them after the first day. This is pretty normal for home-baked items without preservatives.

  • Nancy

    well, I already “liked” you but now I LOVE you!!! <3

  • Bev

    We messed up a jack o’lantern, so I got a huge amount of unexpected pumpkin puree. I decided to make these muffins, and they are AWESOME! My daughters, who are usually difficult with any new food (My youngest refused even try meat until age 6. Seriously.) They’ve demanded them every morning for breakfast since they first tried them. And, hey, it’s easier to warm up a muffin than to scramble an egg, so we’re all happy!

  • Patsy P

    I made mini muffins today after i found your recipe. I used Ener-g today with great results. Had to cook a bit longer but my son loved them. I love having treats for him. He has F-pies and eosinophilic esophagitis (both auto immune responses to food) which limits his foods to about 15. This will be a great one to bake and throw in the freezer for quick breakfasts or treats for him.

  • Kim

    Just made these. Wow, best Paleo friendly muffins ever! They were so moist and tasty! The family loved them! Thank you!!!

  • GiGi Eats Celebrities

    Those look so moist. They also look like they want to get in my mouth! 😉

  • Connie DeLeon

    These were yummy, I made them as directed, I used 2 grated zucchini instead of carrots and 2 really small mashed bananas, and I added some currants. These hit the spot, not to sweet but really good with a cup of black coffee. I love the fact that everything is all natural and the only sweetness comes from nature.

  • http://gmail Mattie

    I have a lot of Zucchini in my garden and was hoping to add it into this recipe. Do you think it would blend well? I was probably going to take out an egg or something because I’m guessing zucchini will add some moisture.

    • Diane Sanfilippo

      You’d have to strain it well first!

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  • Diana

    Clearly I’m late to this party, but mostly because I only started eating Paleo just shy of 4 months ago. Made your pumpkin pancakes last weekend and loved them. Was looking to use the rest of my pumpkin, so picked another of your lovely recipes. I do a lot of pretty intricate baking for small events for family and friends, and really haven’t been experimenting with recipes since making the best lifestyle decision to date. Baking these took me back to my happy place, which I didn’t even realize I had been missing so greatly. I subbed the syrup/honey with 2 small bananas, and added some chopped pecans. Very pleased with the delicious results! (Note: I got a lot more banana flavor than pumpkin, obviously, but still delicious.) Thanks for all you do to keep me going!

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  • Amber

    Diane – I love this recipe! I’m starting no-grain on 10/3 and this will be one of the first things I make. I love pumpkin puree, just be sure to get the pure stuff and not the pumpkin pie filling!

  • admin

    Awesome! Yep, just plain pumpkin! :)

  • Anita Woods

    I melted the coconut oil and whisked it into the beaten (cold) eggs as I poured the oil, whisking the entire time. I combined all the wet ingredients first (eggs, oil, vanilla, syrup, pumpkin), then sifted in the dry ingredients a little at a time, whisking the entire time. It made a perfect batter. They baked for 22 minutes in my muffin stone with muffin paper, until a toothpick came out clean. Dangerously good. I ate three before stopping. Maybe.

  • http://Pinterest T

    I made these last night and they we’re deilsh!! I used almond flour because it’s all I had handy and they turned out great, Thanks!