These muffins started off as an “empty out my pantry” type of recipe. I wanted to use up a bag of coconut flour that I bought for one specific recipe a month or so ago, as well as an unopened can of pumpkin puree I needed to use before the ever approaching expiration date. I googled different coconut flour muffins and breads and finally found one that I could tweak just a bit so that I wouldn’t have to go to the grocery store for a single ingredient.
I’m telling you.. these muffins were created solely as an excuse for me to clean out my tiny apartment pantry, while also avoiding the need to buy anything else that would fill it back up. I had very low expectations. I even told Patrick, “Seriously babe, you don’t have to eat these to make me feel good.. I’ll just take them to the office tomorrow”. Considering my skepticism, imagine the surprise and delight I felt when they actually turned out to be really good! (Sidenote: My coworkers did all get their own pumpkin muffin last week, as well.)
We had our friend, Thomas, over for “breakfast for dinner” that same night. Thomas is one of our favorite people who also happens to be one of the more “specific” eaters that I know. I love the challenge of cooking a meal for him, but pumpkin and coconut are not ingredients I would ever dare feed Thomas and expect positive feedback. But, THESE muffins were just so good that I took a chance and bravely placed them on the table as dessert. We also had gelato and Reese’s on hand, just in case. But y’all.. Thomas actually liked them. He even took a couple home! This may still not mean much to those of you who don’t know him, but just know that a “Thomas approved” meal is basically the equivalent of earning a Michelin star for me!
This pumpkin muffin recipe is grain free and could easily be dairy free by substituting the whole milk for coconut or almond milk and using dairy free chocolate chips. There are no refined sweeteners so it makes for a healthy snack and easy to grab breakfast when you’re walking out the door. The texture is great and doesn’t feel at all grain-free. I think they’re especially delicious along with a hot cup of coffee. Perhaps even a pumpkin spice latte. Too much? However you eat it, I hope you enjoy them as much as we did!
Pumpkin Coconut Muffins
- 5 eggs
- 1/2 cup organic pumpkin puree
- 1/2 cup coconut oil
- 1/2 cup maple syrup
- 1 teaspoon pure vanilla extract
- 1/4 cup whole milk
- 3/4 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/4 cup mini chocolate chips, such as Enjoy Life’s mini chips
- 1/4 cup raw walnuts, chopped
- Preheat oven to 350 degrees.
- In a large bowl, beat eggs and then whisk in pumpkin puree, coconut oil, maple syrup, vanilla extract, and milk until combined.
- In a second, smaller bowl combine dry ingredients – coconut flour, baking soda, salt, and cinnamon.
- Slowly mix the dry ingredients into the wet mixture.
- Fold in the chocolate chips and walnuts.
- Spoon mixture into greased muffin tins, filling each tin about 2/3 of the way full. You should have just enough to make a full dozen.
- Bake for 30 – 35 minutes.
- Enjoy fresh from the oven or store in an airtight container for 3-4 days.
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2 thoughts on “Coconut Pumpkin Muffins”
Just made these for my family this morning and they loved it. I did substitute the milk for almond milk and they turned out great!! Thanks Stacey!!!
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Jamie, so glad that you tried them and made them your own! Hope you’re doing well, friend.. your family is beautiful!