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Pumpkin Coconut Muffins (No Added Sweeteners, Including Fruit)

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Pumpkin & Coconut In One Muffin!


I love this recipe because it’s basically just a bunch of real food and spices without any added sweetness— No fruit, no added sugar, and no sugar substitutes. These muffins are also paleo.


Makes 12 muffins.



1/2 cup coconut flour

1/2 tsp aluminum free baking soda

1 1/2 tsp ground Ceylon cinnamon

1/2 tsp ground nutmeg

optional: 1 tsp pumpkin pie spice or cake spice blend

1/4 tsp sea salt

1/4 cup coconut oil (you can melt it if you like; I left mine solid and mashed it into chunks)

6 large eggs

1 tsp pure vanilla extract

1 tsp apple cider vinegar

2/3 cup canned pure pumpkin

Unsweetened coconut flakes (I used about 6 tbsp)


To Do:

  1. Preheat oven to 350F. You can line a 12-cup muffin tin with parchment paper or silicone baking cups. I simply sprayed the muffin tin with extra olive oil cooking spray. I get the best results in terms of ease of muffin removal using parchment paper baking cups.
  2. Combine coconut flour, baking soda, cinnamon, nutmeg, and salt. In a larger bowl, whisk together eggs, coconut oil, vanilla, and vinegar. If you didn’t melt the coconut, mash it into chunks while stirring and combining with the other wet ingredients. Add dry ingredients to wet ingredients and combine well. Add in canned pumpkin.
  3. Scoop batter evenly into the muffin tin. Sprinkle coconut flakes on top.
  4. Bake about 25-30 minutes until muffins are golden brown. Let muffins cool before enjoying.




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