Pumpkin Nut Muffins

Pumpkin Nut Muffins

Beware, these muffins are highly addictive. They’re like crack around our place. It’s hard to stop at just one, but you can do it with some strong willpower. These muffins sure satisfy a sweet tooth, and they have that nice cake-like texture that is missing from so many gluten-free baked goods. They are gluten-free, dairy-free, soy-free, and paleo diet friendly.

I got this recipe from the owners at my gym, SWEAT 360 in Hillsboro, OR. Thanks for the crack addiction, guys and gals.


  • 1/2 cup coconut flour
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves (OR, use 2 tsp pumpkin pie spice instead of individual spices)
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup cooked pumpkin puree (available canned)
  • 6 eggs
  • 4 Tbsp coconut oil or unsalted butter (I use 2 Tbsp coconut oil and 2 Tbsp butter, for flavor and to cut cost a bit)
  • 1/3 cup B-grade maple syrup or honey
  • 1 tsp vanilla extract
  • 1/4 cup coarsely chopped walnuts or pecans (optional)
  • 3/4 cup semi-sweet or bittersweet chocolate chips
  • cooking spray (or whatever you need to grease the muffin tins)

Pumpkin Nut Muffins

In a small mixing bowl, sift coconut flour, baking soda, salt, and spices.

Pumpkin Nut Muffins

Melt your butter and/or coconut oil.

Pumpkin Nut Muffins

In a medium mixing bowl, place the pumpkin puree. One by one, crack each egg into the bowl and mix well with the pumpkin. Do this until all the eggs are incorporated with the pumpkin. Add the melted coconut oil or butter, maple syrup or honey, and vanilla extract. Mix thoroughly.

Pumpkin Nut Muffins

Add flour mixture to the egg mixture and blend well with a whisk until most of the floury lumps have disappeared, but not more than necessary to blend the mixture.

Pumpkin Nut Muffins

Fold in the nuts and chocolate chips.

Pumpkin Nut Muffins

Spoon into greased muffin pan to two-thirds full. I don’t recommend using paper or aluminum disposable liners because the muffin tends to stick to them. Believe me, I’ve tried.

Pumpkin Nut Muffins

Bake for 18-20 minutes at 400 degrees, until muffins are lightly golden brown on top and toothpick inserted into center is clean when removed.

Pumpkin Nut Muffins

When they’re done, turn them out on a wire rack to cool. Makes 12 muffins.

Enjoy them at room temperature for dessert, a snack, or with a cup of coffee!

Pumpkin Nut Muffins


About Carla

My name is Carla Bray, and I'm a website designer and developer. I provide website design, content management, copywriting, and SEO. My goal is to create simple websites that look clean, are easy to navigate, and quick to find the information you want. I'm also a social media guru...in other words, I spend way too much time on the web. Just to give you an example, I implemented and maintain a Facebook page for The Path Bike Shop, a local bike shop in Tustin, CA. This page has grown to almost 2500 "likes", an accomplishment I am very proud of. I live gluten-free since I have been allergic to wheat ever since childhood. My website "Gluten Free Fever" can tell you all about living gluten-free in Portland, OR...and I can tell you for certain, there's tons of great stuff in this town. I'm an avid bicyclist. I love all sorts of riding: mountain biking, commuting, cyclocross, and BMX. I enjoyed playing outside in the dirt since I was a kid, and I guess that's something I will never outgrow. My other interests include music, swimming, TRX training, yoga, reading, fiction (I'm a sucker for debut novels), libraries, cooking (and eating) gluten-free, blogging, and knitting. I currently live in Portland, Oregon, where I covet and cherish any sunny day that happens to come along.

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