These Paleo Honey Pumpkin Pie Muffins are the perfect addition to your morning this fall! Made with coconut flour, pumpkin puree and sweet pumpkin pie spices, they are also nut free and great to send in lunch boxes!
I’m a shameless pumpkin lover. The minute I see pumpkins at the store I want one now. And I want to be wearing a cozy sweater too, and a plaid flannel shirt. At the same time.
Pumpkins are the best because they represent fall, which is by far the most superior season of all for so many awesome reasons.
Cool weather, cold weather, not-hot weather, open window weather and leaves everywhere are just a few. There’s also a bunch of holidays, my birthday, and tall boots. It’s the bomb diggity no doubt.
So to get started with the fall spirit, I bought 2 small pumpkins at the grocery store on that day that it reached 95 degrees. Because dammit it’s almost fall and I’m going to pretend it feels like it if I want to.
And make these muffins, because the second the pumpkins went in the shopping cart, my daughter already decided that they would need to turn into muffins.
She pretty much says that about every vegetable though. “Can you make this into a muffin?” Smart girl I bet you’re saying.
I made these twice, the second time to tweak the recipe just a touch, and they passed the family test in that everyone liked them. My daughter said they tasted just like pumpkin pie, so the name credit has to go to her.
Let’s face it, she told me everything to put in this recipe (right down to the type of flour, no joke) so she might as well take ownership of the whole thing.
When they came out great I told her she might want to own a bakery when she grows up and she just looked at me like “why is this the first time you’re telling me that that’s even an option?”
Even the littlest one devoured these and appreciated one in his lunch box the next day. And now he just asked me to make more because he saw the pictures. Oops!
You might just be getting a pumpkin recipe from me once a week from now until December. And if you’re that sick of pumpkin you can always sub in some other squash.
But really, just go with it and join the pumpkin love 🙂
Paleo Honey Pumpkin Pie Muffins
Honey Pumpkin Pie Muffins {Nut Free}
Paleo honey pumpkin pie muffins that are grain free, nut free, and dairy free, moist and tender with the flavors of pumpkin pie. Kid friendly and makes a great snack or breakfast.
Ingredients
- 1 cup pumpkin puree canned or homemade
- 4 eggs
- 1/2 cup organic coconut milk creamy*
- 1 tsp pure vanilla extract
- 1/3 cup + 1 Tbsp raw honey
- 1/2 cup + 3 Tbsp coconut flour
- 1/4 cup tapioca flour or arrowroot
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- generous pinch allspice
- pinch fine grain sea salt
- coconut oil for greasing muffin cups or use muffin liners
Instructions
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Preheat your oven to 350 degrees and grease a 12 cup muffin tin with coconut oil.
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Combine the mashed pumpkin, coconut milk, eggs, vanilla and honey in a large bowl and either whisk with a fork or use a hand mixer to puree until smooth. I used fresh roasted pumpkin and needed my immersion blender to make it smooth.
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In another small bowl, combine the dry ingredients and spices and mix well. Then add the dry ingredients to the pumpkin mixture and stir until fully combined and smooth.
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Fill the muffin cups about 3/4 full with the mixture - this should make about 12 muffins (I made 11 but went for bigger)
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Bake in the preheated oven for 20-25 minutes or until cooked through and light brown. They will be soft on the inside.
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Let cool for 5 minutes and then remove from muffin tin to cool on wire racks.
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Enjoy!
Recipe Notes
*I refrigerate my can of coconut milk, then discard half of the "water" part and blend up the rest with my immersion blender to a thick creamy consistency.
Nutrition
Do you love or hate pumpkin? What about fall in general?
I am an unabashed pumpkin lover as well. I could very much leave (no taking, thank you) cold weather. Cool weather is fine, but yesterday already felt wintry. So not on board with that.
My kids love pumpkin, trying this over the weekend
Hope you like it!
Oh man these sound delicious! I was just thinking about making some pumpkin muffins this morning.
Thanks! Muffins are just fun I think 🙂
Do the muffins taste creamier and more coconutty with coconut milk? I’ve never used it for cooking yet. Or baking for that matter.
I don’t think they tasted “coconuty” at all actually. The pumpkin and spices seem to cover up that flavor. My husband doesn’t love the taste of coconut in baked goods and he didn’t notice it with these.
I -love- baking with pumpkin, and I’m actually trying to hold myself back from not going TOO overboard with the recipes this fall. But it’s hard not to when it tastes so good! These sound great, Michele 🙂
These look amazing!
I. love. pumpkin. All the pumpkin, all the time. This year I am especially excited for fall and to do a lot of pumpkin themed recipes!
Yay for pumpkin!
These look delicious! I want want one right now to go with my coffee. I just pinned this recipe and will be making it soon 🙂
Great! Thanks!
These look so good! Love everything about pumpkin and fall (or Autumn as they say in England!)
Thanks! Can’t wait for some fall days 🙂
These muffins look great! I like pumpkin OK. And I always feel a certain excitement about fall. But I’m a summer lover through and through – love the weather, the long days, the air of relaxation and fun. Definitely not ready for the cold weather and the short days that fall will usher in.
I’ve never loved summer as much as everyone else does. Bring on the fall 🙂
Pumpkin everything!
I have a case (yup, case!) of pumpkin puree waiting for my arrival home from work tonight so best believe that this recipe will be tested!
Yum, awesome!
I want to make these this weekend!!! Do you think they would be ok if I left out the honey?? I am really trying to watch the extra sugars!
I wouldn’t completely leave the honey out because I don’t think they would taste good, but maybe try cutting it in half? Hope you like them!
Hi Michele! These look great. Can’t wait to make them! Enjoy the weekend.
Thanks! You too 🙂
I am allergic to coconut. Can you use almond milk
I don’t think this is the recipe for you then, since it also contains coconut flour.
LOVE pumpkin and obsessed with Fall. It’s my favorite time of the year. I made pumpkin muffins today!
Yum! I have to get some organic puree so I don’t have to keep roasting pumpkins. Although I did a pumpkin apple hash this morning that was really good, so I’ll keep getting the pumpkins for things like that 🙂
I am kind of picky about pumpkin but I do usually like it baked! My mom makes a pumpkin bread that I love but its loaded with sugar. I have never cooked with a real pumpkin before (only canned) so this would be a fun experiment:)
Help!! The directions say to add coconut oil to the eggs, coconut milk, etc. but the only coconut oil on the ingredients list is for greasing the pan. What am I missing?!
That is actually a typo! Thanks for catching! Coconut milk but no coconut oil for the muffins
Perfect! Thanks for the quick response, I’m ready to pop them in the oven!
Hi There! These look great! Will this recipe work with canned pumpkin?
Yes, it should! Since canned pumpkin can be a bit more watery I would add 2 tbsp of coconut flour to the recipe.
Thank you so much for your quick response! I’m looking forward to trying these out!
YUMSIES. I love honey and pumpkin together – an absolutely killer combo!
Definitely! Love the pumpkin season coming up and all the goodies it brings 🙂
These look fantastic! I cannot wait to try them! I just discovered your blog a short time ago, but you are quickly becoming my favorite Paleo blog. Your recipes are simple, delicious and satisfy every time.
Thank you so much! I hope you try them – I’m sure they’ll become a favorite for the season 🙂
First I will say that I LOVE the recipes on your blog, but this recipe was a total flop to me. I was excited to make these but they turned out lacking flavor and sweetness too. I also think they tasted very eggy. I actually tried remaking them with 2 eggs + 2 egg whites, and I figured if it worked better I’d just add a little honey on top, but honestly I just felt like they were lacking something.
I also made your chocolate tahini cookies today and those were really good, so the day was not lost!
Sorry about this recipe! It’s a very old one and hasn’t been tested in years, I should probably re-work it.
Hi there! I know this is an old recipe but just wanted to check – is that 9 grams of sugar per muffin or per 12 muffins? There’s no serving size. Thanks for everything!
These were DELICIOUS! I didn’t have cloves or allspice so I subbed a little bit of Pumpkin Pie Spice blend. My whole family enjoyed these and I am thankful for an easy recipe that affords me nutrient dense treat when I just need a sweet little something. I froze the ones we didn’t eat to prolong the enjoyment over the week.