Coconut Pumpkin Muffins

Paleo coconut pumpkin muffins

delicious, moist, nutrient-dense Paleo muffins are the best

This recipe uses wholesome almond flour, walnuts and coconut flakes to help fill you up and keep you satiated until lunch. Incredibly moist, these muffins will easily keep for a week; simply store them in a Ziploc bag. Yields 12 muffins


  • 2 eggs
  • 1 cup canned pumpkin purée
  • 1/3 cup raw honey
  • 1/4 cup coconut oil, heated until liquid
  • 2 teaspoons vanilla
  • 2-1/2 cups almond flour
  • 3/4 cup coconut flakes, unsweetened
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1-1/2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon ginger
  • 1/2 cup chopped walnuts
  • 10 parchment paper muffin wrappers


  1. Preheat oven to 325 degrees F.
  2. In a large mixing bowl, combine eggs, pumpkin, honey, coconut oil, and vanilla.
  3. In a medium mixing bowl, combine coconut flakes, almond flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
  4. Add dry ingredients to the wet ingredients, using a spatula to fold together.
  5. When thoroughly combined, fold in chopped walnuts.
  6. Line muffin tin with parchment paper wrappers.
  7. Fill cups 2/3 full with the batter.
  8. Bake for 25-30 minutes. Muffins will be decadently moist.

I originally wrote this recipe for the Christian Science Monitor. Check it out here! 


2 thoughts on “Coconut Pumpkin Muffins

  1. Pingback: Paleo Meal Planning – A How To | Me Like Paleo

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