Pumpkin Spiced Muffins



  • 2 cups almond flour
  • 1 cup shredded unsweetened coconut
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • Pinch sea salt
  • 1/3 cup pureed pumpkin
  • 2 eggs
  • 1/3 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1 tbsp vanilla extract
  • 1 tbsp coconut nectar sugar
  • handful chopped walnuts and pecans


Preheat oven to 350 degrees F. Line muffin cups with muffin liners. While preparing the muffin batter, cut pumpkin into quarters and remove seeds, then steam for approx 30 minutes or until tender. Once cooked, process into a blender until smooth.

Whisk eggs, coconut oil, maple syrup, pureed pumpkin and vanilla extract together in a bowl until smooth. Mix almond flour, coconut, baking soda, baking powder, spices and salt together in a separate bowl; stir wet ingredients into dry ingredients until batter is combined. Using a heaping tablespoon place batter into prepared muffin cups. Garnish each muffin with walnuts and pecans with a sprinkle of coconut nectar sugar on top of each muffin.

Bake for 20- 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Yield: 12