After making a deliciously moist pumpkin bread using almond flour, I decided this could be an opportunity for coconut flour to shine. After all, coconut flour certainly does suck up a lot of moisture. And between the liquid sweetener and the eggs, there should be enough moisture to go around.
As you may know already, getting the right balance of sweetness and moisture with coconut flour can be tricky. I find coconut flour more challenging to bake with than almond flour, but it doesn’t stop me because I love the protein and fiber it offers. I also prefer not to taste the coconut fiber in my baked goodies, and I don’t want it too eggy either. There in lies the trick to working with coconut flour.
The result – not as moist as the pumpkin bread made with almond flour, but it’s not dry either. In any case, if you like baking with coconut flour, this is a keeper. And add nuts and/or raisins (or other dried fruit) to make it richer. You can use this recipe to make one loaf of pumpkin bread, or about 8 pumpkin muffins. The muffins take a little less time to bake, but both bake quite well, and quite evenly.
Pumpkin Muffins {made with coconut flour}
Ingredients
- 1/2 cup of pumpkin puree* (use homemade or canned)
- 3/4 cup of honey (or other sweetener; I used maple syrup)
- 4 eggs
- 1/4 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon of ginger
- 3/8 cup of coconut flour (1/4 cup plus 2 tablespoons)
- 1/2 cup of walnuts (optional)
* Pumpkin Puree
- Slice the pumpkin (or other squash) in half (from stem to bottom), take out the seeds (and make toasted seeds).
- Roast the pumpkin for about 1 hour (at 350 degrees F), face down, in some water that covers the bottom of the dish. You can also steam the pumpkin. Alternatively, you can dry roast it by wrapping it in foil and placing it in the oven. That would also reduce the moisture in the puree.
- Cool the pumpkin, peel the skin off, and puree it in a blender or food processor.
Method
- Preheat your oven to 350 degrees F (I bake at the convection setting).
- Combine all the dry ingredients in a bowl and then blend in all the wet ingredients. I use a mixer because the coconut flour is a bit challenging to blend by hand.
- Fill a bread pan with the batter (5 by 9 inches), or fill about 8 cupcake liners about 2/3 of the way up.
- Bake for 30 minutes, or until a toothpick comes out clean and the top is browned.
Makes one loaf of bread or 8 muffins
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Thank you for posting this! I have been looking for a pumpkin muffin recipe using coconut flour for a few days now (I’m trying to use up 5 pounds of coconut flour) and all I’ve found is almond flour recipes until now.
Funny to see this today, I am making and posting my recipe today too for the same thing! Tis the season! I bet they were more moist the second day- right? Coconut flour baked goods get more and more moist every day. I’ll link to your recipe on my FB site. Looks good!
PS how did they NOT stick to the papers? I have the worst time with coconut flour muffins sticking. But maybe because I use different sweeteners. I may have to try your recipe with honey to see if that is the trick!
They might be sticking to the paper if there’s too much sweetener, or as you say, it’s the kind of sweetener. But honey and maple syrup are sticky too. Maybe less egg as well?
A little trick i learned while attempting to bake low carb is to spay the inside of the muffin papers with a mist cooking oil like ‘Pam’ before filling them with the muffin mix. Some times they still stick a little.. But they no longer steal the entire outer side & bottom of my muffins. Best wishes
Great tip! Thanks for sharing that.
I have every ingredient in the pantry already. Will be making this tomorrow for breakfast!
Can these be made with stevia or xylitol?
I was wondering that as well. If you substitute a dry sweetener, do you need to add another egg or some other wet ingredient?
these are so yummy! thank you!
These look SOOOO moist and good! Do you really find almond flour moister? It does have much more oil, but coconut is more hygroscopic. I can’t use eggs in my baking, so I can’t use coconut flour exclusively… it really needs the eggs. But these look good so I’ll try them out! (Using my necessary substitutions…)
Beautiful photos!
~Mel
A good egg substitute is 1 tablespoon ground chia seeds and 2 tablespoons water. Let it sit for about 5-10 minutes and it should gel up. It’s equivalent to 1 egg.
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I used smashed pumpkin instead of pureed and increased the flour to 1/2 cup to accommodate for high altitude (6500 ft). It had to cook for about 15 minutes longer but came out moist and tastes great. Thanks for the recipe!
Made these today and they were fantastic! I now use coconut flour exclusively for all my baking… turned out great!
I did however omit the honey and added homemade applesauce mixed with stevia and a little xyltiol instead.
They were moist and flavorful! Served them to friends (who are not gluten or sugar free) and everyone loved them. Thanks for the recipe! Keep em comin
Thanks for the change-up info! I love the idea of applesauce (or even pear sauce).
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Thank you for such a wonderful recipe! My second batch is in the oven now…I doubled the recipe and used canned puree and added dried cranberries along with the walnuts and baked in a 9×13. Last time I bagged the individual portions and frozen them. They are soft and moist 5 minutes after removing them from the freezer and perfect with our morning cup of coffee. My GF husband is especially thankful!
I also made the vanilla cupcakes for Easter…delicious! We made regular powdered sugar icing that we colored with a little beet water for sweet pink cuppy cakes. What a treat!
you’re welcome! good to know they froze well.
I just made these; yum! Coconut flour is so tricky, but this was a great recipe. I used my donut pan instead of the muffin tin, and the kids loved them. I think the next time I make them I will use less honey; 3/4 cup was a little too much for my taste buds. Thank you for the recipe!
I love this! Thank you for posting. I never know what to do with coconut flour. I have made this twice now and my kids love it ( they are pretty picky). I skip the paper liners and use silicone muffin molds instead. Then they don’t stick nearly as much.
thanks! PS I use a brand of stick-free muffin liners: http://astore.amazon.com/comfybelly-20/detail/B000FAIR96
These were great!! I added walnuts and a small amount of dark chocolate chips and sprinkled walnuts on the tops of the muffins before baking. I also used half maple syrup, half honey. I’ve tried making other recipes with coconut flour, and these are definitely the yummiest of them!!
I was so excited about making these but I think I faile miserably. My batter was not much of a batter at all but instead was very crumbly and dry. I made sure I used all the ingredients but they turned out awful!! Maybe I didn’t get the right amount of flour…forgive my terrible math skills but how much is 3/8 of a cup? Any suggestions are appreciated!!
so sorry! 3/8 is a tricky one. I added the breakdown: 1/4 cup plus 2 tablespoons.
Well, if I had not failed fractions in elementary school these muffins might have turned out better!
i put wayyy too much flour in them. They tasted so good that I hated to let it go to waste. so I ended up making bread pudding with almond milk and eggs with the leftovers. It turned out great!! Can’t wait to try these again with the *right* amount of flour!! 
Hope it works better the next time. I was a chemistry major and I still make mistakes. No worries. Enjoy!
Wow, these might be the best muffins I’ve ever had. Amazing that they are GF and SCD. As someone mentioned, I think I’ll try applesauce instead of honey one time. So moist and fluffy. Thanks for sharing.
These were really great and turned out well. They are a little sweet – I used organic raw honey.. I think I’ll try a combination of applesauce and honey next time, or agave. Thanks for posting this!
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I started making these and realized I only had 2 eggs left. Then I tried to switch to Pumpkin Bread 2.0 and realized I had no almond flour left. I’ve just entered experimental baking territory.
Has anyone tried this with canned pumpkin instead? I happen to have some around and I’d rather use that than run out to buy something else.
Nicole, I used canned pumpkin and made the bread. It was amazing! Hubby ate it all in less than two days!
I baked these muffins yesterday. They turned out to be amazing! Thank you sooo much!
When you say you use the convection setting, does that mean you put it to 325? Since if the recipe calls for it to be 350, you would do the convection 25 below that. Or Do you just do it in the convection at 350?
I use convection bake at the setting in the recipe. So if it calls for 375 degrees F, I set it at 375 degrees in convection bake mode. Supposedly convection just speeds up the baking time, but my experience is that, depending on the oven, it bakes at a hotter temperature as well. Ovens vary, unfortunately.
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Wow!! These are SO GOOD! I LOVE THEM! I made them to take to a halloween party tonight, and its a miracle there are any of them left to take a long. I made a double batch, and turrned them into mini muffins! Love them!
They went straight into my recipe book! Thanks!
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Delicious! I was looking for a coconut flour pumpkin bread recipe and this one was perfect! Thank you thank you thank you!!! I seriously couldn’t be happier! And it’s my birthday, and I made this for breakfast! Tasty and easy!