Pumpkin Spice Muffins

I needed to use up some coconut milk so I went on a search for some recipes and stumbled on to this recipe for Pumpkin Spice Muffins. These little Muffins are absolutely delicious! I found them on fastPaleo and I encourage you to checkout their site for other delicious recipes, I know I will be. Makes 8 muffins.


1/3 Cup Maple Syrup
2 Eggs
1/2 Cup Milk (of choice)
1/3 Cup mashed Pumpkin

4 Tablespoons Coconut Flour
1 Tablespoon Baking Powder
1 teaspoon Cinnamon
2/3 teaspoon Ginger
1/2 teaspoon Nutmeg
Dash Allspice
Dash Cloves
Optional; Pumpkin Seeds


  1. Preheat the oven to 350F
  2. Line a muffin tray with 8 muffin cases and lightly grease each one.
  3. Put all the wet ingredients into a small bowl and whisk together lightly by hand.
  4. In another bowl, put all the dry ingredients and whisk together lightly by hand.
  5. Pour the wet ingredients into the dry ingredients bowl and stir until combined.
  6. Do not over mix as the muffins will turn out tough.
  7. Divide the mixture evenly into the muffin cases.
  8. Scatter pumpkin seeds on top of each muffin if using.
  9. Bake for 27-30 minutes or until cooked through.
  10. The tops will go light brown and a little crunchy when done.
  11. Allow the muffins to cool in the tin before removing. Store in an airtight container.

 See more real food recipes on Kerri Chronicles:

Coconut Date Balls
Sweet Potato  Cinnamon Pecan Cake

Quick Coconut Muffins


2 thoughts on “Pumpkin Spice Muffins

    1. Thank you, Mandy, let me know how you like them. I was hesitant when I started with the grain free stuff but its honestly the best eating lifestyle I have ever been on.

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