This recipe is gluten-free, dairy-free, and uses coconut flour and coconut oil for a moist, tender crumb. Chopped pecans add crunch and flavor, while the pumpkin spice brings classic autumn warmth.
Ingredients
- 1/2 cup coconut flour
- 1/4 cup tapioca starch or arrowroot powder (optional, for lighter texture)
- 1 teaspoon baking powder (paleo-friendly)
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon sea salt
- 4 large eggs
- 1 cup pumpkin or sweet potato puree (cooked and cooled)
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2–4 tablespoons coconut milk (as needed for batter consistency)
- 1/3 cup chopped pecans (plus extra for topping, optional)
Instructions
- Preheat oven to 400°F (200°C). Grease or line a muffin pan with paper liners.
- In a medium bowl, whisk together coconut flour, tapioca/arrowroot (if using), baking powder, cinnamon, pumpkin pie spice, and salt.
- In a large bowl, beat together eggs, sweet potato puree, melted coconut oil, maple syrup, vanilla extract, and coconut milk until smooth.
- Add the dry ingredients to the wet mixture and stir until all lumps are gone. If the batter is too thick, add more coconut milk, 1 tablespoon at a time, until a scoopable consistency is reached.
- Fold in the chopped pecans.
- Divide the batter evenly into 12 muffin cups. Top each with a few extra pecan pieces if desired.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Tips
- For best results, use well-mashed or pureed sweet potato.
- These muffins are best stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days.
Pro Tip
Top with caramelized spiced pumpkin seeds or pecans. Toast some pumpkin seeds or pecans in a frying pan, add a little maple syrup, grated ginger, orange zest and pumpkin spice.
