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  • Cathy

Sweet Recipe - Low Carb Pumpkin Muffins


Here’s what you need:

• 1 cup coconut flour

• 1 Tablespoon ground cinnamon

• 1 teaspoon ground nutmeg

• 1 teaspoon ground cloves

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup canned pureed pumpkin

• 6 eggs, beaten

• 3 Tablespoon coconut oil, melted

• 1/3 cup raw honey, melted

• 1 teaspoon vanilla extract

• 1/2 cup walnuts, chopped

• 12 walnuts for topping


1. Preheat oven to 400 degrees F. Oil muffin pans.

2. In a medium bowl, combine the coconut flour, spices, baking soda and salt.

3. In another bowl, place the pumpkin puree then add the eggs one at a time, mixing well after each

addition. Add melted coconut, honey, vanilla, and nuts. Mix until well combined.

4. Add the flour mixture to the pumpkin mixture, blend with a whisk until most lumps have


5. Spoon into prepared muffin pan, filling each muffin 2/3 full. Sprinkle the tops with coconut

crystals and one walnut.

6. Bake for 18-20 minutes or until golden. Place on wire rack to cool.

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