Every year around this time I yearn for Fall, Fall is my favorite time of the year and with the scorching sun and humidity in the deep South it is definitely welcomed, even if it is for a short amount of time!

I think we have already established that I love muffins and Fall, so when I saw these muffins it was a win-win! Not to mention they are gluten-free too!

These muffins were super easy to make and filled my home with the aroma of Fall. Even if outside isn’t really cooperating just yet. Obviously Mother Nature has not gotten the memo! These muffins are great for breakfast or even an afternoon snack with coffee. So let’s get to the recipe….

How to Make the Best Gluten Free Pumpkin Muffins


How to Make the Best Gluten Free Pumpkin Muffins

Coconut Flour Pumpkin Muffins

Coconut Flour Pumpkin Muffins

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Category: Breakfast Muffins
Cuisine: Gluten Free
Coconut Flour Pumpkin Muffins




  • Preheat the oven to 400 F. Grease muffin pans. (I used muffin liners in one batch, they didn't workout as well.)
  • In a medium bowl whisk together coconut flour, baking powder and soda and spices. In a large bowl whisk together remaining (wet) ingredients until smooth and combined.
  • Add the flour mix to the wet mixture and stir until all lumps are gone.
  • Divide batter into 12 muffin cavities. Bake for 23 - 25 minutes until a toothpick inserted in the center comes out clean.

Nutrition information

Nutrition label for Coconut Flour Pumpkin Muffins

Don’t have all the ingredients? No problem! I have you covered! Go HERE for all the ingredients you need for this recipe and all of my others!This recipe was adapted from Leelalicious!

These muffins could make a great addition to your Fall menu!

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