Paleo Pumpkin Muffins

Have you baked with coconut flour yet? If not, this is the perfect recipe to get you started! The 2:1 with almond flour really works in terms of consistency, and means the demand for eggs and liquid is far less*. These Paleo Pumpkin Muffins are a spin off of my Pumpkin Bread, so the recipe may be familiar to you. So easy to make if your pantry is stocked with all of my faves! They are fantastic little craving curbers and perfect with a cup of tea! Enjoy.


  • 450g pumpkin
  • 2 cups almond flour
  • 1 cup coconut flour
  • 2 teaspoons gluten free baking powder
  • ¼ teaspoon salt
  • 1 tablespoon cinnamon
  • 4 eggs
  • ¼ cup coconut oil
  • ¼ cup rice malt syrup


  1. Preheat oven to 180°C.
  2. Remove skin and slice pumpkin in small pieces. Steam until soft, mash and set aside to cool.
  3. In a large bowl, combine flours, baking powder, salt and cinnamon.
  4. In a separate bowl, beat the eggs and add to the flour mix.
  5. Add the oil, rice malt syrup and mashed pumpkin and combine thoroughly.
  6. Scoop into lightly greased muffin trays and cook from 30 minutes or until a skewer inserted comes out clean.
  7. Serve warm and with a dollop of organic butter if that floats your boat. Mine were perfect without.

* Coconut flour on its own can be tricky. Often one cup requires at least six eggs and more than one cup of liquid. It’s still lots of fun to experiment with, so please feel free to share your success stories!

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