Coconut Pumpkin Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 14
  • 1 {15-oz} Can Pumpkin Puree {make sure it says pumpkin only}
  • 4 Eggs
  • 3 Tbsp. Extra Light Olive Oil {You could use coconut oil here}
  • ⅔ cup Coconut Flour
  • 1 Tbsp. + 1 tsp Vanilla
  • 3 tsp. Cinnamon
  • 1 Tbsp. Raw Honey
  • 3 Tbsp. Water
  • ¼ Cup Shredded Coconut {unsweetened}
  • ½ Cup Raisins
  • Pinch of Salt
  1. Preheat your oven to 350 F
  2. Combine all of your ingredients in a bowl and mix well. ** Make sure to crack your eggs into a smaller, separate bowl first. Nothing worse than a literal bad egg ruining all of your muffin batter :)
  3. Grease a muffin tin with butter {even if it’s non-stick, trust me…they still stuck} or use muffin liners. If you have a muffin liner, use those because they’re slightly crumbly!
  4. Scoop batter into your tin {I filled it up to the top because these don’t rise} and bake for 15-20 minutes.
  5. When they’re done let them cool before eatin
See these guys are easy peasy! I know it looks like a lot of ingredients, but trust me it goes by fast.
Recipe by Paleo On A Budget at