Lake Isle Press

Pumpkin Spice Muffins

The pumpkin spice craze would irritate me if pumpkin spice wasn’t so darn tasty. Most of the grumbling centers around the fact that most items—from lattes to chocolate—don’t contain any pumpkin. These muffins, smarty pants that they are, skirt the brouhaha by containing both pumpkin spice and pumpkin. Win-win!

Pumpkin Spice Muffins


  • 36 grams (⅓ cup) coconut flour
  • 2 teaspoons pumpkin pie spice, homemade (recipe follows) or store-bought
  • ½ teaspoon baking powder, homemade or grain-free store-bought
  • ¼ teaspoon salt
  • 4 large eggs (about 200 grams out of the shell)
  • 170 grams (¾ cup) pure pumpkin puree
  • 100 grams (⅓ cup) dark maple syrup
  • 28 grams (2 tablespoons) coconut oil or unsalted butter, melted and cooled slightly


Yield: 8 muffins
Active Time: 10 minutes
Bake Time: about 30 minutes

Adjust an oven rack to the middle position and preheat the oven to 350ºF. Line eight standard-size muffin cups with paper liners. Whisk the coconut flour, pumpkin pie spice, baking powder, and salt together in a large mixing bowl. Add the eggs, pumpkin puree, maple syrup, and melted coconut oil and whisk until smooth. Scoop the batter into the prepared muffin cups, filling each cup about three-quarters full. Bake until the muffins are set, golden brown, and spring back to the touch, about 30 minutes. Transfer the muffins to a wire rack to cool completely.

Wrap cooled muffins tightly and store on the counter for up to 3 days. Freeze, wrapped in plastic wrap and placed in a freezer container, for up to 1 month.

If you don’t have pumpkin pie spice on hand, you can make your own! You’ll have a little bit leftover from this recipe. Go ahead and sprinkle it in coffee or homemade hot chocolate.

Pumpkin Pie Spice
Yield: about 1 tablespoon

2 teaspoons ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
¼ teaspoon ground nutmeg

Stir the spices together in a small mixing bowl.

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