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Monday’s Muffins: Pumpkin Pie Muffinspumpkin pie muffins

 

Perhaps you have some leftover canned pumpkin from the holidays, pumpkin pie muffins are a delicious way to use up pumpkin puree. I happen to have an actual pie pumpkin which I will be using for this recipe. During the next few months I will be sharing my favorite muffin recipes. I don’t know about you but love having muffins on hand, plus they freeze well. If we have unexpected company there is nothing like having fresh muffins to offer! Even when they are fresh from the freezer!

 

This recipe is also a paleo recipe and full of good ingredients. I haven’t tried making the chocolate muffin option but I’ll bet it’s just as good as the plain pumpkin version!

 

Pumpkin Pie Muffins

 

¾ cup organic pumpkin puree

½ cup coconut flour

½ cup coconut oil, melted

6 eggs

2 tsp organic  vanilla

¼ cup organic raw honey, melted

2 tsp pumpkin pie spice

½ tsp homemade baking powder (no cornstarch)

Handful of walnuts

2 Tbsp coco powder (optional for chocolate muffins)

 

Preheat the oven to 400 degrees F. Sift the coconut flour and spices together, then add the baking powder.pumpkin pie muffins

In a separate bowl mix all the remaining ingredients except the walnuts until well blended.pumpkin pie muffins

Add the sifted flour and spices to the pumpkin puree.

Mix well and divide the batter between the muffin pans and sprinkle with chopped walnuts.pumpkin pie muffins

 

Bake for 18-20 minutes or until done. Makes 12 muffins. They are delicious warm from the oven, kind of like enjoying a piece of pumpkin pie.pumpkin pie muffins

If you’re a fan of pumpkin pie you will love these Pumpkin Pie Muffins, they taste exactly like pumpkin pie, only in a muffin form! Yum! If you have any leftover freeze them to enjoy at a later date.
pumpkin pie muffins

10 comments on “Monday Muffins: Pumpkin Pie Muffins

Amy Christensen on January 16, 2017 8:23 pm

These look amazing and I love to have a good muffin on hand once in a while to have with soup or just with a mug of tea on a cold winter morning. Just curious…can you use regular wheat or white flour in place of the coconut flour? I realize the health benefits of the coconut, but it is not something I keep on hand and don’t know if I would use a whole bag of it. – Amy
http://stylingrannymama.com/

Nancy Wolff on January 16, 2017 11:30 pm

Amy,
I would think you could use regular flour for these muffins. No point in buying something you wouldn’t use! 🙂

shelley on January 17, 2017 4:03 am

This looks delicious. I’ll definitely have to give it a try. Thanks for sharing at Over the Moon.

Kirsty Hijacked By Twins on January 17, 2017 2:51 pm

I love to use coconut products in bakes and these muffins sound so good! Popping over from #TicklemyTastebudsTuesday x

Nancy Wolff on January 17, 2017 7:11 pm

Kirsty,
Thanks for stopping by!

Helen at the Lazy Gastronome on January 19, 2017 2:42 pm

These sound yummy! thanks for sharing on the What’s for Dinner linkup!

Jess on January 20, 2017 3:59 pm

These sound amazing! Pinned! 🙂

I would love for you to share this with my Facebook Group for recipes, crafts, tips, and tricks: https://www.facebook.com/groups/pluckyrecipescraftstips/

Thanks for joining Cooking and Crafting with J & J!

April J Harris on January 21, 2017 10:38 pm

I adore muffins, they are among my favourite treats! Your Pumpkin Muffins look and sound delicious, Nancy and I love that there is coconut oil in them. Thank you for sharing with us at Hearth and Soul. Sharing on our H&S Facebook page.

Heidi on January 22, 2017 1:07 am

I just cleaned out my pantry and found a bunch of canned pumpkin–now I know what to make with it! Thanks for sharing the recipe at Funtastic Friday!

Miz Helen on January 24, 2017 4:57 pm

Your Pumpkin Pie Muffins look great, we will love them. Hope you are having a great day and thanks so much for sharing you awesome post with us at Full Plate Thursday.
Come Back Soon!
Miz Helen

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