Sweet Laurel Bakery


What screams fall more than pumpkin?? For us, the pumpkin flavor makes us so excited for crisper weather and all the holidays to come. We also love that this recipe is nut-free, which makes it suitable for almost anyone! This recipe is paleo, and completely gluten free, grain free, refined sugar free, dairy free and nut free.

Nut-Free Pumpkin Muffin

Yield 9-12 muffins 


3/4 cup coconut flour

1 tsp baking soda

1/2 tsp Himalayan pink salt

1 tsp cinnamon

1/2 tsp ginger

3/4 cup 100% maple syrup

3/4 cup coconut oil (melted)

6 eggs

3/4 cup pumpkin

*Pepitas for optional sprinkle 


Preheat oven to 350. Prepare a muffin pan by lining with muffin tins. Set aside. In a medium sized bowl, mix together coconut flour, baking soda, salt, cinnamon and ginger. Set bowl aside. 

In another bowl, whisk eggs, coconut oil, maple syrup and pumpkin. Slowly add in dry ingredients, then using an ice cream scoop, scoop batter into prepared muffin tins.

Fill batter to nearly the top of each muffin liner, as muffins will rise. 

Sprinkle optional pepitas on top of each muffin and bake for about 24 minutes. 

Allow to cool and enjoy! 


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