Skill Level: Beginner. Serving Size: 1 muffin.
Course Breakfast
Total Time 30 minutes
Servings 12
Calories 140kcal


  • 1 ½ T. coconut oil, separated, melted
  • 2 cups almond flour, finely ground
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. ground ginger
  • 1 tsp. nutmeg
  • 1 T. ground cinnamon
  • 1 T. vanilla extract
  • ½ cup pumpkin puree
  • ¼ cup honey, raw (local if possible)
  • cup almond milk, unsweetened
  • 1 large egg


  • Preheat oven to 375 degrees. Grease muffin tins with ½ Tbsp. melted coconut oil.
  • In a large bowl, mix almond flour, baking soda, salt, and spices.
  • In a separate bowl, mix pumpkin puree, egg, almond milk, honey, vanilla extract and remaining melted coconut oil.
  • Add wet ingredients into the dry ingredients and stir until just combined. Avoid over-mixing.
  • Distribute batter evenly into muffin cups. Bake in oven for 18-24 minutes. Allow to cool for 5-10 minutes before removing from muffin tin.


Nutrition Information: Not only is pumpkin puree rich in vitamin A, it also adds natural moisture to the muffins without unnecessary fat. Gluten-free, dairy free.
Calories: 140, Fat: 10g, Protein: 4g, Carbohydrates: 9g, Fiber: 2g, Added Sugar: 5g, Sodium: 50mg