Grain-Free Dairy-Free Coconut Pumpkin Muffins

Jan 14, 2011 by

This post submitted to Real Food Wednesday! Go check out some other Real Food Recipes.

Remember my Pumpkin Pie Protein Smoothie? Yeah, well I used canned pumpkin and still had some in the fridge. I HATE wasting food so I figured I had to use it somehow. So why not bake? These came out incredibly moist and flavorful. Only issue? I can’t stop eating them. By my estimation, they’re a little over 200 calories but have 9 grams of protein, perfect for a post-workout snack. Unless you eat two of them. Then it’s breakfast, right? Right.

Best part? I used barely any sweetener: all of the sweetness comes from dates, which I pureed in the food processor with a little honey, which you can alter as you want. These will be very moist due to the high egg content needed to bind coconut flour but it works perfectly against the crunchy bits of shredded coconut

The date paste

Look at the yummy coconut!

Ok, so while this no longer dairy-free, if you're so inclined, these muffins are amazing with a little slatering of cream cheese.

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21 Comments

  1. Those look interesting. The combination of pumpkin and coconut though… I’m not sure whether I’d like it or not.

  2. I’ve made basically this recipe before except with raisins and pecans. Pumpkin muffins are soooo good. Great way to get veggies in the kids on the sly too!

  3. Jan

    Oh, my. I roasted a Candy Georgia Roaster (a very large winter squash) right before Christmas and still have some of it in my freezer (I’d made a pie from some of it). I bet it would work for this. I am going to try it this weekend!

  4. These look delicious, and very similar to Elana’s version.

  5. Oh lord- those look awesome even without the cream cheese!!! MMmmmmmmMMMMM!!

  6. These are exactly what I have been looking for! Once I move back to a low elevation, I’m definitely going to try them egg-free (husband can’t have eggs). Thanks!

  7. Mindy

    I didn’t follow directions very well, but they came out great, none-the-less. I accidentally put in 1/2 cup on coconut, so had to reduce the coconut flour to 3.5 TBS to compensate. I also added a little salt (which I think it needed). Very tasty! I may try them again with less sweetener, but I’m not sure what to replace with if I reduce the dates. Ideas?
    Also, if you don’t have cream cheese around (I rarely do), a little greek yogurt slathered on when they are warm in fantastic.
    I also made them mini-muffins – it made 16, which I cooked for 18 minutes or so.

    • AndreAnna

      A friend of mine had no dates so he used raisins and said they came out great! I think any dried fruit would work and each would lend its own flavor.

  8. Do you think this would work with Bob’s Red Mill All Purpose Flour, or do I need to buy coconut flour? I may buy coconut flour anyway – but I want a few more recipes that use it before I do.

    • Uh, that is the Gluten-Free version of Bob’s Red Mill All Purpose Flour. Oops.

      • AndreAnna

        No, not as a direct substitute sorry. Coconut flour needs a lot of eggs to hold it together so all the ratios are based on that. I’m sure if you knew or could find out the ratio of the AP flour to egg, you could alternate it that way.

        Sorry I wasn’t much help. :(

  9. Sue C

    I made these yesterday, and it was my first baking success since going gluten free! Very tasty. And I wasn’t looking and bought prunes instead of dates. Still turned out great, although maybe slightly darker than your photos. Thanks for the awesome recipe!

  10. Jen

    I just made these and they are delicious! I left out the honey to cut down the sugar. I also made them as mini muffins. I sprinkled the tops with cinnamon after I pulled them from the oven and it made for a nice topping. I also froze half the batch and thawed them when I was ready to eat them. It worked well. And the best part is that my boys loved them. Next time I make it I’ll add some carob chips for the boys.

  11. Katalin

    Hi, all. I really love this blog, congrats. I have some questions to the ingredients: I am intolerant to almond, so how can one replace almond butter? Plus I live in Hungary, and it is not available, and if I could find it, it would cost a fortune.
    Also, we do not really have what you call pumpkin pie spice, could you tell me what that consists of? I would love to bake some of these recipes, but I want to wait till I have all the ingredients. I would appreciate any help!

    • AndreAnna

      Any nut butter would substitute fine as well as peanut butter. You could also use Sunbutter but I assume that would be hard to find. Pumpkin pie spice is just a mix of cinnamon, nutmeg, and clove (if you like it)

  12. Sarah

    Help!!!!

    I followed the directions but for some reason mine didnt even out and rise like a muffin they stayed in the form of the scoop I used to add the batter to the muffin cup. Any suggestions on what I did wrong? Did you flatten out the mixture in the muffin cup? Nonetheless they are very tasty half scoop balls in stead of muffins LOL ;)

    • AndreAnna

      Oh no! (Sorry this comment was in SPAM and I didn’t get to it sooner!)

      Do you live at a weird elevation? Did you remember the baking soda or add/use any substitutions?

  13. Jilian

    Ha. So I COMPLETELY screwed these up and they still turned out delicious!

    ~ I couldn’t find coconut flour – so substituted with almond flour.
    ~ I doubled the recipe – but forgot to double the dates.
    ~ Reading these comments I realized I forgot the baking soda too!
    ~ When cooking my oven gave out and wouldn’t heat. Luckily my hubby saved the day by turning the oven off and then back on.

    (Truthfully a part of me was hoping it did die so I could replace it with a dream oven :))

    Can’t wait to make them again following the directions a little better :)

  14. Kara Helfrich

    I keep hearing that coconut flour needs a lot of eggs. I can’t have egg yolks and was wondering if using just the whites will work? Also, do you think a blender could substitute for the food processor? Thanks! These sound so good and I really want to try them!

  15. Sarah

    Wow. These are awesome! Much better than the Pumpkin muffins from the Primal Blueprint cookbook. They were too eggy, and the dates (or raisins, the work really well) bring the perfect amount of sweetness. I’m so glad I’ve found your recipes!

  16. Thank you SO MUCH for this recipe. It’s the best grain-free recipe I’ve found so far. I followed everything except that I substituted Rob’s Red Mill almond flour and I used coconut flakes which I think are different from shredded coconut (not sure!) They are SOOOO yummy! Thanks again!

    http://beautifulinhistimeblog.wordpress.com/2012/10/05/p-is-for-pumpkin/

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