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These Gluten-Free Pumpkin Muffins are high in fiber and protein, low in carbs, made with coconut flour, and are absolutely delicious. Double the batch and stick some in the freezer for another time.
“These were awesome. Very moist and light. The best coconut flour recipe I have tried yet!” – Shauna
Reasons You’ll Love this Recipe
Say hello to a gluten-free recipe that is delicious and turning into a kid-favorite meal around our house! Here are a few reasons you’ll love this recipe:
- It’s made with coconut flour. Coconut flour is high in fiber and protein. It’s low in carbohydrates and gluten-free!
- They are a great make-ahead breakfast recipe.
- They are freezer-friendly. I make a big batch and freeze these in freezer bags.
- Savory muffins pair perfectly with smoothies. A few mornings a week, I blend our Tropical Smoothie, reheat a few of these muffins in the microwave (only takes 90 seconds), and pass them off as he’s heading out the door.
- Coconut Flour – When you first go to buy coconut flour in the natural food section, you’ll have a little sticker shock. But, the price isn’t as bad as it seems at first glance. That’s because you only need a 1/2 cup of coconut flour to produce 12 muffins. A typical wheat muffin recipe would require at least 1 1/2 cups.
- Pumpkin Puree – This recipe won’t use all of the can. You can freeze the pumpkin (similar to how you can freeze butternut squash) and use it in pumpkin recipes like our Pumpkin French Toast or our Whole Wheat Pumpkin Waffles.
How to Make Gluten-Free Pumpkin Muffins
Mix the Dry Ingredients
In a small bowl, mix together the coconut flour, baking soda, salt, and cinnamon.
Mix the Wet Ingredients
In a large bowl, whisk together the eggs, yogurt, maple syrup, butter, vanilla extract, and pumpkin.
Combine Dry and Wet Ingredients
Add the dry ingredients to the wet and whisk well to combine until no lumps remain and batter is thick. (The great thing about coconut flour is that you can’t over-mix it!)
Stir in the chocolate chips to the batter. The batter will be thicker than pancake batter but thinner than your typical muffin recipe.
Bake the Muffins
Evenly divide the batter into muffin liners. I found that a cookie scoop worked well for this task.
Because the batter is a bit runnier than in typical muffin recipes, it often took two scoops to fill the muffin liner.
About Silicone Muffin Liners
I like using silicone muffin liners for many reasons:
- They are sustainable – A one-time purchase of a 12-pack of cups can yield a lifetime of muffin (and cupcake!) baking.
- They’re effective – They release baked goods easily and cleanly. No need to alter cooking times either.
- They’re multipurpose – I often put my kids’ snacks in them for school lunches. I also use them at mealtimes for things like berries to keep foods separated on the plate.
- They’re easy to wash -While they are dishwasher safe, I prefer to give them a quick scrub in warm soapy water. The crumbs come right off!
Bake the Muffins
Bake for approximately 22-25 minutes, until tops and edges begin to turn a light golden brown. The muffin should spring back when you touch lightly on the top.
Allow to cool in the pan for 5 minutes before serving.
Ways to Use Extra Pumpkin
Don’t throw away the pumpkin you didn’t use. You can freeze it and use in recipes like:
How to Freeze Gluten-Free Pumpkin Muffins
Freeze For Later:
Bake muffins as directed. Place muffins on baking sheet lined with parchment paper. Flash freeze the muffins long enough to harden them up. Once frozen, transfer them to freezer-safe bag or container.
Prepare From Frozen:
Let them thaw at room temperature or in the refrigerator. You can also stick them in the microwave for a brief time to warm them up.
Read more here on how to freeze and store muffins.
Yes. Use dairy-free yogurt, like So Delicious brand. Use melted coconut oil in place of the butter. Use dairy-free chocolate chips, like Enjoy Life brand.
Yes! Muffins freeze and reheat beautifully. Place the cooked and cooled muffins in a gallon-sized freezer bag and seal tightly–squeezing out as much air as humanely possible.
Almond flour is a popular choice for substituting coconut flour. You can generally replace 1/2 cup of coconut flour with around 1 to 1 1/2 cups of almond flour. Start with the lower end of the range and adjust as needed. Almond flour has a different texture, so your final product might be slightly different.
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- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 4 large eggs
- 1/3 cup plain yogurt
- 1/3 cup pure maple syrup
- 2 tablespoon unsalted butter, melted
- 1 1/2 teaspoon pure vanilla extract
- 1/3 cup pumpkin puree
- 1/2 cup chocolate chips
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Make It Now:
- Preheat oven to 350°F degrees.
- Grease your 12-cup muffin tin or use muffin cups.
- In a small bowl, mix together the coconut flour, baking soda, salt, and cinnamon.
- In a large bowl, whisk together the eggs, yogurt, maple syrup, butter, vanilla extract, and pumpkin.
- Add the dry ingredients to the wet and stir well to combine until no lumps remain and batter is thick. (The great thing about coconut flour is that you can’t over-mix it!)
- Stir in the chocolate chips to the batter. (Note: The batter will be thicker than pancake batter but thinner than peanut butter.)
- Divide the batter between the muffin cups evenly.
- Bake for approximately 22-25 minutes, until top and edges begin to turn a light golden brown. The muffin should spring back when you touch lightly on the top.
- Allow to cool in the pan for 5 minutes before serving.
Freeze for Later: Bake muffins as directed. Let cool completely. Put muffins in freezer-safe bag or container. Freeze for up to 3 months.
Prepare From Frozen: Remove muffins from freezer and thaw overnight in the refrigerator or warm them in microwave.
- Dairy-Free Version: Use dairy-free yogurt, like So Delicious brand. Use melted coconut oil in place of the butter. Use dairy-free chocolate chips, like Enjoy Life brand.
- Freeze the leftover pumpkin puree for future use, like in any of our 10 Must-Try Pumpkin Recipes.
- The batter is a bit more runny than typical muffin batter. This is normal.