Perfect Pumpkin Muffins

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Perfect Pumpkin Muffins

These fall favorites are super yummy and a breeze to make!

When I tell people that these marvelous muffins are gluten free, dairy free and soy free, as well as grain free I get a lot of scrunched up noses and skeptical stares. Then I prod them on and encourage them to try one and, once they do, their eyes light up! The first words out of their mouths are usually, “They are so moist! I thought they were going to be dry!”….and then they ask for another one!

Perfect Pumpkin Muffins

Perfect Pumpkin Muffins


  • 1 15oz can pumpkin puree
  • 4 eggs (look for pastured eggs like Vital Farms brand)
  • ½ cup honey
  • 6 Tbsp coconut flour
  • ½ Tbsp coconut oil
  • 2½ Tbsp gelatin (try this great grass fed brand: Great Lakes brand)
  • 2 tsps cinnamon
  • 1 tsps ground ginger
  • 1 tsps vanilla extract
  • ½ tsp baking soda
  • ½ tsp baking powder


  1. Heat oven to 350 degrees.
  2. Combine all ingredients into a bowl, whisk together, and spoon into cupcake liners.
  3. Place muffin tin into oven and bake for 30-35 minutes or until cooked—stick a knife into one of the muffins; if it comes out smooth the muffins are ready.


Gluten-Free / Dairy-Free / Soy-Free / Grain-Free

*You could make these muffins without the gelatin, but I strongly suggest using it if you can. Gelatin helps seal and heal your gut lining and it is packed with amino acids that help regulate your mood. Why not sneak in some good health-promoting foods every time you can?!

*What you put in you get out—that is to say the quality of ingredients you choose to put into your culinary creations determine the health benefits you get out of them. When possible, seek out organic, grass fed, free range, and pastured products. These food products yield higher nutritional values and taste better too!

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