Coconut Flour Pumpkin Muffins

Ottawa Athletic Club Recipe of the Week

February 20th, 2019

These coconut flour muffins are deliciously moist, low-carb and easy to make. Perfect for storing later, and using them as a ready-to-go breakfast.

See below for the full recipe.
You can also pick up a hard copy from our Welcome Desk.

Coconut Flour Pumpkin Muffins

    Prep Time: 5 Mins       Cook Time: 5 Mins      Yield: 12 Muffins


  • 5 eggs
  • 1 cup pumpkin puree
  • 1/4 cup coconut oil or butter, softened
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp vanilla extract
  • 1 tbs cinnamon
  • 1 tsp nutmeg
  • 1 tsp cardamom
  • 1/2 tsp cloves
  • Handful crumbled pecans or walnuts
  • 1/4 cup maple syrup or a few drops of stevia extract


  1. Preheat oven to 400°F.
  2. Lightly grease muffin tins or 8×8 baking dish with coconut oil. A regular loaf pan doesn’t work well.
  3. Put all ingredients in a medium-sized bowl and mix with an immersion blender or strong whisk until smooth and well incorporated. If batter is too thick, add a little coconut milk or water to thin, but don’t let it get runny at all.
  4. Scoop into greased muffin tins with a measuring cup or pour into a greased 8×8 baking dish.
  5. Bake for 13-18 minutes for muffins or 20-25 minutes for bread until lightly browned and set in middle.

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